Jessica Rose Shrimp stir fry is about as quick and healthy as a meal can be! And who doesn’t love shrimp stir fry? Juicy, flavorful shrimp alongside fresh, crisp veggies. Add a thick, savory sauce and… Mmm, I’m drooling thinking about it. If you don’t mind I’d like to get into the details now so we all can get cooking!
Pro-tips
- Prep your veggies ahead of time for a quick weeknight meal.
- Simplify this dish even further by buying frozen, fully cooked, peeled, and deveined shrimp. Boom. Done. Just heat them up in the pan!
Serve this over rice or chow Mein for a hearty meal! If you are looking for a low carb option, perhaps try cauliflower rice.
Check out: Soft and Chewy Old-Fashioned Oatmeal Cookies, No Knead Bread
Shrimp Stir Fry
Ingredients
- 2 tsp vegetable oil
- 2½ cups mixed vegetables
- ¾ pound shrimp peeled and deveined
- 1 clove minced garlic
- ½ tsp ginger fresh
- 1 tsp lemon or lime juice optional
- green onion and/or sesame seeds for garnish optional
Sauce
- ½ cup chicken broth
- 1½ tbsp soy sauce low sodium
- 1 tsp sesame oil
- 1½ tbsp oyster sauce
- 1 tbsp granulated sugar optional
- 1 tbsp cornstarch
Directions
- Whisk your sauce together in a medium sized bowl. Set aside.
- Heat your oil over medium heat in a wok or frying pan. If you’re not using ready-made shrimp, then fry your shrimp for 2-3 minutes or until it turns pink. Season with salt and pepper. Remove shrimp from pan and set aside.
- Add veggies to the pan and lightly fry them until they are tender but still crisp. About 3-4 minutes. You may need to add more oil.
- Add the garlic and ginger. Cook until fragrant. About a minute or so.
- Add the shrimp back into the pan and stir to combine. Pour the sauce over and cook for an additional 2 minutes or until the sauce has thickened and nicely coated everything.
- Serve immediately over rice or chow Mein. Enjoy!
