Shrimp Stir Fry Recipe
This fast and easy shrimp stir fry has juicy shrimp and tender broccoli cooked in a sweet, savory, and garlicky stir-fry sauce. It's ready to serve over rice in 20 minutes!
Servings: 4
Equipment
Ingredients
- 1 cup long-grain white rice you can even use minute-rice
- 16 ounces bag of fresh medium shrimp peeled and deveined
- 1 tablespoon cornstarch
- salt and freshly ground black pepper to taste (I like to go easy on the salt)
- 3 tablespoons vegetable oil divided
- 2 to 3 cloves garlic minced
- 2 cups broccoli florets
- ¼ cup low-sodium soy sauce or use liquid aminos, which is gluten free and has less sodium
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- crushed red pepper flakes optional
Instructions
- Prepare the rice. Cook the rice according to the package directions.
- Toss the shrimp with cornstarch. In the meantime, combine the shrimp and cornstarch in a bowl. Mix to combine and let stand for 5 minutes.
- Stir fry the shrimp. Heat a wok or a skillet over high heat. Add 1 tablespoon oil to the heated wok and add the shrimp. Season them with salt and pepper and cook for a minute on each side. Transfer the shrimp to a bowl and set aside.
- Cook the veggies. Add 2 tablespoons oil to the pan and stir in the garlic. Cook for about 30 seconds, or until fragrant. Add the broccoli and continue to cook for about a minute.
- Put it all together. Add the shrimp back to the pan along with soy sauce, rice vinegar, and honey. Bring the sauce to a boil. Continue to cook for 1 minute or until the shrimp are opaque and broccoli is tender.
- Season and serve. Remove from heat, stir in crushed red pepper, if using, and serve the shrimp stir fry over the prepared rice.
Nutrition
Calories: 299kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 592mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 41mg | Calcium: 41mg | Iron: 1mg
