Ginger Shrimp Stir-Fry Recipe
- 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
- 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.
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
Reviews for Ginger Shrimp Stir-Fry
"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."
"This was great. I made it last week and doubled the recipe for 4 servings and added snap peas. Would certainly make this again."
"Very easy to make. I followed the directions exactly. Had a wonderful ginger smell and taste."
"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."
"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!"
"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."
"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."
"can always increase red pepper flakes, ginger and garlic. Also use brown sugar instead of white."
"No spice, very bland and to serve on rice just makes it worse"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.