shrimp stir fry

Easy shrimp and broccoli stir-fry with ginger garlic sauce. 6-ingredients &amp; ready in 20 minutes. This is the best Chinese shrimp with broccoli recipe for busy weeknights!

Shrimp and Broccoli in Ginger Garlic Sauce (Paleo, Whole30, Keto)

broccoli florets

garlic (minced about 3 cloves)

green scallions (optional, chopped)

0.75 - 1 lb. large shrimp (deveined with

tbsp avocado oil

salt

tbsp coconut aminos

stock

ginger

tsp toasted sesame oil (plus more for garnish)

1-1.5 tsp arrowroot starch (see notes)

Place the broccoli florets in a large microwave safe bowl with 1 tbsp water. Cover the bowl and microwave on high for 1 minute. Toss the florets and microwave for 1 additional minute. Rinse in cold water and set aside to drain.

Chop the garlic but do not overly mince or it will get burnt easily in the wok. Chop the green scallion parts for garnish, if using.

Pat dry the shrimp with clean paper towels.  Butterfly with a small paring knife. Make a slice on the top (the back) of a shrimp down the middle, cutting almost but not all the way through to expose the vein. The butterfly step is optional but will help the shrimp cook evenly and more beautiful looking in presentation.

Combine the ingredients in the ginger garlic sauce from coconut aminos to arrowroot starch. Stir-well.

Preheat a large skillet or wok over medium heat until it’s too hot to place your palm near the surface, about 2-3 minutes away. Add 1.5 tbsp oil. Quickly place the shrimp one-by-one to the skillet and fry them in a single layer (try not to overlap them) over medium-high heat about 2-3 minutes first side. Do not flip or move around the shrimp. Then quickly flip them with a tong or chopsticks to fry the second side for about 1-2 minutes. Scoop them out along with pan juice and scrape off any brown bits into a bowl and set aside to keep warm.

Use the same skillet/work, add the rest of oil. Fry garlic with a pinch of salt over medium heat, about 5 seconds. Toss and scoop often so as not to burn the garlic. Add broccoli and season with 2 pinches of salt. Stir-fry and toss for 30 seconds over medium-high heat.

Stir the sauce one more time. Add the shrimp and sauce back to the wok, scoop and toss for another 30 seconds.

Off heat, garnish with green scallions, if using, and drizzle with more toasted sesame oil if desired. Serve warm or in room temperature.

15 minutes and you’ll have yourself the best shrimp stir fry recipe ever made. This is definitely better than your Chinese takeout. It is simple, quick and a healthy weeknight dinner the whole family would love.

Shrimp Stir Fry Recipe

500 g 1lb raw shrimps

Onion,

large bell peppers

Broccoli florets

green onions

Vegetables oil

Sesame seed

soy sauce

oyster sauce

garlic granules

water

white pepper

sesame oil

rice wine vinegar

sriracha

Make the stir fry sauce

Make the sauce: to a bowl, add soy sauce, oyster sauce, sesame oil, sriracha, rice wine vinegar, ginger, garlic, white pepper, cornflour and whisk to combine.

stir fry veggies and shrimps

Heat the vegetable oil in a large skillet on medium-high heat. Add the chopped onions and saute for about 1 minute, add the sliced bell peppers and continue to saute for another 2 minutes followed by the chopped broccoli florets and saute for 1 minute. Push the sautéed veggies to one side on the skillet then add the shrimps. Saute for about a minutes before stirring it with the veggies. Continue stirring until the shrimp turns pink and it is slightly curled.

add stir fry sauce

Add the chopped sliced green onions and the sauce to the stir-fried shrimps and vegetables, stir to combine, add 1/3 cup of water or more if you want it would rather have it saucier. Continue to stir for another 2 to 3 minutes until the sauce slightly reduces.

serve with rice

Take it off the heat and serve over rice.

Easy to make and tasty shrimp recipe that&#x27;s ready in 20 minutes.

Szechuan Shrimp Stir Fry

½ lb Raw Jumbo Shrimp (peeled and deveined)

Sesame oil

Bell Peppers (different colors, chopped)

½ Cup Snap Peas

Green Onions (sliced to 1.5-inch pieces, plus more to garnish)

Tsp Sesame Seeds

¼ Cup Reduced Sodium Soy Sauce

Tbsp Maple Syrup

Tbsp Rice Vinegar

Garlic Cloves (pressed)

Tsp Sriracha Sauce

½ Tsp Chili Flakes

½ Tsp Chinese Five Spice Powder

½ Tsp Ground Ginger Powder

½ Tbsp Cornstarch

Start by making the Szechuan sauce. In a small bowl, whisk together all the ingredients, then set aside.

