Best Roasted Shrimp And Mushrooms With Ginger And Green Onions Recipes

Ginger Mushroom Shrimp Stir-fry Recipe by Tasty image

Provided by Joey Firoben

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons sesame oil
1 lb large shrimp, peeled and deveined
½ teaspoon salt, divided
2 cups mushroom, sliced
1 cup asparagus, sliced
1 tablespoon ginger, minced
1 tablespoon low sodium soy sauce

Steps:

Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
Divide the mixture evenly between 4 bowls.
Enjoy!

Nutrition Facts : Calories 199 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram

Garlic & Herb Roasted Shrimp image

Provided by Ina Garten

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted

Steps:

Preheat the oven to 400 degrees.
Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.