Description
This easy shrimp stir fry is loaded with juicy shrimp and fresh veggies, all tossed in a simple, flavorful stir fry sauce. It’s a quick weeknight dinner that comes together in under 30 minutes and tastes better than takeout!
Ingredients
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1 lb large shrimp, peeled and deveined
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2 tablespoons vegetable oil
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2 cups broccoli florets
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 cup snap peas
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2 garlic cloves, minced
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1 teaspoon fresh ginger, grated
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1/4 cup low-sodium soy sauce
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1 tablespoon honey
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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1 tablespoon cornstarch
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2 tablespoons water
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Optional: sesame seeds and chopped green onions, for garnish
Instructions
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In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water. Set aside.
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
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Add the shrimp and cook for 2–3 minutes on each side, until pink and cooked through. Remove from the pan and set aside.
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Add the remaining tablespoon of oil to the pan. Toss in the broccoli, bell peppers, snap peas, garlic, and ginger. Stir fry for 4–5 minutes, until the vegetables are tender-crisp.
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Return the shrimp to the pan and pour in the sauce. Stir everything together and cook for another 2–3 minutes, until the sauce thickens and coats the shrimp and veggies.
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Remove from heat and garnish with sesame seeds and green onions, if using. Serve hot over rice or noodles.
Notes
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You can swap in any stir fry vegetables you like, such as mushrooms, carrots, or zucchini.
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To make it spicy, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
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Frozen shrimp works great—just thaw before cooking.