Gingered Garlic Shrimp Recipes

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GINGERED GARLIC SHRIMP



Gingered Garlic Shrimp image

"Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish," notes Rebecca Baird of Salt Lake City, Utah.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
2 plum tomatoes, diced
3/4 cup chicken broth
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1-1/2 teaspoon cornstarch
1 tablespoon cold water
1/2 pound uncooked medium or large shrimp, peeled and deveined
2 cups cooked angel hair pasta

Steps:

  • In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

Nutrition Facts : Calories 536 calories, Fat 27g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 667mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

GARLIC GRILLED SHRIMP



Garlic Grilled Shrimp image

After grilling on a gas grill, the shrimp have a great flavor like they were grilled on charcoal. This recipe is also great with scallops (use two skewers so scallops will not roll). The grilled shrimp and scallops are good by themselves, in pasta, in salads, or fajitas.

Provided by LEENEMS

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 6

4 skewers
4 cloves garlic
kosher salt to taste
¼ cup olive oil
1 pound large shrimp, peeled and deveined
¼ teaspoon ground black pepper, or to taste

Steps:

  • Soak wooden skewers in water for at least 15 minutes.
  • Preheat grill for medium heat and lightly oil the grate.
  • Chop garlic on a cutting board. Sprinkle kosher salt over salt and with the back of a large knife, smash the garlic on the cutting board to form a paste.
  • Heat garlic paste and olive oil in a skillet over medium-low heat until garlic begins to brown, about 5 minutes. Remove from heat.
  • Skewer about 5 shrimp on each wooden skewer by piercing shrimp through the tail and the upper body. Season shrimp with kosher salt and pepper. Brush one side of the shrimp with garlic-infused olive oil.
  • Place shrimp oil-side down on the preheated grill and brush with more olive oil; cook until shrimp begins to turn pink and curl, about 4 minutes. Turn shrimp over and brush with olive oil again. Continue grilling until shrimp is opaque and pink all over, about 4 minutes more.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 1.1 g, Cholesterol 172.6 mg, Fat 14.5 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 2.1 g, Sodium 299.1 mg

HONEY GINGER SHRIMP



Honey Ginger Shrimp image

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

Provided by MANDE2509

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
¼ yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Steps:

  • Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g

SHRIMP AND BROCCOLI IN GINGER GARLIC SAUCE (PALEO, WHOLE30, KETO)



Shrimp and Broccoli in Ginger Garlic Sauce (Paleo, Whole30, Keto) image

Easy shrimp and broccoli stir-fry with ginger garlic sauce. 6-ingredients & ready in 20 minutes. This is the best Chinese shrimp with broccoli recipe for busy weeknights!

Provided by ChihYu

Categories     Main Course

Time 20m

Number Of Ingredients 11

12-14 oz. broccoli florets
0.5 oz. garlic (minced about 3 cloves)
1-2 bulbs green scallions (optional, chopped)
0.75 - 1 lb. large shrimp (deveined with or without tail-on)
3 tbsp avocado oil
3 pinches coarse sea salt
1 tbsp coconut aminos
¼ cup chicken or vegetable stock
1.5 tsp grated ginger
1 tsp toasted sesame oil (plus more for garnish)
1-1.5 tsp arrowroot starch (see notes)

Steps:

