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

Ginger Shrimp Stir-Fry Recipe

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


  • 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 each: 246 calories, 5g fat (1g saturated fat), 168mg cholesterol, 537mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 21g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat 1 fat


  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

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 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."

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."

Reviewed Mar. 7, 2011

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

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."

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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