Description
A quick and delicious shrimp stir fry packed with fresh vegetables and bold flavors. Perfect for a weeknight dinner and ready in under 30 minutes.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, chopped
- Sesame seeds for garnish (optional)
- Cooked rice or noodles, for serving
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
- Add the remaining oil to the pan. Stir fry the garlic and ginger for 30 seconds until fragrant.
- Add broccoli, bell peppers, and carrots. Cook for 4-5 minutes, stirring frequently, until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, honey (or sugar), rice vinegar, and red pepper flakes.
- Pour the sauce into the skillet and bring to a simmer.
- Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes.
- Return the shrimp to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes until heated through.
- Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
- Use pre-cut vegetables to save prep time.
- Substitute shrimp with chicken or tofu for variation.
- Adjust the spice level by increasing or omitting red pepper flakes.
- For extra flavor, add a splash of sesame oil at the end.