Shrimp Stir Fry Soup Recipes

SHRIMP AND RAMEN NOODLE STIR-FRY

Steps:

• Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
• In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles.
• Return noodles to pan and toss with toasted sesame oil.
• Snip through noodles several times with kitchen scissors. Set aside.
• Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat.
• Add sweet pepper strips; cook and stir for 2 minutes.
• Add pea pods and bok choy; cook and stir for 2 minutes.
• Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
• To serve, place noodles on serving plates.
• Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.

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!

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!

SHRIMP STIR-FRY

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

EASY SHRIMP STIR-FRY

Steps:

• Whisk water, ketchup, soy sauce, cornstarch, honey, sesame oil, and red pepper flakes in a bowl. Stir shrimp into sauce mixture until coated.
• Heat a wok or a large skillet over medium-high heat and add vegetable oil; cook and stir garlic and ginger in hot oil until fragrant and garlic begins to soften, 1 minute. Discard garlic and ginger, leaving oil in wok. Cook and stir broccoli, red bell pepper, onion, yellow squash, zucchini, and mushrooms in oil until slightly softened, about 5 minutes.
• Stir shrimp and sauce mixture into vegetables; cook and stir until shrimp are hot and sauce has thickened and coated shrimp and vegetables, 3 to 5 more minutes. Serve over hot cooked rice.

SHRIMP STIR-FRY SOUP

Steps:

• Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.
• Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
• Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.
• Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.