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A colorful shrimp stir fry with broccoli, red peppers, and snap peas in a glossy sauce.

Shrimp Stir Fry

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 285 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 cup sugar snap peas, trimmed
  • 2 tbsp vegetable oil
  • 3 cloves garlic , minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp hone y
  • 1 tbsp toasted sesame oil
  • 1 tsp cornstarc h
  • 1 tbsp cold water

Instructions
 

  • In a small bowl, whisk together the soy sauce, honey, and toasted sesame oil until well combined.
  • In a separate small container, mix the cornstarch and cold water to create a slurry and set aside.
  • Heat the vegetable oil in a wok or large skillet over high heat until it begins to shimmer.
  • Add the shrimp to the hot pan and sear for 2-3 minutes until pink and just opaque, then remove the shrimp and set aside on a plate.
  • Add the broccoli, bell pepper, and snap peas to the same pan and stir-fry for 4-5 minutes until the vegetables are tender-crisp.
  • Stir in the minced garlic and grated ginger and cook for 30 seconds until highly fragrant.
  • Return the cooked shrimp to the pan along with any accumulated juices.
  • Pour the sauce mixture and the cornstarch slurry over the ingredients.
  • Toss everything continuously for 1 minute until the sauce thickens and glazes the shrimp and vegetables.
  • Serve immediately over steamed rice or noodles.