Spicy Stir-Fried Shrimp With Yellow Summer Squash
Updated October 11, 2023
- Total Time
- 28 minutes
- Prep Time
- 20 minutes
- Cook Time
- 8 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds shrimp, peeled
Coarse salt
FOR THE MARINADE
2 egg whites
2 tablespoons cornstarch mixed to a paste with 2 tablespoons dry sherry
FOR THE SAUCE
4 tablespoons dry sherry
1 teaspoon sugar
3 teaspoons wine vinegar
3 tablespoons soy sauce
2 to 3 teaspoons hot chili pepper sauce (according to taste)
FOR THE SHRIMP
4 tablespoons peanut oil
6 scallions, chopped (white and green part)
3 tablespoons ginger root, minced
1 clove garlic, minced
4 cups yellow squash or zucchini, diced
2 tablespoons chives
¾ cup pine nuts, toasted
Nutritional analysis per serving (4 servings)
27 grams carbs; 365 milligrams cholesterol; 609 calories; 11 grams monosaturated fat; 13 grams polyunsaturated fat; 4 grams saturated fat; 32 grams fat; 5 grams fiber; 1136 milligrams sodium; 53 grams protein; 6 grams sugar
Note: 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.
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Preparation
- Step 1
Soak the shrimp for five minutes in cold water to which you have added two tablespoons coarse salt. Rinse and repeat this procedure twice. Rinse, drain and pat dry.
- Step 2
In bowl large enough to hold the shrimp, combine the egg whites with the cornstarch sherry mixture. Beat together and add the shrimp. Coat with the mixture and marinate in the refrigerator at least an hour.
- Step 3
In a small bowl, combine the ingredients for the sauce: Sherry, sugar, vinegar, soy sauce and hot chili pepper sauce. Mix and set aside.
- Step 4
When ready to cook, place the wok over high heat. Add two tablespoons peanut oil. Remove the shrimp from the marinade with a slotted spoon. Saute for one minute. Remove and set aside.
- Step 5
Add the remaining oil to the wok and stir-fry the scallions, ginger root and garlic for one minute. Add the squash, stir-fry for a few seconds, then add the sauce and the shrimp. Stir-fry for a few more seconds, remove from heat, sprinkle with chives and pine nuts and serve.
This is good with rice.
Private Notes
Comments
Recently an authentic NYC Chinese restaurant owner relocated to our neighborhood and opened a takeout. This dish rivals the exquisite cuisine available there - and I made it myself! So exciting!
Quick and simply delicious. I did a simplification by dredging the shrimp on corn starch and then frying them in the oil. No egg whites ised. The cornstarch on the shrimp helped to thicken the sauce. I also usen a little Mirin (sweet asian cooking wine) instead of sugar. I also used sunflower oil because I didn’t have peanut oil in the pantry and added about one half tsp sesame oil for a little nutty flavor. Yummy and healthy.
Recently an authentic NYC Chinese restaurant owner relocated to our neighborhood and opened a takeout. This dish rivals the exquisite cuisine available there - and I made it myself! So exciting!