Best Sticky Ginger Shrimp With Scallion Rice Recipes

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STICKY GINGER SHRIMP WITH SCALLION RICE RECIPE - (4.6/5)



Sticky Ginger Shrimp with Scallion Rice Recipe - (4.6/5) image

Provided by á-34480

Number Of Ingredients 10

1 c. jasmine rice
4 tsp. peeled and grated ginger, divided
1 tbsp. canola oil
2 garlic cloves, minced
1/4 c. honey
3 tbsp. soy sauce
1/2 tsp. Freshly ground black pepper
1 lb. shrimp, peeled and deveined
1 tsp. sesame oil
1/4 c. chopped scallions, plus more for garnish

Steps:

  • In a large pot, steam rice with 2 teaspoons grated ginger added to the water; cook according to package instructions. Turn off heat and cover with lid to keep warm. Meanwhile, in a large skillet over medium-high heat add canola oil, garlic, and remaining ginger. Sauté for 1 minute. Add honey, soy sauce, and black pepper; bring to a boil and simmer on low until thickened and slightly caramelized, 10 minutes. Scrape sides of the pan with a rubber spatula to prevent burning. Increase heat to medium-high; add shrimp and cook until cooked through and sauce is caramelized, 3 to 4 minutes. Add sesame oil and scallions to steamed rice. Stir until well incorporated. Transfer rice and shrimp to a platter, garnish with scallions. Serve immediately.

CHILI-GARLIC SHRIMP WITH GINGER RICE



Chili-Garlic Shrimp With Ginger Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 thin slices peeled fresh ginger, plus 2 tablespoons minced
1 1/2 cups jasmine rice
1/2 cup low-sodium chicken broth
1/3 cup ketchup
2 tablespoons chili-garlic sauce
1 tablespoon plus 2 teaspoons oyster sauce
1 tablespoon cornstarch
1/4 cup vegetable oil
1 1/4 pounds large shrimp, peeled and deveined
1 12-ounce bag broccoli florets (about 6 cups)

Steps:

  • Bring 2 1/4 cups water and the ginger slices to a boil in a medium saucepan over high heat. Stir in the rice and return to a boil. Cover, reduce the heat to low and cook until the water is absorbed and the rice is tender, about 18 minutes. Fluff with a fork, cover and set aside.
  • Meanwhile, mix the chicken broth, ketchup, chili-garlic sauce, oyster sauce, cornstarch and 1/2 cup water in a measuring cup; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until no longer translucent, 1 to 2 minutes per side; remove to a large bowl.
  • Add the broccoli and 1/2 cup water to the skillet and cook, stirring occasionally, until crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp.
  • Add the remaining 2 tablespoons vegetable oil to the skillet. Add the minced ginger and stir-fry until golden, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and toss to coat, adding a splash of water to loosen, if needed. Serve with the rice.

Nutrition Facts : Calories 520, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 143 milligrams, Sodium 1233 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Protein 23 grams, Sugar 8 grams

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