Best Honey Ginger Shrimp Stir Fry Recipes

HONEY GINGER SHRIMP STIR-FRY

Steps:

• Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl.
• Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
• Remove the shrimp from the marinade, reserving the marinade.
• Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil.
• Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink.
• Pour in the reserved marinade and the water.
• Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes.
• Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so.
• Serve sauce over the shrimps.

SHRIMP HONEY GINGER STIR-FRY RECIPE

Steps:

• Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Transfer rice to a small saucepan and add 1 ½ cups water. Bring to a boil over medium-high heat, stirring once, then reduce the heat to low, cover and cook until rice is tender and liquid is absorbed, 20 minutes. Remove from heat and let stand, covered. While the rice cooks, prep the stir-fry ingredients: Trim and remove the strings from the sugar snap peas, seed and thinly slice the bell peppers, peel and finely grate enough ginger to measure 1 ½ teaspoons, and mince the garlic. In a small bowl, whisk together honey, soy sauce, sesame oil and red pepper flakes. In a large nonstick skillet, warm 1 tablespoon oil over medium-high heat. Add the sugar snap peas and bell peppers, and sauté until tender-crisp, 2 to 3 minutes. Add the shrimp and cook just until pink, about 2 minutes, stirring occasionally. Add the ginger and garlic and cook until fragrant, about 30 seconds. Stir in the sauce mixture and remove from heat. Serve with the rice.