Chinese Shrimp Curry Recipes

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CHINESE SHRIMP CURRY



Chinese Shrimp Curry image

Make and share this Chinese Shrimp Curry recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon cornstarch
2 teaspoons curry powder (or more, according to taste)
1/2 teaspoon sugar
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
3/4 cup reduced-sodium fat-free chicken broth
3 teaspoons canola oil or 3 teaspoons peanut oil, divided
2 carrots, cut into 1-inch pieces
1 red bell pepper, seeded, stems removed, diced
1/4 lb fresh sugar snap pea, strings on, edges removed (about 20)
2 teaspoons peeled ginger, grated
1 large garlic clove, minced
3/4 lb medium shrimp, peeled and deveined
3 cups hot cooked brown rice

Steps:

  • In a small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.
  • In wok or heavy skillet, heat 1 teaspoon oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.
  • Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.
  • Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.
  • Makes 4 servings.

CHINESE STIR-FRIED CURRIED SHRIMP



Chinese Stir-Fried Curried Shrimp image

Make and share this Chinese Stir-Fried Curried Shrimp recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb medium shrimp, peeled and deveined
1 onion, halved and sliced thinly
2 teaspoons cornstarch
2 tablespoons water
1/2 teaspoon sugar
1 dash pepper
2 -3 tablespoons oil (your choice, I prefer coconut oil)
1/2 teaspoon salt
2 teaspoons sherry wine
2 -3 tablespoons curry powder (mild)
1/2 cup vegetable stock or 1/2 cup chicken stock

Steps:

  • Shell and devein shrimp. Cut onion in half; slice thinly.
  • Blend cornstarch, water, sugar and pepper to a paste. Set aside.
  • Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry (off flame); stir-fry until pinkish (about 1 minute more). Remove and set aside.
  • Using a clean pan, add curry powder; stir 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more). Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onon softens. Stir in cornstarch paste to thicken. Serve at once over rice, if preferred.

Nutrition Facts : Calories 179.5, Fat 8.4, SaturatedFat 1.1, Cholesterol 143.2, Sodium 937.9, Carbohydrate 7.5, Fiber 1.5, Sugar 1.9, Protein 16.2

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