Yield 2 servings Number Of Ingredients 22 Steps:
In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes. Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside. In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside. Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt. Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine. Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately. Enjoy!
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat. Pour in the shrimp and season with ¼ teaspoon of the salt. Fry the shrimp for 1 minute on each side. Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil. Toss in the onion and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften. Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds. Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute. Divide the mixture evenly between 4 bowls. Enjoy!
Yield 4 servings Number Of Ingredients 8 Steps:
Place shrimp in a sealable bag or medium bowl. In a small bowl or measuring cup, mix marinade ingredients. Pour half of the marinade on the shrimp. Save the other half for later. Let the shrimp marinate in the refrigerator for at least 15 minutes. In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over. Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce. Serve the shrimp with sauce and garnish with green onion. Enjoy!
Time 15m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice.
Yield 4 servings Number Of Ingredients 14 Steps:
In a 2-cup (480ml) liquid measuring cup, combine the ginger, garlic, soy sauce, and honey. Pour about ⅓ cup (80 ml) of sauce over the shrimp in a medium bowl and toss to coat. Reserve the rest of the sauce. Cover the shrimp with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside. In the same wok, heat 1 tablespoon of cooking oil, then add the onion, broccoli, carrots, and ⅓ cup (80 ml) of the sauce. Cook for 2-3 minutes, or until the onions are translucent. Add the cabbage and season with salt and pepper to taste. Cook for 2 minutes more, or until the vegetables have softened. Push the vegetables to one side of the wok and add the remaining cooking oil to the empty side, followed by the marinated shrimp. Cook for 1 minute without disturbing, then flip the shrimp over and cook for another 2 minutes, until the shrimp are pink and their tails have curled in. Mix the cooked shrimp with the vegetables and add the crispy chow mein noodles and the remaining sauce. Toss gently and cook for another 2-3 minutes, or until everything is well combined. Garnish with sliced scallions. Enjoy!
Time 45m Yield 2 Number Of Ingredients 8 Steps:
Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade. Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl. Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating. Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside. Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.
