Elevate your weeknight dinner with our Super-Easy Shrimp Stir-Fry – a symphony of vibrant colors, crisp veggies, and succulent shrimp bathed in a flavorful homemade sauce. This fuss-free recipe not only tantalizes your taste buds with the goodness of fresh ingredients but also brings the convenience of a speedy, yet wholesome, meal to your table. Get ready for a culinary journey that’s both effortless and delicious.
In our kitchen, the Super-Easy Shrimp Stir-Fry has become a weeknight hero. The sizzle of shrimp meeting the hot pan, the aromatic dance of garlic and ginger, and the vibrant colors of zucchini and bell peppers create a culinary masterpiece. This recipe is not just about the speed; it’s about the excitement of creating a restaurant-worthy dish right at home. It’s a dinner experience that’s super-easy, super-quick, and super-enjoyable!
Why This Shrimp Stir-Fry is a Must-Try!
- Effortless Elegance: With minimal prep and cooking time, this stir-fry delivers maximum flavor without the fuss.
- Perfectly Cooked Shrimp: The shrimp, seasoned with sea salt and black pepper, are cooked to perfection – tender, succulent, and bursting with natural sweetness.
- Crisp and Colorful Veggies: Zucchini, red bell pepper, and yellow bell pepper add a delightful crunch and a burst of color, making the dish visually appealing.
- Irresistible Homemade Sauce: The homemade stir-fry sauce, featuring coconut aminos, honey, garlic, ginger, and sesame seeds, elevates the dish with a perfect balance of sweet, savory, and umami notes.
- Versatile Serving Options: Pair it with brown rice, cauliflower rice, or quinoa for a wholesome meal that suits your dietary preferences.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 Tbsp avocado oil or olive oil
- Sea salt and fresh ground black pepper, to taste
- 2 medium-large, crisp zucchini, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Homemade Stir-Fry Sauce:
- 1/4 cup Bragg’s liquid aminos, low sodium soy sauce, OR coconut aminos (coconut aminos recommended)
- 1 Tbsp raw honey
- 2 cloves fresh garlic, grated
- 1″ fresh nob ginger, peeled and grated
- 1 tsp chili flakes (optional)
- 1 Tbsp sesame seeds
Directions:
- In a small bowl, whisk together all the sauce ingredients.
- Heat oil in a large skillet or wok over medium-high heat. Add in the shrimp, then cook, stirring occasionally until cooked through, about 3-4 minutes.
- Stir in the veggies and cook for 2-3 minutes more.
- Pour your sauce over top and stir to coat the shrimp and veggies.
- Serve immediately over brown rice, cauliflower rice, or quinoa.
Or:
- Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.
Notes:
- Customize the spice level by adjusting the amount of chili flakes.
- Feel free to add your favorite stir-fry vegetables for variety.
- For a refreshing twist, squeeze a bit of lime juice over the stir-fry before serving.
