Description
Delicious shrimp stir fry with vibrant vegetables and a savory sauce.
Ingredients
Scale
- 3 tablespoons sesame oil
- 1 pound shrimp, deveined and shelled (or tail on), wild caught if possible
- 1 pound broccoli or broccolini (stem on), about 4 cups
- 2 bell peppers, any color
- 4 ounces shiitake mushrooms (optional)
- 2 green onions
- 1 tablespoon minced ginger, optional
- 1/4 cup soy sauce (or tamari or coconut aminos)
- 6 tablespoons water
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- 1 tablespoon yellow or white miso
- 2 teaspoons cornstarch (or arrowroot powder)
- 1/4 teaspoon garlic powder
Instructions
- Thaw the shrimp, if frozen.
- Chop the broccoli. Thinly slice the bell peppers. Remove the stems of the shiitake mushrooms and slice (or if using baby shiitakes, you can leave the stems on).
- Whisk together all ingredients until a smooth sauce forms.
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Add the broccoli or broccolini, bell pepper, and mushrooms. Add 2 pinches kosher salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to a bowl.
- Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp, green onions, and ginger (optional). Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.
Notes
- For a gluten-free option, use tamari or coconut aminos.
- Feel free to customize vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg