Classic Shrimp Stir Fry

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 8

Jump into the delicious world of quick, home-cooked meals with this Classic Shrimp Stir Fry. It's a vibrant, colorful dish that’s ready in no time, perfect for busy weeknights or any time you crave something fresh and satisfying.

Why You'll Love This Recipe

  • Quick and easy: Ready in under 30 minutes!
  • Loaded with fresh, crunchy vegetables.
  • Customizable to suit your taste and ingredient availability.
  • Perfect for a healthy, balanced meal.

Ingredients

1 lb large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 cup broccoli florets
1 red bell pepper, sliced
1 cup snap peas
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon water
1/4 teaspoon black pepper

Step-by-step Instructions

First, whisk together your sauce ingredients: soy sauce, oyster sauce, cornstarch, and water. You want a smooth, lump-free mixture ready to go when you need it. Next, heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your shrimp and cook them until they turn pink and opaque, which should take about 3-4 minutes. Remove them from the skillet and set them aside for now.

In the same pan, add the remaining tablespoon of oil along with minced garlic and ginger. Stir fry them for about 30 seconds. You’ll know they’re ready when your kitchen starts to smell absolutely amazing. Now, toss in the broccoli, red bell pepper, and snap peas. Stir fry these for 4-5 minutes until the vegetables become tender-crisp, which means they’re cooked but still have a slight crunch.

Time to bring it all together: return the shrimp to the skillet and pour in your pre-mixed sauce. Stir everything well so the sauce coats all the ingredients evenly. Let it cook for another 2 minutes until the sauce thickens slightly. Finish with a sprinkle of black pepper, and it’s ready to serve!

Tips & Tricks

  • Use fresh shrimp if possible; they’re more flavorful and have a better texture than frozen ones.
  • Cut all vegetables to a similar size for even cooking.
  • If you prefer a thicker sauce, add a bit more cornstarch to the mix.
  • Keep an eye on the garlic and ginger; they can burn quickly if left unattended.

Serving Suggestions

This shrimp stir fry pairs wonderfully with steamed jasmine or brown rice. For a lower-carb option, try serving it over cauliflower rice. If you’re in the mood for a bit more flair, a side of spring rolls or a light cucumber salad would complement the dish beautifully.

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before cooking.
Can I substitute vegetables?
Absolutely! Feel free to use whatever you have on hand, like carrots, snow peas, or even zucchini.
How can I make it spicier?
Add a pinch of red pepper flakes or a dash of Sriracha to the sauce for some heat.

Ingredients Explained

The star of this dish is the shrimp, which provides a tender, juicy protein. Vegetable oil is used for its high smoke point, keeping everything crisp. Broccoli florets add a satisfying crunch and nutritional punch. The red bell pepper brings sweetness and vibrant color. Snap peas offer a delightful crunch and a hint of sweetness. Garlic and fresh ginger are the aromatic backbone, infusing the dish with incredible depth of flavor. The soy sauce and oyster sauce are the umami-rich base of the sauce, while a mix of cornstarch and water thickens it to coat everything perfectly. A touch of black pepper adds a subtle heat to round it all off.

Simplified Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water to create a sauce.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
3. In the same skillet, add remaining oil, garlic, and ginger, and stir fry for 30 seconds until fragrant.
4. Add broccoli, bell pepper, and snap peas to the skillet, stir fry for 4-5 minutes until vegetables are tender-crisp.
5. Return the shrimp to the skillet, pour in the sauce, and stir well to coat everything evenly. Cook for another 2 minutes until the sauce thickens.
6. Season with black pepper and serve immediately.

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