Here’s a go-to fast and easy dinner: shrimp stir fry! This one is packed with flavor with a glossy, savory stir fry sauce that coats the juicy shrimp and colorful veggies. Use your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. It’s quick to whip up: just add rice or noodles to make it a meal!
Ingredients
For the shrimp stir fry
- 3 tablespoons sesame oil
- 1 pound shrimp, deveined and shelled (or tail on), wild caught if possible
- 1 pound broccoli or broccolini (stem on), about 4 cups
- 2 bell peppers, any color
- 4 ounces shiitake mushrooms (optional)
- 2 green onions
- 1 tablespoon minced ginger, optional
For the stir fry sauce
- ¼ cup soy sauce (or tamari or coconut aminos)
- 6 tablespoons water
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- 1 tablespoon yellow or white miso
- 2 teaspoons cornstarch (or arrowroot powder)
- ¼ teaspoon garlic powder
Description
- Thaw the shrimp, if frozen.
- Chop the veggies: Chop the broccoli. Thinly slice the bell peppers. Remove the stems of the shiitake mushrooms and slice (or if using baby shiitakes, you can leave the stems on).
- Make the stir fry sauce: Whisk together all ingredients until a smooth sauce forms.
- Cook the vegetables: In a large skillet, heat 2 tablespoons oil over medium high heat. Add the broccoli or broccolini, bell pepper and mushrooms. Add 2 pinches kosher salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to bowl.
- Cook the shrimp: Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp. green onions and ginger (optional). Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.
