Description
This flavorful Shrimp Stir Fry is a quick and easy dish packed with fresh vegetables and tender shrimp, all coated in a savory honey soy sauce with a hint of ginger and garlic. Perfect for a weeknight dinner, it combines a vibrant mix of broccoli, carrots, snap peas, bell peppers, and onions stir-fried to perfection and served best over steamed rice or noodles.
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 (such as Frank's Hot Sauce)
- 1/4 teaspoon ground ginger
Stir Fry
- 1 lb large uncooked shrimp (26/30 size), peeled and deveined
- 2 tablespoons peanut oil (or substitute olive or vegetable oil)
- 1/3 cup dry white wine (such as Chardonnay or Pinot Grigio) or chicken broth
- 3 cups broccoli florets
- 3/4 cup carrots, julienned
- 1 yellow onion, sliced
- 1 cup snap peas
- 1 red bell pepper, sliced
For Serving (Optional)
- 3 cups cooked rice, any kind
Instructions
- Prepare Sauce: In a covered container, combine the cornstarch and cold water. Shake well to form a slurry and set aside in a cool place. In a medium bowl, mix together chicken broth, low sodium soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set this sauce mixture aside.
- Prepare Ingredients: Thaw the shrimp completely if frozen and pat dry. Remove shells, tails, and veins if preferred. Measure and prep all vegetables and ingredients before cooking for smooth workflow.
- Cook Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 minute and 20 seconds per side. Use a timer to avoid overcooking. Once cooked, transfer shrimp to a clean plate, leaving any residual juices in the pan. Shrimp will continue to cook slightly afterward.
- Deglaze Pan: Reduce heat to medium and pour in the white wine (or chicken broth). Use a silicone spatula to scrape the bottom and sides of the skillet, loosening any browned bits. Allow the liquid to reduce by half, about 3 minutes.
- Cook Vegetables: Add a little more oil if needed. Toss in broccoli, carrots, onions, and snap peas; stir to coat in oil. Cook for 3 minutes until vegetables begin to soften. Add red bell peppers and cook for an additional 2 minutes.
- Add Sauce and Thicken: Pour in the prepared sauce mixture and let it simmer for 2 to 3 minutes. Bring the sauce to a gentle boil. Shake the cornstarch slurry again and slowly stir it into the boiling sauce until it reaches the desired thickness. Lower heat to low to keep warm.
- Combine and Finish: Return the cooked shrimp and any collected juices to the skillet. Spoon sauce over the shrimp and stir gently, allowing everything to heat through for about 1 minute.
- Serve: Optionally garnish with green onions, toasted sesame seeds, or chopped peanuts. Serve the stir fry hot over steamed rice or noodles.
Notes
- The shrimp used is large, labeled as 26/30 per pound; fresh or frozen shrimp can be used.
- If using frozen shrimp, thaw under cool water and pat dry before cooking. Removing shells and veins is optional; removing shells after sautéing prevents overcooking.
- Frozen broccoli may be used, but thaw and pat dry before cooking for best results.
- White wine options like Chardonnay or Pinot Grigio work well for deglazing; chicken broth can be substituted to keep the dish alcohol-free.
- The hot sauce in this recipe adds flavor without significant spiciness; Frank's Hot Sauce is recommended.
- Additional vegetables such as spinach, kale, celery, mushrooms, cauliflower, cabbage, baby corn, green beans, water chestnuts, zucchini, bok choy, or bamboo shoots can be added for variety.
- To reduce sodium, use low sodium soy sauce and reduced sodium chicken broth.
- Toppings like green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds add texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat to avoid rubbery shrimp from overcooking.
- Nutrition values exclude rice and are estimated per serving with four servings total.
Nutrition
- Serving Size: 1 serving without rice
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 180 mg
