Fresh Shrimp Stir Fry

My Quick Shrimp Stir Fry makes the ideal fast, nutritious dinner when you're short on time. It needs just a few simple ingredients and comes together super fast while packing tons of taste. You'll get juicy, tender shrimp paired with crunchy, vibrant veggies. The tasty sauce brings it all together in a dish your family will ask for again and again.

INGREDIENTS

• 1 1/2 pounds shrimp (peeled and deveined): These tasty seafood bites cook up fast and soak up all the yummy sauce flavors.
• 1 cup snow peas: They give a nice snap and subtle sweetness to every bite.
• 6 mushrooms, sliced: These add a savory, meaty taste that makes the dish more filling.
• 1 orange bell pepper, sliced: Brings bright color and sweet flavor that works well with seafood.
• 6 garlic cloves, minced: Creates a bold base flavor throughout the dish.
• 1 tbsp ginger, finely chopped: Adds a spicy warmth that cuts through the richness.
• 4 tbsp vegetable oil: Keeps everything from sticking and helps brown the ingredients nicely.

For the Sauce

• 3 tbsp dark soy sauce: Creates a rich, salty base for the sauce.
• 2 tbsp oyster sauce: Adds a savory, slightly sweet undertone that's amazing with seafood.
• Juice of 1 lime: Cuts through the richness and wakes up all the flavors.
• 1 tbsp rice vinegar: Brings a touch of zesty sharpness to balance everything out.
• 1 1/2 tsp brown sugar: Just enough to take the edge off the salty and tangy elements.
• 1 tbsp sesame oil: Gives that distinct toasty smell and taste.
• 1 tbsp cornstarch: Makes the sauce nicely thick so it sticks to everything.
• 1 tbsp water: Thins the mix just enough for smooth blending.

VARIATIONS

• Heat It Up: Throw in some hot sauce or red pepper flakes if you want your dinner with a fiery kick.
• Plant-Based Switch: Ditch the shrimp and use firm tofu chunks or extra mushrooms for a meat-free version.
• Cutting Carbs: Skip regular rice and put this over riced cauliflower or spiralized zucchini instead.
• Added Texture: Sprinkle in some chopped nuts right before serving for extra crunch and flavor.

INSTRUCTIONS

Step 1:

Mix up your sauce by stirring together the soy sauce, lime juice, oyster sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and water in a small bowl. Put it aside for now.

Step 2:

Get a big skillet hot with 2 tablespoons of vegetable oil over medium-high heat. Toss in your shrimp and cook them until they're pink all over, which takes about 2-3 minutes. Take them out and set them on a plate.

Step 3:

Pour the other 2 tablespoons of oil into the same pan. Add your chopped ginger and minced garlic, cooking them for about 30 seconds until they smell amazing.

Step 4:

Toss in your orange bell pepper, snow peas, and sliced mushrooms. Stir them around for 2-3 minutes until they're just tender but still have some bite to them.

Step 5:

Pour in the sauce you made earlier and let it bubble for 1-2 minutes until it gets thicker and coats all the veggies nicely.

Step 6:

Add your cooked shrimp back to the pan and toss everything together so the shrimp get nicely coated with the tasty sauce.

Step 7:

Grab some plates and serve your stir fry right away with some hot rice for a complete meal everyone will love.

Serving and Storage Tips

• Put this tasty stir fry on top of fluffy rice or noodles for a filling meal. You can also add a side of plain steamed veggies if you want more greens.
• Got leftovers? No problem. Just keep them in a sealed container in your fridge for up to 2 days. When you're ready to eat, warm it up in a pan and add a splash of water if it seems dry.
• Want something different? Try serving your stir fry cold over fresh greens with extra sauce drizzled on top.
• This dish works great for busy people. Make the shrimp and sauce ahead of time, then just throw in fresh veggies when you're ready to eat during the week.

Tips from well-known chefs

• Chef Gordon Ramsay: "Watch your shrimp like a hawk. They need just a quick 2-3 minutes or they'll turn rubbery and tough."
• Chef Jamie Oliver: "Never skip the real ginger and garlic. These two ingredients might seem small but they pack a massive flavor punch in your stir fry."
• Chef Rachael Ray: "Want to save even more time? Mix up your sauce on Sunday and keep it in the fridge. You'll thank yourself when you're rushing to make dinner on a Tuesday night!"