Orange Ginger Shrimp Stir Fry Recipes

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ORANGE-GINGER SHRIMP STIR FRY



Orange-Ginger Shrimp Stir Fry image

A shrimp stir fry recipe flavored with orange and ginger for a magnificent healthy dinner.

Provided by Julia

Categories     Main Course

Time 50m

Number Of Ingredients 19

2 Tbsp coconut oil, or avocado oil
1/2 yellow onion, diced
2 large carrots, peeled and chopped
1/2 red bell pepper, cut into match sticks
1/2 yellow bell pepper, cut into match sticks
1 large crown broccoli, chopped into florets
4 cloves garlic, minced
2 tsp fresh ginger, peeled and grated
1 1/2 pounds raw shrimp, deveined
5 Tbsp coconut aminos, + more to taste
2 oranges, zested
2 Tbsp orange juice
1 Tbsp honey
1 Tbsp red chili sauce, such as sriracha
2 tsp tapioca flour
1/2 tsp red pepper flakes, optional
1 Tbsp sesame seeds
4 cups white rice, steamed
1 bunch green onion, chopped

Steps:

  • Heat the oil in a large skillet or wok over medium-high heat. Add the onion and carrots and sauté, stirring frequently, until vegetables begin to soften, about 3 minutes. Add the remaining vegetables and cook another 3 to 5 minutes, until they begin to soften.
  • Add the remaining ingredients in the order in which they appear on the ingredients list. Cook, stirring frequently, until the shrimp has cooked through and the sauce is thick, about 10 to 12 minutes. Taste for flavor and add more sea salt or coconut aminos to taste.
  • Serve shrimp stir fry over cooked white rice or brown rice or choice of zucchini noodles, cauliflower rice or vegetable rice of choice.

Nutrition Facts : Calories 384 calories, Carbohydrate 10 grams carbohydrates, Fat 8 grams fat, Fiber 3 grams fiber, Protein 30 grams protein, ServingSize 1 of 3, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

BLOOD ORANGE-SHRIMP STIR-FRY



Blood Orange-Shrimp Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 pounds large shrimp, peeled and deveined
Kosher salt
1 tablespoon cornstarch
5 blood oranges
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons ketchup
1 teaspoon toasted sesame oil
8 ounces snow peas, trimmed
3 tablespoons vegetable oil
1/3 cup dried chiles de arbol (about 24) or other small dried chiles
3 cloves garlic, minced
1 tablespoon minced peeled ginger
4 scallions, cut into 1- to 2-inch pieces
1 tablespoon sesame seeds
Cooked white rice, for serving

Steps:

  • Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.
  • Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.
  • Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
  • Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.
  • Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.

SESAME ORANGE SHRIMP



Sesame Orange Shrimp image

Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating; cooking the shrimp in batches (so as not to crowd the pan) also helps. This versatile recipe is equally delicious when prepared with sliced chicken breast, pork loin, or steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 10

2 large egg whites
1/4 cup cornstarch
1/4 cup sesame seeds
Coarse salt and ground pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced

Steps:

  • In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
  • Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
  • Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

Nutrition Facts : Calories 419 g, Fat 23 g, Fiber 1 g, Protein 32 g

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

ORANGE CHICKEN STIR-FRY



Orange Chicken Stir-Fry image

Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.

Provided by PENNIETHEWOO

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 14

½ cup orange juice
3 tablespoons soy sauce
3 cloves garlic, chopped
1 tablespoon grated orange zest
1 teaspoon ground ginger
½ teaspoon red pepper flakes
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves, thinly sliced
½ cup chicken broth
2 tablespoons cornstarch
1 (16 ounce) package frozen stir-fry vegetables
1 cup sugar snap peas
1 cup broccoli florets
1 cup sliced carrot

Steps:

  • Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
  • Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
  • Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
  • Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 33.1 g, Cholesterol 67.8 mg, Fat 14 g, Fiber 7.6 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 938.2 mg, Sugar 4.8 g

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

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

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 ORANGE STIR FRY SHRIMP



Honey Orange Stir Fry Shrimp image

Make and share this Honey Orange Stir Fry Shrimp recipe from Food.com.

