Gingered Shrimp Recipes

GINGERED SHRIMP

Steps:

• Arrange shrimp in single layer in shallow glass or plastic container.
• Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours.
• Remove shrimp from marinade with slotted spoon; arrange on serving plate. Sprinkle with onions.

GINGERED GARLIC SHRIMP

Steps:

• In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

HONEY GINGER SHRIMP

Steps:

• Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

GINGER SHRIMP

Steps:

• Rinse off asparagus, snap off tough ends, and cut diagonally into 1 1/2 inch lengths.
• Peel the water chestnuts, rinse under cool water and slice thinly.
• Halve the jalapeños. Remove the seeds and veins and very finely chop. You should have about 2 tablespoons.Place in a mound on a platter.
• Peel the ginger and very finely chop to equal about 3 tablespoons. Place on the platter with the jalapeños.
• Rinse the cilantro and coarsely chop the leaves.
• Trim the scallions and chop the entire length, including the green part. Place on the platter.
• These ingredients may be prepared in advance, covered with plastic wrap and refrigerated until needed.
• Halve the onion. Peel and very thinly slice.
• When ready to serve, heat a large wok or frying pan over a high flame.
• As it is heating, assemble all the ingredients within reach.
• Add 1 tablespoon of oil to the hot pan and swirl around.
• Quickly sauté the sliced onions for 1 minute.
• When they appear to be half done, add the asparagus.
• Stir fry, stirring constantly with a spatula or wooden spoon, until the onions are tender and a light brown and the asparagus is bright green, about 1 minute.
• Transfer to a platter and set aside while cooking the remaining ingredients.
• Return the pan to high heat and add 2 tablespoons of oil.
• Cook the ginger until it becomes golden and develops a rich aroma, about 30 seconds.
• Add the shrimp and quickly stir fry, tossing constantly with the spatula, until it becomes opaque and pink, about 1 1/2 minutes.
• Add salt and white pepper to taste.
• Quickly add the jalapeños, cilantro, scallions, and the sliced water chestnuts. Stir fry 30 seconds.
• Add the pine nuts and return the cooked onions and asparagus to the pan and quickly toss to combine.
• Drizzle with the sesame oil.
• Taste and adjust the seasoning, if needed.
• Transfer to a large platter and serve immediately, accompanied with fluffy white rice.

GINGER-LIME SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
• Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

SHRIMP WITH GINGER-GARLIC SAUCE

Steps:

• In small bowl, stir together Szechuan seasoning and ground ginger. Toss shrimp in mixture.
• In a large skillet, heat oil, over medium-high heat. Cook shrimp 3 minutes per side, or until cooked through. Remove and set aside.
• Carefully add chicken stock and deglaze by scraping brown bits from bottom of pan. Add preserves and stir until melted. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer for 4 to 5 minutes.
• Return shrimp to pan and coat in sauce.

GINGERED SHRIMP WITH ASIAN NOODLES

Steps:

• Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat.
• Mix vinegar, cilantro, ginger, jalapeños and honey in small bowl. Season shrimp with salt and pepper. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; sauté until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes. Dissolve cornstarch in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.
• Mound noodles on platter. Arrange shrimp over and serve.

GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY

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!

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
• In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
• Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

GINGER SHRIMP STIR-FRY

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.

GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY

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!

SHRIMP AND GINGER STIR-FRY

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.

GINGER-GARLIC SHRIMP

Steps:

• Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.
• Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.
• Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.

GINGERED SHRIMP WITH CORN & BROCCOLI

Steps:

• Place the broccoli in a steamer and gently steam until tender crisp, about 4 minutes.
• Transfer to a clean tea towel, and lightly pat the broccoli to absorb excess water.
• Whisk the soy sauce, vinegar, brown sugar, giner, and chile garlic paste until sugar begins to dissolve.
• Heat a wok or large non-stick skillet over high heat.
• Add oil and when it ripples, add the scallions, corn and shrimp.
• Stir-fry for 2 to 3 minutes, or until the shrimp are opaque.
• Add the broccoli, soy mixture, and stir-fry until all ingredients are coated with the sauce and heated through.
• Serve over rice.