Description
This flavorful Shrimp Stir Fry combines tender shrimp with colorful vegetables tossed in a savory honey-soy sauce. Quick and easy to prepare, it’s perfect for a wholesome weeknight dinner served over rice or noodles.
Ingredients
Scale
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 ¼ cups chicken broth
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon ground ginger
Stir Fry
- 1 pound large uncooked shrimp (26/30 count)
- 2 tablespoons peanut oil
- ⅓ cup dry white wine
- 3 cups broccoli florets
- ¾ cup carrots, julienned
- 1 yellow onion, sliced
- 1 cup snap peas
- 1 red bell pepper, sliced
For Serving – Optional
- 3 cups cooked rice, any kind
Instructions
- Prepare Sauce Mixture: Combine cornstarch and cold water in a covered container and shake well to combine; set aside. In a medium bowl, mix together the chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger; set aside.
- Prepare Ingredients: Measure out all ingredients before starting cooking. Thaw shrimp completely if frozen, pat dry, and optionally remove shell, tail, and veins as preferred.
- Cook Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute and 20 seconds per side. Remove shrimp from pan onto a clean plate; they will continue cooking slightly after removal.
- Deglaze Pan: Reduce heat to medium and add white wine to skillet. Use a silicone spatula to scrape and loosen browned bits from pan bottom and sides. Let the wine reduce by half, about 3 minutes.
- Cook Vegetables: Add more oil if needed, then add broccoli, carrots, onions, and snap peas. Toss to coat and cook for 3 minutes until slightly softened. Add sliced bell pepper and cook for another 2 minutes.
- Add Sauce and Thicken: Pour in the prepared sauce mixture and bring to a simmer, letting it reduce for 2 to 3 minutes. Bring sauce to a boil, then slowly stir in the cornstarch slurry until desired thickness is reached. Reduce heat to low.
- Combine Shrimp and Finish: Return shrimp and any accumulated juices to the skillet. Spoon sauce over shrimp and heat through for about 1 minute. Add garnishes if desired.
- Serve: Serve the shrimp stir fry hot over cooked rice or noodles as preferred.
Notes
- Shrimp Tips: Use large shrimp labeled 26/30 per pound. Fresh or frozen shrimp work; if frozen, thaw completely under cool water and pat dry.
- The shrimp are often pre-salted in brine, so no extra salt is needed before cooking.
- Frozen broccoli can be substituted for fresh; thaw and pat dry before cooking.
- White wine for deglazing works best with Chardonnay or Pinot Grigio, but chicken broth is a suitable alternative for no-alcohol versions.
- Hot sauce in this recipe is mild and enhances flavor without spiciness. Frank’s Hot Sauce is recommended.
- You can add other vegetables like spinach, kale, celery, mushrooms, cauliflower, or zucchini for variety.
- To reduce sodium, use low sodium soy sauce and broth.
- Garnish options include green onions, chopped peanuts, sesame seeds, chow mein noodles, or sliced almonds.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop to avoid overcooking shrimp.
