Stir Fry Shrimp Salad Recipes

SHRIMP STIR-FRY

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.

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 ROMAINE STIR-FRY

Steps:

• Make sauce:
• Stir together all sauce ingredients in a small bowl.
• Make stir-fry:
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked through, about 3 minutes. Add half of romaine and stir-fry until it begins to wilt, then add remaining romaine and stir-fry until just wilted and shrimp are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.

SHRIMP STIR-FRY WITH VERMOUTH

Steps:

• In a small bowl, whisk together soy sauce, vermouth, brown sugar, and chili sauce.
• Heat a large nonstick or cast-iron skillet over high; swirl in oil. Add mushrooms and a pinch of salt; cook, stirring occasionally, until brown, about 5 minutes. Add shrimp, scallion, and ginger; cook until shrimp is opaque and golden brown in spots, 2 to 3 minutes.
• Add soy mixture and celery; toss to coat. Serve, with rice, scallion greens, and lime wedges.

STIR FRY SHRIMP SALAD

Steps:

• In a lare non-stick skillet on medum-high, heat 1 tablespoons of the dressing. Add shrimp and asparaus; stir-fry for 4 minutes or until shrimp turns pink.
• Cover 4 serving plates with greens; top with shrimp mixture and remaining vegetables.
• Drizzle with remaining dressing.
• VARIATION: Prepare as direcred, substituting boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp. Increase the stir-fry time to 6 minutes or until chicken is cooked through.