Source: CanolaInfo Test Kitchen | Catégorie: Plats principaux, Sauté et friture

Spicy Ginger Shrimp

Stir fry is simple, quick and healthy. Canola oil’s high smoke point ensures that foods cook up light and crispy and its clear taste allows the flavor of the other foods to shine through.

Spicy Ginger Shrimp


  • Marinade
  • 2 Tbsp canola oil 30 mL
  • 3 cloves garlic, minced 
  • 4 tsp fresh ginger, peeled and minced 20 mL
  • 1/2 tsp red pepper flakes 2 mL
  • Stir Fry
  • 1 lb uncooked large shrimp, deveined and peeled 500g
  • 1 Tbsp canola oil 15 mL
  • 1 lb sugar snap peas 500g
  • 1 cup yellow peppers, diced 250 mL
  • 5 green onions, sliced diagonally
  • 2 tsp black sesame seeds 10 mL
  • 1/4 tsp ground pepper 1 mL
  • 1/2 tsp salt 2 mL
  • fresh chopped cilantro


  • 1. In a non-metal bowl, combine canola oil, garlic, ginger and red pepper flakes. Add shrimp and stir. Refrigerate for about an hour.
  • 2. Heat wok or frying pan over high heat. Add marinade and shrimp and cook 2-3 minutes until shrimp change to a pinkish color. Remove to a plate.
  • 3. Add canola oil to pan and add the vegetables. Stirfry about 3 minutes until tender crisp. Return shrimp and juices to pan and stirfry another minute.
  • 4. Season with salt and pepper and garnish with freshly chopped cilantro and black sesame seeds. Serve over steamed noodles or with rice.
  • Recipe Variation: Replace shrimp with 3 chicken breasts and double the recipe of marinade. Chicken produces a less spicy dish.


6-8 servings.



Per Serving

Lipides12 g
Gras saturés1 g
Cholestérol244 mg
Glucides19 g
Fibres5 g
Protéines32 g
Sodium707 mg