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Ginger Shrimp Stir-Fry Recipe
Ginger Shrimp Stir-Fry Recipe photo by Taste of Home

Ginger Shrimp Stir-Fry Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 2 tablespoons ketchup
  • 1 green onion, thinly sliced
  • 1 tablespoon water
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh gingerroot
  • 1/2 teaspoon sugar
  • Dash crushed red pepper flakes
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1-1/2 teaspoons canola oil
  • 1 tablespoon minced fresh cilantro
  • 1 cup hot cooked rice

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.

Directions

  1. In a small bowl, combine the first eight ingredients; set aside. In a small skillet, stir-fry shrimp in oil for 1-2 minutes or until shrimp turn pink.
  2. Stir sauce mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until heated through. Sprinkle with cilantro. Serve with rice. Yield: 2 servings.
Originally published as Ginger Shrimp Stir-Fry in Cooking for 2 Winter 2009, p21

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Ginger Shrimp Stir-Fry

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 29, 2011

"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."

MY REVIEW
Reviewed Mar. 11, 2011

"This was great. I made it last week and doubled the recipe for 4 servings and added snap peas. Would certainly make this again."

MY REVIEW
Reviewed Mar. 7, 2011

"Very easy to make. I followed the directions exactly. Had a wonderful ginger smell and taste."

MY REVIEW
Reviewed Mar. 3, 2011

"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."

MY REVIEW
Reviewed Mar. 3, 2011

"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!"

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