Print Options

Back to Ginger Shrimp Stir-Fry >

Include these items:

Select reviews >

Taste of Home Logo

Ginger Shrimp Stir-Fry

 Ginger Shrimp Stir-Fry
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
2 ServingsPrep/Total Time: 20 min.

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

Directions

  • 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.
  • 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.
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,

2 of 2

Ginger Shrimp Stir-Fry (continued)

Nutritional Facts: 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.