Shrimp Stir-Fry
A quick and delicious shrimp stir-fry that comes together in under 20 minutes, perfect for busy weeknight dinners.
Ingredients
For the Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined Buy them prepped to save time.
- 2 cups broccoli florets Fresh or frozen both work.
- 1 red bell pepper, sliced into strips
- 1 cup snap peas Can substitute with snow peas.
- 3 cloves garlic, minced Jarred garlic works too.
- 1 tablespoon fresh ginger, grated or finely chopped
- 2 tablespoons vegetable oil Divided; important for cooking.
- 2 green onions, sliced green onions For garnish and flavor.
For the Stir Fry Sauce
- 3 tablespoons soy sauce Low sodium preferred.
- 2 tablespoons oyster sauce Key ingredient for flavor.
- 1 tablespoon honey Balances the flavors.
- 1 tablespoon cornstarch Thickens the sauce.
- ¼ cup chicken broth Can substitute with water.
- 1 teaspoon sesame oil Enhances flavor.
- ¼ teaspoon red pepper flakes Optional for heat.
Instructions
Preparation
- Prep all ingredients before turning on the stove to ensure quick cooking.
- Pat shrimp completely dry with paper towels to prevent steaming.
- Whisk together soy sauce, oyster sauce, honey, cornstarch, chicken broth, sesame oil, and red pepper flakes in a small bowl.
Cooking
- Heat a large skillet or wok over high heat and add 1 tablespoon of vegetable oil.
- Add shrimp in a single layer and let sear for about 90 seconds without moving.
- Flip shrimp and cook for another minute until opaque; transfer to a plate.
- In the same pan, add remaining tablespoon of oil and toss in broccoli first.
- Cook broccoli for about 2 minutes before adding bell pepper and snap peas.
- Stir-fry for another 2-3 minutes until vegetables are crisp-tender.
- Push veggies to the side of the pan, add garlic and ginger, and cook for 30 seconds.
- Return shrimp to the pan, pour the sauce over, and stir to combine.
- Cook until the sauce thickens and everything is coated evenly, about 1 minute.
- Serve immediately over rice or noodles.
Notes
This recipe is great for leftovers, and you can easily make it ahead of time. The sauce can be stored up to a week in the fridge.