15 Minute Ginger Shrimp Stir Fry

by Andie Mitchell on March 10, 2013

shrimp stir fry

 

The last time I went out for Chinese, I ordered a saucy shrimp dish very similar to the one I stir-fried here. It was gingery and garlicky. Spicy, salty, and sweet. It hit all the flavors I craved at once. Every sticky, glazed bite was fantastic. I sipped from my hot tea cup and read about being born in the year of the ox.

shrimp stir fry

 

All was good and fine and greasy, but really, I just couldn’t wait to crack open my cookie at the end of the meal.

Once I did, I stared blankly at my fortune. It read,

 

fortune cookie

 

And I thought aloud,

…mmk.

But then, I went out to eat again. This time, my fortune read,

 

fortune

 

And I thought aloud,

Right on.

Working on it.

 

shrimp stir fry

 

15 Minute Ginger Shrimp Stir Fry

Serves 4

 

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar

2 teaspoons sesame oil

2 teaspoons cornstarch

4 teaspoons canola oil

1 ½ pounds large shrimp, peeled and deveined

1 medium red onion, thinly sliced

1 medium red bell pepper, thinly sliced

1 medium green bell pepper, thinly sliced

1 cup sliced mushrooms

2 garlic cloves, minced

2 tablespoons finely chopped fresh ginger

1 jalapeño pepper, cored, seeded, and finely chopped

 

In a small bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, and cornstarch.

In a large frying pan or wok set over medium-high heat, heat 2 teaspoons of the canola oil. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 3 minutes. Transfer to a plate. Add the remaining 2 teaspoons of the canola oil to the now-empty pan and add the onion, red pepper, green pepper, and mushrooms, and cook, stirring frequently, until tender but still crisp, about 3 minutes. Add the garlic, ginger, and jalapeño and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the soy sauce mixture, bring to a boil, and then reduce the heat to medium and simmer until thickened, 1 to 2 minutes. Return the shrimp to the pan and stir to coat in the sauce. Serve immediately over white or brown rice.

Nutrition Information for 1 Serving (1/4th of Entire Recipe): Calories 260, Total Fat 8.7 g, Total Carbohydrate 10.6 g, Dietary Fiber 1.9 g, Sugars 2.4 g, Protein 34.3 g

{ 23 comments… read them below or add one }

CRA Adventure Travel March 10, 2013 at 11:33 pm

My husband and I live in Costa Rica, he is a pro free-diver. So natually we eat a lot of seafood, including shrimp. I am always looking for new recipes and this one looks amazing!
Thanks~Erin

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Courtney @ Star Systemz March 11, 2013 at 1:55 am

Yum, I love a good stir fry and shrimp with ginger yum my!! Hope you get better fortunes next time :-) have a great weeek! Love + Shine Courtstar

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jenQ March 11, 2013 at 6:13 am

I’m on a mission to help my husband lose weight and feel healthy, like he’s always talking about. I can’t wait to try your recipes. This one looks amazing! Thanks

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Cookie March 11, 2013 at 10:49 am

That looks delicious!

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Maureen @ Breaking Free & Finding Me March 11, 2013 at 11:07 am

Chinese food is my favorite! Always looking for new at-home recipes to try! Thanks, Andie :)

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Chrissy March 11, 2013 at 11:13 am

This looks amazing and I love the saying of being a glow worm.
Happy Monday xxx

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SPatrick March 11, 2013 at 11:37 am

This looks awesome, I am getting hungry already!! I am going to have to try the recipe with chicken!

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Diane @ Vintage Zest March 11, 2013 at 11:42 am

This looks like you went into my head and picked out all of my favorite ingredients for one recipe! A little bit of protein and a ton of veggies in all the colors of the rainbow? Yes please!

By the way, your chopsticks are totally cute! I only have boring plastic ones, and they are so slippery that they can be hard to use. Maybe that’s a good thing so I don’t scarf this down too fast!

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Andie March 11, 2013 at 11:47 am

Thanks Diane! I’ve always wanted to own chopsticks and just recently I went out and found this pair I love at Pier 1 for something like $4. Such a good purchase :)

Andie

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Rachel @ Bakerita March 11, 2013 at 12:54 pm

This looks so delicious!! And so easy, which is always a plus. Pinned!

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Hootie March 11, 2013 at 1:39 pm

Haha at the fortunes. May be my iPhone but looks like the punctuation is off on the first one :) can’t hold too much water then. If they had added at the end of that one (KISS- keep it simple stupid) that would be good advice!

An excess of broccoli slaw and an affinity toward the sauce isle caused me to go on a stir fry bender a few months ago and this may tempt me to go back. I have some fresh ginger and have been scared to use it since I put too much ginger in my juicer and it made me want to vomit. I don’t think that’s what snoop dogg meant when he talked about gin and juice!!! Imma try it in stir fry! Hate to waste it! I’m off today and planting my veggie garden so keep the veggie recipes coming :) never tried to cook curry like in your last post but looks great. Have a good one!

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Melissa March 11, 2013 at 2:32 pm

This looks fantastic!! I can’t wait to try it! :-)

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Rocio March 11, 2013 at 2:39 pm

Lmao!! Thanks fortune cookie! some are just too funny, good thing the second one was better!. This dish looks great like ALL your dishes. I always want to eat your blog :P

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Chels R. March 11, 2013 at 8:41 pm

Mmm, love this!

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Mila @ Simple Harmonic Motion March 12, 2013 at 10:24 am

This plate is the mindful eater’s paradise.
And when is your beautiful writing compilation coming out?

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Jess March 12, 2013 at 4:28 pm

Those fortunes are hilarious! I’m surprised by the first one though, it seems a little bit harsh to be in a cookie.

Some Snapshots Blog
Jess

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Jennifer March 12, 2013 at 4:35 pm

This recipe sounds delicious! Does the nutritional information include the rice?

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Cinnamon Vogue March 12, 2013 at 8:47 pm

Andie this is a perfect 10! The recipe is bloody fantastic! Pardon the bloody. :-) And the humor with the Fortune Cookie had me cracking up over and over again. Oh this is an all-time great! I absolutely love this recipe.

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Rhonda March 13, 2013 at 9:28 am

I tried this recipie last night – it was, in one word – AMAZING. I flounder at times finding a healthy balance with food because I am a vegetable HATER – yes, I am “one of those”.. But I absolutely loved it. I wrapped it in lettuce leaves and was so surprised to be so excited over food! Thank you Andie :)

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Andrea March 13, 2013 at 6:23 pm

Made this for dinner last night and it was fab! I mixed up the veggies using green beans, shredded carrots, squash, and cauliflower. Yum!

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Michael September 17, 2013 at 6:40 am

Awesome Dinner! It all happens so fast I was glad I pre-cut everything. I made one small addition; cashews chopped and added with the shrimp to brown slightly while the shrimp cooked. I realize it would have been delicious without, but lately I cannot resist adding nuts to seafood.
5 Star Recipe!

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George A January 11, 2014 at 6:02 pm

Delicious… made it twice. In our 14″ wok, to scale X2 we did shrimp in two batches; then, vegetables and sauce per instructions but double.

Do you have a favorite pad Thai recipe?
Thanks!

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Jen April 16, 2014 at 8:06 pm

Andie, just had to come by and tell you how much my husband and I LOVE this recipe! I’ve easily made it a dozen times in the last few months since I found it on your blog. I’ve made it with both chicken and shrimp, left out a few things (I always forget to buy a jalapeno!), added a few things (random veggies) and it turns out perfectly every.single.time. Thank you for creating such a fantastically delicious, easy recipe that we always look forward to at dinner time! (and again at lunch the next day!)

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