Description
Learn how to make a delicious shrimp and vegetable stir fry at home with our easy-to-follow recipe. Perfect for a quick and healthy weeknight meal!
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 3 green onions, thinly sliced, white and light green parts separated from dark green parts
- 4 cloves garlic, minced
- 2 tablespoons (30 g) finely chopped or grated fresh ginger (from about a 5 cm piece)
- 4 cups (600 g) mixed vegetables, I used red bell pepper, asparagus, and carrots (fresh or frozen, see notes)
- 1/2 teaspoon (3 ml) kosher salt
- 1/2 teaspoon (3 ml) black pepper
- 1 lb (450 g) raw shrimp, peeled, deveined, tail off (fresh or frozen/thawed is fine)
- Cooked rice, quinoa, or noodles for serving (optional)
- 1/2 cup (120 ml) beef broth or water
- 1 1/2 tablespoons (23 ml) soy sauce, gluten-free if necessary
- 2 teaspoons (10 ml) honey or another sweetener
- 1 teaspoon (5 ml) toasted sesame oil
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) fresh lime juice (from about 1 lime)
- 1 teaspoon (5 ml) chili garlic sauce or sriracha (optional, omit for a mild version)
- 1 teaspoon (5 ml) sesame seeds (optional)
Instructions
- Combine all the sauce components in a small bowl or measuring cup and set them aside. Ensure all other ingredients are ready (vegetables chopped, shrimp peeled, etc.) before proceeding, as this recipe progresses quickly.
- Warm oil in a large skillet or wok over a medium flame. Introduce the white and light green portions of the green onions, minced garlic, and finely chopped ginger. Cook for about one minute until the garlic is aromatic and slightly golden.
- Increase the heat to medium-high. Add the vegetables along with the salt and pepper to the pan. Cook, stirring from time to time, until the vegetables begin to brown and soften, which should take around 3 to 5 minutes.
- Introduce the shrimp to the pan and continue cooking, stirring occasionally, until they are nearly done, approximately 2 to 3 minutes.
- Lower the heat to medium or medium-low. Pour the prepared sauce into the pan and mix thoroughly to coat all ingredients. Keep cooking and stirring until the sauce thickens, about 1 to 2 minutes. Garnish with the remaining dark green parts of the green onions.
- Serve at once, optionally over a bed of cooked rice, quinoa, or noodles.
