Garlic- Ginger Shrimp Stir fry

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Recipes > Garlic-Ginger Shrimp Stir-Fry
Garlic-Ginger Shrimp Stir-Fry
Family traditions often vary classic recipes. In this case, there's no soy sauce in the stir-fry-rather, the shrimp is salted first, a fantastic adaptation that causes the shrimp to become a little firmer, almost crisper over the heat.

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. Photo: Randy Mayor; Styling: Mindi Shapiro
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..Nutritional Information

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Amount per serving
Calories: 417
Fat: 6.5g
Saturated fat: 1.1g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 2.6g
Protein: 33.4g
Carbohydrate: 53.8g
Fiber: 4.8g
Cholesterol: 215mg
Iron: 6.2mg
Sodium: 814mg
Calcium: 125mg

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Wine pairings for Garlic-Ginger Shrimp Stir-Fry
Sauvignon Blanc Wines from New Zealand
These fruity white wines have a strong body, making them excellent choices for pairing with this meal
Kumeu River Sauvignon Blanc
$8.99 and up
View details and reviews »The Crossings Sauvignon Blanc 2009
$10.99 and up
View details and reviews »Neudorf Sauvignon Blanc Nelson New Zea...
$7.99 and up
View details and reviews »Cats Phee On a Gooseberry Bush Sauvign...
$10.34 and up
View details and reviews »Silver Birch Sauvignon Blanc
$6.03 and up
View details and reviews »Tasman Bay Sauvignon Blanc 2007
$10.72 and up
View details and reviews » Sauvignon Blanc Wines from Loire
These white wines are aromatic and dry, allowing them to work well with this dishGuy Saget Logeres Pouilly-Fume 2007$14.29 and upView details and reviews »Pouilly-Fumé "Les Porcheronnes" Desch...$17.96 and upView details and reviews »Domaine Sautereau Sancerre 2009$18.99 and upView details and reviews »Pascal Jolivet Sancerre le Château du N...$18.79 and upView details and reviews »Sancerre "Croix de Roy" Lucien Crochet 2...$18.00 and upView details and reviews »Yves Martin Sancerre Chavignol 2009$14.97 and upView details and reviews »
Pinot Noir Wines from New Zealand
These light red wines are bright and earthy, which allows them to work well with this recipeCoopers Creek Vineyard Glamour Puss Pi...$10.79 and upView details and reviews »Trout Valley Pinot Noir 2007$8.99 and upView details and reviews »Borthwick Pinot 2005$11.97 and upView details and reviews »Redcliffe Pinot Noir 2006$7.99 and upView details and reviews »Nelson Bay Pinot Noir 2009$10.69 and upView details and reviews »The Crossings Pinot Noir 2007$10.28 and upView details and reviews » Share EmailPrintA A A.Rate and Review

Read Reviews (9)
Good, solid recipe
YIELD: 4 servings (serving size: 1 1/2 cups stir-fry and 3/4 cup rice)
COURSE: Main Dishes
Ingredients
1 1/4 pounds large shrimp, peeled and deveined
1 teaspoon salt
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 cups coarsely chopped red bell pepper
3 tablespoons Shaoxing (Chinese rice wine) or dry sherry
2 tablespoons rice vinegar
1 cup orange sections (about 2 large oranges)
3 cups hot cooked short-grain rice
1 cup (1-inch) cut green onions

Preparation
1. Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.
2. Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over medium-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 minutes. Add bell pepper; stir-fry 2 minutes. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.
Bruce Weinstein and Mark Scarbrough, Cooking Light
JUNE 2010
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This recipe was prepared and evaluated in a professional test kitchen and approved by an expert team of food editors, chefs, dieticians, and test kitchen professionals. We guarantee that when prepared as instructed, this recipe will always work.

Ratings and Reviews (9)
Good, solid recipeAdd a Review LutzCat

Posted: 02/19/11
Has potential After all of the wonderful reviews, have to say that we were disappointed. I thought the vinegar taste was overpowering. We missed the traditional soy sauce flavor, but that's just a matter of personal taste. On the positive side, salting the frozen shrimp really brought them back to life. They were plump and cooked up succulently, and this will be a step that I'll always use for frozen shrimp.
.SFCooking

Posted: 12/21/10
Has potential A little bland and not much sauce. I'd like this to have a bit more flavor.
.nansmi

Posted: 12/07/10
Good, solid recipe This has possibilities . . . prepared according to recipe except I used a can of mandarian oranges. Also added some Shricha chile sauce to spice up a bit per reviews that said it was bland. Next time will add some broccoli, water chestnuts or peas. Served over brown rice.
.Daisie

Posted: 08/31/10
Good, solid recipe My husband and I both enjoyed the dish. When I make it again, I'll cut back a little on red pepper and green onion amounts and may increase the amount of sauce a bit.
.Jocilyn

Posted: 07/31/10
Good, solid recipe a bit bland, but easy to make and can easily be spiced up.
.Gret57

Posted: 06/29/10
Outstanding I made this for the first time yesterday and it was wonderful! I will definitely make it again. I stuck to the recipe except instead of using the Chinese rice wine or sherry, I used some pinot grigio I had in the fridge. Great dish!
.EAYNYC

Posted: 06/27/10
Has potential Made it for the first time last weekend and it turned out very bland. Would like to try it again and use more ginger, garlic and red pepper flakes, as another poster suggested, to make the flavor really come to life. Liked the freshness and healthiness of ingredients.
.jimwilkins

Posted: 06/08/10
Outstanding Wonderful! We used rice noodles instead of rice and added a couple of pinches of red pepper flakes. We also used only a couple of good pinches of kosher salt for 1/2 lb shrimp.
.texicat

Posted: 05/21/10
Outstanding This was a great recipe -- the flavors were well balanced and it was very aromatic. Easy to make, too. My only complaint is that the shrimp were waaaay too salty. Next time I'm going to try cutting the salt back to 1/2 tsp. I served this with bean thread noodles instead of rice and it was delish! I'll be adding this to my regular rotation.
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