Stir-frying is a quick, healthy way to bring a flavorful dish to your table, and it’s a fantastic opportunity to use a variety of fresh produce. Today, we’re diving into a delightful recipe that combines succulent shrimp with a colorful array of vegetables, all coated in a rich, savory sauce. Whether you’re a stir-fry aficionado or a newcomer to the wok, this Shrimp and Veggie Delight Stir Fry will surely become a favorite in your culinary repertoire.
Ingredients
Before you start, make sure you have all the necessary ingredients:
- 1 pound medium raw shrimp, peeled and deveined
- 5 cloves garlic, crushed and divided
- 1 tablespoon butter or oil
- 1 teaspoon of your choice of canola, olive, or coconut oil
- 4 ounces sliced mushrooms
- 2 cups broccoli florets
- 4 carrots, peeled and sliced thinly on the diagonal
- 1 red bell pepper, thinly sliced
- Hot cooked brown or white rice, for serving
For the Sauce
- 2/3 cup chicken broth or water
- 1/3 cup good quality soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or white vinegar
- 2 tablespoons corn starch
Directions
Let’s get cooking:
- Prepare the Shrimp: In a large skillet or wok, heat the butter and half of the garlic over medium heat until the butter melts. Add the shrimp and cook until no longer translucent, stirring occasionally (3-5 minutes). Once done, remove the shrimp from the pan and set aside.
- Cook the Veggies: In the same pan, add the olive oil and turn the heat up to medium-high. Add all the prepared veggies. Cover the pan to let the veggies steam, stirring occasionally for even cooking.
- Make the Sauce: While the vegetables are cooking, mix the chicken broth, soy sauce, honey, vinegar, and the remaining garlic in a small bowl. To ensure a smooth sauce, gradually whisk in the corn starch to avoid clumps.
- Combine and Simmer: After the veggies have cooked for about 5 minutes and are starting to soften, add the sauce to the pan. Let everything simmer with the lid on until the veggies are tender-crisp and the sauce thickens, stirring often.
- Add Shrimp: When the veggies are ready, add the shrimp back to the pan and heat through, ensuring the shrimp is well coated with the sauce.
- Serve: Serve this delightful stir fry over a bed of hot cooked rice, choosing either brown for a whole-grain option or white for a classic touch.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Kcal: 307 per serving
- Servings: This recipe serves 6.
Stir-frying is more than just a method; it’s an art that brings together different textures and flavors into a harmonious dish. With each bite of this Shrimp and Veggie Delight Stir Fry, you’ll enjoy the crunch of fresh vegetables, the tenderness of perfectly cooked shrimp, and the rich depth of the savory sauce. It’s a meal that promises not just satisfaction but a delightful journey through flavors and nutrition. Bon appétit!
Shrimp and Veggie Delight Stir Fry
Recipe
Ingredients:
1 pound medium raw shrimp, peeled and deveined
5 cloves garlic, crushed and divided
1 tablespoon butter or oil
1 teaspoon canola, olive, or coconut oil
4 ounces sliced mushrooms
2 cups broccoli florets
4 carrots, peeled and sliced thinly on the diagonal
1 red bell pepper, thinly sliced
Hot cooked brown or white rice, for serving
Sauce:
2/3 cup chicken broth or water
1/3 cup good quality soy sauce
2 tablespoons honey or brown sugar
2 tablespoons rice vinegar or white vinegar
2 tablespoons corn starch
Directions:
In a large skillet or wok, heat butter and half of the garlic over medium heat until the butter melts.
Add the shrimp and cook until no longer translucent, stirring occasionally (3-5 minutes).
Remove shrimp from the pan and set aside. In the same pan, add the olive oil and turn the heat up to medium-high. Add all the veggies.
Cover the pan so that the veggies can cook in their steam, stirring occasionally.
While the vegetables cook, mix the broth, soy sauce, honey, vinegar, and the remaining garlic in a small bowl. Gradually whisk in the corn starch to avoid clumps.
After the veggies have cooked for about 5 minutes, add the sauce. Let it simmer with the lid on until the veggies are just tender-crisp and the sauce thickens, stirring often.
When the veggies are ready, add the shrimp back and heat through.
Serve over hot cooked rice.
Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins | Kcal: 307 | Servings: 6