Pork & Seafood · Easy
Shrimp Stir-Fry
This shrimp stir-fry combines tender shrimp and crisp vegetables in a savory garlic sauce, ready to serve over rice in about 15 minutes.
What you'll need
- 1.5 lbslarge shrimp, peeled and deveined
- 2 tablespoonsvegetable oil
- 3 cupsbroccoli florets and snap peas
- 2 clovesgarlic, minced
- 1/4 cupsoy sauce
- 2 tablespoonsoyster sauce
- 1 tablespoon plus 2 tablespoons watercornstarch mixed with water
Let's cook
- 1Heat 1 tablespoon oil in a large skillet or wok over high heat and cook the shrimp for 2-3 minutes per side until pink and opaque; remove and set aside.
- 2Add the remaining oil and stir-fry the broccoli, snap peas, and garlic for 3-4 minutes until crisp-tender.
- 3Whisk together soy sauce, oyster sauce, and the cornstarch slurry.
- 4Return the shrimp to the pan, pour in the sauce, and toss for 1-2 minutes until thickened and glossy.
- 5Serve immediately over rice.
Make it yours
- Add pineapple chunks for a sweet-savory version.
- Use bell pepper and carrots instead of broccoli and snap peas.
- Top with sesame seeds and green onion.
Good with
- Steamed rice
- A light cucumber salad
- Egg drop soup
Frequently asked questions
Good questions, answered.
How do I avoid overcooking the shrimp?
Cook just until pink and opaque, about 2-3 minutes per side, then remove promptly and add back at the end.
Can I use frozen shrimp?
Yes, thaw and pat dry first so they sear rather than steam.
Keep cooking
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