Provided by MarraMamba

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup honey
1/3 cup soy sauce
1 1/2 tablespoons cider vinegar
1 tablespoon cornstarch
1 tablespoon orange rind, grated
1 tablespoon vegetable oil
4 garlic cloves, minced
2 teaspoons fresh gingerroot, grated
1 sweet red pepper, seeded and diced
1 cup snow peas
1 -1 1/2 lb shrimp, peeled and deveined
3 green onions, chopped
cooked rice or noodles

Steps:

  • Combine all the sauce ingredients. Mix until smooth. Set aside.
  • Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute.
  • Add the diced pepper and snow peas. Stir-fry for 1 minute or until tender-crisp.
  • Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute).
  • Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions.
  • Serve over cooked rice or noodles.

ORANGE GINGER SHRIMP STIR-FRY



Orange Ginger Shrimp Stir-Fry image

A fresh alternative to an Asian classic dish, stir-fry. You can substitute the vegetables for your preference and seasons.

Provided by Starrett72

Categories     Asian Recipes

Time 45m

Yield 4

Number Of Ingredients 16

1 pound peeled and deveined shrimp
2 tablespoons freshly squeezed orange juice
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
salt and ground black pepper, to taste
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 green bell pepper, diced
1 yellow summer squash, cut into 1/4-inch slices
1 cup chopped broccoli
½ cup diced onion
½ cup chopped carrot
orange, zested
¼ teaspoon cayenne pepper
1 ½ cups cooked rice

Steps:

  • Stir shrimp, orange juice, garlic, and ginger together in bowl; season with salt and pepper. Refrigerate 15 minutes.
  • Heat 1 tablespoon vegetable oil and sesame oil in a wok or large skillet over medium-high heat. Remove shrimp from the marinade; cook and stir in the hot oil until opaque, about 2 minutes per side. Transfer shrimp to a plate.
  • Heat 1 tablespoon vegetable oil with the oil remaining in the wok. Cook and stir bell pepper, squash, broccoli, onion, carrot, orange zest, and cayenne pepper in the hot oil until the vegetables are tender, about 5 minutes. Return shrimp to the skillet, stir into the vegetable mixture, and continue cooking 1 minute more.
  • Serve over cooked rice.

Nutrition Facts : Calories 298.9 calories, Carbohydrate 26.5 g, Cholesterol 172.6 mg, Fat 11.7 g, Fiber 3.3 g, Protein 21.9 g, SaturatedFat 1.9 g, Sodium 220.1 mg, Sugar 3.4 g

SHRIMP WITH ORANGE AND GINGER



Shrimp With Orange and Ginger image

This recipe is from Le Gordon Bleu Quick and Easy book. I have made it several times and its very tasty. It is good to serve over rice.

Provided by Britgal

Categories     No Shell Fish

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

2 inches fresh gingerroot
2 garlic cloves
1 tablespoon sesame oil
1/4-1/2 teaspoon crushed dried chili, to taste
1/2 teaspoon salt
1/4 fresh ground pepper
1 lb raw shrimp or 1 lb thawed frozen shrimp
1 large red bell pepper
6 scallions
2 large oranges
1 tablespoon sunflower oil

Steps:

  • Peel the ginger and grate it in a bowl.
  • Finely chop the garlic and add it to the ginger with the crushed chillies, salt and pepper and sesame oil.
  • Add the shrimp cover and marinate at room temperature for 15 minutes.
  • Meanwhile thinly slice the red pepper.
  • Slice the scallions on the diagonal keeping the white and green separate.
  • Peel and segment the oranges, catching the juice in a bowl.
  • There should be 3 or 4 tbsp of juice.
  • Heat a wok or skillet over moderately high heat unil hot.
  • Add the shrimp and stir fry for a few minutes until pink all over.
  • Remove with a slotted spoon and set aside.
  • Heat the sunflower in the pan, then add the red pepper and white parts of the scallions and stir fry until soft.
  • Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.
  • Serve with the green parts of the scallions over rice.
  • 5 minutes prep time, 10 to 15 marinating and 8 minutes cooking time.

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From pinterest.co.uk


ORANGE GINGER SHRIMP STIR-FRY | OGNYAN
Stir shrimp, orange juice, garlic, and ginger together in bowl; season with salt and pepper. Refrigerate 15 minutes. Heat 1 tablespoon vegetable oil and sesame oil in a wok or large …
From ognyan.press


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