Photo: Dana DeVolk
Scallion and Ginger Shrimp
9 ingredients
5 min + 5 min
2
openrecipes
This is one of the fastest, tastiest ways to prepare shrimp. The combination of scallion and ginger in a hot wok really can’t be beat. Make sure your heat is pretty high for this one—that’s how you’ll get the great seared flavor we’re looking for.
Estimated Nutrition (whole recipe, rough)
524
Calories
31g
Protein
15g
Fat
62g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 whole Shrimp, Peeled And Deveined
- 2 whole Scallions
- 6 slices Ginger (from A 2-inch Piece, Sliced Into Rounds)
- 1 whole Dried Red Chili Pepper, Sliced (optional)
- 2 Tablespoons Oil
- 1 Tablespoon Chinese Rice Wine (shaoxing Wine)
- ¼ teaspoons Salt
- ¼ teaspoons Ground White Pepper (can Substitute Black Pepper)
- 1 teaspoon Soy Sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes