Sizzling Shrimp Stir Fry Recipes

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SIZZLING HOT TANGERINE SHRIMP



Sizzling Hot Tangerine Shrimp image

A spicy/sweet shrimp stir fry. You can cook the rice while you prep and cook the shrimp. This seems like a lot of steps and ingredients, but once you start cooking it goes really fast. Prep time may be less if you purchase peeled and deveined shrimp instead of shell on.

Provided by Lynette ! @breezermom

Categories     Fish

Number Of Ingredients 20

1 anaheim chile, seeded and minced
3 large garlic cloves, minced
2 teaspoon(s) minced tangerine rind
1 teaspoon(s) peeled, minced gingerroot
2 tablespoon(s) soy sauce
2 tablespoon(s) dry sherry
1 tablespoon(s) hoisin sauce
2 teaspoon(s) dark sesame oil
2 teaspoon(s) red wine vinegar
1/2 teaspoon(s) salt
1/4 teaspoon(s) sugar
1/4 teaspoon(s) ground szechuan pepper
1 pound(s) medium-size fresh shrimp
1/4 cup(s) peanut oil plus 1 tablespoon, divided
1 cup(s) pine nuts
1 large onion, coarsely chopped
1 large sweet red bell pepper, cubed
1 tablespoon(s) cornstarch
2 tablespoon(s) cold water
hot cooked rice

Steps:

  • Combine the first 4 ingredients in a bowl; set aside.
  • Combine the soy sauce and the next 7 ingredients; stir well with a wire whisk. Set aside.
  • Peel and devein shrimp, if they are not already peeled and deveined. Cut in half crosswise, and set aside.
  • Pour 2 tablespoons peanut oil around the top of a preheated wok, coating sides; heat at medium-high (375º) for 2 minutes. Add the pine nuts and stir fry for 2 minutes or until lightly browned. Remove the pine nuts, and drain on paper towels. Set aside.
  • Pour 1 tablespoon peanut oil into wok. Add reserved shrimp, and stir-fry for 2 minutes or until the shrimp turn pink. Remove shrimp, and set aside.
  • Pour the remaining 2 tablespoons peanut oil into the wok. Add the reserved chile mixture, and stir fry 15 seconds. Add the onion and red pepper, and stir-fry for 5 minutes or until tender. Remove the vegetable mixture; set aside.
  • Combine the cornstarch and water; stir well. Pour the reserved soy sauce mixture into the wok; heat at medium high for 1 minute. Gradually add the cornstarch mixture; cook, stirring constantly, until mixture is thickened. Add the reserved pine nuts, shrimp, and vegetable mixture to the wok, and stir-fry 1 to 2 minutes or until thoroughly heated. Serve over rice.

SIZZLING SHRIMP STIR-FRY



Sizzling Shrimp Stir-Fry image

So many things are smart about this sumptuous stir-fry-lite soy sauce, light zesty dressing, fresh vegetables, brown rice-the chef will be considered a genius.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 30m

Yield 4 servings, 1-2/3 cups each

Number Of Ingredients 12

2 tsp. cornstarch
1 Tbsp. lite soy sauce
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Lite Zesty Italian Dressing, divided
1 lb. uncooked large shrimp, peeled, deveined
1 Tbsp. grated gingerroot
2 cloves garlic, minced
2 cups sliced baby bok choy
1 cup sugar snap peas
4 green onions, diagonally cut into 1/2-inch lengths
1/2 cup cherry tomatoes, halved
2-2/3 cups hot cooked long-grain brown rice

Steps:

  • Mix cornstarch and soy sauce until blended. Stir in broth and 2 Tbsp. dressing.
  • Heat remaining dressing in large skillet on medium-high heat. Add shrimp, ginger and garlic; stir-fry 3 min. or until shrimp turn pink. Add bok choy; stir-fry 2 min. Add peas and onions; stir-fry 2 to 3 min. or until crisp-tender. Stir in soy sauce mixture; bring to boil, stirring constantly. Simmer on medium heat 1 to 2 min. or until thickened, stirring frequently.
  • Add tomatoes; cook and stir 1 min. or until heated through. Serve over rice.

Nutrition Facts : Calories 310, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1360 mg, Carbohydrate 39 g, Fiber 4 g, Sugar 3 g, Protein 28 g

SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp with Garlic image

This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Provided by MMZEHER

Categories     World Cuisine Recipes     European     Spanish

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g

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