Shrimp and Ginger Stir-Fry

This recipe works well with lobster or other shellfish or chicken, beef or pork. You can also substitute whatever vegetables you have on hand, though be aware of color, crunch and texture. A mild or sweet onion is recommended and won’t dominate other flavors. For more heat, leave some or all of the seeds in the serrano peppers. Add more grated ginger just before serving if needed.

Shrimp and Ginger Stir-Fry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Marinade:

  • 2

    tablespoons soy sauce

  • 2

    tablespoons dry or medium dry sherry (fino or amontillado)

  • Stir-fry:

  • 1

    pound medium or large shrimp, shelled

  • 3

    tablespoons oil, divided

  • 2-3

    cloves garlic, mashed or grated

  • 3-4

    serrano chilies, seeded and finely chopped

  • 3-4

    teaspoons fresh ginger, peeled and finely grated, or more to taste

  • 1

    medium onion, finely chopped

  • 6 to 8

    ounces sugar snap peas or pea pods

  • 2-3

    rainbow carrots, peeled and cut in thin rounds

  • 1

    bell pepper, ½ red and ½ yellow or orange, mixed, chopped

  • 1-2

    tablespoons water

  • Sauce:

  • 2

    tablespoons soy sauce

  • 2

    tablespoons dry or medium dry sherry

  • 1

    tablespoon cornstarch

Directions

Mix marinade ingredients in a medium bowl and add shrimp. Marinate for minimum of 20 minutes. Drain and discard marinade. Heat 2 tablespoons oil in a stir-fry pan or wok. Add garlic, chilies and ginger and stir-fry for 2-3 minutes. Add shrimp and cook until pink on both sides and lightly cooked. Remove to a plate and clean pan. Heat 1 tablespoon oil in pan and cook onions, pea pods, carrots for 3-4 minutes, adding peppers for final minute. Add water, cover and cook until vegetables are just tender, about 2-3 minutes. Return shrimp mixture and reheat. Taste and add more ginger if needed. Whisk together sauce ingredients and stir into center of shrimp/vegetable mixture. Cook until sauce is translucent and cornstarch is cooked, 1-3 minutes. Serve over rice.


Nutrition

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