Best Spicy Stir Fried Shrimp Recipes

STIR-FRIED SHRIMP WITH SPICY GREENS

Steps:

• Combine the broth, 2 teaspoons of the soy sauce, and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger, and the minced chiles in another bowl. Have all of your ingredients within reach of your wok or pan.
• In a medium bowl combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry, and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add in the oil by pouring it on the sides of the pan and swirling the pan. Add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the shrimp with any liquid in the bowl and stir-fry for 2 to 3 minutes, until pink and opaque. Add the amaranth (or beet greens) and scallions, stir-fry for about 30 seconds, add the broth mixture and stir-fry for 1 minute, or until the greens have wilted. Add the cilantro and stir-fry for another 30 seconds. Remove from the heat and serve with rice or noodles, red rice being my first choice.

SPICY STIR-FRIED SHRIMP

Steps:

• Heat oil in a large skillet over medium-high heat until hot but not smoking. Add shallot, and cook until softened and light golden, 2 to 3 minutes.
• Add shrimp, chili sauce, and sugar; cook, stirring constantly, until shrimp are pink and opaque, 3 to 4 minutes. Season with salt and pepper. Serve with coconut noodles and bok choy.

SPICY STIR-FRIED SHRIMP WITH YELLOW SUMMER SQUASH

Steps:

• Soak the shrimp for five minutes in cold water to which you have added two tablespoons coarse salt. Rinse and repeat this procedure twice. Rinse, drain and pat dry.
• In bowl large enough to hold the shrimp, combine the egg whites with the cornstarch sherry mixture. Beat together and add the shrimp. Coat with the mixture and marinate in the refrigerator at least an hour.
• In a small bowl, combine the ingredients for the sauce: Sherry, sugar, vinegar, soy sauce and hot chili pepper sauce. Mix and set aside.
• When ready to cook, place the wok over high heat. Add two tablespoons peanut oil. Remove the shrimp from the marinade with a slotted spoon. Saute for one minute. Remove and set aside.
• Add the remaining oil to the wok and stir-fry the scallions, ginger root and garlic for one minute. Add the squash, stir-fry for a few seconds, then add the sauce and the shrimp. Stir-fry for a few more seconds, remove from heat, sprinkle with chives and pine nuts and serve.

STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE

Steps:

• Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside.
• Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside.
• Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
• Serve immediately.

STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE

Steps:

• Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately. Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the "punch" of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It's a steal at $8. --Karen MacNeil Nutritional Information Calories: 301 (30% from fat) Fat: 10g (sat 1.1g,mono 4.6g,poly 3.2g) Protein: 35.3g Carbohydrate: 16.8g Fiber: 0.5g

SPICY STIR FRIED SHRIMP AND PEPPERS

Steps:

• On medium high heat add oil to a large skillet.
• When oil is hot add next 7 ingredients (shrimp-green onions) and saute for 3-5 minutes or until shrimp is pink and vegetables are tender.
• Add remaining ingredients (chili sauce-butter), stirring well until hot.

SPICY STIR-FRIED SHRIMP

Steps:

• 1. Heat oil in skillet over medium high heat until hot but not smoking. Add green onion and cook until light and golden 2-3 minutes. Add shrimp, chili sauce, and sugar, cook, stirring constantly, until shrimp are pink and opague, 3-4 minutes. Sseason with salt and pepper. Makes 4-6 servings.