Description
A quick and delicious shrimp stir fry recipe loaded with colorful vegetables and a flavorful sauce, perfect for a weeknight dinner.
Ingredients
Units
Scale
- 1 lb shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- Add shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
- In the same pan, add the remaining oil and sauté garlic and ginger for 1 minute.
- Add broccoli, carrots, and bell peppers. Stir fry for 3-4 minutes until vegetables are tender-crisp.
- Return shrimp to the pan.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch slurry.
- Pour the sauce into the pan and stir well to coat everything evenly. Cook for 2 more minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Serve hot over cooked rice.
Notes
- Feel free to substitute shrimp with chicken or tofu for variation.
- Use low-sodium soy sauce to control salt levels.
- Add chili flakes or sriracha for some heat.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg