Unruly Shrimp Under the Influence of Asia
Dive into bold, vibrant flavors with "Unruly Shrimp Under the Influence of Asia," a quick and irresistible stir-fry recipe that fuses tangy, sweet, and spicy notes into every bite! Succulent shrimp are marinated in an umami-rich blend of soy sauce, sesame oil, honey, and ginger, then stir-fried to perfection alongside crisp red bell peppers and tender broccoli florets. Drizzled with a zesty, chili-spiked sauce and garnished with fresh green onions, toasted sesame seeds, and optional cilantro, this dish effortlessly balances both texture and flavor. Whether served over fluffy jasmine rice or tender rice noodles, this 25-minute masterpiece is a weeknight dinner hero packed with Asian-inspired goodness. Perfect for seafood lovers and fans of quick, vibrant meals!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1.5 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons sriracha or chili paste
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 1 red bell pepper, julienned
- 1 cup broccoli florets
- 2 cups cooked jasmine rice or rice noodles (optional)
- 2 tablespoons neutral oil (e.g., canola or vegetable oil)
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, and sriracha to create the marinade and sauce.
Place the shrimp in a separate bowl and pour half of the marinade over them. Toss to coat evenly, cover, and refrigerate for 10 minutes. Reserve the other half of the marinade for later.
While the shrimp is marinating, prepare the vegetables by slicing the red bell pepper and cutting the broccoli into bite-sized florets.
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the marinated shrimp (discard the marinade used for the shrimp) and cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove from the skillet and set aside.
In the same skillet, heat another tablespoon of neutral oil. Add the red bell pepper and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked shrimp to the skillet and pour in the reserved sauce. Toss everything together until coated and heated through, about 1-2 minutes.
Serve immediately over cooked jasmine rice or rice noodles, if desired. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro for an extra layer of flavor.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 29.3 g | ||
| Protein | 133.5 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1656 mg | 35% | |
*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.
