Shrimp and Vegetable Stir-Fry
A quick and healthy shrimp and vegetable stir-fry recipe that's bursting with flavor and perfect for busy weeknights.
Equipment
- Large deep skillet or wok For stir-frying ingredients.
Ingredients
Main Ingredients
- 2 tablespoons water
- 1 tablespoon cornstarch
- 0.25 cup low-sodium soy sauce or gluten-free tamari
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon minced ginger or garlic or both
- 2 teaspoons sriracha optional
- 1 tablespoon sesame oil or vegetable oil
- 1.25 pounds large shrimp peeled and patted dry
- 8 ounces asparagus cut into 1-inch pieces
- 1 large red bell pepper cut into 1-inch pieces
- 2 cups cooked rice
- 1 teaspoon toasted sesame seeds for serving
Instructions
- In a small bowl, whisk together the water and cornstarch until smooth. Add the soy sauce, rice vinegar, brown sugar, minced ginger or garlic, and sriracha (if using). Mix well and set aside.
- Heat the sesame oil or vegetable oil in a large deep skillet or wok over high heat until it shimmers and is nearly smoking.
- Add the shrimp in a single layer, if possible, and cook for about 2 minutes, stirring occasionally.
- Add the asparagus and red bell pepper to the skillet. Stir-fry for 1 minute until the vegetables are bright and slightly tender.
- Pour the prepared sauce over the shrimp and vegetables. Stir to coat everything evenly and cook for an additional 30 seconds to 1 minute, until the sauce is glossy and starting to thicken.
- Serve the stir-fry over cooked rice and sprinkle with toasted sesame seeds just before serving.
Notes
For a spicier kick, feel free to add more sriracha or a pinch of red pepper flakes. You can substitute the shrimp with chicken or tofu for a different protein option. No alcoholic drinks allowed, please substitute with a non-alcoholic option.