Shrimp Stir Fry Recipe 475

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SHRIMP STIR-FRY



Shrimp Stir-Fry image

Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
⅛ teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

Steps:

  • Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
  • Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
  • Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
  • Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g

SHRIMP STIR-FRY



Shrimp Stir-Fry image

This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 16

1 pound large shrimp, peeled and deveined
Kosher salt
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed if necessary
2 ounces red bell pepper, thinly sliced (about 1/2 cup)
4 cups cooked rice, for serving

Steps:

  • Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
  • Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
  • Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

15-MINUTE SHRIMP STIR-FRY



15-Minute Shrimp Stir-Fry image

Make and share this 15-Minute Shrimp Stir-Fry recipe from Food.com.

Provided by Food.com

Categories     < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil, divided
1 lb large shrimp, peeeled and deveined
kosher salt & freshly ground black pepper
1 large red onion, in 1/2-inch dice
2 cups corn kernels, from 2 ears fresh corn
2 cups cherry tomatoes, halved
1 medium zucchini, trimmed, sliced in half lengthwise, and cut crosswise on the bias into 1/2-inch slices
1 1/2 cups snap peas, trimmed and cut in half on the bias
1/2 finely grated lemon, zest of, plus juice of 1/2 lemon, and additional lemon wedges, for serving
2 tablespoons unsalted butter
1 cup mixed chopped herbs, such as dill, tarragon, mint, and parsley

Steps:

  • Preheat a large skillet or wok over high heat. Add 1 tablespoon oil, swirl to coat, and add shrimp. Season with salt and pepper and saute, stirring occasionally, until shrimp begins to brown on the edges and is nearly cooked through about 3 minutes. Remove with a slotted spoon to a plate.
  • Add remaining 2 tablespoons oil, swirl to coat, and add red onion. Season with salt and pepper and cook, stirring, until softened and beginning to turn golden, about 4 minutes. Add corn, tomatoes, zucchini, and snap peas. Toss to coat, and cook until just tender, about 1-2 minutes. Do not overcook. Add shrimp back to skillet, and add lemon zest, juice, butter, and salt and pepper to taste. Toss to coat and serve, topped with herbs and lemon wedges.

Nutrition Facts : Calories 414.7, Fat 18.7, SaturatedFat 5.5, Cholesterol 158.5, Sodium 660.8, Carbohydrate 45.9, Fiber 7, Sugar 6, Protein 22.9

CREAMY SHRIMP STIR-FRY



Creamy Shrimp Stir-Fry image

Looking for a speedy supper that's perfect for family or company? Try this saucy stir-fry. "This recipe is a favorite with guests," notes Ruth Andrewson of Leavenworth, Washington.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 small onion, halved and sliced
1 medium carrot, cut into 1/4-inch slices
1 celery rib, cut into 1/4-inch slices
2 tablespoons butter
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 cup sour cream
1/2 cup plain yogurt
1/4 teaspoon pepper
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry vegetables in butter until crisp-tender. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Reduce heat to low. Add the sour cream, yogurt and pepper; cook and stir until heated through (do not boil). Serve over rice.

Nutrition Facts : Calories 254 calories, Fat 11g fat (6g saturated fat), Cholesterol 202mg cholesterol, Sodium 258mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

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

SHRIMP AND ASPARAGUS STIR FRY (UNDER 300 CALORIES) RECIPE BY TASTY



Shrimp And Asparagus Stir Fry (Under 300 Calories) Recipe by Tasty image

Here's what you need: olive oil, raw shrimp, asparagus, salt, crushed red pepper, garlic, ginger, low sodium soy sauce, lemon juice

Provided by Tasty

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons olive oil
1 lb raw shrimp
1 lb asparagus
1 teaspoon salt
½ teaspoon crushed red pepper
1 teaspoon garlic, minced
1 teaspoon ginger, mince
1 tablespoon low sodium soy sauce
2 tablespoons lemon juice

Steps:

  • In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
  • Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
  • In the same pan, heat 2 tablespoons olive oil and add asparagus.
  • Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
  • Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
  • Enjoy!

Nutrition Facts : Calories 270 calories, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 26 grams, Sugar 1 gram

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY



Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Provided by Robin Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

Steps:

  • Place shrimp in a sealable bag or medium bowl.
  • In a small bowl or measuring cup, mix marinade ingredients.
  • Pour half of the marinade on the shrimp. Save the other half for later.
  • Let the shrimp marinate in the refrigerator for at least 15 minutes.
  • In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
  • Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
  • Serve the shrimp with sauce and garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams

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