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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 15 mins Servings: 4 Shrimp and Scallion Stir-Fry

Ingredients Ingredient Checklist 1 tablespoon vegetable oil 1 pound large shrimp, peeled and deveined 2 garlic cloves, minced 1/2 teaspoon red-pepper flakes 2 bunches scallions, cut into 1 1/2-inch pieces 2 tablespoons fresh lemon juice Coarse salt Cooked rice, for serving

Variations To make this recipe as prepared on “The Martha Stewart Show,” use only 1 bunch scallions.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 15 mins Servings: 4 Shrimp and Scallion Stir-Fry

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 15 mins

Servings: 4

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Servings: 4

4

Shrimp and Scallion Stir-Fry

Shrimp and Scallion Stir-Fry

Ingredients

Ingredients

  • 1 tablespoon vegetable oil 1 pound large shrimp, peeled and deveined 2 garlic cloves, minced 1/2 teaspoon red-pepper flakes 2 bunches scallions, cut into 1 1/2-inch pieces 2 tablespoons fresh lemon juice Coarse salt Cooked rice, for serving

Directions

Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.

Variations To make this recipe as prepared on “The Martha Stewart Show,” use only 1 bunch scallions.

Variations

To make this recipe as prepared on “The Martha Stewart Show,” use only 1 bunch scallions.

Reviews (4)

 Add Rating & Review     60 Ratings   5 star values:        8    4 star values:        11    3 star values:        25    2 star values:        10    1 star values:        6

Reviews (4)

Add Rating & Review     60 Ratings   5 star values:        8    4 star values:        11    3 star values:        25    2 star values:        10    1 star values:        6

Add Rating & Review

60 Ratings 5 star values: 8 4 star values: 11 3 star values: 25 2 star values: 10 1 star values: 6

60 Ratings 5 star values: 8 4 star values: 11 3 star values: 25 2 star values: 10 1 star values: 6

60 Ratings 5 star values: 8 4 star values: 11 3 star values: 25 2 star values: 10 1 star values: 6

  • 5 star values: 8 4 star values: 11 3 star values: 25 2 star values: 10 1 star values: 6

    Martha Stewart Member     Rating: Unrated       04/29/2011   @above_ rubies: I have an electric stove with two burners that work (occasionally) on high; when you turn them down to simmer they just go off. All you need to make this dish is a surface that will stay on high and a large skillet, preferably a non-stick one. Stir-fry is just quick cooking on high heat, stirring constantly. Don't give up so easily! Just be sure to do your prep ahead of time, so everything's ready when you need it (mis-en-place). Hope this helps. A sister & mother of 2 chefs.  

Martha Stewart Member     Rating: Unrated       03/05/2010   I thought this would be bland, as well. Far from it! Quick, easy, attractive and very flavorful :)  

Martha Stewart Member     Rating: Unrated       02/16/2010   I thought this would be a bit bland since there wasn't really a sauce and I didn't want to add soy sauce. I was pleasantly surprised though, it was a really satisfying dish. The lemon added great flavor to the scallions and the garlic wasn't overpowering. I suggest adding thin wheat noodles to the wok for the last 30 seconds and serving.  

Martha Stewart Member     Rating: Unrated       01/12/2010   This looks so good! I wish I could make it but I have a flat top electric stove. :( I told my husband I would like a gas stove when this one quits and he said we have no gas hookup. So I guess I'm out of luck.

    Martha Stewart Member

    Rating: Unrated 04/29/2011

@above_ rubies: I have an electric stove with two burners that work (occasionally) on high; when you turn them down to simmer they just go off. All you need to make this dish is a surface that will stay on high and a large skillet, preferably a non-stick one. Stir-fry is just quick cooking on high heat, stirring constantly. Don’t give up so easily! Just be sure to do your prep ahead of time, so everything’s ready when you need it (mis-en-place). Hope this helps. A sister & mother of 2 chefs.

Rating: Unrated

Rating: Unrated 03/05/2010

I thought this would be bland, as well. Far from it! Quick, easy, attractive and very flavorful :)

Rating: Unrated 02/16/2010

I thought this would be a bit bland since there wasn’t really a sauce and I didn’t want to add soy sauce. I was pleasantly surprised though, it was a really satisfying dish. The lemon added great flavor to the scallions and the garlic wasn’t overpowering. I suggest adding thin wheat noodles to the wok for the last 30 seconds and serving.

Rating: Unrated 01/12/2010

This looks so good! I wish I could make it but I have a flat top electric stove. :( I told my husband I would like a gas stove when this one quits and he said we have no gas hookup. So I guess I’m out of luck.

All Reviews for Shrimp and Scallion Stir-Fry

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp and Scallion Stir-Fry

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest