Chili-ginger shrimp

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10 min


2 servings

* PLUS Cooking time: 4 minutes


  • 340-g bag frozen raw, peeled shrimp
  • vegetable oil
  • pinch salt
  • 1 tomato , chopped
  • 2 tsp finely grated fresh ginger , or bottled minced ginger
  • 1/2 tsp hot chili-garlic sauce
  • 2 green onions , thinly sliced
  • 5 to 6 basil leaves , thinly sliced


  • Place shrimp in a sieve and rinse under cold running water until thawed, about 5 minutes. Pat dry with paper towels.
  • Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add shrimp and sprinkle with salt. Stir-fry just until shrimp begin to turn pink, 1 minute.
  • Add tomato, ginger and chili-garlic sauce. Continue to stir-fry until shrimp are pink and tomato begins to break down, 3 to 4 minutes. Remove from heat and stir in onions and basil. Great over pasta or brown rice.

Nutrition (per serving)

  • Calories
  • 220,
  • Protein
  • 35.4 g,
  • Carbohydrates
  • 6.3 g,
  • Fat
  • 5.5 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 268 mg.

If you’re saving shrimp for weekend occasions only, this super-speedy dish may just change your mind.

In a Pinch

Use a few canned tomatoes instead of a regular one, or add a few sliced cherry or grape tomatoes.