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.
500g1lb raw shrimps or prawns, cleaned and deveined
1mediumOnion, sliced
3large bell peppers I used green, yellow and red bell pepper
Broccoli florets
Chopped green onions
2tablespoons Vegetables oil
Sesame seed to garnish
Stir fry sauce ingredients
⅓cuplight soy sauce
1tablespoondark soy sauce
⅓cupoyster sauce
½tablespoongarlic granules
½tablespoonginger minced
1 ½tablespooncornflour
⅓cupwater
1teaspoonwhite pepper
1tablespoontoasted sesame oil
1tablespoonrice wine vinegar
2tablespoonsriracha or use according to preference
Instructions
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.
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 the chopped sliced green onions and the sauce to the stir-fried shrimps and vegetables, stir to combine, add ⅓ 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.
Take it off the heat and serve over rice.
Notes
Tips
Prep all the ingredients before you start stir-frying as the whole cooking process only takes about 15 minutes or 20 minutes tops.
Substitute the water for low sodium broth
You can use fresh or frozen peas to make this stir fry
Double or triple the stir fry sauce and use it as needed for a quick fix recipe during the week
Adjust the level of heat in this recipe to suit your taste. I used 2 tablespoons of sriracha and I understand that might be too hot for some people.
I recommend consuming the stir fry within 24 hours as shrimps/prawns tend to be rubbery when overcooked. Reheating the stir fry can make this happen.
I used a large skillet to make this stir fry but you can also use a wok or a non-stick frying pan.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.