Best 4 Shrimp And Ginger Stir Fry Recipes

Embark on a culinary journey to the vibrant flavors of Asia with our delectable Shrimp and Ginger Stir-Fry. This symphony of flavors, textures, and aromas will tantalize your taste buds and leave you craving more. Succulent shrimp, tender vegetables, and aromatic ginger are harmoniously blended in a savory sauce, creating a dish that is both satisfying and nutritious. Our comprehensive guide includes three irresistible variations to cater to diverse preferences and dietary needs: the classic Shrimp and Ginger Stir-Fry, a vegetarian Stir-Fried Ginger Vegetables, and a low-carb Shrimp and Ginger Stir-Fry with Cauliflower Rice. Each recipe is meticulously crafted to deliver an exceptional culinary experience, ensuring that every bite is a burst of umami and delight.

Here are our top 4 tried and tested recipes!

SESAME-GINGER SHRIMP AND VEGETABLE STIR-FRY

Sesame-Ginger Shrimp and Vegetable Stir-Fry image

Simple stir-fries, like this quick blend of frozen vegetables and fresh shrimp flavored with prepared sauce, are an easy supper solution.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups uncooked instant rice
2 cups water
1 tablespoon oil
1 (16-oz.) pkg. (4 cups) fresh stir-fry vegetables, cut into bite-sized pieces
12 oz. shelled deveined uncooked medium shrimp, tails removed
1/2 cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle)

Steps:

Cook rice in water as directed on package.
Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.

Nutrition Facts : Calories 375, Carbohydrate 60 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 2430 mg, Sugar 6 g

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

Ingredients

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

GINGER CHICKEN AND SHRIMP STIR FRY

Ginger Chicken and Shrimp Stir Fry image

I don't remember where this one came from, then again I've changed it around so much it's nothing like whatever it was I started out with. I'm pretty happy with it, as it is now. Times and servings are a guess.

Provided by Pierre Dance

Categories Chicken Thigh & Leg

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

6 tablespoons soya sauce
1/3 cup chicken stock
1/2 teaspoon rice vinegar
2 tablespoons rice wine (dry sherry will do, NOT COOKING SHERRY)
2 tablespoons cornstarch
1 teaspoon sesame oil
1 teaspoon clover honey (any light flavored honey will do)
2 tablespoons peanut oil
count shrimp, peeled, veined
1 tablespoon peanut oil
1/2 lb boneless skinless chicken thighs, cut bite size
4 garlic cloves, minced
2 tablespoons ginger, grated
2 tablespoons peanut oil
1/2 cup celery, sliced 1/4 inch thick
2 cups onions, coarsely chopped
1 cup baby carrots, quartered length wise
1/2 red bell pepper, julienned

Steps:

Combine the sauce ingredients. Set aside.
Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
Add shrimp and stir fry 2 minutes.
Remove and set aside.
Add 1 TBS oil, swirl.
Add chicken, stir fry 3 minutes.
Add garlic and ginger; stir fry 1/2 minute more.
Empty and scrape the good stuff from the wok. Set aside.
Reheat wok and add 2 Tbs oil. Swirl to coat.
Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
Add 1 TBS water; cover, steam 1 minute.
Push vegetables up the sides of the wok.
Stir the sauce well to mix all of the cornstarch.
Add to the center of the wok.
Stir until thick and bubbly.
Add the shrimp and chicken. Combine with the vegetables.
Heat through.
Serve.

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

Ingredients

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.

Tips:

Choose fresh, large shrimp: Medium shrimp can work in a pinch, but large shrimp are the best size for this dish. Look for shrimp that are firm and have a slightly translucent appearance. Avoid shrimp that are discolored or have a strong odor.
devein and clean the shrimp properly: To devein a shrimp, use a sharp knife to make a shallow incision along the back of the shrimp, from the head to the tail. Remove the dark vein that runs through the shrimp's back.
Use a large skillet or wok: A large skillet or wok will help ensure that the shrimp and vegetables are cooked evenly.
Don't overcrowd the pan: If you overcrowd the pan, the shrimp and vegetables will not cook evenly. Cook the shrimp and vegetables in batches if necessary.
Cook the shrimp until they are opaque and pink: Overcooked shrimp are tough and chewy. Cook the shrimp until they are just opaque and pink, about 2-3 minutes per side.
Use fresh ginger and garlic: Fresh ginger and garlic add a ton of flavor to this dish. Use a microplane or grater to grate the ginger and garlic.
Add the vegetables at the end: The vegetables in this dish cook quickly, so add them towards the end of the cooking process. This will help prevent them from becoming overcooked.
Serve immediately: This dish is best served immediately, while the shrimp and vegetables are still hot and crispy.

Conclusion:

This shrimp and ginger stir-fry is a quick, easy, and healthy meal that is perfect for a weeknight dinner. The shrimp are cooked to perfection and the vegetables are crisp and tender. The ginger and garlic add a delicious flavor to the dish. Serve this stir-fry with rice or noodles for a complete meal.