This recipe for Ginger Garlic Shrimp Stir Fry was sponsored by Ling Ling, all opinions are my own.
Ginger Garlic Shrimp Stir Fry
Have you ever celebrated Chinese New Year? We usually host a big party with all our friends and have everyone bring a dish they love to make. This year Chinese New Year falls just after Valentine’s Day and after 2 consecutive birthdays. We are going to be partied out this year but we’ll make time to celebrate, just in a smaller way. We’ll be enjoying this recipe easy to make Ginger Garlic Shrimp Stir Fry along with Ling Ling Potstickers and rice. It will be a simple celebration this year but as usual we’ll eat well.
a few customs
Our family typically celebrates Chinese New Year by cleaning our house top to bottom before the party but we never sweep, just in case we sweep our good luck right out the door. We also give out tangerines or small oranges to guests as this is said to help solidify our relationships over the years. There are so many fun customs for Chinese New Year, we don’t follow them all, we just pick a few. My boys particularly like this one, “don’t wash your hair or you’ll wash the luck right out” and they don’t mind following it either.
still got dumplings
Each year when we celebrate Chinese New Year with a HUGE party. I work for about 5 hours making and cooking hundreds of dumplings. Some we steam, some we boil for soup, and some we cook up to be pot stickers. I know the incredible amount of work that goes into this dumpling-fest. When we’re looking for our smaller family style feast I knew I wanted to include dumplings somehow and I was so glad to find these tasty and easy to prepare pot stickers from Ling Ling
Pair them with this recipe for Ginger Garlic Shrimp Stir Fry and you’ll have a meal that comes together quickly but tastes like you spent hours. You simply saute peeled shrimp, then cook your sauce and let it thicken, and at the last minute stir in a bag of coleslaw mix. Stir a couple of times and serve it over hot cooked rice. So easy and tasty!
- 1/2 cup soy sauce, low salt if you prefer
- 2 teaspoons oyster sauce
- 1/2 cup brown sugar
- 1 teaspoon toasted sesame oil
- 1 TBSP sriracha style hot sauce-see note above, or any hot sauce you prefer
- 1 TBPS vegetable oil
- 1 pound shrimp, cleaned and deveined tail on or off
- 2 teaspoons minced garlic, more or less to taste
- 2 teaspoons grated ginger, more or less to taste
- 1 pound coleslaw mix, or shredded cabbage
- mix the soy sauce, oyster sauce, brown sugar and sriracha together, set aside
- in a 12 in skillet heat the oil over medium heat
- add cleaned shrimp and cook 2-3 minutes or until pink and cooked through
- add the garlic and ginger, cook and stir until it becomes fragrant
- once cooked pour in a bowl and set aside
- wipe out the skillet and return to the burner
- stir your sauce mix again and pour in the skillet
- cook and stir until it thickens
- stir in the coleslaw mix
- add the shrimp back
- stir a couple of times until the cabbage is slightly wilted and quickly remove from the heat
- serve over hot rice
- I used size 21/25 shrimp but you can use any size you have handy
- serve over hot rice or noodles
Serving Size4 servings
Amount Per Serving Calories 474Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 248mgSodium 2727mgCarbohydrates 43gFiber 3gSugar 34gProtein 30g
This nutrition information was calculated using a computer program, results may vary.
Do you celebrate Chinese New Year? If you’re looking for more inspiration check out: