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- 5 Reviews
Instead of take-out, make an easy shrimp stir-fry for dinner using steamed brown rice, forzen shrimp, and frozen stir-fry vegetables.
In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.
Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.
Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.
Reviews ( 5 )
Very good, very easy and fast. I served with rice and Stire bought Yum yum sauce. Wonderful.
Just made this for my family and they really liked it. I also added some minced fresh ginger and it was a hit!
I loved it! I did add a little ginger. I’ll be making this quick and easy meal again.
Wonderful meal, easy to prepare and delicious! I added some chicken and precooked the shrimp in a garlic butter sauce but otherwise followed everything exactly. Might try it with a little ginger instead of orange juice next time.
I made this for supper tonight and my family loved it. The sauce is not overwhelming and has the perfect flavor. My parents loved it and they’re not stir-fry eaters. Give it a try!
June 23, 2021 · Catherine ·
What Is Hunan Shrimp?
- Hunan shrimp is a spicy shrimp stir-fry dish served in Chinese restaurants.
- This authentic spicy shrimp recipe is simple to prepare: thin slices of shrimp are stir-fried in soy, chili bean sauce, garlic, and ginger sauce.
- These ingredients create a slightly sticky sauce that coats the shrimp. It is often served over steamed rice.
What Does Hunan Shrimp Taste Like?
- It has a strong flavor that is sweet, spicy, savory, and with the characteristic tingle of seasoning from Toban Djan (Chili Bean Sauce).
- It is also full of earthy and garlic flavors.
- Chinese black vinegar
- Toban Djan (Chili Bean Sauce)
- Soy sauce
- Oyster sauce
- Shaoxing wine
How To Cook Spicy Shrimp- Hunan Style?
- Marinade shrimp- Mix shrimp with 1 teaspoon oil and ½ teaspoon cornstarch until shrimp are evenly coated. Set aside.
- Mixed Hunan Sauce- In a small bowl, whisk together all ingredients, and then set aside.
- Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
- Sauté the aromatics- add minced ginger and garlic and saute for about 20 seconds.
- Add broccoli- then cover the pan and simmer, for about 2 minutes.
- Add red bell pepper and mushrooms- continue to saute for 1 minute.
- Add Hunan sauce, scallions and shrimp- simmer for another 2-3 minutes until shrimp is cooked through and sauce thickens.
Hunan Shrimp Recipe. (Shrimp Stir Fry Recipe)
- fresh ginger
- sesame oil
- red bell pepper
Suitable Vegetables For Spicy Shrimp Stir Fry.
Green beans, asparagus, carrots, cucumbers are suitable for shrimp stir fry. Or you may add any vegetables you like.
by Louisa Yates
Stir fry shrimp – 20min pre – 10min cook keto
Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stir fry shrimp – 20min pre – 10min cook keto. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Stir fry shrimp – 20min pre – 10min cook keto is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Stir fry shrimp – 20min pre – 10min cook keto is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook stir fry shrimp – 20min pre – 10min cook keto using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Stir fry shrimp – 20min pre – 10min cook keto:
- Make ready 1.5 tablespoon Oil to fry
- Get 8-12 g Ginger grated or non grated
- Prepare 1 tsp Salt
- Get 2-3 tablespoon Whit wine
- Prepare 1.5 tsp Dark brown sugar
- Make ready 1-2 tablespoon Soy sauce
Steps to make Stir fry shrimp – 20min pre – 10min cook keto:
- Wash and dry shrimp cold oil in with ginger and quickly put shrimp in
- After the shrimp in, do not stir, only stir occasionally slowly. Add white wine in between and salt, sugar. Do not add any water, if it is too dry add slightly more soy sauce.
- About 5 mins, once the shrimp is golden and cooked through. Done!
So that is going to wrap it up for this special food stir fry shrimp – 20min pre – 10min cook keto recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
Recipes | 20 December, 2020
Say goodbye to takeout and hello to fake-out! This healthy, homemade version of General Tso Shrimp stir fry is super simple to make and SO, SO delicious, plus it’s gluten friendly! The General Tso’s sauce is a little sweet and a little spicy, perfectly mellowed out by a big serving of crunchy, sweet snow peas and fluffy, tender rice.
