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Shrimp Stir Fry

Shrimp Stir Fry with sweet and succulent shrimp, crispy vegetables and homemade stir fry sauce. Serve over brown rice, spaghetti, quinoa or cauliflower rice and 30 minute healthy dinner is ready.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Asian
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Ingredients

  • 11.5 lbs raw or cooked shrimp, peeled & deveined
  • 6 cups (2 lbs) firm stir fry vegetables, chopped
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1/4 cup soy sauce (I used Bragg’s liquid aminos)
  • 1 cup cold water
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice or white vinegar
  • 3 tbsp cornstarch
  • 1 green onion sprig, finely chopped
  • 1 tbsp sesame seeds
  • 2 tbsp avocado oil

Instructions

  1. Make sure vegetables are chopped before cooking the stir fry. Things happen quickly once you get going.
  2. In a medium bowl, whisk together water, soy sauce, maple syrup, vinegar and cornstarch. Set aside.
  3. Preheat large ceramic non-stick skillet or wok on medium-high heat and add 1 tbsp of oil.
  4. Add half amount of garlic and ginger and cook for 30 seconds, stirring frequently.
  5. Add shrimp and cook for 3-5 minutes or until not opaque and pink, stirring occasionally. Remove onto a plate and set aside.
  6. Add remaining 1 tbsp of oil, garlic and ginger. Cook for 30 seconds, stirring frequently.
  7. Add vegetables and cook for another 3 minutes.
  8. Whisk sauce well (cornstarch settles fast at the bottom) and add to the wok. Stir and let sauce come to a boil, then cook for a few minutes until it has thickened.
  9. Add shrimp back, stir and garnish with green onion and sesame seeds.
  10. Serve hot over quinoa, brown rice, brown rice vermicelli or whole wheat spaghetti.

Store: Refrigerate covered for up to 2 days.

Notes

  • I used 1.5 lbs shrimp and it was a lot. I just didn’t want to re-freeze remainder of the package. Less shrimp would be even more healthy and just fine.
  • Make chicken and shrimp stir fry by combining two.
  • Any high smoke cooking oil like coconut oil and grapeseed oil will work.
  • Instead of cornstarch, you may use arrowroot powder or half the amount (1 1/2 tbsp) flour.
  • If you don’t have fresh ginger, skip or use 1 tsp dried ginger.
  • Make spicy by adding red pepper flakes to taste.
  • Shrimp and veggies cook more with residual heat, so make sure not to overcook. It is better to undercook this recipe, in fact.

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