Ginger Garlic Shrimp Stir-Fry
Recipe courtesy of BGETeamGreen member Christopher Sussman AKA The BBQ Buddha The BBQ Buddha shares his recipe for Ginger Garlic Shrimp Stir-Fry prepared on the Big Green Egg Carbon Steel Wok.
Ingredients
- 3 tablespoons (45 ml) honey, separated
- 1 tablespoon (15 ml) rice wine vinegar
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) garlic chili sauce
- 2 teaspoons (10 ml) freshly grated ginger
- 1 lb (0.5 kg) large shrimp, peeled and deveined
- 2 tablespoons (30 ml) vegetable oil
- 1 lb (0.5 kg) Brussels sprouts, blanched, trimmed, halved
- 1 red bell pepper, diced
- Salt and pepper
- 3 cloves garlic, thinly sliced
- 3 scallions, white and green parts separated and chopped
- 2 teaspoons (10 ml) toasted sesame oil
Accessories
Carbon Steel Wok
Fire up the EGG and stir-fry your way to Big Green Egg flavor. Perfectly designed to work with the E...
See AccessoryEGGspander convEGGtor Basket
Unleash your culinary creativity with the ultimate expansion system for the Big Green Egg! The NEW B...
See AccessoryInstructions
Step 1
Three hours before cooking, mix together 2 tablespoons (30 ml) of honey, vinegar, soy sauce, garlic chili sauce, and ginger in a large bowl. Add shrimp and mix to combine. Cover the bowl and let marinate in the refrigerator.
Step 2
Set the EGG for direct cooking at 500°F/260°C. Add the Carbon Steel Wok to the EGGspander convEGGtor Basket.
Step 3
Heat 1 tablespoon (15 ml) vegetable oil in the wok. Add the Brussels sprouts and the red bell pepper. Sauté for about 5-7 minutes stirring frequently until the Brussels sprouts brown. Pull them out and place in a serving bowl, then drizzle with the remaining honey, salt and pepper; mix together.
Step 4
Add remaining 1 tablespoon (15 ml) vegetable oil to the wok, add garlic and scallion whites then cook for 30 seconds. Remove the shrimp from the marinade and add to the wok. Cook for approximately 4 minutes until the shrimp curl and turn pink.
Step 5
Remove the wok from the EGG, and add the shrimp mixture to the serving bowl. Drizzle with sesame oil, top with scallion greens, and toss. Serve immediately.
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