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Stir-Fry Shrimp

Yield 4 servings


  • 1 pound unpeeled, medium-size fresh shrimp
  • 3 tablespoons cornstarch, divided
  • 1 garlic clove, pressed
  • 1/4 teaspoon ground red pepper
  • 3 tablespoons soy sauce, divided
  • 3 tablespoons sesame or vegetable oil, divided
  • 1 (14 1/2-ounce) can chicken broth
  • 1/2 teaspoon ground ginger
  • 1 red bell pepper, cut into thin strips
  • 1 green bell pepper, cut into thin strips
  • 1 bunch green onions, cut into 1/2-inch slices
  • Hot cooked ramen noodles or angel hair pasta

How to Make It

  1. Peel shrimp, and devein, if desired.

  2. Combine shrimp, 1 tablespoon cornstarch, garlic, red pepper, 1 tablespoon soy sauce, and 1 tablespoon oil; let stand 5 minutes.

  3. Whisk together remaining 2 tablespoons cornstarch, remaining 2 tablespoons soy sauce, chicken broth, and ginger; set aside.

  4. Heat remaining 2 tablespoons oil in a large skillet or wok over medium-high heat 2 minutes. Add bell pepper strips, and stir-fry 4 minutes or until tender. Add green onions; stir-fry 2 minutes. Remove from skillet.

  5. Add shrimp mixture to skillet; stir-fry 3 minutes. Reduce heat to low; add vegetables and chicken broth mixture, and stir-fry 3 minutes or until thickened and bubbly. Serve over hot cooked noodles.