Shrimp Stir Fry
This Shrimp Stir Fry recipe is a healthy meal full of veggies and shrimp, and is a great dinner for occasion that the whole family will love.
Ingredients
- ½ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 2 tablespoons cornstarch
- 5 garlic cloves
- 1 tablespoon ginger
- 1 cup onion, sliced
- 2 cups broccoli florets
- 1 cup red bell pepper, sliced
- 1 cup matchstick carrots
- 1 cup baby corn, canned or fresh
- 1 pound large shrimp, peeled and deveined
Instructions
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, sriracha, and cornstarch until smooth. Set aside.
- In a large skillet or wok over medium-high heat, heat a bit of oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the onions, broccoli, red bell pepper, carrots, and baby corn. Stir-fry for 3-4 minutes until they begin to soften but remain crisp.
- Push the vegetables to the side of the pan and add the shrimp in a single layer. Cook for about 1-2 minutes per side until pink and opaque.
- Stir the sauce mixture again to ensure the cornstarch is well combined, then pour it over the shrimp and vegetables. Toss everything together and cook for another 2-3 minutes until the sauce thickens and coats the ingredients evenly.
- Remove from heat and serve over cooked rice or noodles. Garnish with sesame seeds or green onions if desired.
Nutrition
Notes
- Spice Level: Adjust the sriracha according to your taste. Use less for a milder flavor or add extra red pepper flakes or chili oil for more heat.
- Shrimp Tips: Keep an eye on the shrimp as they cook quickly. They’re done when pink and opaque. Avoid overcooking to keep them tender and juicy.
- Vegetable Variations: Feel free to swap or add other vegetables like snap peas, zucchini, mushrooms, bok choy, or asparagus.
- Extra Crunch: For added texture, toss in a handful of chopped cashews, peanuts, or sesame seeds before serving.
- Gluten-Free Option: Replace soy sauce with tamari or a certified gluten-free soy sauce alternative.
- Cooking Tip: Use a large pan or wok to prevent overcrowding. If needed, cook in batches to ensure even heat distribution and avoid steaming the ingredients instead of stir-frying.
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