Description
This Shrimp Stir Fry is a vibrant and flavorful dish featuring tender shrimp and fresh vegetables cooked in a savory honey soy sauce. Easy to prepare and perfect for a quick weeknight meal, it pairs wonderfully with rice or noodles for a satisfying dinner.
Ingredients
Scale
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 ¼ cups chicken broth
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon ground ginger
Stir Fry
- 1 pound large uncooked shrimp (26/30 count)
- 2 tablespoons peanut oil
- 1/3 cup dry white wine
- 3 cups broccoli florets
- ¾ cup julienned carrots
- 1 yellow onion, sliced
- 1 cup snap peas
- 1 red bell pepper, sliced
For Serving (Optional)
- 3 cups cooked rice
Instructions
- Prep Work: Combine the cornstarch and cold water in a covered container and shake well to form a slurry. Set aside in a cool place. In a medium bowl, mix together chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger for the sauce and set aside. Thaw the shrimp completely, pat dry, and remove shells and veins if necessary.
- Cook the Shrimp: Heat the 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. Once cooked, transfer the shrimp to a clean plate letting it rest.
- Make the Stir Fry: Reduce the heat to medium and pour in the white wine, using a silicone spatula to scrape the bottom and sides of the skillet to deglaze it. Allow the wine to reduce by half, about 3 minutes. Add more oil if the pan is dry. Add broccoli, carrots, onions, and snap peas, toss to coat in oil, and cook for 3 minutes until slightly softened. Then add the red bell peppers and cook for another 2 minutes.
- Add Sauce and Thicken: Pour the prepared sauce into the skillet and simmer for 2 to 3 minutes until it begins to reduce and thicken. Bring the sauce to a boil, then shake the cornstarch slurry well and slowly stir it into the bubbling sauce until it reaches the desired thickness. Lower the heat to low.
- Finish the Dish: Return the cooked shrimp along with any juices back into the skillet. Spoon the sauce over the shrimp and stir gently, allowing everything to heat through for about 1 minute. Serve hot over cooked rice or noodles and garnish as desired.
Notes
- The shrimp size used is large (26/30 count), but fresh or frozen shrimp can be used. If using frozen, thaw completely under cool water and pat dry.
- Frozen broccoli may be substituted for fresh; thaw and pat dry before cooking.
- For deglazing, Chardonnay or Pinot Grigio wine works well, or you can use additional chicken broth instead.
- The hot sauce adds depth without spiciness; Frank's Hot Sauce is recommended.
- Additional veggies like spinach, kale, celery, mushrooms, cauliflower, and others can be added for variety.
- To reduce sodium, use low sodium soy sauce and reduced sodium chicken broth.
- Optional toppings include green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid rubbery shrimp.
- Rice is not included in the nutritional information and should be calculated separately if served.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 175 mg
