shrimp stir fry
This quick and flavorful shrimp stir fry is a perfect weeknight meal. Packed with fresh vegetables and succulent shrimp, it is both nutritious and satisfying. The dish comes together in just a few minutes, making it ideal for busy evenings.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 spatula
- 1 measuring cups and spoons
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 unit bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- unit unit cooked rice or noodles (for serving)
Instructions
- Begin by preparing all your ingredients. Peel and devein the shrimp if not already done. Slice the bell pepper, and chop the broccoli into florets. Rinse the sugar snap peas and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and stir-fry for about 3-4 minutes, until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add the sliced bell pepper, broccoli, and sugar snap peas. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
- Return the cooked shrimp to the skillet with the vegetables.
- In a small bowl, mix the soy sauce, oyster sauce, and sesame oil. If using, dissolve the cornstarch in a tablespoon of water and add it to the sauce. Pour this mixture over the shrimp and vegetables in the skillet. Stir well to combine and cook for an additional 1-2 minutes until heated through.
- Serve the shrimp stir fry hot over cooked rice or noodles.
Notes
Feel free to add other vegetables like carrots, bell peppers, or bok choy based on your preferences. You can adjust the amount of soy sauce to suit your taste, especially if you prefer a saltier dish. This dish can be made in advance and stored in the refrigerator for up to 2 days. Reheat before serving.