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Homemade Shrimp Stir-Fry photo

Shrimp Stir-Fry

This Shrimp Stir-Fry is quick, colorful, and bursting with flavor! A vibrant meal ready in under 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 pound large shrimp peeled and deveined
  • 1 cup broccoli florets
  • 1 unit red bell pepper thinly sliced
  • 1 unit carrot julienned
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 teaspoons sesame oil
  • to taste cooked rice for serving

Equipment

  • Wok or large skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. In your wok or large skillet, heat the vegetable oil over medium-high heat. You want the oil to shimmer but not smoke.
  2. Add the shrimp to the pan in a single layer. Allow them to cook for about 2-3 minutes on one side until they turn pink and opaque. Flip them over and cook for an additional 1-2 minutes. Once done, remove the shrimp from the pan and set them aside.
  3. In the same pan, add the broccoli florets, red bell pepper, and julienned carrot. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
  4. Add the minced garlic and ginger to the pan. Stir for about 30 seconds until fragrant, making sure not to burn them.
  5. In a small bowl, whisk together the low-sodium soy sauce, cornstarch, and water until smooth. Pour this mixture over the sautéed vegetables and stir well to combine. Allow the sauce to thicken for about 2 minutes.
  6. Return the cooked shrimp to the pan, and add the sesame oil. Toss everything together to make sure the shrimp and vegetables are well-coated with the sauce. Cook for an additional minute to heat through.
  7. Serve your shrimp stir-fry hot over a bed of cooked rice. Enjoy the burst of flavors and the delightful crunch of fresh vegetables!

Notes

  • For a healthier fat option, consider using olive oil or avocado oil instead of vegetable oil.
  • Feel free to swap in any seasonal vegetables you have on hand for a personal touch.
  • To make it lower-carb, serve over quinoa or cauliflower rice instead of regular rice.