This Shrimp Stir Fry is a vibrant and flavorful dish that’s perfect for busy weeknights. Packed with fresh vegetables and succulent shrimp, it’s a nutritious meal that’s both quick and easy to prepare. The savory sauce, with hints of sweetness and tang, ties everything together beautifully. Whether you’re a seafood lover or simply looking to incorporate more veggies into your diet, this recipe is a must-try!
Shrimp Stir Fry has become a staple in our household, especially on those hectic evenings when time is of the essence. My family loves the combination of tender shrimp and crisp vegetables, and the colorful presentation always gets the kids excited for dinner. One memorable evening, we were all running late from various activities, and I needed to whip up something fast. This recipe came to the rescue, and it was an instant hit. Since then, it’s been our go-to dish for a quick, delicious, and healthy meal that everyone enjoys.
Why This Shrimp Stir Fry
- Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Nutrient-Rich: Packed with fresh vegetables and lean shrimp, it’s a wholesome meal loaded with vitamins and protein.
- Versatile Sauce: The savory sauce, with a touch of sweetness from honey or brown sugar, is easy to customize to your taste.
- Beautiful Presentation: The vibrant colors of the vegetables make this dish as visually appealing as it is tasty.
Ingredients:
- 450 g (1 lb) medium raw shrimp, peeled and deveined
- 5 cloves garlic, crushed, divided
- 1 tbsp butter or oil
- 1 tsp canola, olive, or coconut oil
- 115 g (4 oz) sliced mushrooms
- 2 cups (150 g) broccoli florets
- 4 carrots, peeled and thinly sliced on the diagonal
- 1 red bell pepper, thinly sliced
- Hot cooked brown or white rice, for serving
Sauce:
- 160 ml (⅔ cup) chicken broth or water
- 80 ml (⅓ cup) good quality soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar or white vinegar
- 2 tbsp corn starch
Directions:
- Cook the Shrimp: In a large skillet or wok, heat the butter and half of the crushed garlic over medium heat until the butter melts. Add the shrimp and cook until no longer translucent, stirring occasionally, about 3-5 minutes. Remove shrimp from the pan and set aside.
- Cook the Vegetables: In the same pan, add the oil and turn the heat up to medium-high. Add the sliced mushrooms, broccoli florets, carrots, and red bell pepper. Cover with a lid so the vegetables can cook in their steam, stirring occasionally.
- Prepare the Sauce: While the vegetables cook, combine the chicken broth, soy sauce, honey, and rice vinegar in a small bowl. Gradually whisk in the corn starch to prevent clumping. Add the remaining crushed garlic to the sauce.
- Combine and Finish: After the vegetables have cooked for about 5 minutes, add the sauce to the pan. Allow it to simmer with the lid on until the vegetables are just tender-crisp and the sauce thickens, stirring often. Be careful not to overcook the vegetables.
- Add the Shrimp: Once the vegetables are ready, return the shrimp to the pan and heat through.
- Serve: Serve the stir fry over hot cooked rice.
Notes:
- Substitutions: Feel free to swap out the vegetables based on what you have on hand. Snow peas, snap peas, or zucchini would all be great additions.
- Cooking Tips: Be sure not to overcook the shrimp; they should be just opaque and tender. Overcooked shrimp can become rubbery.
- Nutritional Info: This dish is high in protein and packed with vitamins from the fresh vegetables, making it a healthy choice for dinner.
