EASY SHRIMP STIR FRY
I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
SHRIMP STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
- Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
- Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
- Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
- You can serve this with rice, with pasta or it's just perfect on its own.
SHRIMP STIR-FRY
Angel hair pasta and frozen shrimp cook quickly (and frozen veggies cut down on chopping!)-making this Shrimp Stir-Fry as quick to make as it is delicious.
Provided by My Food and Family
Categories Pasta
Time 26m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package. Toss shrimp with cornstarch in large bowl; let stand 10 min. Place vegetables in strainer; rinse under hot water 30 sec. or until vegetables are thawed. Drain.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add shrimp and ginger; stir-fry 8 min. or until shrimp turn pink. Add vegetables, dressing and hoisin sauce; cook 2 min. or until heated through, stirring frequently.
- Drain pasta; place in large serving bowl. Add shrimp mixture; mix lightly.
Nutrition Facts : Calories 480, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place shrimp in a sealable bag or medium bowl.
- In a small bowl or measuring cup, mix marinade ingredients.
- Pour half of the marinade on the shrimp. Save the other half for later.
- Let the shrimp marinate in the refrigerator for at least 15 minutes.
- In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
- Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
- Serve the shrimp with sauce and garnish with green onion.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams
SHRIMP AND BROCCOLI STIR-FRY
Make and share this Shrimp and Broccoli Stir-Fry recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a small bowl, stirring with a whisk.
- Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds.
- Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
- Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender.
- Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.
EASY SHRIMP VEGETABLE STIR FRY
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g
SESAME SHRIMP STIR-FRY
This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.
Provided by Debbie
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
- Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
- Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 172.9 mg, Fat 9.3 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 885.3 mg, Sugar 3.4 g
SHRIMP STIR FRY
Easy and delicious. You may want to double the sauce. Feel free to use any vegetable combination you want. Original recipe from recipegoldmine with some minor changes to suit our taste.
Provided by Nimz_
Categories Healthy
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet or wok, stir-fry broccoli and peppers in oil until tender. Add shrimp and stir-fry for 3-5 minutes or until shrimp turn pink.
- Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth.
- Add to skillet.
- Bring to a boil and cook and stir for 2 minutes or until thickened.
- Serve over rice.
Nutrition Facts : Calories 245.4, Fat 6.5, SaturatedFat 0.9, Cholesterol 190.5, Sodium 2236.7, Carbohydrate 21.7, Fiber 1.4, Sugar 12, Protein 25.3
STIR FRY SHRIMP
A wonderful recipe for shrimp stir fry, I have made this many times --- chop veggies in advance to save time, once your veggies are chopped this stir fry takes little time to make ---I have made this without the snow peas it is still good but better with them added, white wine only for this
Provided by Kittencalrecipezazz
Categories Vegetable
Time 37m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the sesame oil in a wok or a large skillet over medium-high heat.
- Saute the garlic and ginger for about half minutes (30 seconds).
- Add in the shrimp and cook for 30 seconds.
- Add in veggies and stir fry for about 2-3 minutes,.
- Stir in oyster sauce, soy sauce, honey and wine; toss and cook for about 2 minutes.
- Delicious!
Nutrition Facts : Calories 346.5, Fat 11.3, SaturatedFat 1.7, Cholesterol 121.6, Sodium 2008.1, Carbohydrate 36.6, Fiber 5.3, Sugar 18.9, Protein 25.2
QUICK SHRIMP STIR FRY
Provided by Claudia Gomez
Time 15m
Yield 4
Number Of Ingredients 16
Steps:
- Add your water, soy sauce, ginger, and sambal sauce together in a mixing bowl.
- Add your toasted sesame oil.
- Stir together until they are thoroughly mixed. Leave to the side, within easy reach for later.
- Using a sharp knife and a chopping board, slice your bell peppers into thin strips, which are easier to stir fry.
- Take your snow peas and trim them down to size.
- Season your shrimp to taste, with salt and pepper.
- Preheat your cast iron wok on the stovetop. This may take a few minutes. (You will know that it is hot enough when drops of water steam on the surface.)
- When the wok is preheated to a suitable temperature, add in the vegetable oil.
- Immediately after, spread your shrimp across the bottom of the wok and allow them to stir fry for no more than 2 min. Remove them from the wok, and set them aside for later.
- Throw in the bell peppers and snow peas (or your other vegetables of choice). If you're learning how to stir fry, be gentle and keep them cooking in the bottom for a maximum of 2 min, until they are soft but start to crisp.
- Take your partially cooked shrimp and place them back into the bottom of the wok with the vegetables and oil.
