Ginger Shrimp with Fried Rice15 Reviews
- Prep: 30 min
- Cook: 15 min
- Ready In: 45 min
“My husband and I love Ginger Shrimp. I fix it often and have many requests for the recipe. Served with green beans and red peppers, it is always a hit at mealtime!” - by HAYMOREEW
Original recipe yields 6 servings
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large skillet over high heat, add sesame oil and allow it to get hot. Add rice and 1 tablespoon of butter. Saute for three minutes.
- Stir in the snow peas and corn. Saute until rice begins to brown slightly. Add shrimp to top of rice. Reduce heat to low and cover to keep warm.
- In a mixing bowl, whisk together the orange and lime juices, onion, honey, ginger root and garlic. Mix thoroughly. Spoon enough of the mixture to coat the shrimp.
- In a saucepan over high heat, combine the remaining juice mixture with chicken broth and cornstarch. Bring to a boil and reduce heat. Simmer until thickened. Stir in 1 teaspoon of butter. Serve over the rice and shrimp.
Amount Per Serving (6 total)
- 307 cal
- 8.2 g
- 41.7 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"I really liked this recipe. I added mushrooms to it as we like them in everything. I did not feel this is a quick recipe. There are several steps--cooking rice, preparing the sauce which has a lot of ..." See moreingredients and then the actual stir frying. It was delicious though and I am sure to make it again!"
"This was super yummy. I did change it a bit though. First, I used canola oil instead of the butter with the sesame oil to fry the rice, and I used no fat in the sauce. Along with the snow peas, I ad..." See moreded diced green and red pepper, purple onion, mushrooms and bok choy. I also added some low sodium tamari sauce while I was frying the rice...I couldn't help myself. Because I wasn't sure how my shrimp-loving toddler would like the sauce, I left it off completely and served it on the side. The sauce was super delicious but was almost bitter. I ended up adding a good teaspoon more honey. Next time I'll use freshly squeezed orange juice rather than the pasturized stuff to cut down on the tang. A great addition to our clean-out-the-veggie-bin Friday night stir fry. Thank you!"
Korean Saewoo Bokkeumbap (Shrimp Fried Rice)
Fried Rice Restaurant Style
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