Description
This vibrant Shrimp Stir Fry is a quick and flavorful dish featuring tender shrimp and a medley of fresh vegetables tossed in a savory honey soy sauce. Perfect for a healthy weeknight dinner, it’s served best with steamed rice or noodles for a complete meal.
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 size)
- 2 tablespoons peanut oil
- ⅓ cup dry white wine (or chicken broth)
- 3 cups broccoli florets
- ¾ 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
- Prep Work: In a covered container, combine 3 tablespoons cornstarch and 3 tablespoons cold water, then shake to mix well. Set aside in a cool place. In a medium bowl, combine chicken broth, low sodium soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set this sauce mixture aside. Prepare all ingredients by measuring them out, thawing and patting dry the shrimp while removing shells, tails, and veins as preferred.
- Cook the Shrimp: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds on each side, using a timer to avoid overcooking. When cooked, transfer the shrimp to a clean plate. Keep in mind they will continue cooking slightly after removal.
- Make the Stir Fry: Reduce heat to medium and pour in ⅓ cup dry white wine to deglaze the pan. Use a silicone spatula to scrape the bottom and sides to loosen any browned bits. Allow the liquid to reduce by half, approximately 3 minutes. If needed, add a little more oil. Add broccoli, carrots, onions, and snap peas. Toss to coat and cook for 3 minutes until slightly softened. Then add the red bell pepper and cook for an additional 2 minutes.
- Add the Sauce and Thicken: Pour in the prepared sauce mixture and bring it to a simmer. Let it reduce for 2 to 3 minutes, then bring it to a boil. Shake the cornstarch slurry well, then slowly stir it into the bubbling sauce until it thickens to your desired consistency. Reduce heat to low.
- Finish the Dish: Return the cooked shrimp along with any accumulated juices back to the skillet. Spoon sauce over the shrimp and stir gently. Let everything heat through for about 1 minute. Add any desired garnishes and serve hot with cooked rice or noodles.
Notes
- Shrimp Tips: Use large shrimp labeled 26/30 per pound. Fresh or frozen shrimp work well; if frozen, thaw under cool water and pat dry. Removing shells after sautéing helps avoid overcooking. Leaving tails on is optional.
- Shrimp Seasoning: Frozen shrimp often contain brine and salt, so additional salting is unnecessary before cooking.
- Broccoli: Fresh broccoli is preferred but frozen broccoli may be used after thawing and patting dry.
- White Wine: Chardonnay or Pinot Grigio are recommended; chicken broth can substitute if preferred or to avoid alcohol.
- Hot Sauce: A small amount enhances flavor without adding spiciness. Frank’s Hot Sauce is suggested.
- Additional Vegetables: You can add spinach, kale, celery, mushrooms, cauliflower, cabbage, baby corn, green beans, water chestnuts, zucchini, bok choy, or bamboo shoots for variety.
- Sodium Control: Use low sodium soy sauce and reduced sodium broth to manage salt levels.
- Toppings: Consider green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds for garnish.
- Storage: Store leftovers in an airtight container refrigerated for up to 3 days. To reheat, thaw fully and warm gently in a skillet over medium heat to avoid making shrimp rubbery.
- Nutrition estimate is per serving, with 4 servings total. Rice is not included in nutrition calculations.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 180 mg
