Name: Ginger-Garlic Shrimp Stir-Fry With Cucumber Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2 to 3 servings
Ingredients: 2 (8 oz.) packages sidestriped shrimp, peeled; 2 tablespoons cornstarch; ½ teaspoon onion powder; ½ teaspoon pepper; 6 cloves garlic, finely chopped or grated; 2 teaspoons ginger paste or 2 teaspoons grated fresh ginger; 1 tablespoon soy sauce; 2 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 2 tablespoons water; High-heat cooking oil; Sliced scallion, for garnish; Sesame seeds, for garnish; Rice, for serving

A Shrimp Stir-Fry Inspired by Chinese Take-Out

This garlic shrimp dish is inspired by the sticky, sweet and craveable sauce you can find in some Chinese take-out dishes. Tender, glazed sideshrimp are paired with a fresh cucumber salad and rice for the perfect combination of flavors. Make sure to start with the cucumbers, since allowing them to rest and release some liquid will result in them being super crunchy!

Sweet, wild-caught sidestriped shrimp from Alaska are the perfect variety to use in this shrimp stir-fry. Their delicate flavor and texture pairs beautifully with the savory, garlic sauce.

Print Recipe

Ginger-Garlic Shrimp Stir-Fry With Cucumber Salad

By Wild Alaskan Company

Prep time

30 minutes

Cook Time

5 minutes

Total time

35 minutes

Yield

2 to 3 servings

Ingredients

2 (8 oz.) packages sidestriped shrimp, peeled
2 tablespoons cornstarch
½ teaspoon onion powder
½ teaspoon pepper
6 cloves garlic, finely chopped or grated
2 teaspoons ginger paste or 2 teaspoons grated fresh ginger
1 tablespoon soy sauce
2 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons water
High-heat cooking oil
Sliced scallion, for garnish
Sesame seeds, for garnish
Rice, for serving

Instructions

1. Make the cucumber salad: Toss cucumbers in salt, then let stand for 15 minutes. After 15 minutes, the cucumbers will have released some liquid. Drain the liquid, squeezing as much out as you can. Combine cucumbers with rice wine vinegar, garlic, sugar, and sesame oil. Allow to sit at room temperature to marinate.

2. Meanwhile, transfer shrimp to a medium bowl and toss with cornstarch, onion powder, pepper, garlic, and ginger until everything is evenly distributed.

3. In a small bowl, whisk soy sauce, hoisin sauce, rice vinegar and water.

4. Heat 1 tablespoon of high-heat cooking oil in a large skillet over medium-high heat until it begins to shimmer. Add shrimp to skillet, tossing once until lightly browned in a few places, about 4 minutes total.

5. Pour soy-hoisin sauce mixture over the shrimp and cook, mixing constantly until the sauce is thick, sticky and evenly coats the shrimp.

6. Spoon saucy shrimp over a bed of steamed rice, garnishing with scallion and sesame seeds. Serve with cucumber salad as a fresh side.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Ginger-Garlic Shrimp Stir-Fry With Cucumber Salad

A Shrimp Stir-Fry Inspired by Chinese Take-Out

Ginger-Garlic Shrimp Stir-Fry With Cucumber Salad

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