Shrimp Stir Fry with Vegetables (Printable Version)
Tender shrimp and crisp vegetables wok-tossed in a savory sauce, ready in 25 minutes.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 1 cup snap peas, trimmed
06 - 1 small broccoli crown, cut into florets
07 - 2 cloves garlic, minced
08 - 1-inch piece fresh ginger, grated
09 - 2 green onions, sliced
→ Sauce
10 - 3 tbsp soy sauce
11 - 1 tbsp oyster sauce
12 - 1 tbsp rice vinegar
13 - 1 tbsp honey or maple syrup
14 - 1 tsp sesame oil
15 - 2 tsp cornstarch
16 - 3 tbsp water
→ Oil & Garnish
17 - 2 tbsp vegetable oil
18 - 1 tbsp toasted sesame seeds
19 - Fresh cilantro or parsley, chopped
# How to Make It:
01 - Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and stir fry for 2-3 minutes until pink and just cooked through. Remove from pan and set aside.
03 - Add remaining oil to the pan. Add garlic, ginger, and all vegetables except green onions. Stir fry for 3-4 minutes until vegetables are crisp-tender.
04 - Return shrimp to the pan. Pour sauce over shrimp and vegetables. Stir well and cook for 1-2 minutes until sauce thickens and coats everything evenly.
05 - Remove from heat. Garnish with green onions, sesame seeds, and cilantro if desired. Serve hot with steamed rice or noodles.
# Expert Advice:
01 -
- Everything cooks in one pan, making cleanup almost nonexistent
- The sauce hits every flavor note without needing hard to find ingredients
02 -
- Overcooked shrimp become rubbery, so pull them the moment they turn pink
- Cornstarch clumps easily, whisk it thoroughly with cold liquid before adding
03 -
- Pat shrimp completely dry with paper towels for better searing
- Use tamari instead of soy sauce to keep it gluten free