Shrimp With Ginger Chili Sauce Recipes

GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY

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!

CHILI-GARLIC SHRIMP WITH GINGER RICE

Steps:

• Bring 2 1/4 cups water and the ginger slices to a boil in a medium saucepan over high heat. Stir in the rice and return to a boil. Cover, reduce the heat to low and cook until the water is absorbed and the rice is tender, about 18 minutes. Fluff with a fork, cover and set aside.
• Meanwhile, mix the chicken broth, ketchup, chili-garlic sauce, oyster sauce, cornstarch and 1/2 cup water in a measuring cup; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until no longer translucent, 1 to 2 minutes per side; remove to a large bowl.
• Add the broccoli and 1/2 cup water to the skillet and cook, stirring occasionally, until crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the minced ginger and stir-fry until golden, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and toss to coat, adding a splash of water to loosen, if needed. Serve with the rice.

HONEY GINGER SHRIMP

Steps:

• Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

SHRIMP WITH GINGER-CHILI SAUCE

Steps:

• Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside., In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan., Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.,