Delicious, 15-Minute Chinese Shrimp Stir Fry
As I have said many times before, my husband and I love Chinese food but I don’t take on the challenge of making it at home hardly ever! The only way I really make Chinese food is the cheater way by getting a bag of frozen Mandarin Chicken from Trader Joes (which I highly recommend!) and either heating up a bag of their veggie fried rice or I make my own easy version of ham fried rice on the stove top.
Costco also has a lovely selection of Chinese food appetizers and entrees in their freezer section so I really love getting their wontons and coconut shrimp, to name a couple.
All those ideas alone make for one delicious meal, but I do really enjoy making new foods and being a little more adventurous with the cuisine I make, so I went looking for an easy and delicious Chinese shrimp recipe. I found a perfect, easy and highly-rated recipe for garlic ginger shrimp that goes fantastically with whatever other entrees I want to make to go with it. I can’t wait to share this gem of a recipe with you.
This meal would be perfect for a romantic meal at home, such as Valentine’s Day or an anniversary. Or honestly, just any old weeknight to give you a pick-me-up and have lots of delicious flavors and smells at home.
It is one of those recipes that packs so much punch for how easy it is! The key is using what they say is the “holy trinity” of Chinese recipes--ginger, garlic and green onions. This recipe incorporates all three into the saucy coating of the fried shrimp. It is heavenly!
You simply shell your raw shrimp and pat them dry with paper towels so they can get nice and crispy. Toss them in cornstarch, which also helps give them their nice fried coating. You then heat up some oil and add your shrimp for only 1 minute on each to just sear them, they will finish cooking all the way through later.
You set those shrimp to the side and begin making your soy sauce mixture and sauteeing your holy trinity. One thing I really like about this recipe is that you can then cook up some veggies in your pan (or wok if you have one) to make a delicious stir fry with your shrimp. I added snow peas because that was all I had on hand and it was delicious. You cook your garlic, ginger and chopped greens onions with your veggies in the hot oil until it is fragrant and your veggies are crisp tender. Add your shrimp and soy sauce mixture back to the pan and stir fry for another minute or so until the shrimp is ready. Serve immediately and get ready to bring down the house with this perfect and easy Chinese entree!
Do you have any Chinese entrees you enjoy making at home? Or are you more of a take out kind of person? Please share your thoughts in the comments below.
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fresh cilantro, minced (optional)
2 teaspoons cornstarch
1 pound shrimp, peeled and deveined (tails left intact optional)
2 tablespoons cooking oil , divided
3 green onions, chopped (white and green parts)
2-3 garlic cloves, finely minced
2 teaspoons grated, fresh ginger (use microplane grater)
Directions:
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Costco also has a lovely selection of Chinese food appetizers and entrees in their freezer section so I really love getting their wontons and coconut shrimp, to name a couple.
All those ideas alone make for one delicious meal, but I do really enjoy making new foods and being a little more adventurous with the cuisine I make, so I went looking for an easy and delicious Chinese shrimp recipe. I found a perfect, easy and highly-rated recipe for garlic ginger shrimp that goes fantastically with whatever other entrees I want to make to go with it. I can’t wait to share this gem of a recipe with you.
This meal would be perfect for a romantic meal at home, such as Valentine’s Day or an anniversary. Or honestly, just any old weeknight to give you a pick-me-up and have lots of delicious flavors and smells at home.
It is one of those recipes that packs so much punch for how easy it is! The key is using what they say is the “holy trinity” of Chinese recipes--ginger, garlic and green onions. This recipe incorporates all three into the saucy coating of the fried shrimp. It is heavenly!
You simply shell your raw shrimp and pat them dry with paper towels so they can get nice and crispy. Toss them in cornstarch, which also helps give them their nice fried coating. You then heat up some oil and add your shrimp for only 1 minute on each to just sear them, they will finish cooking all the way through later.
You set those shrimp to the side and begin making your soy sauce mixture and sauteeing your holy trinity. One thing I really like about this recipe is that you can then cook up some veggies in your pan (or wok if you have one) to make a delicious stir fry with your shrimp. I added snow peas because that was all I had on hand and it was delicious. You cook your garlic, ginger and chopped greens onions with your veggies in the hot oil until it is fragrant and your veggies are crisp tender. Add your shrimp and soy sauce mixture back to the pan and stir fry for another minute or so until the shrimp is ready. Serve immediately and get ready to bring down the house with this perfect and easy Chinese entree!
Do you have any Chinese entrees you enjoy making at home? Or are you more of a take out kind of person? Please share your thoughts in the comments below.
15-Minute Chinese Shrimp Stir Fry Recipe | Steamy Kitchen
Serving size: 5
Calories per serving: 93
Ingredients:
Calories per serving: 93
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fresh cilantro, minced (optional)
2 teaspoons cornstarch
1 pound shrimp, peeled and deveined (tails left intact optional)
2 tablespoons cooking oil , divided
3 green onions, chopped (white and green parts)
2-3 garlic cloves, finely minced
2 teaspoons grated, fresh ginger (use microplane grater)
Directions:
In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate and set aside.
Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy.
Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.
Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate and set aside.
Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy.
Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
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- www.steamykitchen.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
