Shrimp Stir Fry
This easy shrimp stir fry is the perfect quick and flavorful dinner. Juicy shrimp, crisp vegetables, and a rich, savory sauce come together in minutes for a meal that tastes like takeout but is fresher and healthier.
Servings: 4
Ingredients
Stir Fry
- 4 tablespoons vegetable oil divided
- 1 ½ pounds shrimp 700 grams, peeled and deveined, tails on or off
- 6 minced garlic cloves
- 1 teaspoon minced ginger
- 1 cup snow peas
- 6 mushrooms sliced
- 1 orange bell pepper sliced
The Sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- juice of 1 lime
- 1 tablespoon rice vinegar
- 1 ½ teaspoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a small bowl whisk together 3 tablespoons dark soy sauce, 2 tablespoons oyster sauce, juice of 1 lime, 1 tablespoon rice vinegar, 1 ½ teaspoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1 tablespoon water. Keep aside.
- Heat 2 tablespoons of the vegetable oil in a large wok/ skillet over medium high heat. Add 1 ½ pounds shrimp, and cook until pink (about 2-3 minutes).Transfer the cooked shrimp to a plate.
- In the same pan/skillet heat the remaining oil (2 tablespoons), add 6 minced garlic cloves and 1 teaspoon minced ginger and sauté for 1 minute over medium heat. Add the vegetables (1 cup snow peas, 6 mushrooms, 1 orange bell pepper) and cook 2-3 minutes or until tender but crispy.
- Stir in the sauce and mix until well combined and slightly thickened.
- Return the shrimp to the wok/ skillet , toss to coat.
- Serve immediately with steamed jasmine rice.
Notes
- Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a pan over medium heat or in the microwave until just warmed through.
- Freezing is not recommended, as shrimp can turn rubbery and the sauce may separate.
Nutrition
Serving: 1cup | Calories: 190kcal | Carbohydrates: 11g | Protein: 23g | Saturated Fat: 1.2g | Cholesterol: 173mg | Sodium: 1089mg | Fiber: 3.2g | Sugar: 2.9g