Ginger Chutney Shrimp Stir Fry Recipes
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: sesame oil, large shrimp, salt, mushroom, asparagus, ginger, low sodium soy sauce
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 199 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram
GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 22
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!
Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams
GINGER-CHUTNEY SHRIMP STIR-FRY
I made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet only takes minutes to pull together. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.
Nutrition Facts : Calories 356 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 1102mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 1g fiber), Protein 19g protein.
HONEY GINGER SHRIMP STIR-FRY
This simple recipe tastes like something you'd get in your local Chinese. It can be spiced up with the addition of red pepper flakes, to taste. Prep time does not include marinating.
Provided by FlemishMinx
Categories Chinese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl.
- Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
- Remove the shrimp from the marinade, reserving the marinade.
- Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil.
- Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink.
- Pour in the reserved marinade and the water.
- Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes.
- Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so.
- Serve sauce over the shrimps.
Nutrition Facts : Calories 460.1, Fat 22.8, SaturatedFat 3.7, Cholesterol 315, Sodium 2423.7, Carbohydrate 22.4, Fiber 0.2, Sugar 17.8, Protein 36.2
GINGER-CHUTNEY SHRIMP STIR-FRY
I made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet only takes minutes to pull together. -Sally Sibthorpe, Shelby Township, Michigan
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.
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- Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
- Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
- 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.
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- In a small bowl, whisk together broth, lemon juice, garlic, soy sauce, vinegar, ginger, lemon zest, and sesame oil. Whisk in the cornstarch until there are no lumps. Set aside.
- Heat 2 teaspoons sesame oil in a large skillet over medium-high heat. Cook and stir peppers, onion, broccoli, snap peas, and ginger until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
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- Heat 2 teaspoons oil over medium heat in a wok or frying pan. Add shrimp, salt and pepper. Cook just until shrimp turns pink, about 2-3 minutes. Remove shrimp from the pan and set aside.
- Heat remaining 2 teaspoons vegetable oil over medium high heat. Add the vegetables and cook until tender crisp, about 3-4 minutes. Add the garlic and ginger and cook 30 seconds more.
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Ratings 5Calories 254 per servingCategory Main Course
- Throughout entire recipe, do not overcrowd your wok. You're better off cooking in small batches, setting aside, and combining everything at the end. You want everything to have a nice sear on it but not be soggy and overly cooked. Ensure meat and all vegetables are cut prior to cooking.
- Set wok to high heat and add shrimp. As shrimp cooks, it will release liquid. Toss shrimp to evenly cook, and once the shrimp is no longer opaque and is slightly firm to the touch, transfer shrimp to a plate and discard liquid. The point of this step is to partially cook the shrimp and to extract as much of the moisture as you can.
- Heat vegetable oil in a large wok or skillet over high heat. When oil is near it's smoking point, cook and stir shrimp until browned, 1-2 minutes each. You just want a nice crispy sear on it but be careful not to over cook. Transfer shrimp to a plate.
- In small batches, add broccoli, bell pepper, carrots, zucchini, and green onion to the center of the wok. Cook and stir each batch of vegetables for about 2 minutes in order to give it a nice sear while still keeping them tender. Once each batch is done, transfer to a plate and continue with remaining vegetables.
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5/5 (18)Total Time 30 minsCategory DinnerCalories 323 per serving
- Make sure vegetables are chopped before cooking the stir fry. Things happen quickly once you get going.
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4.8/5 (18)Total Time 12 minsCategory DinnerCalories 458 per serving
- In a large skillet, heat the oil over medium heat. Add the onion and sauté, until softened, about 3 minutes. Add the garlic, soy sauce, lime juice, sriracha, and stir. Add shrimp and toss to combine.
- Once the shrimp are pink, add the mango chunks, and stir to incorporate into the stir fry, until warmed and juices release.
- Serve over a bed or white rice, sprinkle with shredded coconut, and green onions. Squeeze lime just prior to serving.
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- In a large nonstick skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 3 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons of the canola oil to the now-empty pan and add the onion, red pepper, green pepper, and mushrooms, and cook, stirring frequently, until tender but still crisp, about 3 minutes.
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