Best 4 Shrimp And Ginger Stir Fry Recipes

Do you want to cook shrimp and ginger stir fry that tastes like it came straight from your favorite Chinese restaurant? Look no further! This stir fry is not only delicious but also packed with healthy ingredients. Let us guide you through the steps and ingredients you need to make the perfect shrimp and ginger stir fry.

Check out the recipes below so you can choose the best recipe for yourself!

SESAME-GINGER SHRIMP AND VEGETABLE STIR-FRY

Sesame-Ginger Shrimp and Vegetable Stir-Fry image

Simple stir-fries, like this quick blend of frozen vegetables and fresh shrimp flavored with prepared sauce, are an easy supper solution.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups uncooked instant rice
2 cups water
1 tablespoon oil
1 (16-oz.) pkg. (4 cups) fresh stir-fry vegetables, cut into bite-sized pieces
12 oz. shelled deveined uncooked medium shrimp, tails removed
1/2 cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle)

Steps:

Cook rice in water as directed on package.
Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.

Nutrition Facts : Calories 375, Carbohydrate 60 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 2430 mg, Sugar 6 g

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

Ingredients

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

GINGER CHICKEN AND SHRIMP STIR FRY

Ginger Chicken and Shrimp Stir Fry image

I don't remember where this one came from, then again I've changed it around so much it's nothing like whatever it was I started out with. I'm pretty happy with it, as it is now. Times and servings are a guess.

Provided by Pierre Dance

Categories Chicken Thigh & Leg

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

6 tablespoons soya sauce
1/3 cup chicken stock
1/2 teaspoon rice vinegar
2 tablespoons rice wine (dry sherry will do, NOT COOKING SHERRY)
2 tablespoons cornstarch
1 teaspoon sesame oil
1 teaspoon clover honey (any light flavored honey will do)
2 tablespoons peanut oil
count shrimp, peeled, veined
1 tablespoon peanut oil
1/2 lb boneless skinless chicken thighs, cut bite size
4 garlic cloves, minced
2 tablespoons ginger, grated
2 tablespoons peanut oil
1/2 cup celery, sliced 1/4 inch thick
2 cups onions, coarsely chopped
1 cup baby carrots, quartered length wise
1/2 red bell pepper, julienned

Steps:

Combine the sauce ingredients. Set aside.
Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
Add shrimp and stir fry 2 minutes.
Remove and set aside.
Add 1 TBS oil, swirl.
Add chicken, stir fry 3 minutes.
Add garlic and ginger; stir fry 1/2 minute more.
Empty and scrape the good stuff from the wok. Set aside.
Reheat wok and add 2 Tbs oil. Swirl to coat.
Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
Add 1 TBS water; cover, steam 1 minute.
Push vegetables up the sides of the wok.
Stir the sauce well to mix all of the cornstarch.
Add to the center of the wok.
Stir until thick and bubbly.
Add the shrimp and chicken. Combine with the vegetables.
Heat through.
Serve.

GINGER SHRIMP AND PEA POD STIR FRY

Ginger Shrimp and Pea Pod Stir Fry image

This is a very quick and delicious meal. It was inspired by another web site chef quite some time ago, and became a family favorite.

Provided by PanNan

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb jumbo shrimp, peeled and de-veined
2 green onions
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sherry wine
1 tablespoon cornstarch
3 tablespoons water
2 cloves garlic
2 thin slices ginger
sesame oil, for stir-frying
1 teaspoon sugar
1 1/2-2 cups pea pods

Steps:

Boil broth, soy sauce and sherry.
Remove from heat and keep warm.
Mix cornstarch with water and set aside.
Stir fry garlic, ginger and green onion for 1 minute in oil.
Add shrimp and stir fry for 2 minutes or until barely opaque.
Remove from wok and set aside.
Add more oil and stir fry pea pods.
Add broth mix and boil.
Add shrimp and heat through.
Stir in cornstarch to thicken.
Serve with rice right away.

Tips:

Choose fresh, succulent shrimp: Look for shrimp that are firm and have a slightly translucent appearance. Avoid shrimp that are discolored or have a slimy texture.
Properly devein and clean the shrimp: Remove the vein from the back of the shrimp using a sharp knife or kitchen shears. Rinse the shrimp thoroughly under cold water to remove any grit or impurities.
Marinate the shrimp: Marinating the shrimp in a flavorful mixture of soy sauce, rice wine, ginger, and garlic will enhance their taste and make them more tender.
Use a well-seasoned wok: A well-seasoned wok will help prevent the shrimp and vegetables from sticking. If you don't have a wok, you can use a large skillet or frying pan.
Cook the shrimp in batches: To prevent overcrowding and ensure even cooking, cook the shrimp in batches. This will help maintain the shrimp's texture and prevent them from becoming rubbery.
Add the vegetables towards the end of cooking: The vegetables should retain their鮮豔色彩 and crisp texture. Adding them too early will result in overcooked and mushy vegetables.
Use high heat and stir-fry quickly: Stir-frying is a quick-cooking method that requires high heat. Cook the shrimp and vegetables rapidly while stirring continuously to ensure even cooking and prevent burning.
Serve immediately: Stir-fried dishes are best enjoyed immediately after cooking. Serve the shrimp and ginger stir-fry over steamed rice or your favorite grain.

Conclusion:

This delectable shrimp and ginger stir-fry recipe offers a harmonious blend of flavors, textures, and colors. With its tender shrimp, aromatic ginger, and vibrant vegetables, this dish is not only visually appealing but also a culinary delight. The use of simple, fresh ingredients and a traditional stir-frying technique results in a dish that is both authentic and delicious. Whether you're a seasoned cook or a novice in the kitchen, this recipe provides an excellent opportunity to explore the art of stir-frying and create a memorable meal that will impress your family and friends. So gather your ingredients, heat up your wok, and embark on a culinary journey to savor this exceptional shrimp and ginger stir-fry.