Description
This Shrimp Stir Fry is a quick and flavorful dish featuring tender shrimp cooked with fresh vegetables in a savory honey soy sauce. Perfect for a weeknight dinner, it pairs beautifully with rice or noodles for a complete meal.
Ingredients
Scale
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 1/4 cups chicken broth
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1/4 teaspoon ground ginger
Stir Fry
- 1 pound large uncooked shrimp (26/30 size)
- 2 tablespoons peanut oil
- 1/3 cup dry white wine (Chardonnay or Pinot Grigio) or chicken broth
- 3 cups broccoli florets
- 3/4 cup julienned carrots
- 1 yellow onion, sliced
- 1 cup snap peas
- 1 red bell pepper, sliced
For Serving - Optional
- 3 cups cooked rice (any kind)
Instructions
- Prep Work: Combine cornstarch and cold water in a covered container and shake to combine, then set aside in a cool place. In a medium bowl, mix the remaining sauce ingredients and set aside. Measure out all ingredients before starting. Fully thaw the shrimp and pat dry. Remove shells, tails, and veins if desired.
- Cook the Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds per side using a timer to prevent overcooking. Transfer the shrimp to a clean plate; they will cook a bit more when later added to the sauce.
- Make the Stir Fry: Reduce heat to medium and add white wine to the skillet. Use a silicone spatula to scrape the bottom and sides to loosen browned bits. Let it reduce by half, about 3 minutes. Add more oil if needed. Add broccoli, carrots, onions, and snap peas, tossing to coat. Cook for 3 minutes until slightly softened, then add bell peppers and cook for 2 more minutes.
- Add Sauce and Thicken: Pour in the prepared sauce mixture and let it simmer for 2 to 3 minutes until it reduces slightly and begins to boil. Shake the cornstarch slurry well and slowly stir it into the bubbling sauce until desired thickness is reached. Reduce heat to low.
- Finish the Dish: Return the cooked shrimp along with any juices on the plate back to the skillet. Spoon sauce over the top and let everything heat through for about 1 minute. Add any optional garnishes and serve immediately with rice or noodles.
Notes
- Shrimp Tips: Use large shrimp sized 26/30 per pound. Use fresh or frozen shrimp. If frozen, thaw under cool water and pat dry before use. Removing shells after sautéing can help prevent overcooking. Keeping tails on is optional.
- Shrimp Seasoning: Frozen shrimp are often brined and salted, so no additional salt is needed before cooking.
- Broccoli: Fresh is preferred, but frozen broccoli can be thawed, patted dry, and used as well.
- White Wine: Chardonnay or Pinot Grigio work best. You can substitute with chicken broth if avoiding wine.
- Hot Sauce: Adds flavor without much heat. Frank's Hot Sauce is recommended.
- Additional Vegetables: Feel free to add spinach, kale, celery, mushrooms, cauliflower, cabbage, baby corn, green beans, water chestnuts, zucchini, bok choy, or bamboo shoots.
- Controlling Sodium: Use low sodium soy sauce and reduced sodium broth to lower salt content.
- Toppings: Try green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds for texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 195 mg
