Garlic-Ginger Shrimp

asian-shrimp-rice Kate Sears


  • 2 tablespoons vegetable oil
  • 2 tablespoons grated or minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 pound frozen medium shrimp, thawed, peeled, and deveined
  • 1/4 cup rice wine or dry white wine
  • 1/2 cup chopped scallions
  • 2 cups hot cooked brown rice


Warm vegetable oil in a nonstick skillet over medium heat. Add ginger and garlic, and cook, stirring occasionally, 1 minute. Add shrimp and rice wine or dry white wine to the pan, and raise the heat to medium-high. Cook 3 minutes more or until the shrimp turn pink on both sides and are opaque. Add chopped scallions to pan, and toss well to combine. Divide brown rice and shrimp mixture evenly among 4 serving bowls.

  • Yield: Makes 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 311
Fat per serving: 10g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 4g
Protein per serving: 26g
Carbohydrate per serving: 27g
Fiber per serving: 2g
Cholesterol per serving: 172mg
Iron per serving: 4mg
Sodium per serving: 172mg
Calcium per serving: 84mg

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