Shrimp Stir-Fry
Plump shrimp wok-tossed with colorful vegetables in a sweet and savory garlic-ginger sauce. A light, healthy dinner that cooks in minutes once everything is prepped.
Prep: 15 min
Cook: 8 min
Servings: 4
Ingredients
- 1.5 lb large shrimp, peeled and deveined
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fresh ginger
- 3 garlic cloves
- 1 red bell pepper
- 1 medium zucchini
- 1 cup snow peas
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
- 1 tsp sriracha
Instructions
- Pat the shrimp dry and season with a pinch of salt. Mix the sauce: soy sauce, honey, sriracha, cornstarch, and 2 tbsp water. Whisk until smooth.
- Slice the bell pepper and zucchini into thin strips. Trim the snow peas. Mince the garlic and grate the ginger.
- Heat 1 tbsp oil in a wok over high heat. Add the shrimp in a single layer and cook for 1.5 minutes per side until pink and just curled. Remove immediately — overcooked shrimp get rubbery.
- Add the remaining oil. Stir-fry the bell pepper and zucchini for 2 minutes. Add snow peas, garlic, and ginger. Cook for 1 minute.
- Return the shrimp to the wok and pour in the sauce. Toss everything together for 30-60 seconds until the sauce thickens and glazes the shrimp and vegetables.
- Sprinkle with sesame seeds. Serve over steamed jasmine rice or rice noodles.