Be sure to try my Shrimp Lo Mein and Korean Beef Bowl recipes next!
Shrimp Stir Fry
I love the simplicity of this recipe, it requires virtually no planning at all. I just grab a bag of shrimp from my freezer and utilize whatever veggies I have on hand. (Frozen veggies can also be used!) This brown sauce is sweet and savory and uses common ingredients- nothing crazy here. Chicken broth adds the savory, honey adds the sweet, soy sauce gives it some umami, and then it’s nothing more than some garlic, a touch of hot sauce, and ground ginger! (With a cornstarch slurry as a thickener.) I love serving this with rice or noodles, and there is plenty of sauce for that! Lets do this!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the shrimp in olive oil for about 1 minute + 20 seconds per side, set aside.
Add the wine and let it reduce by half, about 3 minutes. Add the broccoli, carrots, onions, and snow peas, and toss to coat. Cook for 3 minutes, until slightly softened. Add the bell peppers and cook for 2 minutes. Add the sauce mixture and simmer/reduce for 2-3 minutes, then bring to a boil. Stir the cornstarch slurry into the boiling sauce and stir to combine, let it thicken, then reduce heat to low.
Add the shrimp back and spoon the sauce on top. Heat through for 1 minute. Garnish with desired toppings and serve with rice or noodles.
Tips for Cooking with Shrimp
The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins. Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking. Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel them after you sauté them, the shell helps protect them from cooking too quickly. Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.
Storage
Store in an airtight container and refrigerate for up to 3 days. To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that. You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.
Try These Next
3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Wok- These conduct heat so well and are perfect for making stir fry, chow mein, etc. Kitchen Tongs– Easy way to handle the shrimp in the skillet. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
