Shrimp Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
573 kcal
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Course
Main Course
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Cuisine
American, Asian-American Fusion
Shrimp Stir Fry
Description
The recipe starts by combining a sauce of low-sodium soy sauce, minced garlic, grated ginger, honey, toasted sesame oil, hoisin sauce, and cornstarch to create a flavorful coating for the stir fry. Vegetables including red bell pepper, asparagus, broccoli florets, and snow peas are first cooked briefly in avocado oil until slightly tender but still crisp. The shrimp are then added and cooked on both sides until they turn opaque and firm.
After cooking the shrimp and vegetables separately, the prepared sauce is added and simmered until it thickens slightly, evenly coating all components. Serving the finished stir fry over cooked white rice with a sprinkle of sesame seeds adds extra texture and rounds out the meal with starch.
Careful handling of shrimp ensures they are fully thawed and dried before cooking to prevent excess moisture and a watery sauce. Avoiding overcooking keeps the shrimp tender rather than rubbery. Leftover portions can be stored in an airtight container in the refrigerator for up to three days.
Ingredients
Sauce Ingredients
- ¼ cup soy sauce low-sodium
- 4 cloves garlic minced
- 2 tablespoons honey
- 1 tablespoon ginger grated
- 1 tablespoon sesame oil toasted
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
Stir Fry Ingredients
- 2 tablespoons avocado oil divided
- 1 red bell pepper sliced
- 2 cups asparagus sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 2 pounds Shrimp tail-on, peeled, and deveined, defrosted, large raw
- 4 cups white rice cooked
- 1 tablespoon sesame seeds
Instructions
- In a bowl add the sauce ingredients. Mix until combined. Set aside.
- To the skillet add 1 tablespoon avocado oil and vegetables over medium heat. Cook for 3-4 minutes.
- Add the shrimp to the skillet. Add the remainder of the avocado oil. Cook the shrimp for 2 minutes on each side.
- Add the sauce to the skillet. Cook for 2-3 minutes or until the sauce is thick.
- Serve the stir-fry over rice.
- Top with sesame seeds.
Notes
- Store leftover shrimp stir fry in an airtight container refrigerated for up to three days.
- Do not overcook shrimp; they become rubbery and chewy when cooked too long.
- Ensure shrimp are fully thawed and patted dry before cooking to prevent watery stir fry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 40g | 80% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 286mg | 95% |
| Sodium | 1936mg | 81% |
| Potassium | 726mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 2255IU | 45% |
| Vitamin C | 78mg | 87% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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