Description
A quick and delicious Shrimp Stir Fry recipe that is perfect for a busy weeknight. Loaded with vegetables and a flavorful sauce, this dish is sure to become a family favorite.
Ingredients
Shrimp Stir Fry:
- 1 pound medium raw shrimp, peeled and deveined
- 5 cloves garlic, crushed, divided
- 1 tablespoon butter or oil
- 1 teaspoon canola, olive, or coconut oil
- 4 ounces sliced mushrooms
- 2 cups broccoli florets
- 4 carrots, peeled and sliced thinly on the diagonal
- 1 red bell pepper, thinly sliced
- hot cooked brown or white rice for serving
Sauce:
- 2/3 cup chicken broth or water
- 1/3 cup good quality soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or white vinegar
- 2 tablespoons corn starch
Instructions
- In a large skillet or wok, heat butter and half of the garlic over medium heat until the butter melts.
- Remove shrimp from the pan and set aside. In the same pan add the olive oil and turn the heat up to medium-high. Add all of your veggies.
- While the vegetables cook, in a small bowl add the broth, soy sauce, honey, and vinegar. Gradually whisk in the corn starch so that it doesn’t get clumpy. Add the other half of the garlic to the sauce.
- When the veggies are ready, throw in the shrimp and heat through.
Add the shrimp and cook until no longer translucent, stirring occasionally, for 3-5 minutes.
Put the lid on the pot so that the veggies can cook in their steam, stirring occasionally.
After the veggies have cooked for about 5 minutes, add the sauce and allow it to simmer with the lid on until the veggies are just crisp-tender and the sauce thickens, stirring often. Don’t overcook the vegetables.
Serve over hot cooked rice.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 7g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 180mg
