Description
Shrimp stir fry comes together faster than takeout, letting you whip up a restaurant-quality meal right in your kitchen. Crisp veggies and tender shrimp dance in a zesty sauce that’ll make your taste buds do a happy dance.
Ingredients
Scale
Proteins:
- 1 lb shrimp
Vegetables:
- 2 cups mixed vegetables
- 3 cloves garlic
- 2 green onions
- 1 tablespoon ginger
Seasonings and Oils:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- ¼ cup vegetable oil
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Thoroughly dab 1 lb shrimp with paper towels to eliminate excess liquid.
- Coat shrimp with 1 tbsp cornstarch, ½ tsp salt, and ¼ tsp black pepper in a mixing bowl.
- Finely mince 3 cloves garlic and 1 tbsp ginger into tiny pieces.
- Slice 2 green onions into delicate rings.
- Warm ¼ cup vegetable oil in a large wok at 400°F until surface shimmers.
- Arrange shrimp in a single layer and sear for 2 minutes per side until edges turn pink and crisp.
- Transfer shrimp to a clean plate, keeping them warm.
- Drop minced garlic and ginger into hot pan, stirring rapidly for 30 seconds.
- Add 2 cups mixed vegetables and stir-fry at high heat for 3 minutes until slightly softened.
- Reintroduce shrimp to the pan with vegetables.
- Drizzle 2 tbsp soy sauce and 1 tbsp sesame oil across the mixture.
- Gently toss ingredients for 1 minute, ensuring complete coating and even heating.
- Scatter green onion slices over the top for fresh garnish.
- Transfer immediately to a rice-filled serving dish.
Notes
- Always pat shrimp completely dry to ensure a crispy, golden exterior when stir-frying.
- Use high heat and work quickly to prevent overcooking shrimp, which can turn rubbery and tough.
- Slice vegetables uniformly so they cook evenly and maintain a pleasant crisp texture during stir-frying.
- For a gluten-free version, replace regular soy sauce with tamari or coconut aminos to keep the same rich flavor profile.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 254 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 145 mg