Spicy Ginger Shrimp Recipe
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"Stir frying is simple, quick and healthy. Canola oil's high smoke point ensures that foods cook up light and crispy and its clear taste allows the flavor of other foods to shine through. Double the marinade and use 1 lb. of chicken cut into cubes."
Original recipe yield: 4 servings.
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Spicy Ginger Shrimp INGREDIENTS:
- Marinade:
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 4 teaspoons fresh ginger, peeled and minced
- 1/2 teaspoon red pepper flakes
- 1 pound uncooked large shrimp, deveined and peeled
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- Stir fry:
- 1 tablespoon canola oil
- 1 pound sugar snap peas
- 1 cup yellow peppers, diced
- 5 green onions, sliced diagonally
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 teaspoons black sesame seeds or toasted sesame seeds
- fresh chopped cilantro
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Spicy Ginger Shrimp DIRECTIONS:
- Combine canola oil, garlic, ginger and red pepper flakes in a non-metal bowl and add shrimp. Refrigerate for about an hour. Heat wok or frying pan over high heat. Add marinade and shrimp and cook 2 -3 minutes until shrimp change to a pinkish color. Remove to a plate.
- Add canola oil to pan and add snap peas, pepper and onions. Stir-fry about 3 minutes until tender crisp.
- Return shrimp and juices to pan and stir-fry another minute.
- Season with salt and pepper and garnish with freshly chopped cilantro and black sesame seeds or toasted sesame seeds. Serve over steamed noodles or with rice.
Recipe variation:
Replace shrimp with 3 boneless chicken breasts and double the marinade recipe. Chicken produces a slightly less spicy dish.
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