About the Recipe
Lately I’ve been dreaming of one of my favorite takeout meals, General Tso Shrimp, and today seemed like a good a time as any to make it a reality! I popped over to my local Kroger to grab what I needed: Shrimp, veggies, some pantry essentials, and rice to make it a whole meal.
Truth be told, I kind of consider myself a healthy takeout ninja. It’s fun for me to take old favorites and recreate them at home using real ingredients. And you know what? I’m good at it!
They’re all so good! In fact, they’re some of the most popular recipes on my site (they always get rave reviews), and this recipe is no exception. So if you’re looking for a new and exciting dinner, I’ve got you covered with a fun take on the classic takeout recipe!
Here’s what you need to make a clean, real-foods version of General Tso’s Shrimp! It might seem like a long list of ingredients, but they’re all super easy to find at your local grocery store, and the entire recipe comes together in about 30 minutes total.
- Peeled & DeveinedShrimp: I prefer to buy large, peeled & deveined shrimp with tails off, only because I don’t want to touch them to pull tails off once they’re saucy. If you prefer tails on shrimp, that doesn’t change how the dish is cooked at all! Follow the directions exactly, then just remove the tails as you eat.
- Arrowroot Powder: Arrowroot is the Paleo friendly key to getting crispy shrimp without overcooking them. You can substitute corn starch if that works for your way of eating.
- Snow Peas: They’re quickly sautéed, so they add a great snap and crunch to the dish. Trust me, don’t skip the snow peas!
- Green Onions, Sesame Seeds & Crushed Red Pepper: For extra flavor & garnish!
- Rice: If you’re sensitive or allergic to gluten, always be sure to check that your rice is certified gluten free. If you want to keep this dish Paleo compliant, swap cauliflower rice.
Homemade General Tso Sauce
- Sesame Oil
- Chicken or Vegetable Broth
- Coconut Aminos: This is a soy free substitute for soy sauce.
- Rice Vinegar or Apple Cider Vinegar
- Ginger and Garlic
- Sesame Seeds
- Crushed Red Pepper
- Arrowroot Powder: It works as a thickener in the sauce!
Making the Dish
I’m walking you through the simple step by step instructions to make this stir fry recipe! Ready? Let’s do it.
Step 1: Cook the Rice (Optional)
If you’ll be serving this dish with rice and you want to get the timing of the entire meal perfectly, start by cooking the rice. Follow instructions on the package, depending on how much rice you want. I usually cook enough for 4 servings.
As the rice simmers and cooks, you’ll have plenty of time to make the rest of the dish, homemade General Tso’s sauce included!
Step 2. Prepare the Shrimp
Tip: It’s really important that you start by drying the shrimp well so they don’t get gooey when you cook them. It’s very easy to do this – Just gently dab them on all sides with dry paper towels.
Toss the shrimp with arrowroot powder until they’re coated evenly. This will help give them a little crispy coating that holds up really nicely in the sauce.
Next, in batches, cook the shrimp in a skillet for just about 1 minute per side. You’ll know they’re ready to turn when they start to to turn pink. Set them aside on a plate so you can cook the sauce.
Step 3: Make the Sauce
You can use the same skillet, but you’ll want to rinse or wipe the pan out first. Heat the sesame oil and add the minced ginger, garlic, and sesame seeds.
Stir occasionally until fragrant, then stir in the other sauce ingredients. Last, whisk in the arrowroot powder. Bring it to a simmer and allow it to thicken slightly, all the while stirring occasionally.
Step 4: Finish the Shrimp
Add the shrimp back in to the thickened General Tao’s sauce and toss to coat. Allow the shrimp to finish cooking in the sauce for about 1-2 minutes. Shrimp cook very quickly, and overcooking will make them rubbery. Two minutes is plenty of time.
Step 5: Cook the Snow Peas, optional.
Last, heat about 2 tbsp of sesame or olive oil in a small, separate skillet. Add the snow peas and a pinch of salt, and sauté for about 3-4 minutes. Once they’ve turned bright green in color, sprinkle with sesame seeds and remove them from the pan.
Avoid overcooking snap peas. You want them to still have a good snap to them!
Step 6: Garnish & Serve
Sprinkle the General Tso Shrimp with more sesame seeds, crushed red pepper, and sliced green onions, and serve over rice and sautéed snow peas.
Yes! Here’s how to make General Tso’s Chicken:
1. Cut cut your chicken breasts or thighs into 1 inch cubes.
2. Follow the same directions above, except brown the chicken in the skillet on all sides for 1-2 minutes per side. Set it aside to make the sauce.
