Description
A quick and delicious shrimp stir fry recipe loaded with colorful vegetables and tossed in a savory sauce. Perfect for a weeknight dinner in under 30 minutes.
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 ginger, minced
- 3 tablespoons soy sauce
- 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
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from skillet and set aside.
- Add remaining tablespoon of oil to the skillet. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add bell peppers, broccoli, and carrots. Stir fry for 4-5 minutes until vegetables are tender-crisp.
- Return shrimp to the skillet. Stir in soy sauce, oyster sauce, hoisin sauce, and sesame oil.
- Pour in the cornstarch mixture and stir well until sauce thickens, about 1-2 minutes.
- Season with salt and pepper to taste. Serve hot over cooked rice.
Notes
- Use pre-cooked shrimp to save even more time.
- Substitute vegetables based on what you have on hand.
- Adjust spice level by adding chili flakes or sriracha.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 180mg