Description
A quick and tasty shrimp and vegetable stir-fry recipe that is perfect for a weeknight dinner.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (mixed colors)
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice or noodles, for serving
Instructions
- In a small bowl, mix the soy sauce, honey, sesame oil, cornstarch, and water. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the shrimp to the skillet and pour the sauce over the mixture. Stir well to combine and cook for an additional 2 minutes until the sauce thickens.
- Serve the stir-fry over cooked rice or noodles.
Notes
- For added heat, include a teaspoon of red pepper flakes or a splash of sriracha in the sauce.
- Substitute the shrimp with chicken or tofu for a different protein option, adjusting cooking times as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg