SHRIMP AND VEGETABLE STIR-FRIED NOODLES
Steps:
- Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.
SHRIMP AND SCALLION STIR-FRY
Stir-frying is a smart shortcut to a healthy dinner in 20 minutes or less. This light and flavorful version amps up shrimp with garlic, red pepper flakes, and fresh lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.
Nutrition Facts : Calories 237 g, Fat 5 g, Fiber 1 g, Protein 21 g
LEMON SHRIMP STIR-FRY
"I got this good-for-you recipe about 10 years ago from a friend," says Caroline Elliott of Grants Pass, Oregon. The tender shrimp and crisp-tender veggies are coated with a mild, lemony sauce that makes this dish a colorful keeper.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside., In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice.
Nutrition Facts : Calories 326 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 449mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
SHRIMP FRIED NOODLES - THAI-STYLE
Try this very popular Thai dish, good for lunch, supper, or anytime you crave something exotic with a little tang!
Provided by hot_spicie
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.
- Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
- Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.
Nutrition Facts : Calories 642.2 calories, Carbohydrate 103.3 g, Cholesterol 175.4 mg, Fat 15.6 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.9 g, Sodium 646.9 mg, Sugar 5.9 g
STIR-FRIED SHRIMP WITH LEMON SAUCE & SCALLION NOODLES
Make and share this Stir-Fried Shrimp With Lemon Sauce & Scallion Noodles recipe from Food.com.
Provided by JackieOhNo
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Crush 1 clove garlic through press and combine with 1 t. soy sauce, 1/2 t. sesame oil, pepper flakes, and shrimp in bowl. Let stand 15 minutes.
- Put large pot of water on to boil for noodles.
- Mix remaining 1 T. soy sauce, 1/2 t. sesame oil, the lemon juice, sugar, and cornstarch in small bowl. Heat wok or large heavy skillet over high heat. Add peanut oil. Lightly crush remaining garlic and peel.
- Salt water and add noodles to boiling water; cook according to package directions, about 6 minutes.
- Add peeled garlic to oil with 3/4 of the scallions, zest, and ginger. Stir-fry until fragrant, about 30 seconds. Remove garlic. Add green beans and stir-fry until barely tender, about 3 minutes. Add mushrooms and bell pepper; stir-fry until tender, about 3 minutes.
- Drain noodles well; transfer to serving bowl and mix with 1 T. Oriental sesame oil and 1.4 of the scallions; toss well.
- Add shrimp with marinade to wok; stir-fry just until shrimp turn pink. Add lemon juice mixture and cook, stirring constantly, 20 seconds. Serve over noodles.
Nutrition Facts : Calories 377.1, Fat 10.3, SaturatedFat 1.7, Cholesterol 130.3, Sodium 472.1, Carbohydrate 46.3, Fiber 4.8, Sugar 5.2, Protein 25.7
5-INGREDIENT SHRIMP AND AVOCADO STIR-FRY WITH LEMON
Avocados work well in stir-fries, pairing perfectly with a light, low-fat protein like shrimp. I?m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.
Provided by Michelle Dudash
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium-high heat and add 2 teaspoons oil for cooking with high-heat, such as canola, grapeseed or rice bran and heat until shimmering. Add the shrimp in a single layer and cook until they turn white halfway through, about 4 minutes. Turn the shrimp and sprinkle in the white parts of the scallions and the lemon zest; cook until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce. Sprinkle with freshly ground black pepper and serve with additional lemon wedges.
STIR-FRIED SHRIMP WITH FENNEL, LEMON AND ANGEL-HAIR NOODLES
Provided by Susan Herrmann Loomis
Time 30m
Yield Four servings as a main course
Number Of Ingredients 30
Steps:
- Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined. Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
- Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve. Whisk together the cornstarch and water in a small bowl and reserve.
- Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp. Leave them in the hot water just until they turn pink, about 20 seconds. Drain and reserve.
- Bring a large pot of water to a rolling boil. Add the noodles and stir to separate, then cook until al dente. Drain, run under cold water to cool them and drain well. Toss in a large bowl with the chili oil and the minced lemon zest. Reserve.
- Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking. Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes. Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes. Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes. Transfer the vegetables to a plate and return the skillet to the heat.
- Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning. Cook just until they release their fragrance, about 30 seconds. Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds. Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed. Increase the heat to high and add the sauce mixture. Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture. When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute. Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.
STIR-FRIED SHRIMP AND ASPARAGUS IN LEMON SAUCE
This light, lemony dish is from Cook's Illustrated's 2004 "The New Best Recipe." The cookbook explained how classic recipes were made over to be lighter while still tasting good.
Provided by gailanng
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, toss the shrimp with 2 teaspoons of the soy sauce and 2 teaspoons of the sherry. Set aside.
- Cut the green parts of the green onions into 1/4-inch lengths and reserve in a bowl large enough to hold the shrimp. Mince the white parts of the green onions and in a small bowl, combine them with the garlic, ginger and 2 teaspoons of the oil. Set aside.
- In a medium bowl, combine the chicken broth, lemon juice, the remaining 1/4 cup sherry, the remaining 2 tablespoons soy sauce, the cornstarch and pepper and mix well. Set the sauce aside.
- In a large nonstick skillet (or wok) over high heat, add 1 teaspoon oil and heat just until it is smoking. Add the shrimp and cook, stirring occasionally, until they are curled and bright pink, about 1 1/2 minutes. Transfer to the bowl with the scallion greens.
- Add 1 teaspoon oil to the skillet and return to high heat until the oil is shimmering. Add the asparagus and cook, stirring occasionally, until it is crisp-tender, 2 to 3 minutes. Remove from pan. Add the remaining 1 teaspoon oil and the carrots to the skillet and cook, stirring occasionally, until they are crisp-tender, about 2 minutes. Return the asparagus to the skillet. Make a well in the center of the skillet and add the garlic-ginger mixture. Cook, mashing the garlic-ginger mixture until it is fragrant, about 30 seconds. Incorporate the mixture into the vegetables. Add the green onion tops and the shrimp and stir to combine.
- Whisk the sauce to recombine, then add it to the skillet and heat until bubbles just break the surface. Remove from the heat and toss to coat all ingredients with the sauce. Add salt and pepper to taste and serve promptly with jasmine rice.
Nutrition Facts : Calories 192.5, Fat 7.3, SaturatedFat 1.2, Cholesterol 142.8, Sodium 776.4, Carbohydrate 13.7, Fiber 4, Sugar 3.7, Protein 19.6
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