Best 6 Singapore Shrimp Stir Fry Recipes

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Embark on a culinary journey to uncover the elusive art of mastering Singapore Shrimp Stir Fry, a tantalizing dish where juicy, succulent shrimp dance in harmony with a symphony of vegetables, infused with the vibrant flavors of Asian spices. This Southeast Asian delicacy will ignite your taste buds with its sweet, savory, and slightly tangy profile, leaving you craving for more. As we embark on this culinary adventure, let us explore the ingredients, techniques, and tips that will unlock the secrets of creating an authentic Singapore Shrimp Stir Fry that will leave a lasting impression on your palate.

Let's cook with our recipes!

SINGAPORE NOODLES WITH SHRIMP



Singapore Noodles with Shrimp image

Leave the take-out menu in the drawer and make easy Singapore Noodles with Shrimp at home. This easy noodle stir-fry comes together in about 30 minutes.

Provided by Sheryl Julian

Categories     Dinner     Quick and Easy     Restaurant Favorite     Stir-fry

Time 40m

Yield 4

Number Of Ingredients 19

2 teaspoons sesame oil
2 tablespoons soy sauce, or more to taste
2 tablespoons seasoned rice vinegar
6 ounces Asian rice sticks or rice vermicelli noodles
2 large eggs
3 tablespoons peanut or canola oil
2 tablespoons minced ginger
1 clove garlic, finely chopped
2 carrots, shredded
1 jalapeño pepper, cored and thinly sliced
1/2 sweet onion, thinly sliced
1/2 teaspoon salt, or more to taste
4 ounces flavorful baked ham, cut into thin 2-inch strips
1/2 Napa cabbage (1/2 pound), thinly sliced
4 scallions, green and white parts cut into 1-inch lengths
1/2 red bell pepper, cored, seeded, and cut into 2-inch thin strips
2 teaspoons curry powder
1/2 pound shrimp, peeled and deveined
2 tablespoons cilantro leaves, for garnish

Steps:

  • Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
  • Add the noodles in batches: Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute. Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
  • Serve: Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.

Nutrition Facts : Calories 377 kcal, Carbohydrate 29 g, Cholesterol 231 mg, Fiber 4 g, Protein 26 g, SaturatedFat 3 g, Sodium 1598 mg, Sugar 8 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g

SINGAPORE BEEF STIR-FRY



Singapore Beef Stir-Fry image

A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snap peas, and spinach that you will want to make again and again!

Provided by emmacatalina

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 15

6 green onions, green and white parts chopped and separated
1 red chile pepper, finely chopped
1 green chile pepper, finely chopped
2 cloves garlic, chopped
3 tablespoons dark soy sauce
4 tablespoons walnut oil, divided
1 teaspoon dark brown sugar
1 pound beef sirloin steak, cut into thin strips
8 ounces dried Chinese egg noodles
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 red bell pepper, chopped
1 cup halved snow peas
¾ cup halved baby corn
1 teaspoon soy sauce, divided, or to taste
2 tablespoons sesame seeds

Steps:

  • Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
  • Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
  • Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
  • Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
  • Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
  • Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
  • Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

Nutrition Facts : Calories 516 calories, Carbohydrate 38.5 g, Cholesterol 117.7 mg, Fat 27.7 g, Fiber 7.5 g, Protein 30.4 g, SaturatedFat 5.7 g, Sodium 1127.4 mg, Sugar 6.5 g

EASY SHRIMP STIR FRY



Easy Shrimp Stir Fry image

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

2 tablespoons cornstarch
3/4 cup cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 cups fresh broccoli florets
2 tablespoons olive oil
1 medium sweet red pepper, julienned
3 green onions, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen stir-fry vegetable blend, thawed
3 garlic cloves, minced
1/4 cup chopped peanuts

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

SINGAPORE NOODLE CURRY SHRIMP



Singapore Noodle Curry Shrimp image

One skillet, and it's dinner!

Provided by Martorella

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 14

⅔ cup chicken broth
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons peanut oil
1 ½ teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4 green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 ½ cups frozen baby peas
½ (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

Steps:

  • Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g

SINGAPORE SHRIMP STIR-FRY



Singapore Shrimp Stir-Fry image

Categories     Wok     Vegetable     Stir-Fry     Quick & Easy     Coconut     Shrimp     Curry     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

2 tablespoons Thai oil or other flavored cooking oil
10 ounces uncooked medium shrimp, peeled, deveined
1 8-ounce package mixed stir-fry vegetables (including snow peas, carrots, onion and celery; about 3 cups)
2/3 cup canned unsweetened coconut milk
2 tablespoons ginger-flavored or spicy soy sauce
1 teaspoon Thai red or green curry paste
Chopped green onions

Steps:

  • Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.

PORK AND SHRIMP SINGAPORE NOODLES



Pork and Shrimp Singapore Noodles image

This is so good! To save some chop the peppers and leeks, and slice pork before preparing the dish. Prep time includes chopping veggies, and cooking time is stir-frying time. Adjust all ingredients to taste.

Provided by Kittencalrecipezazz

Categories     Pork

Time 31m

Yield 4 serving(s)

Number Of Ingredients 16

6 ounces medium rice noodles
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1/2 teaspoon hot chili paste (or more to taste)
1 -2 tablespoon vegetable oil
1 tablespoon curry powder
1 tablespoon minced gingerroot
2 tablespoons minced fresh garlic (or to taste)
1 cup finely sliced leek
1 red sweet bell pepper, seeded and chopped
1 green bell pepper, chopped
8 ounces lean pork, cut into thin strips
8 ounces shrimp, peeled and deveined
3 cups bean sprouts

Steps:

  • In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
  • Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
  • In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
  • Add in leeks and bell peppers; stir-fry 1 minute.
  • Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
  • Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.

Nutrition Facts : Calories 427.6, Fat 8.1, SaturatedFat 1.9, Cholesterol 143.8, Sodium 1010.8, Carbohydrate 59.2, Fiber 4.3, Sugar 14.9, Protein 30.3

Tips:

  • Use fresh, large shrimp: This will give your stir-fry the best flavor and texture.
  • Marinate the shrimp: This will help to tenderize them and add flavor.
  • Use a wok or large skillet: This will allow you to cook the shrimp quickly and evenly.
  • Heat the wok or skillet over high heat: This will help to create a nice sear on the shrimp.
  • Add the shrimp to the wok or skillet and cook until they are pink and opaque: This should take about 2-3 minutes.
  • Add the vegetables and cook until they are tender: This should take about 5-7 minutes.
  • Add the sauce and cook for an additional 1-2 minutes: This will help to thicken the sauce and bring all of the flavors together.
  • Serve over rice or noodles: This is a classic way to enjoy Singapore shrimp stir-fry.

Conclusion:

Singapore shrimp stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up leftover shrimp. With its sweet, savory, and slightly spicy sauce, this dish is sure to please everyone at the table. So next time you are looking for a tasty and satisfying meal, give Singapore shrimp stir-fry a try.

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