Shrimp Stir Fry
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Course Main Course
Shrimp stir fry is an easy weeknight meal filled with fresh veggies and tender shrimp.
- 4 teaspoons vegetable oil
- 4 cups mixed vegetables I used peppers and broccoli
- 3/4 pound shrimp peeled & deveined
- 2 cloves of garlic minced
- 1/2 teaspoon fresh ginger finely chopped or grated
- green onion and sesame seeds for garnish optional
- 1/2 cup chicken broth or water
- 1 tablespoons soy sauce
- 2 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Whisk together sauce ingredients and set aside.
Heat 2 teaspoons oil over medium heat in a wok or frying pan. Add shrimp, salt and pepper. Cook just until shrimp turns pink, about 2-3 minutes. Remove shrimp from the pan and set aside.
Heat remaining 2 teaspoons vegetable oil over medium high heat. Add the vegetables and cook until tender crisp, about 3-4 minutes. Add the garlic and ginger and cook 30 seconds more.
Stir in shrimp and sauce cook over medium high 1-2 minutes or until sauce has thickened.
Serve over rice and garnish as desired.
Calories: 276, Carbohydrates: 30g, Protein: 24g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 214mg, Sodium: 1234mg, Potassium: 496mg, Fiber: 7g, Sugar: 2g, Vitamin A: 9240IU, Vitamin C: 24.9mg, Calcium: 174mg, Iron: 3.8mg
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