Garlic And Ginger Shrimp Stir Fry Recipe By Tasty

GARLIC BROCCOLI SHRIMP STIR FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the onion and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
• Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls.
• Enjoy!

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!

GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
• Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
• Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls.
• Enjoy!

GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY

Steps:

• In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
• Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
• In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
• Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
• Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
• Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
• Enjoy!

SHRIMP AND ASPARAGUS STIR FRY (UNDER 300 CALORIES) RECIPE BY TASTY

Steps:

• In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
• Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
• In the same pan, heat 2 tablespoons olive oil and add asparagus.
• Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
• Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
• Enjoy!

STIR FRY INSPIRED BY MIGOS RECIPE BY TASTY

Steps:

• In a bowl, add the soy sauce, sesame oil, honey, rice vinegar, peanut butter, garlic, and ginger, and whisk to combine.
• Heat 1 tablespoon of oil in a wok or large pan over high heat. Once the oil begins to shimmer, add the cubed chicken and sprinkle with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5 to 7 minutes.
• Transfer the chicken to the bowl, and wipe the wok clean.
• Heat 1 tablespoon of oil in the cleaned wok over high heat.
• Once the oil begins to shimmer, add the red onion, broccoli, and red cabbage, and cook, stirring frequently, for 3 minutes.
• Add the red bell peppers and snap peas and cook for 3 minutes, stirring frequently, until the peppers begin to soften.
• Add the carrots and cook for 2 minutes, stirring frequently.
• Add the chicken, cooked rice noodles, and sauce, and stir until fully incorporated.
• Serve with cilantro, scallions, and sesame seeds.
• Enjoy!