Description
A vibrant and flavorful stir fry featuring succulent shrimp tossed with crisp vegetables in a garlicky, slightly sweet and spicy sauce. Ready in under 30 minutes, this dish is perfect for a healthy weeknight dinner served over rice or enjoyed on its own.
Ingredients
-
6 garlic cloves, minced
-
1/4 cup low-sodium soy sauce or tamari
-
2 tablespoons light brown sugar
-
1 tablespoon toasted sesame oil
-
1 tablespoon chili sauce (e.g., sambal oelek)
-
1 tablespoon cornstarch
-
1 tablespoon vegetable oil
-
1 red bell pepper, thinly sliced
-
1/2 pound asparagus, trimmed and cut into 2-inch pieces
-
1 cup snow peas
-
2 pounds large raw tail-on shrimp, peeled and deveined
For serving (optional):
-
Cooked rice
-
Chopped fresh cilantro
-
Sesame seeds
Instructions
-
In a bowl, whisk together soy sauce, light brown sugar, toasted sesame oil, chili sauce, cornstarch, and minced garlic until smooth. Set aside.
-
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the red bell pepper, asparagus, and snow peas. Stir-fry for about 3-4 minutes until vegetables are tender-crisp. Remove and set aside.
-
Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
-
Return the vegetables to the skillet with the shrimp. Pour the sauce over and toss everything together, cooking for another 1-2 minutes until the sauce thickens and coats the ingredients evenly.
- Serve immediately over cooked rice, garnished with fresh cilantro and sesame seeds if desired.
Notes
-
Adjust chili sauce quantity to taste for desired heat level.
-
Tail-on shrimp add extra flavor but can be removed for easier eating.
-
Use tamari for a gluten-free option.
- Substitute or add other veggies like broccoli or snap peas as preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian