Tender shrimp, colourful veggies, and a rich, flavour-packed sauce come together in this quick and satisfying stir-fry. It’s a wholesome, weeknight-friendly meal that’s ready in about 30 minutes and works just as well for an easy dinner as it does for next-day lunches.
Shrimp Stir-Fry
Servings: 4
Ingredients
Stir-Fry Sauce
⅓ cup water, or chicken broth*
⅓ cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
4 cloves garlic, minced
2 teaspoons cornstarch
⅛ teaspoon crushed red pepper flakes, or to taste*
Stir-Fry
2 ½ tablespoons olive oil, or avocado oil, divided
1 ½ pounds large shrimp, peeled and deveined, tail on or off
2 carrots, julienne cut
1 red bell pepper, thinly sliced
8 ounces sugar snap peas
4 green onions, white and light green parts only, chopped
For Serving
4 cups cooked rice
sesame seeds, optional
Method:
-
Combine all of the stir-fry sauce ingredients in a small bowl or liquid measuring cup. Whisk to combine. Set aside.
-
Pat the shrimp dry with paper towels. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
-
Add the shrimp to the pan in a single layer (cook in batches if needed). Cook about 2 minutes per side, until pink. Transfer the cooked shrimp to a clean plate.
-
Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add the carrots, bell peppers, and sugar snap peas and cook, stirring often, for 2-3 minutes or until the vegetables are just crisp-tender.
-
Whisk the stir-fry sauce once more to make sure everything is well combined, and then pour it into the skillet. Return the shrimp to the pan. Cook, stirring, for 1 minute, until the sauce has thickened.
-
Stir in the chopped green onions. Serve stir-fry over cooked rice, garnished with a sprinkle of sesame seeds if desired.
LEARN MORE > Virtual Fitness and Lifestyle Challenges
Leave a comment