Description
A delicious and quick shrimp stir fry with broccoli and colorful vegetables, perfect for a weeknight dinner.
Ingredients
Scale
- ½ cup low sodium soy sauce
- ½ cup vegetable stock (or water)
- 1 teaspoon sesame oil
- ½ tablespoon rice vinegar
- 2 cloves garlic (minced)
- 1–2 teaspoons ginger (grated or minced)
- 1 tablespoon brown/granulated sugar, or honey (more for a sweeter sauce)
- 1 tablespoon cornstarch
- Pinch red pepper flakes (optional)
- 1 pound medium or large shrimp (peeled and deveined, thawed if frozen)
- 1 tablespoon neutral oil
- 3 cups broccoli florets
- 1 bell pepper (diced or thinly sliced)
- 1 cup shredded carrots
- 2 cloves garlic (thinly sliced)
- 1 teaspoon ginger (finely chopped or minced)
- 1 batch stir fry sauce
- Rice (optional, for serving)
Instructions
- The Sauce: whisk together the stir fry sauce ingredients and set aside.
- Pat shrimp dry. Sprinkle with salt and pepper, if desired. Keep in mind the sauce is salty from the soy, so you don’t need a lot, but some salt on the shrimp will help flavor them.
- In a wok or large sauté pan, heat oil over high heat. Add shrimp and cook on one side until cooked only halfway through, approximately 1-2 minutes. Remove from pan and set aside.
- Add broccoli to the hot wok and cook for 3-5 minutes, depending on their size. You don’t want them cooked all the way through, just enough so they have a head start. Add the bell pepper and cook for an additional minute.
- Stir in the shredded carrots (if using sliced carrots, add them with the broccoli), garlic, and ginger. Cook for a minute, then stir in the stir fry sauce. Bring to a simmer for about 2 minutes until sauce begins to thicken. See note about sauce amount.
- Add the shrimp back to the stir fry, cooking for an additional 2 minutes or so until they are cooked through.
- Serve over rice if desired, and garnish with green onions, cilantro, bean sprouts, a squeeze of lime, or sesame seeds.
Notes
- Adjust the amount of ginger and garlic to taste.
- If you prefer a thicker sauce, add more cornstarch while stirring.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg