Best 7 Ginger Chutney Shrimp Stir Fry Recipes

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Are you looking for a dish that is bursting with bold and delicious flavors? Look no further than ginger chutney shrimp stir fry! This delectable dish combines the tang of ginger chutney, the succulence of shrimp, and the vibrant colors of fresh vegetables into a flavor-packed meal that will tantalize your taste buds. In this article, we will guide you through the steps to create this mouthwatering dish that is perfect for any occasion. You'll discover the secrets to making a flavorful ginger chutney, choosing the right shrimp, and stir-frying the ingredients to perfection. So, get ready to embark on a culinary journey and elevate your taste buds with this tantalizing ginger chutney shrimp stir fry!

Let's cook with our recipes!

GINGER SHRIMP STIR-FRY



Ginger Shrimp Stir-Fry image

Michelle Bentley of Waukesha, Wisconsin knows how to throw together a mouthwatering stir-fry. Ginger and red pepper flakes perk up this appealing seafood dish.-Michelle Bentley, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 tablespoons ketchup
1 green onion, thinly sliced
1 tablespoon water
1-1/2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon grated fresh gingerroot
1/2 teaspoon sugar
Dash crushed red pepper flakes
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons canola oil
1 tablespoon minced fresh cilantro
1 cup hot cooked rice

Steps:

  • In a small bowl, combine the first eight ingredients; set aside. In a small skillet, stir-fry shrimp in oil for 1-2 minutes or until shrimp turn pink., Stir sauce mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until heated through. Sprinkle with cilantro. Serve with rice.

Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 537mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

GINGER-CHUTNEY SHRIMP STIR-FRY



Ginger-Chutney Shrimp Stir-Fry image

I made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet only takes minutes to pull together. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons peanut or canola oil
1 pound uncooked medium shrimp, peeled and deveined, tails removed
1 tablespoon minced fresh gingerroot
3 cups frozen pepper and onion stir-fry blend, thawed
3/4 cup mango chutney
2 tablespoons water
3/4 teaspoon salt
Hot cooked rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.

Nutrition Facts : Calories 356 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 1102mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 1g fiber), Protein 19g protein.

SHRIMP STIR-FRY



Shrimp Stir-Fry image

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

3 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
⅛ teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

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

GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY



Ginger Mushroom Shrimp Stir-fry Recipe by Tasty image

Here's what you need: sesame oil, large shrimp, salt, mushroom, asparagus, ginger, low sodium soy sauce

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons sesame oil
1 lb large shrimp, peeled and deveined
½ teaspoon salt, divided
2 cups mushroom, sliced
1 cup asparagus, sliced
1 tablespoon ginger, minced
1 tablespoon low sodium soy sauce

Steps:

  • Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
  • Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
  • Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
  • Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
  • Divide the mixture evenly between 4 bowls.
  • Enjoy!

Nutrition Facts : Calories 199 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram

GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY



Garlic And Ginger Shrimp Stir Fry Recipe by Tasty image

Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 22

1 lb shrimp, 16/20-count peeled and deveined
2 teaspoons sesame oil
1 tablespoon Gourmet Gardens™ Garlic Paste
1 tablespoon Gourmet Gardens™ Ginger Paste
5 tablespoons sweet chili sauce
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1 tablespoon Gourmet Gardens™ Ginger Paste
2 tablespoons canola oil, divided
1 teaspoon sesame oil, divided
½ teaspoon red pepper flakes
kosher salt, to taste
½ yellow onion, thinly sliced
1 head broccoli, cut into small florets, including leaves
1 red bell pepper, seeded and thinly sliced
2 scallions, cut into 1-inch (2 1/2 cm) pieces
8 oz mushroom, such as cremini or shiitake, stemmed, thinly sliced
1 medium carrot, peeled and thinly sliced
½ head baby bok choy, bottom removed and larger leaves halved lengthwise
kosher salt, to taste
2 tablespoons salted peanut, chopped
2 scallions, thinly sliced

Steps:

  • In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
  • Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
  • In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
  • Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
  • Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
  • Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams

SHRIMP AND GINGER STIR-FRY



Shrimp and Ginger Stir-Fry image

Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 10

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated

Steps:

  • Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
  • Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
  • Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
  • Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.

Nutrition Facts : Calories 355 g, Fat 17 g, Fiber 2 g, Protein 36 g

HONEY GINGER SHRIMP STIR-FRY



Honey Ginger Shrimp Stir-fry image

This simple recipe tastes like something you'd get in your local Chinese. It can be spiced up with the addition of red pepper flakes, to taste. Prep time does not include marinating.

Provided by FlemishMinx

Categories     Chinese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

500 g shrimp, peeled and deveined
3 tablespoons peanut oil, divided
2 tablespoons liquid honey
4 tablespoons dry sherry
2 tablespoons dark soy sauce
1/2 teaspoon Chinese five spice powder
2 cloves garlic, finely chopped
2 1/2 cm fresh ginger, peeled and grated
2 tablespoons water

Steps:

  • Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl.
  • Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
  • Remove the shrimp from the marinade, reserving the marinade.
  • Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil.
  • Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink.
  • Pour in the reserved marinade and the water.
  • Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes.
  • Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so.
  • Serve sauce over the shrimps.

Nutrition Facts : Calories 460.1, Fat 22.8, SaturatedFat 3.7, Cholesterol 315, Sodium 2423.7, Carbohydrate 22.4, Fiber 0.2, Sugar 17.8, Protein 36.2

Tips:

  • Use fresh ginger for the best flavor. Peel and mince the ginger finely.
  • If you don't have Chinese rice wine, you can substitute dry sherry.
  • Use medium-sized shrimp for this recipe. Peel and devein the shrimp before cooking.
  • Be careful not to overcook the shrimp. They should be cooked through but still slightly pink in the center.
  • Serve the stir-fry immediately with rice or noodles.

Conclusion:

Ginger chutney shrimp stir-fry is a flavorful and easy-to-make dish that is perfect for a quick weeknight meal. The combination of ginger, garlic, and green onions creates a delicious sauce that coats the shrimp and vegetables. This dish is sure to be a hit with your family and friends.

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