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Michelle Bentley of Waukesha, Wisconsin knows how to throw together a mouthwatering stir-fry. Ginger and red pepper flakes perk up this appealing seafood dish.—Michelle Bentley, Waukesha, Wisconsin
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1/2 cup shrimp mixture with 1/2 cup rice equals 246 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 537 mg sodium, 29 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
Originally published as Ginger Shrimp Stir-Fry in Cooking for 2 Winter 2009, p21
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 29, 2011 by Rick G
I've made this recipe several times and it's always delicious. The ginger sauce tastes first class. I usually double it. The "ketchup" might not sound first class but you will be positively surprised! I serve it with stir-fry veggies instead of rice to cut down on carbs. It's a great alternative to shrimp and cocktail sauce and it's good hot or cold.
Reviewed on Mar. 11, 2011 by chimdocs
This was great. I made it last week and doubled the recipe for 4 servings and added snap peas. Would certainly make this again.
Reviewed on Mar. 07, 2011 by thomas93514
Very easy to make. I followed the directions exactly. Had a wonderful ginger smell and taste.
Reviewed on Mar. 03, 2011 by gingbaby
This is great, quick and easy (faster if not using RAW shrimp). I modified it by using chunky salsa instead of ketchup, chopped ginger from a jar, eliminated the sugar, olive oil instead of canola oil. I served it over wild brown rice. Definitely a keeper.
Reviewed on Mar. 03, 2011 by Melstach0102
This dish was excellent! I used chicken instead of shrimp. I also threw in squash and zuchini. Agree to double the ingredients for the sauce, but even so, it was very good. The kids loved it!
Reviewed on Mar. 03, 2011 by delpmeag
This was very good. I did double the recipe for the sauce, and if you like a lot of sauce, youwould need to triple it. Also did not have green onion or ginger root, so I used a tsp of dried chives and ginger powder. Will make it again with fresh onion. Husband liked it as well.
Reviewed on Mar. 02, 2011 by Spinmom
I tried this last night and will probably make it again with some major modifications. I thought the amount of sauce needed to be tripled and even then it would have lacked flavor. I will increase the red pepper flakes, the ginger, garlic and onion. I think it's a good basic recipe but it definitely needs some tweaking. It's just too bland as written.
Reviewed on Feb. 28, 2011 by marysf
can always increase red pepper flakes, ginger and garlic. Also use brown sugar instead of white.
Reviewed on Feb. 28, 2011 by kiltyone
No spice, very bland and to serve on rice just makes it worse
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