Ginger Garlic Shrimp Stir-Fry

Big Green Egg

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.

PREP TIME

EGG TEMP

500°F/260°C

COOK TIME

SERVINGS

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...

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EGGspander convEGGtor Basket

Unleash your culinary creativity with the ultimate expansion system for the Big Green Egg! The NEW B...

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Instructions

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.

Instructions

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.
Set the EGG for direct cooking at 500°F/260°C. Add the Carbon Steel Wok to the EGGspander convEGGtor Basket.
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.
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.
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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