Shrimp With Ginger Garlic Sauce Recipes

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GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY



Garlic And Ginger Shrimp Stir Fry Recipe by Tasty image

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

1 lb shrimp, 16/20-count peeled and deveined
2 teaspoons sesame oil
1 tablespoon Gourmet Gardens™ Garlic Paste
1 tablespoon Gourmet Gardens™ Ginger Paste
5 tablespoons sweet chili sauce
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1 tablespoon Gourmet Gardens™ Ginger Paste
2 tablespoons canola oil, divided
1 teaspoon sesame oil, divided
½ teaspoon red pepper flakes
kosher salt, to taste
½ yellow onion, thinly sliced
1 head broccoli, cut into small florets, including leaves
1 red bell pepper, seeded and thinly sliced
2 scallions, cut into 1-inch (2 1/2 cm) pieces
8 oz mushroom, such as cremini or shiitake, stemmed, thinly sliced
1 medium carrot, peeled and thinly sliced
½ head baby bok choy, bottom removed and larger leaves halved lengthwise
kosher salt, to taste
2 tablespoons salted peanut, chopped
2 scallions, thinly sliced

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

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.

GINGER GARLIC SESAME SHRIMP



Ginger Garlic Sesame Shrimp image

For an easy meal idea, try this sesame shrimp marinated in a ginger garlic soy sauce. Quickly stir-fry and it's ready!

Provided by Elise Bauer

Categories     Dinner     1-Pot     Stir-fry

Time 30m

Yield 3

Number Of Ingredients 13

Marinade:
1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
2 tablespoons seasoned rice vinegar
2 teaspoons brown sugar
2 tablespoons extra virgin olive oil
1 teaspoon dark sesame oil
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon grated ginger
Shrimp:
1 pound 16-20 count shrimp, peeled and deveined
1 tablespoon peanut oil or canola oil
3 green onions, including onion greens, sliced on the diagonal
1 tablespoon sesame seeds, toasted

Steps:

  • Toast the sesame seeds: Toast the sesame seeds in a small sauté pan on medium high heat until lightly browned.
  • Pour the sauce over shrimp, sprinkle with sesame seeds, green onions: Pour over the shrimp. Toss to coat. Sprinkle the shrimp with toasted sesame seeds and remaining green onions. Serve immediately with rice, soba noodles, rice noodles, bok choy, spinach, broccoli, or asparagus.

Nutrition Facts : Calories 292 kcal, Carbohydrate 9 g, Cholesterol 190 mg, Fiber 2 g, Protein 23 g, SaturatedFat 2 g, Sodium 2033 mg, Sugar 3 g, Fat 18 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g

SHRIMP WITH GINGER-GARLIC SAUCE



Shrimp with Ginger-Garlic Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons Szechuan seasoning
1 teaspoon ground ginger
1 pound shelled, deveined shrimp
2 tablespoons canola oil
1/2 cup chicken stock
1/4 cup ginger preserves (recommended: Robertson's)
2 teaspoons crushed garlic
2 tablespoons rice wine vinegar
1/4 cup frozen raspberries, thawed

Steps:

  • In small bowl, stir together Szechuan seasoning and ground ginger. Toss shrimp in mixture.
  • In a large skillet, heat oil, over medium-high heat. Cook shrimp 3 minutes per side, or until cooked through. Remove and set aside.
  • Carefully add chicken stock and deglaze by scraping brown bits from bottom of pan. Add preserves and stir until melted. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer for 4 to 5 minutes.
  • Return shrimp to pan and coat in sauce.

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

SHRIMP IN GINGER BUTTER SAUCE



Shrimp in Ginger Butter Sauce image

A completely delightful dish for two or a really smart appetizer! Ginger and cilantro liven this French classic fusing it with a Southwest Asian flare. Discovered in Gourmet Magazine, 9/08. Thank you to Vicki in Kansas Brown for the garlic suggestion.

Provided by Mamas Kitchen Hope

Categories     Asian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

12 ounces shrimp, peeled deveined
2 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon gingerroot, peeled and grated
1/4 cup medium-dry sherry
1/4 cup cilantro, roughly chopped

Steps:

  • Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds.
  • Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes.
  • Add sherry and saute 1-2 minutes more or until shrimp are just cooked through.
  • Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.

GINGER-GARLIC SHRIMP WITH COCONUT MILK



Ginger-Garlic Shrimp With Coconut Milk image

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced
2 scallions, white and light green parts, thinly sliced
1/2 packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving

Steps:

  • In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
  • Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
  • Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

SHRIMP WITH GINGER-CHILI SAUCE



Shrimp with Ginger-Chili Sauce image

Sweet and peppery ginger complements spicy chili sauce in this cook-friendly shrimp stir-fry. It's ideal for nights when a quick, wholesome dinner is in order. -Carole Resnick, Cleveland, OH

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds uncooked large shrimp, peeled and deveined
1 tablespoon cornstarch
1/4 cup orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1/4 to 1/2 teaspoon Sriracha chili sauce or 1/8 to 1/4 teaspoon hot pepper sauce
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 tablespoons canola oil
4 green onions, finely chopped, divided
3 cups hot cooked rice

Steps:

  • Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside., In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan., Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.,

Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 405mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

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.

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

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