  • Place the broccoli florets in a large microwave safe bowl with 1 tbsp water. Cover the bowl and microwave on high for 1 minute. Toss the florets and microwave for 1 additional minute. Rinse in cold water and set aside to drain.
  • Chop the garlic but do not overly mince or it will get burnt easily in the wok. Chop the green scallion parts for garnish, if using.
  • Pat dry the shrimp with clean paper towels. Butterfly with a small paring knife. Make a slice on the top (the back) of a shrimp down the middle, cutting almost but not all the way through to expose the vein. The butterfly step is optional but will help the shrimp cook evenly and more beautiful looking in presentation.
  • Combine the ingredients in the ginger garlic sauce from coconut aminos to arrowroot starch. Stir-well.
  • Preheat a large skillet or wok over medium heat until it's too hot to place your palm near the surface, about 2-3 minutes away. Add 1.5 tbsp oil. Quickly place the shrimp one-by-one to the skillet and fry them in a single layer (try not to overlap them) over medium-high heat about 2-3 minutes first side. Do not flip or move around the shrimp. Then quickly flip them with a tong or chopsticks to fry the second side for about 1-2 minutes. Scoop them out along with pan juice and scrape off any brown bits into a bowl and set aside to keep warm.
  • Use the same skillet/work, add the rest of oil. Fry garlic with a pinch of salt over medium heat, about 5 seconds. Toss and scoop often so as not to burn the garlic. Add broccoli and season with 2 pinches of salt. Stir-fry and toss for 30 seconds over medium-high heat.
  • Stir the sauce one more time. Add the shrimp and sauce back to the wok, scoop and toss for another 30 seconds.
  • Off heat, garnish with green scallions, if using, and drizzle with more toasted sesame oil if desired. Serve warm or in room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 347 kcal, Carbohydrate 9 g, Protein 43 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 500 mg, Sodium 1933 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g

GARLIC GINGER TERIYAKI SHRIMP



Garlic Ginger Teriyaki Shrimp image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds shrimp, 16 to 20 count
1/2 cup teriyaki sauce
1/2 cup soy sauce
1/4 cup sesame oil
12 cloves garlic, minced
1/2 cup peeled ginger, minced
2 teaspoons red pepper sauce

Steps:

  • Preheat oven to 400 degrees.
  • Peel shrimp leaving the final tail section intact. Devein and partially butterfly shrimp (only butterfly the area furthest from the tail, so the shrimp will stand properly in a casserole dish). Set shrimp aside.
  • Place all remaining ingredients together in a large mixing bowl. Add shrimp to bowl and marinate for about 1/2 an hour, any longer may toughen the shrimp. Remove shrimp from marinade and stand each one individually in casserole dish, one behind the other, with each tail resting on the shrimp in front of it. Pour marinade into casserole dish covering shrimp approximately 1/2 way. Place shrimp in oven for 12 to 15 minutes.

CHILI-GARLIC SHRIMP WITH GINGER RICE



Chili-Garlic Shrimp With Ginger Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 thin slices peeled fresh ginger, plus 2 tablespoons minced
1 1/2 cups jasmine rice
1/2 cup low-sodium chicken broth
1/3 cup ketchup
2 tablespoons chili-garlic sauce
1 tablespoon plus 2 teaspoons oyster sauce
1 tablespoon cornstarch
1/4 cup vegetable oil
1 1/4 pounds large shrimp, peeled and deveined
1 12-ounce bag broccoli florets (about 6 cups)

Steps:

  • Bring 2 1/4 cups water and the ginger slices to a boil in a medium saucepan over high heat. Stir in the rice and return to a boil. Cover, reduce the heat to low and cook until the water is absorbed and the rice is tender, about 18 minutes. Fluff with a fork, cover and set aside.
  • Meanwhile, mix the chicken broth, ketchup, chili-garlic sauce, oyster sauce, cornstarch and 1/2 cup water in a measuring cup; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until no longer translucent, 1 to 2 minutes per side; remove to a large bowl.
  • Add the broccoli and 1/2 cup water to the skillet and cook, stirring occasionally, until crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp.
  • Add the remaining 2 tablespoons vegetable oil to the skillet. Add the minced ginger and stir-fry until golden, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and toss to coat, adding a splash of water to loosen, if needed. Serve with the rice.

Nutrition Facts : Calories 520, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 143 milligrams, Sodium 1233 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Protein 23 grams, Sugar 8 grams

GINGER-GARLIC SHRIMP



Ginger-Garlic Shrimp image

Provided by Diane Sandoval

Categories     Wok     Garlic     Ginger     Shellfish     Stir-Fry     Quick & Easy     Low Cal     Shrimp     Bon Appétit     Washington

Yield Serves 4

Number Of Ingredients 13

1 pound uncooked shrimp, peeled, deveined
1 tablespoon oriental sesame oil or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon dried crushed red pepper
3 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup canned low-salt chicken broth
1/4 cup rice vinegar
2 tablespoons sugar
6 green onions, cut into 1/2-inch pieces
1 cup snow peas
Cooked rice

Steps:

  • Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.
  • Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.
  • Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.

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