Description
A quick and delicious shrimp stir fry made with juicy shrimp, fresh vegetables, and a savory stir fry sauce. Perfect for busy weeknights!
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch slurry. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 2-3 minutes until pink and opaque. Remove from skillet and set aside.
- In the same skillet, add a bit more oil if needed, then stir fry garlic and ginger for 30 seconds until fragrant.
- Add bell peppers, broccoli, and carrot. Stir fry for 4-5 minutes until vegetables are tender-crisp.
- Return shrimp to the skillet and pour in the sauce mixture. Toss everything to coat evenly.
- Cook for another 1-2 minutes until the sauce thickens and everything is heated through.
- Serve hot over cooked rice.
Notes
- You can substitute shrimp with chicken or tofu for a variation.
- Use frozen pre-cut stir fry vegetables to save time.
- Adjust the sauce ingredients to taste – add chili flakes for heat or honey for sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 190mg