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Easy Shrimp and Ginger Stir Fry Recipe 2009-11-17 08:31:46

Shrimp and Ginger Stir-Fry

Shrimp and Ginger Stir-Fry

From Martha Stewart


  1. 3 tablespoons finely grated fresh ginger
    3 tablespoons soy sauce
    1 tablespoon white-wine vinegar
    2 teaspoons sugar
    1 tablespoon cornstarch
    Coarse salt and ground pepper
    1 1/2 pounds peeled and deveined medium shrimp, tails removed
    4 tablespoons vegetable oil
    2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
    8 scallions, cut into 2-inch pieces, white and green parts separated
    white rice, for serving


  1. To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
  2. Season shrimp with salt and pepper.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
  4. Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
  5. Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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