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Ginger Shrimp Stir-Fry Recipe

Ginger Shrimp Stir-Fry Recipe

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. YIELD: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

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.

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: 2 lean meat, 1-1/2 starch, 1 fat.

Reviews for Ginger Shrimp Stir-Fry

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MY REVIEW
Rick G User ID: 5903124 163316
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
chimdocs User ID: 1112617 110228
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
thomas93514 User ID: 975757 178365
Reviewed Mar. 7, 2011

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

MY REVIEW
gingbaby User ID: 1949232 178364
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
Melstach0102 User ID: 5837034 165208
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!"

MY REVIEW
delpmeag User ID: 2099243 142776
Reviewed Mar. 3, 2011

"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."

MY REVIEW
Spinmom User ID: 4783486 177165
Reviewed Mar. 2, 2011

"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."

MY REVIEW
marysf User ID: 4221636 181757
Reviewed Feb. 28, 2011

"can always increase red pepper flakes, ginger and garlic. Also use brown sugar instead of white."

MY REVIEW
kiltyone User ID: 1148967 181756
Reviewed Feb. 28, 2011

"No spice, very bland and to serve on rice just makes it worse"

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Wine Pairings

Light-Bodied White Wine

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