3. When you return the chicken to the pan to cook with the sauce, cook it for 6-7 more minutes, until each piece is thoroughly cooked through. 4. Remove one piece of chicken and cut it in half to check if it’s been cooked through.
Leave off the T sound, and just say the word “so.” Easy! We can’t have you working hard to make this beautiful dish and then mispronouncing the name!
Simply substitute cauliflower rice for the white rice. The shrimp, peas, and General Tso sauce are already Paleo compliant!
Like this General Tso’s Shrimp recipe? Drop a star rating below!
Quick and easy Shrimp stir fry with zucchini, pepper, and tossed in Thai Sweet chili Sauce. An easy 15-minute dish to serve with your favorite rice or noodles.
I had to decide what to serve for lunch on Sunday and looked at what was available in the pantry. Wasnt in a mood to cook an elaborate course and wanted to do something simple yet flavourful. This Shrimp stir fry recipe was just what I needed.
Thai dishes are a favorite of all at home. So are Shrimps. What better way to please everyone with a delicious Sunday lunch than to toss Shrimp in a sweet chili sauce and serve it with rice or noodles. Easy and quick and to top it all healthy too.
- Shrimps – Shrimps come in a wide variety of sizes. For this stir fry, I would go with medium-sized ones. A good reason for this is we are going to serve this on top of rice or noodles and one bite can have a mix of shrimp, rice, and veggies.
- I have left the tail on because I like the crunch of it and tails make it easy to pick the shrimp. You may prefer to remove the tails especially if your children do not like it.
- Ensure the shrimps you buy are cleaned properly with their head removed and deveined. An effective way to devein is to place a toothpick in the back where the blue line of the vein is visible and pull it out.
- Vegetables – You have the freedom to choose a number of vegetables that go well with this dish. I have gone ahead with Zucchini, Green onions. I love the flavour and color that Red and Yellow peppers bring to the dish. You could also choose between –
- Green beans
- Bok choy
- Sauce – This being a sweet chili shrimp stir fry has Soy sauce and Thai sweet chili sauce.
- Aromatics – This recipe calls for both Garlic and Ginger. You can be a bit generous with garlic because nothing adds flavor like garlic
- Oil – You can use plain old Vegetable oil or sesame oil.
- Rice or Noodles – This Shrimp stir fry is best had when it is either served on top or tossed with rice or noodles in the wok. White or brown rice are both good. For noodles, thin or flat noodles will do too. I had this earlier with thin noodles and had loved it. So this time I had tried it with white rice and the result was the same ?. You can also serve it with Fried rice.
How to make Shrimp Stir fry
- The important trick here is to sear the shrimps first. They should not be cooked along with other veggies as the cooking time for shrimp is short and we do not want them overcooked. Overcooking shrimps will make it rubbery and they will not be juicy anymore.
- You have to cook the shrimps in batches. Decide on the number of batches depending on the size of your pan. Place a batch of shrimps on the pan some distance apart. Shrimps tend to release moisture and doing too many together will make them sticky.
- Cook the rest of the veggies in the pan next. cooking time for veggies shall be longer than that of the shrimp. Veggies should be crisp and not too soft and mushy.
- Add the cooked shrimps to the veggies and follow it up with the sauces.
- Toss them all together until they are coated well with the sauce. Plate it as per the style you prefer.
- Detailed instructions in the recipe below.
How to cook frozen shrimp
You can get your supply of shrimp in frozen packets from the supermarket. I prefer getting raw shrimp because it is fresh. If you already have a packet of frozen shrimp in the freezer, take that out and let it thaw to room temperature. You can speed up the process by placing under tap water for some time. This will bring it to room temperature much faster.
Another way I had tried was to dip the packet in a bowl of warm water. This helps in thawing it faster without cooking it.
How to store shrimp stir fry
Shrimp stir fry once made can be stored in an air-tight container in the freezer. When you need to serve it, just bring it out of the freezer to thaw for two hours.
This shrimp stir fry recipe came to fruition out of the fact I am exclusively working from home during the COVID-19 epidemic, and have more time to experiment with my cooking.
This post contains affiliate links. View disclosure.
Yes, this looks like a brain – BUT it is sooo delicious!
