Ginger Soy Shrimp And Snap Peas Recipes

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STIR-FRIED SHRIMP & SUGAR SNAP PEAS



Stir-Fried Shrimp & Sugar Snap Peas image

This shrimp stir-fry has bright flavors from sugar snap peas, garlic and ginger and comes together in less than a half-hour for a quick, healthy meal.

Provided by Grace Young

Categories     Healthy Stir Fry Recipes

Time 25m

Number Of Ingredients 12

⅓ cup low-sodium chicken broth
1 tablespoon dry sherry
2 teaspoons reduced-sodium tamari or soy sauce
1 ½ teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons peanut or other neutral-flavored vegetable oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 pound raw shrimp (21-25 per pound), peeled, deveined and patted dry
2 cups sugar snap peas, trimmed
½ teaspoon salt
2 scallions, thinly sliced

Steps:

  • Whisk broth, sherry, tamari (or soy sauce), chile-garlic sauce and cornstarch in a small bowl. Set next to the stove.
  • Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Cook undisturbed for 1 minute. Then stir-fry the shrimp, incorporating the garlic and ginger, until the shrimp just begin to turn pink but are not cooked through, about 30 seconds.
  • Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt; stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan. Stir-fry until the shrimp are just cooked and the sugar snaps are tender-crisp, 1 to 2 minutes. Sprinkle with scallions.

Nutrition Facts : Calories 185 calories, Carbohydrate 7 g, Cholesterol 159 mg, Fat 7 g, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, Sodium 541 mg, Sugar 3 g

SWEET 'N' TANGY SHRIMP



Sweet 'n' Tangy Shrimp image

With its delightfully sweet-tangy flavor, this easy entree is destined to become a favorite! "My husband and I adapted the recipe from one in a magazine, and we just love it," writes Kathleen Davis of North Bend, Washington.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup ketchup
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon minced fresh gingerroot
1 tablespoon canola oil
3 garlic cloves, minced
2 green onions, sliced
1 teaspoon sesame seeds, toasted
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer., Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired.

Nutrition Facts : Calories 241 calories, Fat 7g fat (1g saturated fat), Cholesterol 252mg cholesterol, Sodium 954mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.

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

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.

SHRIMP AND SUGAR SNAP PEAS STIR-FRY



Shrimp and Sugar Snap Peas Stir-Fry image

Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon minced ginger
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
1 teaspoon red chili pepper flakes
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 lb medium shrimp, peeled and deveined
1 tablespoon vegetable oil
1/2 yellow onion, thinly sliced
6 ounces sugar snap peas (about 2 cups)
1/4 cup chicken broth
1/2 teaspoon sesame oil

Steps:

  • Make the marinade: combine all the marinade ingredients in a bowl; mix well.
  • Add the shrimp; stir to coat evenly; let stand for 10 minutes.
  • Put stir-fry pan over high heat until hot.
  • Add in the oil; swirling to coat the sides.
  • Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
  • Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
  • Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
  • Transfer to a serving plate and serve.

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  • Bring a large pot of water to boil for the pasta while your slice and dice the ginger, garlic, and chiles. When water comes to a boil, salt it well, then toss in pasta.
  • Stir after it comes back up to a boil. Boil vigorously until it has your preferred bite. Drain and rinse under cool water. Set aside.
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  • Add sugar snaps, soy sauce, lime juice, honey, and sesame oil. Saute for a bit until everything is hot (@ 1 min.) then toss in pasta. Toss over heat until pasta is well coated, then serve with the cilantro.


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