Asian Shrimp Stir Fry
January 30, 2020
"This quick and easy stir fry recipe is one we enjoy often. The ginger comes through perfectly and blends well with all the ingredients."
- Serving Size: 1 (399.7 g)
- Calories 572.6
- Total Fat - 32.1 g
- Saturated Fat - 6.9 g
- Cholesterol - 241.9 mg
- Sodium - 2925 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 2.3 g
- Sugars - 21 g
- Protein - 36.7 g
- Calcium - 125.7 mg
- Iron - 2.2 mg
- Vitamin C - 24.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Whisk together the soy sauce, honey, rice vinegar, ginger paste and chili garlic sauce and set aside.
Heat the oil in a large skillet or wok and add the frozen shrimp, onion, bell pepper and mushrooms; cook until bell peppers begin to soften but are still a la dente.
Stir in the soy sauce mixture and cook for a couple of minutes or until liquid is slightly bubbling.
Mix together the water and cornstarch and pour this into wok; stir until everything is coated and sauce is thickened.
Top with cashews and serve.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, look for wild-caught shrimp as they are more sustainable than farmed shrimp.
- For the chili garlic sauce, adjust the amount to your desired level of spiciness.
- Substitute soy sauce for tamari sauce. Tamari is a gluten-free version of soy sauce, making this recipe suitable for those with gluten intolerances.
- Substitute honey for agave nectar. Agave nectar is a vegan alternative to honey, making this recipe suitable for those following a vegan lifestyle.
Thai Coconut Shrimp Stir Fry Heat the oil in a large skillet or wok and add the frozen shrimp, onion, bell pepper, mushrooms and coconut milk; cook until bell peppers begin to soften but are still a la dente. Stir in the soy sauce mixture and cook for a couple of minutes or until liquid is slightly bubbling. Mix together the water and cornstarch and pour this into wok; stir until everything is coated and sauce is thickened. Top with cashews and serve.
Coconut Rice - This fragrant and flavorful side dish pairs perfectly with the Asian Shrimp Stir Fry. The sweetness of the coconut and the nuttiness of the rice balances out the savory flavors of the stir fry.
Spicy Garlic Green Beans: This spicy side dish is the perfect complement to the Asian Shrimp Stir Fry. The garlic and chili flakes add a nice kick to the dish, while the green beans provide a crunchy texture that contrasts nicely with the softness of the stir fry.
Q: How do I make sure the shrimp is cooked properly?
A: Make sure to cook the shrimp until it's opaque and pink in color. If it's still translucent, it needs to be cooked a bit longer. Additionally, use a thermometer to ensure that the shrimp is cooked to an internal temperature of 145°F.
Q: How do I store cooked shrimp?
A: Cooked shrimp should be stored in an airtight container in the refrigerator. Make sure to use it within 3-4 days. Before eating, make sure to thoroughly reheat the shrimp to an internal temperature of 165°F.
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The use of ginger in Asian cuisine dates back to ancient times, where it was used as an offering to the gods. It was also believed to have medicinal properties and was used to treat a variety of ailments.
The origin of stir fry dates back to the Han Dynasty in China, around 200-300 BC. It was a popular dish among the upper class and was often served at banquets.