Shrimp Stir Fry
User Reviews
4.9
Shrimp Stir Fry
Description
The Shrimp Stir Fry recipe blends peeled large shrimp with fresh asparagus and red bell peppers, tossed in a savory sauce made from soy sauce, rice vinegar, brown sugar, minced ginger, and an optional touch of sriracha for heat. Cooking begins by quickly searing the shrimp until mostly pink, then adding vegetables to maintain distinct textures. The sauce is added last to coat the ingredients and thicken slightly, creating a glossy finish. The result is a balanced dish with tender shrimp and crisp vegetables mingling with a mildly tangy and sweet sauce enhanced by warm sesame oil.
This stir fry pairs naturally with cooked rice, which soaks up the flavorful sauce and rounds out the meal. Toasted sesame seeds sprinkled on top add an extra element of crunch and nutty aroma. The recipe also encourages personalization through vegetable substitutions like snow peas, mushrooms, or broccoli, adapting to personal taste or seasonal availability.
Attention to cooking times is important—the shrimp should be only partially cooked initially to prevent toughness, finishing cooking along with the vegetables and sauce. Adjusting the sriracha controls the spice level, allowing this dish to suit different palates.
Ingredients
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/4 cup soy sauce or gluten-free tamari, low-sodium
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon ginger or both, minced, or garlic
- 2 teaspoons sriracha (optional)
- 1 tablespoon sesame oil or vegetable oil
- 1 1/4 pounds Shrimp patted dry, peeled, large
- 8 ounces asparagus or snow peas, cut into 1-inch pieces
- 1 red bell pepper cut in 1-inch pieces, large
- 2 cups rice cooked
- 1 teaspoon sesame seeds toasted, for serving
Instructions
- To make the sauce, whisk the water and cornstarch in a small bowl until smooth. Add the soy sauce, rice vinegar, brown sugar, ginger, and sriracha (if using). Set aside.
- In a large deep skillet or wok, heat the oil over high heat until it shimmers and is nearly smoking. Add the shrimp, in a single layer if possible, and cook, stirring occasionally, for 2 minutes, or until they’re mostly pink (they’ll finish cooking in the remaining steps).
- Add the asparagus and red bell peppers and stir fry for 1 minute.
- Pour in the sauce, stir to coat, and cook until the sauce is glossy and starting to thicken, 30 seconds to 1 minute.
- Serve with cooked rice and sprinkle with sesame seeds just before serving.
Notes
- Cook shrimp until mostly pink in the initial step to avoid overcooking; they will finish cooking with the vegetables and sauce.
- Feel free to substitute or add other vegetables such as snap peas, zucchini, mushrooms, baby corn, carrots, broccoli, or bok choy to customize the stir fry.
- Adjust the amount of sriracha to control the spice level according to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 11/2 cups shrimp and veggies, 1/2 cup rice | |
| Calories | 307kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 25g | 50% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 178mg | 59% |
| Sodium | 1450mg | 60% |
| Fiber | 2.4g | 10% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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