Description
Make a delicious shrimp stir fry with juicy shrimp, crisp vegetables, and garlicky sauce. This quick and easy recipe is ready in 20 minutes and will become your new favorite weeknight meal.
Ingredients
- 1.5 lb shrimp, peeled and deveined
- 6.5 oz red bell pepper (1 medium)
- 4.3 oz asparagus
- 4 oz broccoli
- 4 oz sugar snap peas
- 4.5 oz carrot (1 large)
- 3 Tbsp vegetable oil
- 3 cloves garlic, minced
- 1 Tbsp ginger, minced
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1/2 tsp chili flakes
- 2 Tbsp light brown sugar
- 1 Tbsp cornstarch
- chopped cilantro, for garnish
- 1/2 Tbsp sesame seeds, for garnish
Instructions
1. In a small bowl, mix the sugar, sesame oil, soy sauce, and cornstarch. Whisk well until there are no lumps.
2. Roughly chop the asparagus into bite-sized pieces, cut the bell pepper into thin strips, and thinly slice the carrot. Mince the garlic and the ginger, and chop the cilantro.
3. If needed, peel and devein the shrimp and pat it dry with a paper towel.
4. In a large cast iron skillet or a wok, heat the vegetable oil over medium-high heat. Add the minced garlic, ginger, and chili flakes and stir-fry for 1-2 minutes.
5. Add the shrimp. Stir to coat it with the oil. Cook for 2-3 minutes until they just turn opaque.
6. Add the vegetables and stir fry for about 4-5 minutes until they are tender-crisp. Stir occasionally.
7. Pour the sauce and stir to coat the shrimp and veggies. Let it cook for 2-3 minutes to thicken the sauce.
8. Add the chopped cilantro and sesame seeds and stir to combine. Remove the pan from the heat.
9. The shrimp stir fry is now ready to serve. Enjoy with rice or noodles.
Notes
Serving with rice: If you plan on serving this with rice, it’s best to start cooking the rice before preparing the stir-fry. Rinse the rice, simmer it for 12 minutes, remove from the heat, and let it steam for 10 minutes.
Serving with noodles: Noodles usually need to be boiled for a few minutes. Follow the package instructions and prepare them before the stir fry.
Storing leftovers: Place any leftovers in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 2 months.