Net Cooking Talk

Go Back   Net Cooking Talk > Cooking Talk Forums > Fish and Seafood Forum

Thread Tools Display Modes
Old 02-28-2010, 10:29 AM
Luckytrim's Avatar
Luckytrim Luckytrim is offline
Grill Master
Join Date: Jan 2009
Location: Roots are in W. Va.- Heart is in Mich.- These Bones are Just north of Philly, on the Delaware
Posts: 9,574
Thanks: 1,040
Thanked 1,710 Times in 1,055 Posts
Luckytrim is on a distinguished road
Default Shrimp Stir-Fry

Shrimp Stir-Fry

Serves 4
4 teaspoons canola oil, divided
2 tablespoons plus 1 1/2 teaspoons low-sodium soy sauce, divided
3 garlic cloves, minced
1 1/2 pounds medium peeled and deveined fresh or thawed frozen shrimp
2 tablespoons minced fresh ginger
8 ounces white mushrooms, quartered
4 scallions, cut into 1" pieces
1 large bell pepper, any color, cut into thin strips
8 ounces snow peas, strings removed
1/4 teaspoon red-pepper flakes

Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.
Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate.
Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, and red-pepper flakes. Cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.
Be Yourself !
Everyone else is taken.
Reply With Quote
The Following User Says Thank You to Luckytrim For This Useful Post:
chilefarmer (03-03-2016)
Old 03-03-2016, 02:04 PM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,833
Thanks: 1,973
Thanked 997 Times in 662 Posts
Johnny West is on a distinguished road
Default Re: Shrimp Stir-Fry

I'll be doing something similar tonight with the leftover prawns from last night.


8 ounces small uncooked shrimp, shelled and deveined
1/4 teaspoon salt (or 1/2 tsp kosher salt)
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil (divided)
3 eggs, beaten in a small bowl
2 stalks scallion or green onion, minced
4 cups previously cooked leftover rice, grains separated well
3/4 cup frozen carrots and peas, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil


In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.

Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.

Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan

Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.
Reply With Quote
Old 07-31-2017, 09:55 PM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,833
Thanks: 1,973
Thanked 997 Times in 662 Posts
Johnny West is on a distinguished road
Default Re: Shrimp Stir-Fry

Tonight's prawn stir fry was very similar to Mr. Lucky's except amino's were used, olive oil, and a half bag of mixed green veg. The prawns were Argentine from TJ's and very good.
Attached Images
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Reply With Quote
The Following User Says Thank You to Johnny West For This Useful Post:
Luckytrim (08-01-2017)

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Shrimp Po' Boy - Grilled Shrimp - Bacon wrapped shrimp BamsBBQ BBQ'ing / Smoking / Grilling Forums 11 06-25-2009 11:01 PM
Bam's Sweet 'n' Spicy Shrimp Stir Fry BamsBBQ Fish and Seafood Forum 11 05-22-2009 05:46 AM
chemistry stir Miniman Jokes, Funny Stories, Pictures & Videos Forum 3 04-14-2009 04:44 AM
Orange Stir Fry Shrimp Dinner joec Ethnic Foods Forum 10 03-28-2009 10:20 PM
stir-fry shepherd's pie BamsBBQ Vegetarian Forum 1 02-18-2009 10:41 PM

All times are GMT -4. The time now is 03:21 PM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Inactive Reminders By Icora Web Design