Time 15m Yield 4 servings Number Of Ingredients 16 Steps:
Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry. Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth. Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they’re cooked through. Remove the shrimp from the skillet. Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate. Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste. Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it’s all combined and hot. Then pour it onto a big platter. Sprinkle on the fresh basil and some Parmesan shavings then … this is the best part … squeeze the lemon all over the top. This adds a wonderful, indescribable freshness. You can serve this with rice, with pasta or it’s just perfect on its own.
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 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!
