GARLIC GINGER SHRIMP

 

A quick meal doesn’t have to mean a boring meal. This garlic ginger shrimp recipe is a winner when you’re short on time. Just make sure the shrimps are thawed in advance. To make the cooking process even faster, I peel and devein the shrimp in advance also. If you know you’ll be really right on time, mince and chop everything ahead of time and keep it refrigerated until needed.

 

This might end up being the fastest dinner you’ve ever made. I must say, there is quite a prominent taste of ginger, hence the name of the recipe is garlic “ginger” shrimp. I love ginger so it doesn’t seem too overpowering in my opinion. You’re always more than welcome to add less if you’re unsure if you like ginger or not.

 

Garlicky ginger shrimp stir fried in soy sauce and green onion. This quick 15 minute meal is both flavorful and easy to make.

 

Course Main Course Main Course Cuisine Chinese Chinese Prep Time 10 minutes 10 minutes Cook Time 6 minutes

 

Total Time 16 minutes 16 minutes Servings 6

 

Ingredients

  • · 2 tbsp olive oil
  • · 4 garlic cloves minced
  • · 1 tbsp fresh ginger minced
  • · 2 lb uncooked shrimp peeled and deveined
  • · 6 tbsp soy sauce
  • · 4 tsp white sugar
  • · 5 green onions sliced

 

Instructions

  • · In a large skillet heat olive oil over medium heat. Add garlic and ginger, and stir for about 1 minute.
  • · Add in the shrimp and cook over medium high heat until they develop a pinkish orange color. About 2-3 minutes. Careful not to over cook them.
  • · Add in the soy sauce and sugar and stir for another minute.
  • · Lastly, add in the green onion and serve over rice.

What to serve with Ginger shrimp?

 

We love to serve these garlic ginger shrimp with:

  • hot white rice
  • stir-fried vegetables
  • any Asian style salad like Asian chicken salad but without the chicken.

 

 

HAVE FUN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

HONEY GINGER SHRIMP

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

 

Super with a dish for your Drink at Evening

  • Prep: 10 mins
  • Cook: 10 mins
  • Total: 20 mins
  • Servings: 4
  • Yield: 4 Servings

 

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon red pepper flakes
  • 1 teaspoon chopped garlic
  • ¼ yellow onion, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon honey
  • 1 pound medium shrimp – peeled and deveined
  • salt and pepper to taste

 

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.

HAVE FUN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

BLACK BEAN GINGER SPICY SHRIMP

Easy Black Bean Ginger Spicy Shrimp. A 20 minute meal that the whole family will love. Faster than take out!

  • 1 pound large shrimp, deveined and shelled
  • 3 tbsp olive oil
  • 4 cloves minced garlic
  • 1/2 cup black bean sauce
  • 1 tsp low sodium soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp fresh grated ginger root
  • 1 tsp Chinese five spice powder
  • 2 tsp sesame oil
  • 3 tbsp rice wine vinegar
  • 1/2 teaspoon fresh ground black pepper
  • 2 tsp chili paste, optional or to taste
  • 1 cup diced red or green pepper
  • 1 1/2 cups snow peas
  • 1 tsp cornstarch dissolved in a little water

Instructions

  1. Lightly sauté the garlic in the olive oil over medium heat.
  2. Add the shrimp, season lightly with salt and pepper and sauté for only about 3 minutes.
  3. Remove the shrimp from the pan and set aside.
  4. Add to the pan, all at once, the black bean sauce, soy sauce, brown sugar, ginger root, 5 spice powder, sesame oil, rice wine vinegar, black pepper and chili paste.
  5. Stir to combine and simmer for a minute or two. Add the shrimp back to the pan along with the red pepper and snow peas.
  6. Stir fry for an additional minute. Toss well then thicken the sauce with a slurry of the cornstarch dissolved in water, (an ounce or so will do).
  7. Cook for only a minute longer. Serve over rice or your favorite noodles. Garnish with sesame seeds.

SWEET AND SOUR PRAWNS

In Chinese cooking, sweet and sour sauce is used in two ways – as a sauce in the actual food preparation, or as a dipping sauce for the prepared food, with certain flavors of sauce being associated with particular meats.

  • 24 raw (large prawns, peeled and deveined)
  • 1 medium (fresh pineapple, peeled and sliced into 1/8ths lengthwise with the core removed)
  • 1 yellow pepper (sliced into narrow wedges lengthwise)
  • 1 red pepper (sliced into narrow wedges lengthwise)
  • 1 medium yellow onion (sliced into 1/8ths then separate each eighth into 2 or 3 pieces)
  • 1 cup sugar snap peas
  • 1 large piece of gingerroot (approximately 2 square inches, peeled and minced)
  • 2 cloves of garlic (minced)
  • 1–2 fresh red chillies (deseeded and diced)
  • 1/2 fresh lime
  • A pinch of sea salt
  • 2 tablespoons peanut oil
  • 1/2 cup unsweetened pineapple juice
  • 3 tablespoons rice or white wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 1/2 tablespoon cornstarch
  • 1/2 bunch fresh cilantro (coarsely chopped (optional))
  • Heat a large, heavy griddle over a high heat, and lay the pineapple slices on top for 3 or 4 minutes until charred. Turn ever minute or so, then remove to a cutting board and cool.
  • Add the sliced peppers to the griddle for 3 or 4 minutes, just until soft and char marked. Turn once halfway through cooking.
  • Add the chunks of onion to the griddle for 3 or 4 minutes, cooking until they begin to lose their opaqueness and are char marked. Turn once halfway through cooking.
  • In a food blender, mix the garlic and chilies with a pinch of salt just to make a coarse paste. Add the ginger, then mix until combined.
  • In a large bowl, mix the chilli paste with 1 teaspoon oil. Add the prawns and stir in to coat well.
  • Heat a wok over medium high heat. Add the oil and prawns and stir fry for 4 – 5 minutes until cooked through and no longer pink.
  • While the prawns are cooking, chop the cooled pineapple into bite-sized chunks.
  • In a small bowl, combine the pineapple juice, vinegar, soy sauce, cornstarch and a tablespoon of water. Add to the wok with the chargrilled pineapple, peppers, onion and peas. Bring everything just to a boil, then simmer lightly over a low heat for another 2 minutes or so, until thickened and reduced a bit.
  • Sprinkle with the cilantro and squeeze the lime over the top, and then serve.