15 Minute Ginger Shrimp Stirfry

15 Minute Ginger Shrimp Stirfry Recipe! It's as good as the kind you'd order in a Chinese restaurant, with all the gingery, garlicky flavor and about half the calories. And it comes together in just 15 minutes, which is impossible to beat!

 

The last time I went out for Chinese, I ordered a saucy shrimp stirfy almost identical to the one I made here. It was gingery and garlicky. Spicy, salty, and sweet. It hit all the flavors I craved at once. Every sticky, glazed bite was fantastic. I sipped from my hot tea cup and read about being born in the year of the ox.

15 Minute Ginger Shrimp Stirfry Recipe! It's as good as the kind you'd order in a Chinese restaurant, with all the gingery, garlicky flavor and about half the calories. And it comes together in just 15 minutes, which is impossible to beat!

 

All was good and fine and greasy, but really, I just couldn’t wait to crack open my cookie at the end of the meal.

Once I did, I stared blankly at my fortune. It read,

 

fortune cookie

 

And I thought aloud,

…mmk.

But then, I went out to eat again. This time, my fortune read,

 

fortune

 

And I thought aloud,

Right on.

Working on it.

 

15 Minute Ginger Shrimp Stirfry Recipe! It's as good as the kind you'd order in a Chinese restaurant, with all the gingery, garlicky flavor and about half the calories. And it comes together in just 15 minutes, which is impossible to beat!

This shrimp stirfry is as good as the kind you’d order in a Chinese restaurant, with all the gingery, garlicky flavor and about half the calories. And it comes together in just 15 minutes, which is impossible to beat! Make it tonight and let me know what you think!

 

15 Minute Ginger Shrimp Stir Fry

Makes: Serves 4

Calories per serving: 260

Fat per serving: 9g

This ginger shrimp stir-fry will become your weekly staple. It's quick, easy, and always packed with flavor!

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons cornstarch
  • 4 teaspoons canola oil
  • 1 ½ pounds large shrimp, peeled and deveined
  • 1 medium red onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 2 garlic cloves, minced
  • 2 tablespoons finely chopped fresh ginger
  • 1 jalapeño pepper, cored, seeded, and finely chopped

Instructions

  1. In a small bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, and cornstarch.
  2. In a large nonstick skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 3 minutes. Transfer to a plate. Add the remaining 2 teaspoons of the canola oil to the now-empty pan and add the onion, red pepper, green pepper, and mushrooms, and cook, stirring frequently, until tender but still crisp, about 3 minutes. Add the garlic, ginger, and jalapeño and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the soy sauce mixture, bring to a boil, and then reduce the heat to medium and simmer until thickened, 1 to 2 minutes. Return the shrimp to the pan and stir to coat in the sauce. Serve immediately.

Nutrition Information & Notes:

Nutrition Information: Calories 260, Total Fat 9g, Carb 11g, Fiber 2g, Sugars 2g, Protein 34g

http://www.andiemitchell.com/15-minute-ginger-shrimp-stir-fry/

 

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32 thoughts on “15 Minute Ginger Shrimp Stirfry

  1. jenQ

    I’m on a mission to help my husband lose weight and feel healthy, like he’s always talking about. I can’t wait to try your recipes. This one looks amazing! Thanks

    Reply
  2. Diane @ Vintage Zest

    This looks like you went into my head and picked out all of my favorite ingredients for one recipe! A little bit of protein and a ton of veggies in all the colors of the rainbow? Yes please!

    By the way, your chopsticks are totally cute! I only have boring plastic ones, and they are so slippery that they can be hard to use. Maybe that’s a good thing so I don’t scarf this down too fast!

    Reply
    1. Andie

      Thanks Diane! I’ve always wanted to own chopsticks and just recently I went out and found this pair I love at Pier 1 for something like $4. Such a good purchase :)

      Andie

      Reply
  3. Hootie

    Haha at the fortunes. May be my iPhone but looks like the punctuation is off on the first one :) can’t hold too much water then. If they had added at the end of that one (KISS- keep it simple stupid) that would be good advice!

    An excess of broccoli slaw and an affinity toward the sauce isle caused me to go on a stir fry bender a few months ago and this may tempt me to go back. I have some fresh ginger and have been scared to use it since I put too much ginger in my juicer and it made me want to vomit. I don’t think that’s what snoop dogg meant when he talked about gin and juice!!! Imma try it in stir fry! Hate to waste it! I’m off today and planting my veggie garden so keep the veggie recipes coming :) never tried to cook curry like in your last post but looks great. Have a good one!

    Reply
  4. Rocio

    Lmao!! Thanks fortune cookie! some are just too funny, good thing the second one was better!. This dish looks great like ALL your dishes. I always want to eat your blog :P

    Reply
  5. Cinnamon Vogue

    Andie this is a perfect 10! The recipe is bloody fantastic! Pardon the bloody. :-) And the humor with the Fortune Cookie had me cracking up over and over again. Oh this is an all-time great! I absolutely love this recipe.

    Reply
  6. Rhonda

    I tried this recipie last night – it was, in one word – AMAZING. I flounder at times finding a healthy balance with food because I am a vegetable HATER – yes, I am “one of those”.. But I absolutely loved it. I wrapped it in lettuce leaves and was so surprised to be so excited over food! Thank you Andie :)

    Reply
  7. Andrea

    Made this for dinner last night and it was fab! I mixed up the veggies using green beans, shredded carrots, squash, and cauliflower. Yum!

    Reply
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  9. Michael

    Awesome Dinner! It all happens so fast I was glad I pre-cut everything. I made one small addition; cashews chopped and added with the shrimp to brown slightly while the shrimp cooked. I realize it would have been delicious without, but lately I cannot resist adding nuts to seafood.
    5 Star Recipe!

    Reply
  10. George A

    Delicious… made it twice. In our 14″ wok, to scale X2 we did shrimp in two batches; then, vegetables and sauce per instructions but double.

    Do you have a favorite pad Thai recipe?
    Thanks!

    Reply
  11. Jen

    Andie, just had to come by and tell you how much my husband and I LOVE this recipe! I’ve easily made it a dozen times in the last few months since I found it on your blog. I’ve made it with both chicken and shrimp, left out a few things (I always forget to buy a jalapeno!), added a few things (random veggies) and it turns out perfectly every.single.time. Thank you for creating such a fantastically delicious, easy recipe that we always look forward to at dinner time! (and again at lunch the next day!)

    Reply
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  17. Little Cooking Tips

    Fantastic job Andie! Wonderful presentation and even more wonderful recipe!:) We love the combination of ingredients, we never tried jalapeño in a stir fry before. Sounds really great!
    Thanx for sharing this,
    Panos and Mirella

    Reply
  18. chiaros

    Nice looking dish! Humorous story behind it too.

    But – why are you crossing your chopsticks? I see picture after picture of dishes on the web – including this one – which, admittedly, seem to be taken (or composed/arranged) by folks who are probably not East Asian/Chinese/Japanese where they show a pair of crossed chopsticks. This symbolizes death in East Asian cultures.

    Reply

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