Shrimp Stir Fry
I am always looking for new stir fry sauce recipes and I came across this one on my favourite sites, Pinterest. I almost always use peeled and deveined shrimp to simplify cooking prep and this suited what I had on hand. Since we began a KETO diet years ago for the most part, we avoid rice and pastas, with some exceptions. You do not need to have rice with this, and thus, it becomes a shrimp “stew”…LOL. We always have a stir fry blend of vegetables on hand in the freezer, so you can substitute these with the frozen vegetables.
Shrimp Stir Fry
- 1 lb large shrimp (I usually buy peeled and deveined)
- 1 bunch broccoli
- 8 oz baby Bella mushrooms or other variety
- 8 oz snow peas
- 1/2 cup diced green onion
- 2 bell peppers
Stir Fry Sauce:
- 1/2 cup soy sauce
- 1 cup chicken broth can also use vegetable broth
- 2 tbsp rice vinegar
- 1/4 cup honey
- 6 garlic cloves
- 2 tsp chili paste more if you want spicier
- 2 1/2 tbsp cornstarch
Peel and de-vein shrimp if needed. Whisk all ingredients for the sauce together and set aside. Chop vegetables and set aside.
Preheat a large cooking pan or a wok over medium heat and add peanut oil.
Sauté vegetables, mixing often, until start to soften. Don’t cook vegetables all the way because it will continue to cook after you take it out of the pan and later with sauce.
Take veggies out of the pan and add a little more oil to the pan.
Sauté shrimp over medium-high heat until just turns opaque on each side.
Add vegetables back into the pan and stir.
Whisk the sauce again and pour it into the pan. Stir well and cook for a few minutes, just until sauce thickens.
Stir in green onions and serve right away.
You can serve shrimp stir fry over rice, with noodles, or just on its own.
Posted on November 1, 2020, in Asian, Chinese, Pinterest, Seafood, Shrimp and tagged chicken broth, chili paste, cornstarch, garlic, honey, rice vinegar, shrimp, soy sauce, stir fry vegetables. Bookmark the permalink. 1 Comment.