Heat oil in a large non-stick skillet over medium-high heat, then add veggies and stir fry for 3-4 minutes.

Stir in shrimp and continue to stir fry for 2 minutes, or until shrimp starts to curl.

Add in the Szechuan sauce and cook for 2-3 minutes more, until shrimp is fully cooked through and sauce thickens.

Sprinkle with chopped green onions and sesame seeds and serve. Enjoy!

Fast and flavorful Kung Pao shrimp stir fry with a kick! Easy Chinese recipe with chopped vegetables, spicy peppers, and succulent seafood.

Kung Pao Shrimp

shrimp (raw extra-jumbo (16-20 count), peeled and deveined)

soy sauce (divided)

sesame oil (divided)

black pepper

rice vinegar

honey

cornstarch

water (for cornstarch slurry)

vegetable oil (peanut,

onion

diced bell pepper

garlic

chilies

peanuts

If using frozen shrimp, place in a colander and run cold water over until no longer icy, about 3 minutes. Alternatively, place in a bowl and submerge in room temperature water until defrosted. Thoroughly drain, and pat dry with paper towels.

In a medium bowl combine shrimp, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ½ teaspoon salt, and ¼ teaspoon pepper. Allow it to marinate while preparing the other ingredients.

In a medium bowl whisk together 3 tablespoons water, 3 tablespoons soy sauce, rice vinegar, honey, and 1 tablespoon sesame oil.

In a small bowl, whisk cornstarch and 4 teaspoons of water. Set aside.

Heat a wok or large saute pan over medium heat. Add vegetable oil. Once hot, add the onions, stir-fry for 1 minute. Add the bell peppers and stir-fry for 1 minute. Add the garlic, ginger, and chili peppers, and cook for 1 minute.

Turn the heat up to medium-high, then add the marinated shrimp. Stir-fry until the pieces just turn opaque, about 2 minutes.

Add the sauce to the pan and allow it to heat, and begin to simmer, about 1 minute.

Mix the cornstarch slurry and then gradually add it to the pan, stirring to combine. Stir and cook until the sauce thickens, about 30 to 60 seconds. Turn off the heat.

Garnish with peanuts and green onions, serve immediately.

A light lemon and garlic sauce really enhances this shrimp and vegetable stir fry, along with crisp asparagus, zucchini, and red bell pepper.

Shrimp and Vegetable Stir Fry with Lemon and Garlic

raw shrimp, (20-30 per pound), peeled and deveined

½ teaspoon kosher salt, divided

½ teaspoon coarse ground black pepper, divided

extra-virgin olive oil, divided

chicken broth

lemon juice

red bell pepper, diced

onion (about 1 small onion)

asparagus,

zucchini (8 oz.),

lemon zest

garlic,

parsley

rice and lemon wedges,

Pat the shrimp dry with paper towels and season with ¼ teaspoon salt and ¼ teaspoon pepper.

In a small bowl, whisk broth, lemon juice, and cornstarch until smooth and set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook for 1-2 minutes per side or until shrimp is pink and cooked through. Remove to a plate.

If needed, add another 1 tablespoon oil to the pan. Add onion, bell pepper, asparagus, zucchini, lemon zest, garlic, and season with remaining salt and pepper; cook, stirring occasionally, until just beginning to soften, 5-6 minutes. 

Whisk chicken broth mixture one more time, and add to vegetables. Cook, stirring, until the sauce has thickened slightly. Add shrimp and parsley, stir to combine, and remove from the heat. 

Serve with steamed rice and lemon wedges.

Shrimp stir fry is an easy weeknight meal filled with fresh veggies and tender shrimp.

Shrimp Stir Fry

vegetable oil

vegetables

shrimp (peeled & deveined)

green onion and sesame seeds

chicken broth (or water)

hoisin sauce

Whisk together sauce ingredients and set aside.

Heat 2 teaspoons oil over medium heat in a wok or frying pan. Add shrimp, salt and pepper. Cook just until shrimp turns pink, about 2-3 minutes. Remove shrimp from the pan and set aside.

Heat remaining 2 teaspoons vegetable oil over medium high heat. Add the vegetables and cook until tender crisp, about 3-4 minutes. Add the garlic and ginger and cook 30 seconds more.

