Shrimp Stir Fry
Servings 6 servings
Calories 85kcal
Ingredients
Sauce:
- 6 garlic cloves minced
- 1/4 cup soy sauce
- 3 tablespoons water
- 1 tablespoon rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
Stir Fry:
- 1 tablespoon vegetable or avocado oil oil
- 1 red bell pepper thinly sliced
- 12 ounces broccoli cut into small, even pieces
- 1 cup sugar snap peas
- 2 pounds shrimp peeled and deveined, tail on or off depending
- 1/4 cup green onions chopped
To Serve:
- Cilantro chopped
- Sesame seeds
Instructions
- In a small bowl, whisk together the sauce ingredients and set aside.
- Add vegetable or avocado oil to a large skillet, over medium-high heat. Once shimmering, add the bell peppers, snow peas, and broccoli, and continue to cook until the veggies just start to soften, about 4-5 minutes.
- Add the shrimp and continue to cook until they're pink/opaque, another 4 minutes.
- Reduce the heat of your pan to medium and add the sauce and green onions. Toss to coat the veggies and shrimp, and continue to cook until it has slightly thickened, the shrimp has cooked all the way through, and the veggies have softened to your liking, about 5 more minutes.
- Serve over rice or cauliflower rice with cilantro and sesame seeds on top. Enjoy!
Nutrition
Calories: 85kcal | Total Carbohydrates: 13g | Protein: 4g | Fat: 3g | Sodium: 564mg | Fiber: 3g | Sugar: 7g | Net Carbs: 10g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com