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Dry-Fried Shrimp with Ginger

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Submitted by dsmolak

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

4 6E+1
TABLESPOONS ML PEANUT OIL
2 907.2
POUNDS G SHRIMP
peeled and de-veined
2 3E+1
TABLESPOONS ML GARLIC
minced
1 5
TEASPOON ML GINGER ROOT
minced fresh
4 6E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
coarsely chopped
2 3E+1
TABLESPOONS ML RICE WINE
chinese, or dry sherry
2 3E+1
TABLESPOONS ML SOY SAUCE, LIGHT
½ 2.5
TEASPOON ML SOY SAUCE, DARK
1 1
PINCH PINCH SALT *
¼ 59
CUP ML CHICKEN BROTH

Directions

Heat a wok over a high flame.

Add the oil, and when it is hot, stir-fry the shrimp quickly until they turn pink.

Add the remaining ingredients.

Continue stirring until the shrimp are cooked, about 3 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 240 39% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 295mg 98%
Sodium 612mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 65g
Vitamin A 8% Vitamin C 8%
Calcium 7% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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