Shrimp Stir Fry Ii
Elevate your weeknight meals with "Shrimp Stir Fry II," a vibrant and flavorful dish that comes together in just 35 minutes! This quick and easy stir fry bursts with tender, seared shrimp, crisp broccoli, sweet red bell peppers, and a medley of other fresh vegetables, all coated in a savory-sweet sauce made with soy sauce, oyster sauce, sesame oil, and a touch of honey. Infused with bold aromatics like garlic and ginger, this recipe strikes the perfect balance of flavor and texture, while optional red pepper flakes add a customizable kick of heat. Serve over fluffy white or nutty brown rice for a wholesome, delicious dinner that’s sure to impress. Perfect for fans of Asian-inspired cuisine, this dish is a healthy, one-pan wonder that’s as convenient as it is satisfying!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 0.25 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1 large red bell pepper (sliced)
- 2 cups broccoli florets
- 1 cup carrots (thinly sliced)
- 1 cup snap peas
- 4 stalks scallions (sliced, whites and greens separated)
- 1 tablespoon honey
- 2 tablespoons water
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 4 cups cooked white or brown rice (for serving)
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, honey, and water to create the stir fry sauce. Set aside.
Pat the shrimp dry with paper towels, and season with salt, black pepper, and red pepper flakes (if using).
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side, until just pink and opaque. Remove the shrimp from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the garlic, ginger, and the white portions of the scallions. Stir fry for 30 seconds to release the aromatics.
Increase the heat to high and add the red bell pepper, broccoli, carrots, and snap peas. Stir fry for 3-4 minutes, or until the vegetables are tender-crisp.
Return the cooked shrimp to the wok and pour the stir fry sauce over the mixture. Toss everything together to coat evenly in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
Sprinkle the scallion greens over the top and adjust the seasoning if needed.
Serve immediately over cooked white or brown rice.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 12.1 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
