Orange Ginger Shrimp Stir Fry Recipes

SHRIMP WITH ORANGE AND GINGER

Shrimp With Orange and Ginger image

This recipe is from Le Gordon Bleu Quick and Easy book. I have made it several times and its very tasty. It is good to serve over rice.

Provided by Britgal

Categories No Shell Fish

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 inches fresh gingerroot
2 garlic cloves
1 tablespoon sesame oil
1/4-1/2 teaspoon crushed dried chili, to taste
1/2 teaspoon salt
1/4 fresh ground pepper
1 lb raw shrimp or 1 lb thawed frozen shrimp
1 large red bell pepper
6 scallions
2 large oranges
1 tablespoon sunflower oil

Steps:

Peel the ginger and grate it in a bowl.
Finely chop the garlic and add it to the ginger with the crushed chillies, salt and pepper and sesame oil.
Add the shrimp cover and marinate at room temperature for 15 minutes.
Meanwhile thinly slice the red pepper.
Slice the scallions on the diagonal keeping the white and green separate.
Peel and segment the oranges, catching the juice in a bowl.
There should be 3 or 4 tbsp of juice.
Heat a wok or skillet over moderately high heat unil hot.
Add the shrimp and stir fry for a few minutes until pink all over.
Remove with a slotted spoon and set aside.
Heat the sunflower in the pan, then add the red pepper and white parts of the scallions and stir fry until soft.
Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.
Serve with the green parts of the scallions over rice.
5 minutes prep time, 10 to 15 marinating and 8 minutes cooking time.

STIR-FRY SHRIMP WITH SPICY ORANGE SAUCE

Stir-Fry Shrimp With Spicy Orange Sauce image

From Cooking Light. Just like Chinese takeout or PF Chang's Orange Peel Shrimp (without the orange peel). This takes no time to make and you already have most of the ingredients. We halved the recipe and cooked up 11 large shrimp from Costco for 2 people. At first we burned the garlic and ginger, so we started over and turned the heat down to medium. Enjoy! I took note from a reviewer and added some steamed broccoli with the sauce in step 6 - AWESOME!

Provided by mikey ev

Categories Asian

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs large shrimp, peeled and deveined
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chili paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
1/3 cup green onion, chopped

Steps:

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat.
Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant.
Add shrimp mixture; stir-fry for 3 minutes.
Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
Serve immediately.

GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY

Garlic And Ginger Shrimp Stir Fry Recipe by Tasty image

Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions

Provided by Tasty

Categories Lunch

Yield 2 servings

Number Of Ingredients 22

Ingredients

1 lb shrimp, 16/20-count peeled and deveined
2 teaspoons sesame oil
1 tablespoon Gourmet Gardens™ Garlic Paste
1 tablespoon Gourmet Gardens™ Ginger Paste
5 tablespoons sweet chili sauce
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1 tablespoon Gourmet Gardens™ Ginger Paste
2 tablespoons canola oil, divided
1 teaspoon sesame oil, divided
½ teaspoon red pepper flakes
kosher salt, to taste
½ yellow onion, thinly sliced
1 head broccoli, cut into small florets, including leaves
1 red bell pepper, seeded and thinly sliced
2 scallions, cut into 1-inch (2 1/2 cm) pieces
8 oz mushroom, such as cremini or shiitake, stemmed, thinly sliced
1 medium carrot, peeled and thinly sliced
½ head baby bok choy, bottom removed and larger leaves halved lengthwise
kosher salt, to taste
2 tablespoons salted peanut, chopped
2 scallions, thinly sliced

Steps:

In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
Enjoy!

Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams

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