Quick And Easy Shrimp Stir Fry

Quick and Easy Shrimp Stir Fry

This recipe is perfect for a weeknight meal, coming together in under 30 minutes.

Ingredients:

• For the stir-fry:
  • 1 tablespoon cornstarch
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 2 cloves garlic, minced
  • ½ teaspoon grated ginger
  • Salt and freshly ground black pepper, to taste
• For serving:
  • Cooked rice (white or brown)
  • Chopped green onions (optional)
  • Sesame seeds (optional)

Cooking Guide:

1. Prepare the sauce: In a small bowl, whisk together the cornstarch, soy sauce, honey, rice vinegar, and 1 tablespoon of water. Set aside.
2. Marinate the shrimp (optional): In a bowl, toss the shrimp with 1 tablespoon of soy sauce and cornstarch. Marinate for 10 minutes, while prepping the vegetables.
3. Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat.
4. Stir-fry the vegetables: Add the broccoli, red bell pepper, and snap peas. Cook for 3-4 minutes, or until crisp-tender. Remove the vegetables from the pan and set aside.
5. Cook the shrimp: Add a bit more oil to the pan if needed. Increase the heat to high and add the shrimp. Cook for 2-3 minutes per side, or until pink and cooked through.
6. Add the sauce and vegetables back to the pan. Pour in the prepared sauce and bring to a simmer. Add the cooked vegetables back to the pan and toss to coat.
7. Season with salt and black pepper to taste.
8. Serve immediately over cooked rice. Garnish with chopped green onions and sesame seeds, if desired.

Tips:

• Use fresh or frozen vegetables: For a shortcut, use a pre-chopped stir-fry mix. If using frozen vegetables, thaw them completely and drain any excess moisture before adding them to the pan.
• Don’t overcrowd the pan: This will result in steamed shrimp and soggy vegetables. Cook the shrimp and vegetables in batches if necessary.
• Thicken the sauce: If the sauce is too thin, whisk together a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and add it to the simmering sauce, a little at a time, until desired consistency is reached.
• Shrimp size: Adjust the cooking time based on the size of your shrimp. Smaller shrimp will cook faster.
• Protein variations: Substitute chicken, tofu, or another protein of your choice for the shrimp.
• Spice it up!: Add a pinch of red pepper flakes or sriracha to the sauce for a kick.