Indulge in this delectable Shrimp Stir Fry, a vibrant and healthy meal that combines fresh vegetables and succulent shrimp with a flavorful sauce. Perfect for busy weeknights, this recipe offers a delightful blend of textures and tastes that your family will love.
Our household is always on the lookout for quick, healthy dinners that everyone enjoys, and this Shrimp Stir Fry has become a favorite. My husband can’t get enough of the juicy shrimp, and our kids love the colorful, crispy veggies. Every time I make this dish, it brings smiles and satisfaction to the table. It’s a dish that embodies family, health, and deliciousness all in one, making it a staple in our weekly meal rotation.
Why This Shrimp Stir Fry Recipe
- Quick and Easy: Ready in just 20 minutes, making it perfect for busy weeknights.
- Healthy and Nutritious: Packed with fresh vegetables and lean protein, it’s a balanced and wholesome meal.
- Flavorful Sauce: The combination of soy sauce, honey, and garlic creates a rich, savory sauce that coats the shrimp and veggies perfectly.
- Versatile: Can be served over your choice of brown or white rice, or even cauliflower rice for a low-carb option.
- Customizable: Easily adjust the veggies and protein to suit your preferences or what you have on hand.
Ingredients:
- 454g (1 lb) medium raw shrimp, peeled and deveined
- 5 cloves garlic, crushed and divided
- 14g (1 tbsp) butter or oil
- 5g (1 tsp) canola, olive, or coconut oil
- 113g (4 oz) sliced mushrooms
- 300g (2 cups) 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:
- 160ml (2/3 cup) chicken broth or water
- 80ml (1/3 cup) good quality soy sauce
- 30ml (2 tbsp) honey or brown sugar
- 30ml (2 tbsp) rice vinegar or white vinegar
- 30g (2 tbsp) corn starch
Directions:
- 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, stirring occasionally, until they are no longer translucent, about 3-5 minutes. Remove the shrimp from the pan and set aside.
- In the same pan, add the oil and turn the heat up to medium-high. Add all of the vegetables (mushrooms, broccoli, carrots, and red bell pepper).
- Cover the pan to allow the vegetables to cook in their own steam, stirring occasionally.
- While the vegetables cook, prepare the sauce. In a small bowl, mix the chicken broth, soy sauce, honey, and vinegar. Gradually whisk in the corn starch to avoid clumps. Add the remaining garlic to the sauce.
- After the vegetables have cooked for about 5 minutes and are just tender-crisp, add the sauce to the pan. Allow it to simmer with the lid on until the sauce thickens, stirring often. Be careful not to overcook the vegetables.
- Once the vegetables are ready, return the shrimp to the pan and heat through.
- Serve the stir fry over hot cooked rice.
Notes:
- Substitutions: Feel free to use your favorite vegetables or whatever you have on hand. Bell peppers, snap peas, and zucchini all work well.
- Cooking Tips: Be sure not to overcook the shrimp or the vegetables to maintain their textures and flavors.
- Serving Suggestions: This stir fry pairs perfectly with brown rice, white rice, or even quinoa for a nutritious meal.
- Nutritional Information: This dish is high in protein and vitamins while being low in carbs and fats, making it a healthy option for the whole family.