I am incredibly grateful that I can continue to work from home as long as my work allows, and that means meal planning my lunch every-single-day.
With more time at home specifically, finding quick and inexpensive lunch ideas that are fast and flavorful has become a really fun hobby.
There is no rhyme or reason to this shrimp stir fry. I raided my freezer and added as many pantry staples as I could – and if I do say so myself, it turned out really really well!
Throw stir-fry mix into a pot and set heat to medium. You want the veggies to start to thaw and let the excess water release. This is the base of your sauce.
Cook veggies using package directions. You do not need a pre-mix of veggies – You can chop and use any veggies you want!
About 5 minutes before the veggies are considered cooked through based on package directions, throw in your already cooked shrimp. If you are not using pre-mix veggies, measure the time by how cooked through the veggies are, or if your onion is turning translucent. The shrimp will also let out a ton of water – This will help your chickpea pasta cook.
Cook for 5 minutes. Throw in your garlic powder, onion powder, lemon pepper, sriracha, Worcestershire sauce, coconut aminos, sesame oil, Kroger General Tso stir-fry sauce, and pepper flakes.
Continue on medium heat and add your chickpea pasta to the watery shrimp stir-fry. The excess water will cook your pasta. Check pasta package directions. I am using Ancient Harvest Protein Chickpea Elbows and I cooked the pasta for about 5 minutes.
I finished the dish off with another small drizzle of Kroger General Tso stir-fry sauce as I really like the flavor!
January 28, 2020 1 Comment
This healthy, 15-minute shrimp stir-fry for two is made with seven simple ingredients and loaded with flavor! Meal prep this recipe ahead of time for a delicious lunch at the office you’ll actually look forward to, or throw it together for a quick and easy weeknight dinner.
2019 was definitely the year of eating plant-based pasta with no added sugar dairy-free cream sauce & veggies on repeat for dinner, but 2020 is most certainly the year of this lazy girl shrimp stir fry!
I’m not kidding when I say I’ve already eaten more shrimp in the first month of this year than I did all of last year combined.
I cannot get enough of this super easy 15-minute shrimp stir-fry!
I chose to use frozen shrimp, frozen vegetables, and frozen cauliflower rice for this recipe. We buy most of our fruits, vegetables, and fish, frozen.
You can read more about why in my post called 15 Clever Ways to Eat Healthy on a Budget.
You can use fresh shrimp, but if you’re using frozen shrimp I highly recommend thawing them before adding them to your pan.
If you add frozen shrimp straight into your pan, you will end up with a very water stir-fry.
Your stir-fry will also taste VERY much like shrimp.
How do I thaw frozen shrimp?
You have two options. You can let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a bowl of cold water. After about five minutes, drain the water and flip the shrimp over in your bowl and add new cold water.
The shrimp should be ready to cook in about 10 minutes.
After your shrimp has thawed, set them on paper towels and pat them dry to absorb any leftover liquid.
How long does shrimp take to cook?
I love cooking with shrimp because it only takes about 4-5 minutes to cook.
Shrimp is the perfect protein for this lazy girl stir-fry because of the minimal cooking time.
How can I make this 15-minute shrimp and veggie stir-fry gluten-free?
Easy peasy. This recipe is gluten-free aside from the soy sauce.
Simply swap out your soy sauce for coconut aminos and you’ve got yourself a gluten-free stir fry.
How can I make a 15-minute vegan stir-fry?
If you’re vegan or vegetarian, try swapping out the shrimp for tofu or chickpeas!
Tofu packs in tons of protein and is virtually flavorless. Tofu takes on the flavor of whatever sauces you combine it with, making it a great option for this healthy stir fry.
Chickpeas also offer a lot of health benefits (as discussed in my Teriyaki Chickpeas blog post) so they would also work great in place of the shrimp.
What makes this shrimp stir-fry healthy?
This recipe for shrimp stir-fry is healthy because it’s loaded with protein, vegetables, fiber, and healthy fats.
These components are essential for balancing blood-sugar levels, stabilizing your hunger hormones, and keeping you full and satisfied.
You can read more about my health philosophy in my e-book.
What you need for this low-carb shrimp and veggie stir fry:
- Shrimp (I used frozen shrimp, thaw it out, and remove the tails)
- Cauliflower Rice
- Stir-Fry Vegetables (We get a frozen bag from costco)
- Tahini (Huge fan of this brand!)
