Shrimp and Vegetable Stir Fry Recipe

Shrimp and Vegetable Stir Fry Recipe

4 servings
This shrimp and vegetable stir fry recipe can be whipped up in minutes. Toss it with an easy stir fry sauce and serve it over a bed of rice.

Ingredients

  • avocado oil)

    divided (See Note 1

    3 tsp
  • large shrimp)

    peeled & tails removed (See Note 2

    ¾ lb
  • ginger
    1 tbsp
  • zucchini)

    cut into 3/4-inch pieces (about 1 1/2 cups

    1 medium
  • snap peas

    trimmed

    1 ½ c
  • red bell pepper

    cut into 3/4-inch pieces

    1
  • garlic cloves

    minced

    3
  • soy sauce

    See Note 3

    3 tbsp
  • cornstarch
    2 tsp
  • water
    3 tbsp
  • 2 teaspoons agave nectar
    1 tbsp
  • oyster sauce

    See Note 3

    1 tbsp
  • sesame oil
    1 tsp
  • chili garlic sauce
    ¾ tsp

Directions

  1. 1

    Heat 1 teaspoon avocado oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook, stirring, until just cooked through, about 1 minute. Transfer to a plate and set aside.

  2. 2

    Add 1 teaspoon oil to the skillet and add the ginger. Cook for 30 seconds.

  3. 3

    Add the zucchini and snap peas. Cook, stirring constantly, for 2 minutes. Add the last teaspoon of oil, along with the red bell pepper and garlic. Cook for 1 to 2 minutes, or until the vegetables are just tender. 

  4. 4

    Add the shrimp and sauce to the pan, and stir to coat.

  5. 5

    Remove from the heat. Serve the stir fry over rice.

The sauce:

  1. 1

    In a medium bowl, whisk together the soy sauce and cornstarch until the cornstarch is incorporated.

  2. 2

    Add the water, agave nectar (or honey), oyster sauce, sesame oil and chili garlic sauce.

Shrimp and Vegetable Stir Fry Recipe

Shrimp and Vegetable Stir Fry Recipe

25 min4 servings171 cal

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