Stir-fried ginger shrimp with a peppery kick

Reader Vicky Paulson said this recipe will “spark everyone’s taste buds.”

Food forum

If you are having a stressful week, try a little cutting board therapy with this stir-fried ginger shrimp recipe from reader Vicky Paulson.

You’ll have plenty of celery, garlic and onion to chop, shrimp to marinate, and a hot pan to bring it all together.

Once you start frying everything up, the smells are guaranteed to draw everyone in your house to the dining table. Luckily, once you’ve prepped your ingredients, this dish comes together quickly.

“The peppery flavor of ginger complements the spiciness of the chile paste and sweetness of the rice wine,” Vicky wrote.

Stir-Fried Ginger Shrimp

1 pound medium shrimp, peeled and deveined

1 teaspoon fresh ginger, peeled and chopped

½ teaspoon salt

Dash of white pepper

½ cup water

1 tablespoon mirin (sweet rice wine)

2 teaspoons low-sodium soy sauce

1½ teaspoons cornstarch

1 teaspoon sugar

1 teaspoon dark sesame oil

½ teaspoon chile paste with garlic (such as sambal oelek)

1 tablespoon cooking oil of your choice oil, divided

1 cup onion, thinly and vertically sliced

4 garlic cloves, minced

1 cup celery, diagonally cut

Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper and toss well. Let stand 5 minutes. Combine ½ cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.

Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.

Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately with jasmine rice and melon slices, if desired.

Yield: 4 servings (serving size: about 1 cup)

A shrimp tip from Vicky: “Honestly, these days when I don’t have much time or I’m just lazy, I’ll marinate Argentinian Red Shrimp for 30 minutes (or less) in bottled Italian Dressing and either sauté’ them or pop them into my Air Fryer at 375° for 4 minutes per side, along with a couple of sliced mushrooms and asparagus spears. I pour the marinade over the mushrooms and asparagus before cooking them all together. This is so easy and delicious. I don’t need anything else for this dinner, but occasionally I’ll add fresh sliced tomatoes on the side, perhaps with a bit of pesto.”

Keep the Forum running by sending your favorite recipes to reporter Taylor Goebel at

Talk to us

More in Food & Drink

Ruse Brewing Insulator IPA, Wayfinder Hell Lager and Zoiglhaus Zopo Italian Pilsner at Josh’s Taps & Caps on Monday, July 18, 2022 in Snohomish, Washington. (Olivia Vanni / The Herald)
Old-school lagers, freshened for the craft-beer generation

Beer lovers asked for elevated versions of the brews their dads drank, and Snohomish County beermakers answered

Shrimp “Poor Boy” Sandwich from Daiane Lasswell, Quil Ceda Creek Casino
This Big Easy delicacy boasts balanced flavors with a kick

Classic “Poor Boy” sandwich is rich on history and flavor, with ingredients shared by our region and Bourbon Street

Bulkogi Stew, a mixture of beef steak, potato starch noodles, green onions and broth, is enjoyed as part of the Korean harvest festival, Chuseok. (Photo by Tressa Dale/Peninsula Clarion)
A hearty Korean stew to celebrate harvest and loved ones

This savory Bulkogi stew is perfect for drizzly fall weather in Alaska or the Pacific Northwest.

Food forum
Meaty pasta bundt bake for your next Sunday dinner

This pasta bake yields a ring of fettuccine with Italian sausage, pepperoni, cheese and more.

Jordan and Brandon Molina at the newly opened Peace of Mind Brewing Tuesday afternoon in Lynnwood, Washington on September 13, 2022. (Kevin Clark / The Herald)
New Lynnwood brewery opens at former Cask & Trotter location

Peace of Mind Brewing is filling a craft beer void in south Snohomish County.

The St. John II, is unloaded at Home Port Seafoods in Bellingham, Washington on April 15, 2022. (Kevin Clark / The Herald)
From sea to table: How sustainably-caught halibut ends up on your plate

A fourth-generation fishing family from Snohomish shares the perils, triumphs and realities of catching their livelihood.

Autumn Covington makes all of the bakehouse's six-ounce cookies. (Rachel Rosen/Whidbey News-Times)
Cookie shop stirs up excitement on Whidbey Island

A new family-owned business in downtown Oak Harbor has been whisking up quite a buzz lately.

The queso birria tacos at El Mariachi call for slow cooked brisket, melty cheese sandwiched between two corn tortillas, a shower of cilantro and bright pink pickled onions, and a bowl of consomé. Thursday, Sept. 8, 2022. (Taylor Goebel / The Herald)
El Mariachi opens Everett restaurant, promising everlasting birria tacos

Your favorite taco truck has a new, permanent home right on Evergreen Way.

This German chocolate cake is rich and decadent and looks beautiful with a sparkling candle on top. (Photo by Tressa Dale/Peninsula Clarion)
This German chocolate cake celebrates a life well lived

A birthday treat for the author’s enterprising father-in-law, the cake looks great with a candle on top.

Food forum
Stir-fried ginger shrimp with a peppery kick

Reader Vicky Paulson said this recipe will “spark everyone’s taste buds.”

Wrap ’n’ Roll’s Lumpia at the Monroe Farmers Market on Wednesday, Aug. 31, 2022 in Monroe, Washington. (Olivia Vanni / The Herald)
‘Never stop rolling’: This business’ crispy lumpia sell fast

Jessica Aubert made lumpia to stay connected to her Filipino heritage. It’s become a thriving business.

Food forum
Dark zucchini and banana bread is a summer treat

Get creative with your zucchini with this dark, intensely flavorful bread recipe.