Shrimp Stir-Fry
If no one would judge us we would eat this stir fry every single night. It's so simple to throw together yet full of so much flavor. Use whatever vegetable you like and even sub in chicken if you'd rather.
Ingredients
- 2 tbsp.extra-virgin olive oil
- 1 lb.shrimp, peeled, deveined
- kosher salt
- freshly ground black pepper
- 1 tbsp.sesame oil
- 1 smallhead of broccoli, cut into small florets
- 1red bell pepper, seeds and ribs removed, thinly sliced
- 8 oz.sugar snap peas
- 3garlic cloves, minced
- 1 tbsp.finely chopped peeled ginger
- ½ c.reduced-sodium soy sauce
- 1juice of
- 2 tbsp.light brown sugar
- 1 tbsp.cornstarch
- crushed red pepper flakes
Directions
- 1
In a large wok or skillet over medium heat, heat olive oil. Add shrimp; season with salt and black pepper. Cook, turning halfway through, until pink, 2 to 3 minutes. Transfer shrimp to a plate.
- 2
In same skillet over medium heat, heat sesame oil. Add broccoli, bell pepper, and peas and cook, stirring and adding a splash of water if browning too quickly, until softened, about 7 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more.
- 3
In a small bowl, whisk soy sauce, lime juice, brown sugar, cornstarch, and red pepper flakes. Add to skillet and toss to coat. Add shrimp and cook, tossing frequently, until heated through, about 2 minutes.