Stir in shrimp and sauce cook over medium high 1-2 minutes or until sauce has thickened.

Serve over rice and garnish as desired.

https://content.jwplatform.com/videos/gtZKlzjH.mp4

Shrimp Stir Fry is a quick and healthy meal that everyone loves!  Loads of ginger and garlic, fresh veggies and juicy shrimp are tossed in a simple delicious stir fry sauce.

This Garlic Shrimp Stir Fry is one of the easiest meals that is packed with so many delicious veggies and shrimp.  Glazed in the most amazing garlic sauce, this will become an instant favorite!

Garlic Shrimp Stir Fry

Soy Sauce

Garlic Cloves (minced)

Tablespoons Brown Sugar

Sesame Oil

Shrimp

Red Bell Pepper (sliced)

Carrots (shredded)

Chicken Broth

Cornstarch

Broccoli Florets (Fresh)

Sugar Snap Peas

Slice Green Onion (for garnish)

In a small bowl whisk together the soy sauce, garlic, brown sugar, and sesame oil. In a medium-sized skillet over medium-high heat add the shrimp, peppers, and carrots and pour the sauce on top. Cook for about 2-3 minutes or until shrimp is pink.

Whisk the chicken broth and cornstarch in a small bowl and add it to the skillet with the broccoli and sugar snap peas. Stir until incorporated and then cover and cook 3-5 minutes or until broccoli is tender and the sauce has thickened. Serve with chopped green onions and serve over rice if desired.

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.

Shrimp Stir Fry (25 Minutes!)

broccoli

bell peppers, any color

shiitake mushrooms (optional)

ginger,

soy sauce (or tamari or coconut aminos)

sugar

yellow or white miso

cornstarch (or arrowroot powder)

garlic powder

Chop the veggies

Chop the broccoli. Thinly slice the bell peppers. Remove the stems of the shiitake mushrooms and slice (or if using baby shiitakes, you can leave the stems on). 

Whisk together all ingredients until a smooth sauce forms.

Cook the vegetables

In a large skillet, heat 2 tablespoons oil over medium high heat. Add the broccoli or broccolini, bell pepper and mushrooms. Add 2 pinches kosher salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to bowl.

Cook the shrimp

Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp and green onions. Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.

Recipe looks great except for the sauce ingredients. Soy sauce is not gluten free. The title of the recipe is a little misleading.

This stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce. For plant-based, go to Cauliflower Stir Fry or Tofu Stir Fry.

Best Gluten Free Dairy Free Recipes: Stir Fry &amp; More!

This recipe for teriyaki shrimp stir fry is shrimp and vegetables coated in a homemade teriyaki sauce and served over brown rice. An easy and healthy dinner option that's ready in less than 20 minutes!

Teriyaki Shrimp Stir Fry

lbs shrimp

salt and pepper

Optional garnishes: sliced green onions and sesame seeds

brown sugar

For the sauce:&nbsp;Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat.

Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.

Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

For the stir fry:&nbsp;Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.

&nbsp;Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.

Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.

Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).

Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.

Garnish with sesame seeds and sliced green onions if desired.

https://content.jwplatform.com/videos/ysOFy4Hh.mp4

This recipe for teriyaki shrimp stir fry is shrimp and vegetables coated in a homemade teriyaki sauce and served over brown rice. An easy and healthy dinner option that’s ready in less than 20 minutes!

Teriyaki shrimp stir-fry is sweet pineapple, succulent shrimp, savory peppers and onions, coated in a saucy homemade teriyaki sauce. Comes together in just 10-15 minutes for a quick weeknight meal.

Teriyaki Shrimp Stir-Fry

shrimp

snow peas

red bell peppers (sliced thin)

yellow bell peppers (sliced thin)

onion (sliced)

Dole Fridge Pack Pineapple Chunks in 100% Pineapple Juice

Tablespoons canola oil

white sugar

cider vinegar

Toasted Sesame Seeds

Serve with Rice

Mix cornstarch and cold water together, and set aside.

Put all the other teriyaki sauce ingredients in a heavy bottom sauce pan, and bring to a simmer over medium heat. Add cornstarch and water to the sauce pan once everything else is combined.

Cook 5-10 minutes, letting the sauce reduce and thicken, stirring occasionally. Once desired thickness is reached, remove from heat, and set aside.

Teriyaki Sauce:

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