Shrimp Stir Fry
This 10-Minute Shrimp Stir Fry is fast and packed with flavor. A perfect weeknight dinner that’s healthy, easy, and better than takeout! Picture juicy shrimp, crisp veggies, and a punchy sauce come together for a deliciously quick dinner that’s light, healthy, and seriously satisfying.
Servings: 4
Calories: 227kcal
Equipment
Ingredients
For the sauce
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- ½ tbsp sesame oil
- ½ cup (125ml) chicken stock or broth
- 3 tbsp Chinese rice wine
For the stir-fry
- 2 tbsp sesame oil or as needed
- 1 pound (450g) raw shrimp (or prawns) peeled and deveined
- 1 tsp minced ginger
- 1 large onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 cloves garlic sliced
- 1 tbsb cornstarch (cornflour) diluted in a little cold water to make a slurry
To serve
- sesame seeds
- chives or green onions , chopped to garnish
Instructions
- Make the stir-fry sauce: In a small bowl, mix the two types of soy sauce, oyster sauce, sugar, chicken broth, Shaoxing rice wine and sesame oil. Set aside for now.1 tbsp light soy sauce, 2 tsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, ½ cup (125ml) chicken stock, 3 tbsp Chinese rice wine, ½ tbsp sesame oil
- Heat the oil in a large pan or wok over high heat. Add the shrimp and cook for 1-2 minutes, stirring frequently, until pink and just cooked through. Remove from the pan using a slotted spoon.2 tbsp sesame oil, 1 pound (450g) raw shrimp (or prawns)
- Add a bit more oil as needed and toss in the minced ginger, cooking for about 10 seconds. Now add the onion, peppers and garlic and stir fry for 1-2 minutes. We want our veggies to stay pretty crunchy overall.1 tsp minced ginger, 1 large onion, 1 green bell pepper, 1 red bell pepper, 4 cloves garlic
- Pour in the sauce and cornstarch slurry. Let it simmer for a couple of minutes or until the sauce starts to thicken.1 tbsb cornstarch (cornflour)
- Return the shrimp to the wok and stir to coat in the glossy sauce. Spoon over rice or noodles and top with sesame seeds and chopped chives.sesame seeds, chives or green onions
Video
Notes
- Leftovers will keep for up to three days in the fridge, stored in an airtight container. Reheat in a wok or the microwave before serving, adding a little water if needed.
- Variations: You can add as many veggies as you like! Snap peas, broccoli florets, baby corn, asparagus, choy sum, zucchini, and green beans are great choices. They cook quickly and stay crunchy. Most grocery stores also sell pre-chopped vegetable mixes for stir fries.
- A wok is ideal for stir fries but a large skillet or chef's pan will also work in a pinch.
Nutrition
Calories: 227kcal | Carbohydrates: 15g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 1352mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg
