Best Gingered Shrimp With Corn Broccoli Recipes

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GINGERED SHRIMP WITH CORN & BROCCOLI



Gingered Shrimp With Corn & Broccoli image

Make and share this Gingered Shrimp With Corn & Broccoli recipe from Food.com.

Provided by LARavenscroft

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups broccoli, cut in bite size pieces
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 tablespoon fresh ginger, chopped
1 teaspoon chili paste with garlic
2 1/2 teaspoons toasted sesame oil
4 scallions, thinly sliced
2 cups corn
1 lb large shrimp, peeled and deveined

Steps:

  • Place the broccoli in a steamer and gently steam until tender crisp, about 4 minutes.
  • Transfer to a clean tea towel, and lightly pat the broccoli to absorb excess water.
  • Whisk the soy sauce, vinegar, brown sugar, giner, and chile garlic paste until sugar begins to dissolve.
  • Heat a wok or large non-stick skillet over high heat.
  • Add oil and when it ripples, add the scallions, corn and shrimp.
  • Stir-fry for 2 to 3 minutes, or until the shrimp are opaque.
  • Add the broccoli, soy mixture, and stir-fry until all ingredients are coated with the sauce and heated through.
  • Serve over rice.

SESAME SHRIMP WITH GINGER BROCCOLI



Sesame Shrimp With Ginger Broccoli image

Make and share this Sesame Shrimp With Ginger Broccoli recipe from Food.com.

Provided by WKernan

Categories     Healthy

Time 40m

Yield 4 8 shrimp and 1 c broccoli, 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons brown sugar
1 tablespoon sriracha chili sauce
2 egg whites
1/2 cup panko breadcrumbs
1/4 cup toasted sesame seeds
1 1/2 lbs shrimp
1 tablespoon sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sliced garlic
1 tablespoon ginger, chopped
2 broccoli, heads

Steps:

  • Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in panko mixture.
  • Heat 1 1/2 teaspoons canola oil and 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add half of dredged shrimp; cook until golden brown, 2 to 3 minutes per side. Remove from pan. Repeat procedure with 1 1/2 teaspoons canola oil, remaining 1 1/2 teaspoons sesame oil, and remaining half of dredged shrimp. Sprinkle cooked shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat remaining 1 tablespoon canola oil in pan over medium-high. Add garlic and ginger; cook, stirring constantly, 1 minute. Add broccoli; cook until lightly browned, about 2 minutes. Add 1/4 cup water; cover and cook until crisp-tender, 2 to 3 minutes. Uncover; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with shrimp.
  • Calories 393.
  • Fat 17g.
  • Satfat 2g.
  • Unsat 15g.
  • Protein 33g.

Nutrition Facts : Calories 430.2, Fat 14, SaturatedFat 2, Cholesterol 214.3, Sodium 1540.9, Carbohydrate 43, Fiber 11.1, Sugar 11.7, Protein 38.2

UTOKIA'S GINGER SHRIMP AND BROCCOLI WITH GARLIC



Utokia's Ginger Shrimp and Broccoli with Garlic image

Parchment packets filled with shrimp and broccoli florets and seasoned with an Asian-inspired ginger sauce are baked for a delicious and easy-clean-up dinner.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 7

Reynolds® Parchment Paper
4 cups broccoli florets
1 pound raw shrimp, peeled and deveined
2 cloves garlic, crushed
1 tablespoon sesame oil
½ tablespoon grated fresh ginger
½ tablespoon soy sauce

Steps:

  • Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
  • Divide broccoli and shrimp evenly on one-half of each sheet near crease.
  • Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
  • Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
  • Bake 13 to 15 minutes or until shrimp is done.
  • Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 6.9 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 2.5 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 341.7 mg, Sugar 1.6 g

SHRIMP & CORN STIR-FRY



Shrimp & Corn Stir-Fry image

I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
2 small yellow summer squash, sliced
1 small onion, chopped
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1-1/2 cups fresh or frozen corn, thawed
1 cup chopped tomatoes
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil
Hot cooked brown rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

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