Quick Shrimp Stir Fry with Vegetables Recipe

Ingredients

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, peeled and deveined
• 2 tablespoons peanut oil
• ⅓ 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

1. Combine cornstarch and cold water in a covered container and shake well. Set aside in a cool place. In a separate bowl, mix together chicken broth, low sodium soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set this sauce mixture aside.
2. Thaw the shrimp completely if frozen, then pat dry. Remove shells, tails, and veins if desired. This ensures they cook evenly and taste fresh.
3. Heat peanut oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute and 20 seconds on each side, using a timer to avoid overcooking. Once cooked, transfer shrimp to a clean plate; they will continue to cook slightly off the heat.
4. Reduce heat to medium and pour in the white wine. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the skillet. Allow the wine to reduce by half, about 3 minutes.
5. Add additional oil if needed. Toss in broccoli, carrots, onions, and snap peas and cook for 3 minutes until they start to soften. Add the sliced red bell pepper and cook another 2 minutes.
6. Pour in the prepared sauce mixture and bring it to a simmer. Let it reduce for 2-3 minutes, then bring to a boil. Slowly stir in the cornstarch slurry until the sauce thickens to your desired consistency. Lower the heat to low.
7. Return the cooked shrimp and any accumulated juices to the skillet. Spoon sauce on top and heat through for about 1 minute. Mix gently to coat everything evenly.
8. Garnish as desired with options like green onions, peanuts, or sesame seeds. Serve hot over cooked rice or noodles for a delicious meal.

Notes

• Shrimp Tips: Use large shrimp labeled 26/30 per pound for best results. Frozen shrimp should be completely thawed and patted dry before cooking. You can keep tails on or remove them based on preference.
• Shrimp Seasoning: Because frozen shrimp are often pre-brined and salted, there is no need to salt prior to cooking.
• Vegetable Options: Frozen broccoli can be used if fresh isn’t available; thaw and pat dry before cooking.
• White Wine Alternatives: Chardonnay or Pinot Grigio work well. You may substitute chicken broth if avoiding alcohol.
• Hot Sauce: The hot sauce added enhances flavor without making the dish spicy; Frank’s Hot Sauce is recommended.
• Additional Vegetables: Feel free to add spinach, kale, celery, mushrooms, cauliflower, or other stir-fry favorites for variety.
• Sodium Control: Use low sodium soy sauce and broth to reduce salt content in the dish.
• Toppings: Green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds add great texture and flavor.
• Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to prevent shrimp overcooking and becoming rubbery.