Description
This vibrant Shrimp Stir Fry recipe combines tender shrimp with crisp broccoli, snow peas, and colorful bell peppers, all tossed in a flavorful homemade sauce. Ready in just 30 minutes, it’s a quick and healthy meal option that delivers a perfect balance of sweet, tangy, and spicy flavors, ideal for a weeknight dinner.
Ingredients
Sauce Ingredients
- 1/2 cup low-sodium chicken broth
- 2 Tbsp soy sauce
- 2 Tbsp Shaoxing wine
- 1 Tbsp honey
- 2 tsp rice vinegar
- 1 tsp sriracha
- 1 tsp sesame oil
- 1 Tbsp cornstarch
Main Ingredients
- 1 lb. large shrimp, peeled and deveined
- 1 pinch salt
- 3 Tbsp vegetable oil (or olive oil)
- 1 1/2 cups (slightly packed) small broccoli florets
- 1 1/2 cups (5 oz) snow peas
- 1 1/2 cups chopped bell pepper (red and/or yellow)
- 1/2 cup chopped green onions, light and white green portion
- 1 Tbsp minced garlic
- 2 tsp minced ginger
- 1 tsp sesame seeds (optional)
Instructions
- Prepare the Sauce: In a medium mixing bowl, whisk together chicken broth, soy sauce, Shaoxing wine, honey, rice vinegar, sriracha, sesame oil, and cornstarch until well blended. Set aside.
- Heat Oil and Cook Shrimp: Heat 1 tablespoon of vegetable oil in a 12-inch non-stick skillet over medium-high heat. Pat the shrimp dry with paper towels, then add them to the skillet in a single even layer without overlapping. Season with a pinch of salt.
- Cook Shrimp on First Side: Let the shrimp cook undisturbed for about 1 to 1 1/2 minutes until the bottom side turns pink.
- Flip and Finish Cooking Shrimp: Quickly turn the shrimp over and cook until the opposite side is pink and the shrimp is opaque throughout, about 1 to 1 1/2 minutes more. Transfer cooked shrimp to a plate and set aside.
- Sauté Vegetables: Add the remaining 2 tablespoons of oil to the same skillet. Add broccoli florets and sauté for 1 minute. Then add snow peas, chopped bell pepper, and green onions, continuing to sauté for 3 to 4 minutes until vegetables are tender-crisp.
- Add Aromatics: Stir in minced garlic and ginger, sautéing for an additional 30 seconds to release their aromas.
- Cook Sauce: Whisk the prepared sauce again to ensure cornstarch is fully mixed, then pour it into the skillet with the vegetables. Cook, stirring constantly, until the sauce thickens, about 1 minute.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and toss everything together to coat the shrimp and vegetables evenly with the sauce.
- Serve: Sprinkle with sesame seeds if using, and garnish optionally with sliced green onions. Serve immediately, optionally over steamed rice.
Notes
- For a vegetarian version, substitute shrimp with firm tofu or mushrooms.
- Shaoixing wine can be replaced with dry sherry or omit if unavailable.
- Adjust sriracha quantity to control the spice level.
- Use low-sodium soy sauce to reduce salt content.
- Serve over steamed jasmine or brown rice for a complete meal.
- Ensure shrimp are peeled and deveined for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
