Shrimp Stir Fry
Made with protein rich shrimp, an abundance of fresh tender-crisp vegetables, and a flavorful savory sauce. It's a weeknight dinner staple!
Stir Fry Sauce
low-sodium chicken broth
peeled and deveined
or olive oil
cups (slightly packed) small
cups (5 oz)
(red and/or yellow)
just light and white green portion
For the sauce
In a medium mixing bowl whisk together chicken broth, soy sauce, Shaoxing wine, honey, rice vinegar, sriracha, sesame oil and cornstarch until well blended.
For the stir fry
Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.
Dab shrimp dry, add to skillet and quickly spread into a single even layer (no overlapping). Season with a pinch of salt.
Let cook about 1 to 1 1/2 minutes until pink on bottom side. Quickly turn shrimp then let cook until pink on opposite side and opaque throughout, about 1 to 1 1/2 minutes longer.
Transfer shrimp to a plate.
Heat remaining 2 Tbsp oil in skillet. Add broccoli saute 1 minute. Add snow peas, bell pepper and green onions and saute 3 - 4 minutes until veggies are tender crisp.
Add garlic and ginger and saute 30 seconds longer.
Whisk sauce once more then pour into skillet. Let cook until thickened, stirring constantly, about 1 minute.
Return shrimp to skillet and toss to coat with sauce.
Sprinkle with sesame seeds if using and optionally you can garnish with a some sliced green onions for garnish. Serve right away over rice if desired.
*If you need to reduce salt in the recipe use unsalted chicken broth, unsalted Shaoxing wine, and low-sodium soy sauce.
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