Shrimp Stir Fry
Shrimp Stir Fry with an easy Asian sauce is an easy healthy dinner recipe loaded with protein and vegetables. Serve over rice or noodles for a tasty meal!
Servings: 4 servings
Equipment
Ingredients
- 1 pound raw shrimp veins and tails removed
- 2 tablespoons vegetable oil or other high heat oil
- 2 cups broccoli fresh florets
- 1 red bell pepper cut into thin strips
- 2 large carrots peeled and cut into thin strips
- 1 small zucchini thinly sliced
- 2 green onions thinly sliced
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger freshly grated
- 1/2 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons sesame seeds toasted
Instructions
- Throughout entire recipe, do not overcrowd your wok. You're better off cooking in small batches, setting aside, and combining everything at the end. You want everything to have a nice sear on it but not be soggy and overly cooked. Ensure meat and all vegetables are cut prior to cooking.
- Set wok to high heat and add 1 pound raw shrimp. As shrimp cooks, it will release liquid. Toss shrimp to evenly cook, and once the shrimp is no longer opaque and is slightly firm to the touch, transfer shrimp to a plate and discard liquid. The point of this step is to partially cook the shrimp and to extract as much of the moisture as you can.
- Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat. When oil is near it's smoking point, cook and stir shrimp until browned, 1-2 minutes each. You just want a nice crispy sear on it but be careful not to over cook. Transfer shrimp to a plate.
- In small batches, add your 2 cups broccoli, 1 red bell pepper, 2 large carrots, 1 small zucchini, and 2 green onions to the center of the wok. Cook and stir each batch of vegetables for about 2 minutes in order to give it a nice sear while still keeping them tender. Once each batch is done, transfer to a plate and continue with remaining vegetables.
- Once all of the vegetables have been sauteed, add all of them along with the shrimp back to the wok. Add 1 teaspoon garlic, 1/2 teaspoon ginger, and 1/2 teaspoon red pepper flakes, 2 tablespoons soy sauce and 2 tablespoons fish sauce and stir well to coat.
- Top with 2 tablespoons sesame seeds. Serve hot over rice or noodles.
Video
Nutrition
Calories: 254kcal | Carbohydrates: 11g | Protein: 27g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 285mg | Sodium: 2139mg | Potassium: 572mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7420IU | Vitamin C: 92mg | Calcium: 254mg | Iron: 4.1mg