Posted by: tinkande | December 13, 2008

Shrimp Stir Fry


This was a great weekday meal that came together pretty quickly. The most time-consuming part was prepping the veggies. Feel free to substitute any veggies that you like and/or have on hand. Green beans, broccoli, asparagus, and peppers all work well. When stir frying, it is best to have all of your ingredients prepped and ready to go before you turn the pan on. Once you get cookin’ it all comes together pretty quickly.  This had a bit of a kick to it, so if you don’t like spicy stuff, I would recommend either omitting the chili paste or using less.

Shrimp Stir Fry:
Source: Me and My Roommate
Serves 2 with leftovers

2 carrots, peeled and sliced into disks diagonally
2 cups snow peas, washed with ends snapped off
1 clove garlic, minced
1 teaspoon grated fresh ginger (Tip: I store my ginger in the freezer between uses to keep it fresh)
2 scallions, washed and sliced
2 teaspoons chili paste with garlic (see note)
1 lb. Shrimp, peeled, de-veined, and patted dry with paper towels
1/2 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
Canola or Vegetable oil
1 tablespoon cornstarch
Noodles or rice

Note:  Chili paste with garlic can be found in Asian specialty food stores or in the international food isle in your grocery store.

Start by prepping the shrimp.  You can purchase shrimp that has already been peeled and de-veined, or you can peel and de-vein it yourself.  One of my favorite blogs, Simply Recipes, has some instructions on how to do it – click here to learn!

Heat 1 tablespoon oil on high heat in a wok or a large non-stick skillet. Add the carrots and stir fry for about 2 minutes, tossing frequently. Turn heat down to medium, carefully add about 3 tablespoons of water to the pan, and cover, steaming until cooked through, about another 2 minutes. Add more water to the pan as needed. Remove carrots to serving bowl. Repeat this process for the snow peas and any other vegetables you are adding to your stir fry.

Next heat 1 tablespoon oil in wok on low heat. Add the garlic, ginger, scallions, and chili paste, and cook, stirring frequently, for about 1-2 minutes, or until the garlic is fragrant. Turn the heat up to high and add the shrimp, stirring to coat with the chili paste mixture. Cook shrimp for 3 minutes or until they are curled up and just cooked through. Remove shrimp to serving dish.

Meanwhile, cook rice or noodles according to package instructions.

Heat the soy sauce, rice wine vinegar, and sesame oil over medium-low heat for about 30 seconds. Mix cornstarch with 2 tablespoons water and add to wok. Return shrimp and veggies to wok and cook until heated through and the sauce has thickened, about 3 minutes. Serve over rice or noodles.


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