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98% would make again

Garlic And Ginger Shrimp Stir Fry


for 2 servings

Garlic and Ginger Shrimp

  • 1 lb shrimp (455 g), 16/20-count peeled and deveined
  • 2 teaspoons sesame oil
  • 1 tablespoon Gourmet Gardens™ Garlic Paste
  • 1 tablespoon Gourmet Gardens™ Ginger Paste

Sweet Ginger Chili Sauce

  • 5 tablespoons sweet chili sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon Gourmet Gardens™ Ginger Paste

Stir Fry

  • 2 tablespoons canola oil, divided
  • 1 teaspoon sesame oil, divided
  • ½ teaspoon red pepper flakes
  • kosher salt, to taste
  • ½ yellow onion, thinly sliced
  • 1 head broccoli, cut into small florets, including leaves
  • 1 red bell pepper, seeded and thinly sliced
  • 2 scallions, cut into 1-inch (2 1/2 cm) pieces
  • 8 oz mushroom (225 g), such as cremini or shiitake, stemmed, thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • ½ head baby bok choy, bottom removed and larger leaves halved lengthwise
  • kosher salt, to taste

For Serving

  • 2 tablespoons salted peanut, chopped
  • 2 scallions, thinly sliced

Nutrition Info

    Calories 772
    Fat 39g
    Carbs 52g
    Fiber 10g
    Sugar 25g
    Protein 58g

Estimated values based on one serving size.


  1. In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
  2. Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
  3. In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
  4. Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2–3 minutes. Season with the salt.
  5. Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
  6. Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
  7. Enjoy!

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