30-Minute Shrimp Stir Fry
User Reviews
5
30-Minute Shrimp Stir Fry
Description
The 30-Minute Shrimp Stir Fry features peeled and deveined large shrimp cooked briefly until pink and opaque, preventing toughness. A medley of vegetables including broccoli florets, snap peas, thinly sliced onion, bell peppers, and zucchini are sautéed to maintain a crisp, fresh bite. The sauce, made from soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and chili paste, is whisked with cornstarch to thicken as it coats the shrimp and veggies during final cooking.
After stir-frying separately, shrimp return to the pan with vegetables and sauce until heated through and glossy. Sesame seeds and green onions garnish the dish, enhancing texture and mild onion flavor. The stir fry is best served over cooked rice to absorb the flavorful sauce, rounding out the meal.
Leftovers keep for 3-4 days in the fridge and reheat well in a skillet with a splash of water or broth to loosen any thickened sauce. For gluten-free preparation, soy sauce can be substituted with tamari or coconut aminos without compromising flavor. The recipe balances quick cooking and ingredient preparation for an approachable dinner option.
Ingredients
Stir Fry
- 2 lb Shrimp peeled and deveined, large raw
- 2 Tablespoons olive oil or avocado oil; divided
- 1 yellow onion thinly sliced, small
- 1 red yellow or orange bell peppers, thinly sliced
- 1 zucchini sliced into half-moons, medium
- 1-2 cups snap pea trimmed, or green beans
- 2 cups broccoli florets
- sesame seeds to garnish
- green onions to garnish
- sriracha for topping, optional
- rice for serving, of choice
Sauce
- ⅓ cup soy sauce or tamari
- 2 Tablespoons water
- 2 Tablespoons honey
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon cornstarch or arrowroot
- 1-2 teaspoons sriracha sambal, or chili garlic sauce
- 3 cloves garlic minced
- 1 Teaspoon ginger minced, fresh
Instructions
- In a bowl, whisk together all sauce ingredients until well combined. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 1–2 minutes, then flip each shrimp and cook for another 1–2 minutes, until pink and opaque. Be careful not to overcook! Remove the shrimp from the skillet and set aside.
- Add the remaining oil to the same skillet. Add the onion and sauté for 1–2 minutes. Then, add the remaining vegetables and sauté for 7–8 minutes, until tender but still crisp.
- Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over everything and stir well.
- Cook for about 2 minutes, stirring, until the sauce thickens and coats the shrimp and veggies. If it becomes too thick, add a little water to reach the desired consistency.
- Remove from heat and garnish with sesame seeds and green onions, if desired. Serve over cooked rice or enjoy on its own.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days; flavors develop well after resting.
- Reheat gently in a skillet over medium heat, adding some water or broth if the sauce becomes too thick.
- To make this dish gluten-free, substitute the soy sauce with tamari or coconut aminos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1 w/o rice | |
| Calories | 402kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 43g | 86% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1414mg | 59% |
| Potassium | 319mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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