Ginger-Scallion Stir-Fried Shrimp

Ingredients

• 1 pound peeled and deveined large shrimp
• Kosher salt
• 1 tablespoon cornstarch
• 4 tablespoon svegetable oil
• 4 garlic clove s, thinly slice d
• 1(1-inch) piece fresh ginger, cut into matchsticks
• 4 scallions, trimmed and cut into 2-inch piece s
• 2 tablespoon stomato paste
• 1 teaspoon sugar
• Rice or noodles, for serving

Instructions

1. In a medium bowl, season the shrimp with salt, then toss and coat them with the cornstarch.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium high. Add the shrimp and cook, tossing occasionally, until they are pink and lightly browned on the edges, 3 to 4 minutes. Transfer the shrimp back to the bowl and set aside.
3. Add the remaining 2 tablespoons of oil to the same skillet. Add the garlic, ginger and scallions; season with salt. Cook the vegetables, stirring frequently, until the garlic pieces are golden on the edges, 2 to 3 minutes.
4. Add the tomato paste and sugar and cook, stirring, until the tomato paste darkens slightly in color, about 1 minute.
5. Add the cooked shrimp, plus 1/2 cup of water to deglaze the pan. Raise the heat to high. Toss the shrimp in the tomato sauce to coat, 1 to 2 minutes. Season with salt to taste and transfer to a bowl and serve while hot, with rice or noodles.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.