Stir-Fried Shrimp, Chinese Style
"From the Frugal Gourmet, Jeff Smith. This is a simple appetizer recipe that Jeff created because he was inspired by a similar recipe he had eaten in San Francisco. It's an easy fix! You will have to peel and eat, so make sure to have plenty of napkins!"
photo by alligirl
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 lb large shrimp, raw and in shells
- 1 tablespoon light soy sauce (I like to use low-sodium)
- 1⁄2 tablespoon dry sherry
- 1⁄2 teaspoon grated fresh ginger
- 2 tablespoons peanut oil
- 2 garlic cloves, chopped
- 3 green onions, chopped
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
directions
- Marinate the shrimp, in shells, for about 15 minutes in the soy sauce, sherry, and ginger. Drain.
- Stir-fry in a hot pan (on med. high heat) with the peanut oil and garlic until the color of the shrimp changes to pink.
- Add the green onions, salt and sesame oil. Toss until the onions barely wilt.
- Serve hot and let guests remove the shells right at the table!
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Reviews
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Beautiful shrimp, which we enjoyed for appy night! They 'fried' up nicely, in the wok and finishing them with the sesame oil imparts a really nice depth of flavor. Served with ponzu as a dipping sauce. Definitely going into my 'Best of...' cookbook and we'll be having them again! Thanks for sharing, LifeIsGood! -
Yum - great quick and flavorful shrimp! I used sunflower oil instead of peanut, and about half of the sesame oil. Ginger and garlic are a great combo with the shrimp. Easy to make, fun to eat - thanks for sharing the recipe! -
These were so delicious and so easy to whip up. I used low sodium Soy Sauce with great results. I had them along with Asian Cole Slaw for a fabulous dinner! Thank you for sharing your recipe with us! Linda -
Yum! I thought when I started I had whole prawns in the freezer but only had shelled with tails on but it still worked great and made them all the quicker to munch down which was a good thing. All the flavours worked wonderfully together and I especially liked the sesame oil to finish it off.
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This was really easy and very tasty, the sherry really made it stand out. Will make again, thanks for posting. Made for ZWT
Tweaks
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Yum - great quick and flavorful shrimp! I used sunflower oil instead of peanut, and about half of the sesame oil. Ginger and garlic are a great combo with the shrimp. Easy to make, fun to eat - thanks for sharing the recipe!
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
