Recipe by HAYMOREEW
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 2/3 cups
1 1/3 cups
uncooked white rice
whole kernel corn, drained
cooked shrimp - peeled and deveined
fresh lime juice
minced fresh ginger root
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 ingredients and then the actual stir frying. It was delicious though and I am sure to make it again!
We were disappointed... it was quite different than expected, took a while and made many dishes for a bland meal.
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 added 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!
This was so tasty and very refreshing. I substituted some crunchy sugar snap peas for the corn which was a great addition. Thanks!
These shrimp were delicious! I was very pleased with the flavor and the ease of preparation. The time it took to prepare was well worth the effort. I will make these again soon. I did not care for the rice. I make my fried rice from brown rice that I make the day before. I put a little peanut oil in the frying pan and quickly cook the cold brown rice with a little green onion. I then scramble 2 eggs off the side of the pan and incorporate this in the rice dish. You can add cooked peas, or almonds, etc. . .
This is a very good recipe, but next time we will serve it over steamed rice instead of frying the rice. It didn't seem to be enough to serve four people. The sauce is delicious!
I MADE THIS RECIPE EXACTLY LIKE IT READS, AND BOTH MY HUSBAND AND I LOVED IT! VERY DIFFERENT AND REFRESHING
This is a great recipe, with a yummy flavor and lots of room to fiddle with ingredients. It's not the usual fried rice flavor, which in my book is a plus. I used 1/2 cup of broccoli florets instead of the peas & corn. If you can get one person to make the sauce while another gets the rice going & does everything else, it goes super fast, too!
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Shrimp with Fried Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 307
** Calories from Fat: 74
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to turn leftovers into a fast and delicious meal.
A quick chicken stir-fry with loads of crisp, colorful vegetables.
This easy fried rice goes with just about any entrée.