Description
This vibrant Shrimp Stir Fry recipe combines succulent large shrimp with crisp vegetables in a flavorful, honey-soy sauce. Perfectly balanced with garlic, ginger, and a touch of heat, it makes a quick and healthy dinner when served over rice or noodles.
Ingredients
Scale
Sauce
- 3 tablespoons cornstarch, plus 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 3 tablespoons cornstarch and 3 tablespoons cold water in a covered container, shake to blend, and set aside in a cool place. In a medium bowl, mix together chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set this sauce aside.
- Prep Shrimp: Thaw shrimp completely if frozen, and pat dry. Remove shells and veins if preferred. Measure all ingredients before starting cooking.
- Cook Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute and 20 seconds on each side using a timer to avoid overcooking. Remove shrimp and place on a clean plate; they will continue cooking slightly in sauce later.
- Deglaze Pan: Reduce heat to medium, add white wine to skillet, and deglaze by scraping bottom and sides with a silicone spatula. Let the wine reduce by half, about 3 minutes.
- Sauté Vegetables: Add a bit 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 red bell peppers and cook an additional 2 minutes.
- Add Sauce and Thicken: Pour the prepared sauce into the skillet and simmer for 2-3 minutes until it starts to reduce and thicken. Bring sauce to a boil, then slowly stir in the cornstarch slurry until thickness reaches desired consistency. Reduce heat to low.
- Combine Shrimp and Finish: Add shrimp back into the skillet along with any collected juices. Spoon sauce over shrimp and let heat through for about 1 minute. Garnish as desired and serve immediately with cooked rice or noodles.
Notes
- The recipe uses large 26/30 count shrimp but can use fresh or frozen. Frozen shrimp should be thawed under cool water and patted dry.
- Removing shrimp shells after sautéing helps avoid overcooking and keeps tails on for presentation though optional.
- Frozen broccoli can be substituted if fresh is unavailable; thaw and pat dry before use.
- Chardonnay or Pinot Grigio work well for deglazing; chicken broth is a good non-alcoholic substitute.
- Hot sauce adds subtle flavor without spiciness; Frank's Hot Sauce is recommended but can be adjusted.
- Extra veggies like spinach, kale, mushrooms, or baby corn may be added for variety.
- Use low sodium soy sauce and chicken broth to control sodium levels.
- Toppings like green onions, peanuts, sesame seeds, or crunchy noodles can enhance texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid rubbery shrimp.
- Nutrition info excludes rice and is an estimate based on 4 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 180 mg