- Soy Sauce (Swap for coconut aminos to make this recipe gluten-free)
- Onion Powder
- Minced Garlic
(See the bottom of this post for complete ingredient list, measurements, and instructions) ?
Seriously could not be more simple.
Who knew you were just 15 minutes away from heaven?
As always, be sure to tag me on Instagram when you make this lazy girl shrimp stir fry!
15 minutes and you’ll have yourself the best shrimp stir fry recipe ever made. This is definitely better than your Chinese takeout. It is simple, quick and a healthy weeknight dinner the whole family would love.
The homemade sauce used to stir fry the veggies and shrimps is about to be your go-to sauce for all stir-fries, it is delicious and the umami flavour is spot on. I love to serve this stir fry with freshly boiled basmati rice, coconut rice or noodles.
Shrimp stir fry recipe
Who doesn’t like a good stir fry especially on a busy weeknight when you just want something quick and easy but delicious. This shrimp and vegetable stir fry does give you that, it delivers on flavour. I love the fact that you can make this stir fry with everything but your kitchen sink, a great fridge forage meal.
Use any vegetable you want, you have all the power over that but what I need to let you know is to cut the veggies to the same size so they cook evenly. This Chinese shrimp stir fry recipe is healthy, high in protein and low carb.
No homemade stir fry recipe is complete without an amazing sauce and I am sharing this with you today. Easy stir fry sauce recipe that is great in all your Asian dishes. I should make a separate post about this all-purpose sauce. It is surely a lifesaver, especially if you keep one on your fridge.
Once you have cut the veggies and make the stir fry sauce, the whole cooking process only requires 3 steps. Stir fry vegetables, add prawns or shrimps (you can use any seafood you want) then add the sauce and you are done. Easy peasy homemade shrimp dinner.
What you need to make this easy stir fry and vegetables
The list seems exhaustive but trust me, these ingredients are the basic everyday ingredients you may already have in your pantry
Raw shrimps or prawns cleaned and deveined. You can also use precooked shrimps but make sure they are completely thawed before using.
Bell peppers: I used green, yellow and red bell pepper
Sesame seed to garnish
Stir fry sauce ingredients
Light soy sauce
Dark soy sauce
White pepper this is optional
Toasted sesame oil
Rice wine vinegar
Sriracha or use according to preference
How to make shrimp stir fry
Make the sauce: to a bowl, add soy sauce, oyster sauce, sesame oil, sriracha, rice wine vinegar, ginger, garlic, white pepper, cornflour and whisk to combine.
Heat the vegetable oil in a large skillet on medium-high heat. Add the chopped onions and saute for about 1 minute, add the sliced bell peppers and continue to saute for another 2 minutes followed by the chopped broccoli florets and saute for 1 minute. Push the sautéed veggies to one side on the skillet then add the shrimps. Saute for about a minutes before stirring it with the veggies. Continue stirring until the shrimp turns pink and it is slightly curled.
Add the chopped sliced green onions and the sauce to the stir-fried shrimps and vegetables, stir to combine, add ⅓ cup of water or more if you want it would rather have it saucier. Continue to stir for another 2 to 3 minutes until the sauce slightly reduces.
Take it off the heat and serve over rice.
Related post: If you love stir fry recipes, then you would love this easy vegetable fried rice recipe.
How to serve shrimp stir fry
You can serve this stir fry over rice, basmati rice, long grain rice or even brown rice. For healthier option and if you are on a low carb diet, substitute the rice for cauliflower rice.
How to store
This stir fry tastes better the next day, you can store it in the fridge in an airtight container for up to 3 days I do not recommend freezing the cornflower slurry may splits when reheating.
- Prep all the ingredients before you start stir frying as the whole cooking process only takes about 15 minutes or 20 minutes tops.
- Substitute the water for low sodium broth
- You can use fresh or frozen peas to make this stir fry
- Double or triple the stir fry sauce and use it as needed for a quick fix recipe during the week
- Adjust the level of heat in this recipe to suit your taste. I used 2 tablespoons od sriracha and I understand that might be too hot for some people.
- I recommend consuming the stir fry within 24 hours as shrimps/prawns tends to be rubbery when overcooked. Reheating the stir fry can make this happen.
- I used a large skillet to make this stir fry but you an also use a wok or a non stick frying pan.
Other quick Asian recipes you would love
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