Shrimp Stir-Fry
This easy weeknight Shrimp Stir-Fry tastes as good as it looks!
Back in college, we’d go to this 24-hour restaurant and study our brains out until three in the morning. We’d gorge ourselves on cheap eats because this place had it all—Mexican, Greek, Italian, Asian—practically every cuisine you could think of. Most of the time, the food just existed, but considering how cheap it was, none of us cared. Oddly enough, their stir-fries were always a solid pick. I’d jump between the chicken stir-fry and the shrimp stir-fry because they were the cheapest ones. Maybe it was all the sodium, but man, I loved the stuff. This shrimp stir-fry recipe is an ode to my college days, when I had the tenacity (or maybe the ignorance) to order seafood from a restaurant that most certainly wasn’t up to code.
Shrimp stir-fry doesn’t need much. The simple umami-forward sauce acts as a catalyst for all those veggies, while the fresh ginger and garlic amp up the overall flavor. I love it when I can whip up an easy meal that tastes like I spent hours in the kitchen! I suppose that’s why I make a lot of stir-fries during the week. It’s not a bad idea to have a few extra stir-fry recipes on hand so that you can enjoy restaurant-level meals even after a busy workday! Your family, friends, roommates, or whoever is at your table will thank you!
Is Shrimp Stir Fry Healthy?
Shrimp stir-fry is definitely a healthy option! You get a lean protein and plenty of veggies with this recipe. I typically use brown rice for a more complex carb, but for you keto-people out there, riced cauliflower is an excellent alternative as well. It gives you a rice-like consistency and is a great covert way to add more veggies to this already healthy meal.
Farm-raised shrimp vs. wild-caught shrimp
Believe it or not, the type of shrimp you use makes a difference in flavor, texture, and even health benefits. Farmed shrimp are typically more affordable and readily available, but they sometimes lack the distinct taste that makes wild-caught shrimp so darn delicious. However, if you can find farm-raised shrimp fed a diet similar to their wild counterparts, you might find a balance between cost and flavor, with a taste that’s fairly close to wild-caught shrimp.
Still, wild-caught shrimp typically contain lower levels of contaminants and chemicals because they come from their natural habitats. You’ll also find higher levels of healthy omega-3 fatty acids and lower saturated fats. Plus, farm-raised shrimp are sometimes injected with antibiotics and pesticides to keep them “safe” within their claustrophobic aquacultures. Some farms even use hormones to make their shrimp look bigger and plumper. Additionally, most farm-raised shrimp bought in America comes from other countries, where regulations are loose at best. Coupling all this with the fact that the FDA inspects less than three percent of imported seafood (including shrimp), you’re better off spending the extra money on wild-caught shrimp.
INGREDIENTS
- 1 tablespoon vegetable oil
- 1 pound large shrimp, peeled and deveined
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 teaspoons sesame oil
- Cooked rice, for serving
INSTRUCTIONS
Prep
Mix sauce ingredients; set aside.
Cook
Stir-fry shrimp, then vegetables; combine with sauce.
Serve
Serve hot over rice.
Devour!
FAQs & Tips
Though it tastes best fresh, you can make this ahead. Either way, you can store it in the fridge for up to 3 days. Also, if you plan on making this ahead, I’d still make the rice fresh!
I prefer fresh, but frozen works! Just make sure to thaw and drain the shrimp of excess moisture well before cooking. To speed things up, I like to pat the shrimp dry with a towel.
A teaspoon of ground ginger should suffice.
Serving Suggestions
This stir-fry is perfect on its own, but I’ll never say no to a few extra sides, like homemade egg rolls or fresh spring rolls. Are there any wonton fans out there? This recipe certainly satisfies my Chinese fast-food cravings. Also, feel free to swap the rice for quinoa if you’d prefer a more complex carb!
Shrimp Stir-Fry
Ingredients
- 1 tablespoon vegetable oil
- 1 pound large shrimp peeled and deveined
- 1 cup broccoli florets
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 teaspoons sesame oil
- Cooked rice for serving
Instructions
- In a small bowl, whisk together soy sauce, cornstarch, water, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and stir-fry until pink, about 2-3 minutes. Remove shrimp and set aside.
- In the same skillet, add broccoli, bell pepper, carrot, garlic, and ginger. Stir-fry until vegetables are tender, about 5 minutes.
- Return shrimp to the skillet. Pour the sauce over the shrimp and vegetables. Cook, stirring, until the sauce thickens, about 2 minutes.
- Serve the stir-fry over cooked rice.
Nutrition
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