Shrimp Stir Fry (Print Version)
# Ingredients:
01 -
1/2 teaspoon cornstarch.
02 -
1 tablespoon freshly squeezed lime juice.
03 -
3/4 pound peeled shrimp, tails optional.
04 -
4 tablespoons of vegetable oil, divided.
05 -
2 tablespoons soy sauce (dark).
06 -
2 tablespoons oyster sauce.
07 -
1 tablespoon rice vinegar.
08 -
1/3 cup snow peas.
09 -
1 orange pepper, cut into strips.
10 -
6 cloves garlic, finely chopped.
11 -
6 button mushrooms, cut into thin slices.
12 -
1 tablespoon ginger, minced finely.
13 -
1 teaspoon sesame oil.
14 -
1 teaspoon brown sugar.
15 -
1 tablespoon water.
# Instructions:
01 -
Mix up the soy sauce, lime juice, vinegar, oyster sauce, sesame oil, sugar, water, and cornstarch in a little bowl. Set it nearby for later.
02 -
Warm up 2 tablespoons of oil in a big pan over medium-high heat. Toss the shrimp in and cook just until it turns pink, roughly 2-3 minutes. Scoop the shrimp out and put it aside on a plate.
03 -
Use the same pan, pop in 2 more tablespoons of oil. Toss in the garlic and ginger, stirring for about 30 seconds.
04 -
Add in the mushrooms, bell pepper, and snow peas. Stir and cook for 2-3 minutes so they soften up but keep a little crunch.
05 -
Pour the prepped sauce into the veggies and stir until it’s thickened up a bit and nicely blended.
06 -
Toss the cooked shrimp back into the pan and coat it well in the flavorful sauce.
07 -
Enjoy immediately by pairing it with a bowl of hot steamed rice.
# Notes:
01 -
This stir-fried shrimp dish is perfect for busy nights when you want something tasty and quick with vibrant veggies.
02 -
Goes along great with either rice or noodles—whichever you’re craving.
03 -
Stash leftovers in a sealed container in the fridge for up to two days.