Craving something delicious without spending hours in the kitchen? This quick shrimp stir fry is your answer.
Packed with vibrant veggies and succulent shrimp, it’s a dish that’s both satisfying and light. Paired with low carb noodles, it makes for a perfect meal when you want something tasty and guilt-free.
Ready in no time, it’ll become a new favorite in your weekly rotation.
Steps
- Begin by heating olive oil in a large wok or skillet over medium heat. Add the shrimp, season them with salt and black pepper, and cook for 2 to 3 minutes until they turn pink, making sure to flip them halfway through. Transfer the cooked shrimp to a plate and set aside.
- Using the same skillet, heat sesame oil over medium heat. Add the broccoli, bell pepper, and sugar snap peas, and cook them, stirring frequently, for about 7 minutes until they are softened but still crisp. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- In a separate bowl, combine soy sauce, lime juice, brown sugar, cornstarch, and red pepper flakes, whisking until smooth. Pour this mixture into the skillet, tossing the vegetables to coat them evenly. Return the shrimp to the pan and continue cooking for about 2 minutes, until everything is well coated and heated through.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound shrimp, peeled and deveined
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon sesame oil
- 1 small head of broccoli, cut into florets
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 8 ounces sugar snap peas
- 3 garlic cloves, minced
- 1 tablespoon finely chopped peeled ginger
- 1/2 cup reduced-sodium soy sauce
- Juice of 1 lime
- 2 tablespoons light brown sugar
- 1 tablespoon cornstarch
- Pinch of crushed red pepper flakes
FAQ
- Can I use different vegetables in my shrimp stir-fry?
- Yes, feel free to experiment with various vegetables. While the recipe suggests broccoli, snap peas, and red pepper, you can substitute with other options like snow peas, green beans, or asparagus.
- What kind of shrimp should I use for the stir-fry?
- Large shrimp, whether fresh or thawed from frozen, work best. However, you can use medium to jumbo-sized shrimp according to your preference.
- How should I store leftovers from the shrimp stir-fry?
- Store any leftovers in an airtight container in the refrigerator for up to two days. When you’re ready to enjoy them again, reheat in a skillet over medium heat or use a microwave at medium power in 1-minute intervals.
- What is the best way to serve shrimp stir-fry?
- Serving the stir-fry over freshly cooked rice is ideal. The rice absorbs the sauce beautifully and makes the dish a complete meal.
- Do I need a wok to make shrimp stir-fry at home?
- While a wok is traditional for stir-frying, using a cast-iron skillet is a great alternative that works well in a home kitchen setting.
Tips
- Prepare Ingredients in Advance: Since stir-frying is a rapid cooking technique, ensure that all ingredients are prepped and ready before you start. This includes cutting vegetables to a uniform size and pre-mixing the sauce.
- Utilize a Cast-Iron Skillet: While a traditional wok is ideal, using a cast-iron skillet can effectively replicate the high heat needed for a good stir-fry at home.
- Experiment with Vegetables: Feel free to swap the suggested vegetables with what you have available. Options like cauliflower, green beans, or asparagus can work well in your stir-fry.
- Reheat Leftovers Properly: If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a skillet over medium heat or in the microwave using medium power in one-minute increments.
Equipment
- Cast-iron skillet or wok – While many people have a skillet, a high-quality cast-iron skillet or a wok specifically for stir-frying might be something to consider purchasing.
- Small mixing bowl – For whisking together the sauce ingredients.
