Description
A quick and delicious shrimp stir fry recipe packed with colorful vegetables and a savory sauce, perfect for busy weeknights.
Ingredients
Units
Scale
- 1 lb 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
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- In a small bowl, mix soy sauce, oyster sauce, cornstarch, and water. 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 and set aside.
- In the same pan, add garlic and ginger. Sauté for 30 seconds.
- Add bell peppers, broccoli, and carrot. Stir fry for 3-4 minutes until tender-crisp.
- Return shrimp to the pan and pour in the sauce mixture. Stir well to combine.
- Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
- Drizzle with sesame oil, season with salt and pepper to taste, and serve hot over rice.
Notes
- Use any mix of vegetables you have on hand.
- For a spicier version, add red pepper flakes or sriracha.
- Can be served with noodles instead of rice.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg