Pan-Seared Shrimp Stir-Fry

Quickly cooked shrimp and a colorful assortment of crisp-tender vegetables are tossed in a bright, savory, and slightly sweet Thai-inspired sauce, served over steaming jasmine rice for a fast and flavorful weeknight dinner.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Easy
• Cost: $4.60/serving

Dietary

• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• healthy
• quick
• spicy
• stir-fry

Ingredients

• 1.5 pound large shrimp (peeled, deveined)
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 2 tablespoon olive oil
• 1 red bell pepper (large, thinly sliced)
• 1 cup broccoli florets
• 1 cup snow peas
• 3 clove garlic (minced)
• 1 fresh ginger (1-inch piece, grated)
• 2 cup jasmine rice
• 3 cup water
• 0.25 cup soy sauce
• 2 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 0.5 teaspoon red pepper flakes
• 0.25 cup green onions (sliced)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Instructions

1. Pat large shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Set aside to marinate for 10 minutes.
2. While shrimp marinates, prepare the jasmine rice. In a medium saucepan, combine 2 cups jasmine rice, 3 cups water, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
3. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1/2 teaspoon red pepper flakes (if using) to create the stir-fry sauce. Set aside.
4. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add marinated shrimp and cook for 1-2 minutes per side until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp from the pan and set aside.
5. Add the remaining 1 tablespoon olive oil to the same skillet. Add thinly sliced red bell pepper, broccoli florets, and snow peas. Stir-fry for 3-5 minutes until vegetables are crisp-tender. Add minced garlic and grated fresh ginger; stir-fry for 1 minute until fragrant.
6. Return the cooked shrimp to the skillet with the vegetables. Pour the prepared stir-fry sauce over the shrimp and vegetables. Toss to coat and cook for 1-2 minutes until the sauce thickens slightly.
7. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, or to taste. Serve the Zesty Pan-Seared Shrimp Stir-Fry immediately over jasmine rice, garnished with sliced green onions if desired.

Notes

For extra crunch, sprinkle with toasted sesame seeds before serving. You can easily substitute other quick-cooking vegetables like snap peas, carrots, or baby corn.

Nutrition (per serving)

• Calories: 485
• Protein: 40.2 g
• Carbohydrates: 54.1 g
• Fat: 13.5 g
• Fiber: 6.3 g
• Sodium: 1450 mg
• Saturated Fat: 2.2 g
• Sugar: 7.5 g
• Cholesterol: 280 mg