Shrimp Stir Fry
This Shrimp Stir Fry Recipe is packed with juicy shrimp, crisp mixed vegetables, and a a simple, aromatic sauce. A quick, healthy dinner ready in under 30 minutes.
Servings: 6 servings
Calories: 237kcal
Ingredients
For the Stir Fry:
- 1 pound raw large shrimp peeled & deveined
- 1 large red bell pepper chopped
- 4 cups broccolini chopped
- 1 cup snap peas or zucchini chopped
- 2 cups brown mushrooms sliced
- 1 green onion sprig finely chopped
- 1 tablespoon sesame seeds
- 2 tablespoons oil for frying
For the Sauce:
- 1 3/4 cups chicken broth low sodium
- 3 large garlic cloves minced
- 1 tablespoon fresh ginger minced
- 3 tablespoons soy sauce I used Bragg's liquid aminos
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 3 tablespoons cornstarch
Instructions
- In a medium bowl, whisk together broth, garlic, ginger, soy sauce, brown sugar, rice vinegar and cornstarch. Set aside.
- Preheat large ceramic non-stick skillet or wok on medium-high heat and add 1 tablespoon of oil. Add shrimp and cook for 3-5 minutes or until not opaque and pink, stirring occasionally. Remove onto a plate along with juices and set aside.
- Add remaining 1 tablespoon of oil, bell pepper, broccolini, snap peas and mushrooms. Cook for 5 minutes, stirring occasionally.
- Whisk sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir and cook for 1-2 minutes until sauce has thickened.
- Add back in shrimp with juices, stir and garnish with green onion and sesame seeds.
- Serve hot over rice, quinoa, vermicelli or noodles.
Notes
- Store: Refrigerate covered for up to 2 days. Do not freeze.
- Reheat: By simmering stir fry on the stove with a splash of water or broth until heated through. Stir occasionally.
Nutrition
Calories: 237kcal | Carbohydrates: 26g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 527mg | Fiber: 3g | Sugar: 10g