Skillet Shrimp Stir-Fry

A vibrant and speedy stir-fry featuring tender shrimp and crisp bell peppers in a savory ginger-garlic sauce, served over fluffy white rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.19/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• stir-fry
• budget-friendly
• fresh

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp (medium, peeled and deveined)
• 1 yellow onion (sliced thin)
• 1 red bell pepper (thinly sliced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 cup fresh spinach
• 0.5 cup chicken broth
• 2 tablespoon soy sauce
• 1 tablespoon corn starch
• 0.5 teaspoon sesame oil
• 2 cup white rice (uncooked)
• 4 cup water
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Cook 2 cups white rice according to package directions, typically by combining rice with 4 cups water in a saucepan, bringing to a boil, then reducing heat to low, covering, and simmering for 15-18 minutes until liquid is absorbed. Fluff with a fork. This can be done simultaneously.
2. In a small bowl, whisk together 1/2 cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon corn starch, and 1/2 teaspoon sesame oil. Set aside.
3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 pound shrimp and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
4. Add 1 sliced yellow onion and 1 thinly sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger, and stir-fry for 1 minute until fragrant.
5. Stir the broth mixture and add it to the skillet. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
6. Return the cooked shrimp to the skillet. Add 2 cups fresh spinach and stir until wilted, about 1 minute. Taste and adjust seasoning with remaining kosher salt and black pepper as needed.
7. Serve the shrimp stir-fry immediately over the hot white rice.

Notes

Customize with your favorite quick-cooking vegetables like snap peas or broccoli florets. Leftovers are delicious warmed up the next day.

Nutrition (per serving)

• Calories: 420
• Protein: 30.5 g
• Carbohydrates: 50.1 g
• Fat: 10.2 g
• Fiber: 4.1 g
• Sodium: 890 mg
• Saturated Fat: 1.9 g
• Sugar: 4.5 g
• Cholesterol: 185 mg