Shrimp Stir Fry
from kristineskitchenblog.com
Succulent shrimp, crisp vegetables and the most delicious stir fry sauce make this Shrimp Stir Fry a favorite! It's healthy, ready in 30 minutes, and perfect for lunch or dinner.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories: 524kcal
Stir Fry Sauce
- ⅓ cup water or chicken broth*
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger
- 4 cloves garlic minced
- 2 teaspoons cornstarch
- ⅛ teaspoon crushed red pepper flakes or to taste*
Stir Fry
- 2 ½ tablespoons olive oil or avocado oil, divided
- 1 ½ pounds large shrimp peeled and deveined, tail on or off
- 2 carrots julienne cut
- 1 red bell pepper thinly sliced
- 8 ounces sugar snap peas
- 4 green onions white and light green parts only, chopped
For Serving
- 4 cups cooked rice
- sesame seeds optional
Combine all of the stir fry sauce ingredients in a small bowl or liquid measuring cup. Whisk to combine. Set aside.
Pat the shrimp dry with paper towels. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
Add the shrimp to the pan in a single layer (cook in batches if needed). Cook about 2 minutes per side, until pink. Transfer the cooked shrimp to a clean plate.
Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add the carrots, bell peppers and sugar snap peas and cook, stirring often, for 2-3 minutes or until the vegetables are just crisp-tender.
Whisk the stir fry sauce once more to make sure everything is well combined and then pour it into the skillet. Return the shrimp to the pan. Cook, stirring, for 1 minute, until the sauce has thickened.
Stir in the chopped green onions. Serve stir fry over cooked rice, garnished with a sprinkle of sesame seeds if desired.
- Using chicken (or vegetable) broth in the sauce makes for a slightly more flavorful sauce. Water works fine, though, especially if you'd have to open a can of broth just to use 1/3 cup in this recipe.
- Unless you're really sensitive to spice, I highly recommend adding the red pepper flakes to the stir fry sauce. The pop of heat takes this shrimp stir fry to the next level.
- You can substitute other vegetables for the ones used in this recipe. Try broccoli, mushrooms, asparagus, snow peas, bok choy, zucchini or yellow onion. Add quick-cooking veggies, such as zucchini, to the pan later than firmer vegetables like carrots and broccoli.
- For a gluten-free shrimp stir fry, substitute the soy sauce with gluten-free coconut aminos, gluten-free tamari or gluten-free soy sauce.
- Leftover shrimp stir fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently so as not to make the shrimp tough, either in a skillet on the stove or in the microwave.
Calories: 524kcal | Carbohydrates: 68g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 214mg | Sodium: 1759mg | Potassium: 663mg | Fiber: 4g | Sugar: 14g | Vitamin A: 7088IU | Vitamin C: 77mg | Calcium: 167mg | Iron: 3mg
Nutrition information is only an estimate.
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