- At the same time, add in your premixed stir fry sauce to the wok. Make sure all your ingredients are coated and mixed together.
- Allow the shrimp, sauce, and vegetables to cook together for no more than 2 min.
- Remove the ingredients from the wok, drizzle with sesame seeds, and add the finished stir fry to your rice or noodles. Serve with your optional ingredients (rice, noodles, etc.)!
Nutrition Facts : ServingSize 4
SHRIMP STIR-FRY
I addapted this out of a children's cookbook. Everyone loved it so much that I have to make it once a week now, lol. You can just serve it with boil in the bag rice which is what the original recipe suggests.
Provided by Perfect Pixie
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- combine shrimp, 2tbsp of the soy sauce and the garlic - stir with a wooden spoon until evenly coated and set aside for ten minutes.
- add vegetable oil to wok / large frypan and set over a medium-high heat.
- when oil is hot add red pepper and onion.
- cook stirring constantly until the pepper is slightly softened , about 3 minutes.
- at this point i added my straight to wok rice an heated through, if you are not doing this skip to the next step.
- add the snow peas and shrimp mixture.
- continue stirring and turning until shrimp turn pink and are cooked through ( i used allreay cooked shrimp) and the snow peas are tender but still crisp about 3 minutes more.
- remove from heat and add remaining tbsp of soy sauce, water and the pepper.
- serve imediately (on a bed of rice if you have not used straight to wok rice).
Nutrition Facts : Calories 878.6, Fat 9.3, SaturatedFat 1.4, Cholesterol 157.5, Sodium 1465.9, Carbohydrate 160.6, Fiber 3.9, Sugar 2.3, Protein 32.1
CASHEW SHRIMP STIR-FRY
This Cashew Shrimp Stir-fry is a Cantonese dish and an all-time favorite. Staying true to Cantonese cuisine, its flavor is mild and delicate--the shrimp are plump and crisp, and the cashews are crunchy and nutty.
Provided by Judy
Categories Fish & Seafood
Time 2h35m
Number Of Ingredients 14
Steps:
- First, prepare the shrimp. Toss the shrimp with 1 teaspoon sugar, baking soda, and 1/4 cup water, gently mixing everything together for a couple minutes. Cover and refrigerate for 2 hours and then rinse under cold running water for 5 minutes to wash away any sugar and baking soda. Pat the shrimp dry thoroughly with a paper towel. Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside while you prepare the rest of the ingredients.
- Now, since the dish comes together very quickly, and you want to avoid overcooking the shrimp, it's time to blanch the celery and red bell pepper. Bring a pot of water to a boil and drop the celery and red bell pepper in. After 30 seconds, drain the vegetables and shock them in ice water. Drain completely and set aside.
- Heat 1 1/2 tablespoons oil in a wok over medium heat. Add the minced ginger and chopped scallion and cook for 1 minute. Then turn up the heat to high and add the shrimp. Once the shrimp have just begun to turn pink, add the blanched celery and red bell pepper, along with the last 1/4 teaspoon sugar, the oyster sauce, and the cashews. Mix everything well, and season to taste with salt and white pepper. Serve.
Nutrition Facts : Calories 262 kcal, Carbohydrate 12 g, Protein 17 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 332 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SHRIMP AND PINEAPPLE STIR-FRY
Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.
Provided by lutzflcat
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
- Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
- Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
- Serve immediately, garnished with scallions and sesame seeds.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g
SHRIMP STIR-FRY
This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
- Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
SHRIMP STIR-FRY
A colourful, healthy medley of jumbo shrimp, veggies, tomatoes that can be served with your choice of pasta or rice.
Provided by Ree Drummond
Categories dinner,seafood,Shellfish,Stir-Fry,tomatoes,vegetables
Time 40m
Yield 4 - 6 servings
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
- Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
- Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
- Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
- You can serve this with rice, with pasta or it's just perfect on its own.
SHRIMP AND SNOW PEA STIR FRY
Make and share this Shrimp and Snow Pea Stir Fry recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Combine ginger, soy sauce, vinegar, sugar, and garlic, stirring with a whisk.
- Add bell pepper and onion to pan; stir-fry 2 minutes or until crisp-tender.
- Add snow peas and shrimp; stir-fry 3 minutes or until shrimp are done. Add soy sauce mixture, and cook 1 minute. Sprinkle with sesame seeds.
Nutrition Facts : Calories 210.7, Fat 6.4, SaturatedFat 0.9, Cholesterol 214.9, Sodium 1368.9, Carbohydrate 11.6, Fiber 2.3, Sugar 4.9, Protein 26.2
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