Description
A quick and flavorful Shrimp Stir Fry recipe that is perfect for a weeknight dinner. Tender shrimp, crisp veggies, and a savory sauce come together in this delicious dish. Serve over rice for a complete meal.
Ingredients
Units
Scale
Sauce:
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/4 cup low-sodium soy sauce (or gluten-free tamari)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon minced ginger or garlic (or both)
- 2 teaspoons sriracha (optional)
- 1 tablespoon sesame oil or vegetable oil
Stir Fry:
- 1 1/4 pounds peeled large shrimp (patted dry)
- 8 ounces asparagus cut into 1-inch pieces (or snow peas)
- 1 large red bell pepper (cut in 1-inch pieces)
- 2 cups cooked rice
- 1 teaspoon toasted sesame seeds for serving
Instructions
- Make the sauce: Whisk water and cornstarch in a small bowl until smooth. Add soy sauce, rice vinegar, brown sugar, ginger, and sriracha. Set aside.
- Cook the shrimp: Heat oil in a large skillet or wok over high heat. Add shrimp and cook for 2 minutes until mostly pink.
- Add veggies: Stir in asparagus and red bell peppers, stir fry for 1 minute.
- Combine: Pour in the sauce, stir to coat, and cook until glossy and thickened, 30 seconds to 1 minute.
- Serve: Serve over cooked rice, sprinkle with sesame seeds.
Notes
- Don’t overcook the shrimp.
- Customize with your favorite veggies.
- Adjust the spice level to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 235mg
