Description
A quick and flavorful shrimp stir fry loaded with vegetables and coated in a savory sauce. Perfect for a weeknight dinner in under 30 minutes.
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
- 1/2 cup snap peas
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup soy sauce (low sodium)
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 2 green onions, chopped
- Sesame seeds, for garnish
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
- In the same skillet, add bell peppers, broccoli, and snap peas. Stir fry for 3-4 minutes until tender-crisp.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- In a small bowl, mix soy sauce, oyster sauce, honey, sesame oil, and cornstarch slurry.
- Return shrimp to the pan and pour the sauce over the mixture. Toss to coat evenly and cook for another 2 minutes until sauce thickens.
- Garnish with green onions and sesame seeds before serving.
- Serve hot over steamed rice or noodles.
Notes
- Use pre-cooked shrimp to cut down on prep time.
- Feel free to add other vegetables like carrots or mushrooms.
- Adjust the sauce sweetness or saltiness to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg