Shrimp Stir Fry with a Kick
Turn up the heat on weeknight dinners with this bold and flavorful Shrimp Stir Fry with a Kick! Featuring tender, succulent shrimp paired with crisp-tender vegetables like broccoli, red bell peppers, and julienned carrots, this dish is brought to life by a tantalizing sweet-and-spicy sauce made with low-sodium soy sauce, honey, and a generous kick of sriracha. Fresh garlic and ginger add aromatic depth, while a quick stir-fry technique keeps everything vibrant and delicious in just 10 minutes of cooking time. Served over fluffy white or nutty brown rice, and garnished with green onions and sesame seeds, this easy stir-fry recipe hits all the right notes for a healthy, satisfying meal. Perfect for spice lovers looking to elevate their dinner game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 3 tablespoons Soy sauce, low sodium
- 2 tablespoons Sriracha sauce
- 1.5 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 1 large Red bell pepper, sliced into thin strips
- 2 cups Broccoli florets
- 1 medium Carrot, julienned
- 3 Green onions, sliced
- 1 teaspoon Sesame seeds
- 2 cups Cooked white or brown rice, for serving
Instructions
In a small bowl, whisk together soy sauce, sriracha, honey, rice vinegar, and cornstarch until well combined. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Toss in the red bell pepper, broccoli florets, and julienned carrot. Stir fry the vegetables for 4-5 minutes until tender-crisp.
Return the cooked shrimp to the skillet, then pour the prepared sauce over everything. Toss to coat and cook for another 2 minutes until the sauce thickens and everything is heated through.
Remove from heat and garnish with sliced green onions and sesame seeds.
Serve hot over cooked white or brown rice for a complete meal.
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 42.5 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2338 mg | 50% | |
*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.
