Garlic-Ginger Shrimp Stir-Fry

Garlic-Ginger Shrimp Stir-Fry Recipe
Photo: Randy Mayor; Styling: Mindi Shapiro
Family traditions often vary classic recipes. In this case, there's no soy sauce in the stir-fry-rather, the shrimp is salted first, a fantastic adaptation that causes the shrimp to become a little firmer, almost crisper over the heat.


4 servings (serving size: 1 1/2 cups stir-fry and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 417
Fat 6.5 g
Satfat 1.1 g
Monofat 1.9 g
Polyfat 2.6 g
Protein 33.4 g
Carbohydrate 53.8 g
Fiber 4.8 g
Cholesterol 215 mg
Iron 6.2 mg
Sodium 814 mg
Calcium 125 mg


1 1/4 pounds large shrimp, peeled and deveined
1 teaspoon salt
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 cups coarsely chopped red bell pepper
3 tablespoons Shaoxing (Chinese rice wine) or dry sherry
2 tablespoons rice vinegar
1 cup orange sections (about 2 large oranges)
3 cups hot cooked short-grain rice
1 cup (1-inch) cut green onions


1. Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.

2. Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over medium-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 minutes. Add bell pepper; stir-fry 2 minutes. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

June 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note