Description
A quick and delicious shrimp stir fry packed with colorful vegetables and savory Asian-inspired flavors, perfect for busy weeknights.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- Cooked white rice or noodles for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- In the same pan, add garlic and ginger and sauté for 30 seconds until fragrant.
- Add bell peppers, broccoli, and snap peas. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Return the shrimp to the pan.
- Add soy sauce, oyster sauce, hoisin sauce, and sesame oil. Mix well to coat everything evenly.
- Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Serve hot over cooked rice or noodles.
Notes
- You can substitute vegetables based on what you have on hand.
- Use low-sodium soy sauce to reduce salt content.
- Add a dash of red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg