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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
  • 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


  • 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.
Nutrition 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.

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  • annepaulette
    Sep 2, 2011

    No comment left

  • Rick G
    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.

  • chimdocs
    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.

  • thomas93514
    Mar 7, 2011

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

  • gingbaby
    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.

  • RGootkin
    Mar 3, 2011

    No comment left

  • Melstach0102
    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!

  • delpmeag
    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.

  • Spinmom
    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.

  • marysf
    Feb 28, 2011

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