Stir-Fried Ginger Shrimp

Photo: Randy Mayor; Styling: Cindy Barr

The peppery flavor of ginger in this shrimp stir-fry complements the spiciness of the chile paste and sweetness of the rice wine. Serve with jasmine rice and melon slices.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 31%
  • Fat: 6.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 23.8g
  • Carbohydrate: 7.2g
  • Fiber: 0.8g
  • Cholesterol: 172mg
  • Iron: 3mg
  • Sodium: 594mg
  • Calcium: 82mg

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon chopped peeled fresh ginger
  • 1/2 teaspoon salt
  • Dash of white pepper
  • 1/2 cup water
  • 1 tablespoon mirin (sweet rice wine)
  • 2 teaspoons low-sodium soy sauce
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon chile paste with garlic (such as sambal oelek)
  • 1 tablespoon canola oil, divided
  • 1 cup thinly vertically sliced onion
  • 4 garlic cloves, minced
  • 1 cup diagonally cut celery

Preparation

  1. 1. Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
  2. 2. Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
  3. 3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.
  4. 4. Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.
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