Best Shrimp Stir Fry Soup Recipes

THAI TOM YUM SHRIMP STIR FRY

Steps:

• Pat the shrimp dry with paper towels. Add Thai Tom Yum paste, sugar, and salt to the shrimp.
• Stir well, coating every shrimp evenly with the Tom Yum paste. Allow the shrimp to marinate in the fridge for 15 - 30 minutes.
• Take the shrimp out of the fridge and let it sit at room temperature for about 5 to 10 minutes before stir-frying.
• Heat cooking oil in a wok over medium-high heat. Add the lemongrass to the wok and stir-fry until slightly charred at the edges.
• Add garlic and onion, then stir-fry for about 30 seconds.
• Add mushrooms to the wok, then stir-fry till cooked all the way through.
• Push all the ingredients to the side of the wok, making way for the shrimp. Add the shrimp to the wok in one single layer. Leave the shrimp untouched for about 30 seconds to allow them to sear.
• Stir-fry the shrimp, combining it with the other ingredients, for another minute or until fully cooked.
• Stir in cherry tomatoes and lime leaves.
• Give the dish one last stir to combine all the ingredients well. Turn off the heat then transfer the dish to a serving plate.
• Garnish with fresh cilantro leaves and sliced red chili
• Remove the kaffir lime leaves or leave them in the dish for presentation, but it's not recommended that they be eaten as the flavor of the whole leaf might be a bit strong! They do give the dish an incredible aroma.
• Enjoy over steamed rice or on its own!

SHRIMP STIR-FRY

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

EASY SHRIMP TACOS

Steps:

• In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.

SHRIMP STIR-FRY

Steps:

• Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
• Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
• Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
• You can serve this with rice, with pasta or it's just perfect on its own.

EASY SHRIMP STIR FRY

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

SHRIMP STIR FRY WITH EGG NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
• Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
• Serve shrimp and vegetables over noodles.