Description
With juicy shrimp, asparagus, and red bell peppers, this Shrimp Stir Fry recipe makes a quick, easy, and healthy dinner for any night of the week. Ready in less than 20 minutes!
Equipment
large deep skillet or wok
Ingredients
2tablespoonswater
1tablespooncornstarch
1/4cuplow-sodium soy sauce, or gluten-free tamari
2tablespoonsrice vinegar
1tablespoonbrown sugar
1tablespoonminced ginger or garlic, or both
2teaspoonssriracha, optional
1tablespoonsesame oil or vegetable oil
1 1/4poundspeeled large shrimp, patted dry
8ouncesasparagus cut into 1-inch pieces, or snow peas
1large red bell pepper, cut in 1-inch pieces
2cupscooked rice
1teaspoontoasted sesame seeds for serving
Instructions
- To make the sauce, whisk the water and cornstarch in a small bowl until smooth. Add the soy sauce, rice vinegar, brown sugar, ginger, and sriracha (if using). Set aside.
- In a large deep skillet or wok, heat the oil over high heat until it shimmers and is nearly smoking. Add the shrimp, in a single layer if possible, and cook, stirring occasionally, for 2 minutes, or until they’re mostly pink (they’ll finish cooking in the remaining steps).
- Add the asparagus and red bell peppers and stir fry for 1 minute.
- Pour in the sauce, stir to coat, and cook until the sauce is glossy and starting to thicken, 30 seconds to 1 minute.
Serve with cooked rice and sprinkle with sesame seeds just before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
- Don’t overcook the shrimp. Shrimp cooks very quickly, so in the first step you only need to cook it until mostly pink. It will finish cooking with the asparagus and other ingredients.
- Switch up the veggies. Feel free to customize the stir fry to your preference. Water chestnuts, snap peas, zucchini, mushrooms, baby corn, carrots, broccoli, onions, green onions, and bok choy are all common stir fry ingredients.
- Adjust the heat level. You can make this stir fry as spicy or not as you’d like, by adding or omitting the sriracha.
Nutrition
Serving: 11/2 cups shrimp and veggies, 1/2 cup rice, Calories: 307kcal, Carbohydrates: 39g, Protein: 25g, Fat: 5.5g, Saturated Fat: 1g, Cholesterol: 178mg, Sodium: 1450mg, Fiber: 2.4g, Sugar: 6g
