Easy Shrimp Stir-Fry

Easy Shrimp Stir-Fry takes about 21 minutes from beginning to end. This recipe makes 4 servings with 231 calories, 27g of protein, and 7g of fat each. For $3.72 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 8 people have tried and liked this recipe. This recipe from Jessica Gavin requires soy sauce, red bell pepper, orange juice, and green onion. It works well as a rather expensive main course. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Overall, this recipe earns a solid spoonacular score of 68%. If you like this recipe, you might also like recipes such as Easy Shrimp Stir Fry, Easy Shrimp Stir-Fry, and Easy Shrimp Stir Fry.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 6 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium-sized bowl whisk together orange juice, vegetable broth, soy sauce, apple cider vinegar, and red chili flakes.In a small bowl whisk together cornstarch and water. Pat dry shrimp in between two paper towels to remove as much moisture as possible. Season both sides with salt and pepper. Heat a wok or 12-inch saute pan over high heat. Add vegetable oil and heat until just smoking. Add shrimp to the pan in a single layer and cook 1 minute. Flip shrimp over and cook until no longer translucent, about 1 minute. Transfer shrimp to a clean plate. Add bell pepper and snow peas to the wok in a single layer, allow to cook for 1 minute without moving. Stir vegetables and cook until lightly browned and crisp, about 30 seconds.Add garlic and ginger to the pan, stir-fry until fragrant, about 30 seconds. Add shrimp back to the pan and stir to combine.Add the orange sauce to the pan, stirring to warm, about 2 minutes.Whisk the cornstarch and water mixture, and then add to the center of the wok. Stirring continuously until the sauce has thickened, about 1 minute.Season the shrimp stir-fry with salt and pepper as desired. Garnish with green onions, sesame seeds, and cilantro.

 

Step by step:

1. In a medium-sized bowl whisk together orange juice, vegetable broth, soy sauce, apple cider vinegar, and red chili flakes.In a small bowl whisk together cornstarch and water. Pat dry shrimp in between two paper towels to remove as much moisture as possible. Season both sides with salt and pepper.

2. Heat a wok or 12-inch saute pan over high heat.

3. Add vegetable oil and heat until just smoking.

4. Add shrimp to the pan in a single layer and cook 1 minute. Flip shrimp over and cook until no longer translucent, about 1 minute.

5. Transfer shrimp to a clean plate.

6. Add bell pepper and snow peas to the wok in a single layer, allow to cook for 1 minute without moving. Stir vegetables and cook until lightly browned and crisp, about 30 seconds.

7. Add garlic and ginger to the pan, stir-fry until fragrant, about 30 seconds.

8. Add shrimp back to the pan and stir to combine.

9. Add the orange sauce to the pan, stirring to warm, about 2 minutes.

10. Whisk the cornstarch and water mixture, and then add to the center of the wok. Stirring continuously until the sauce has thickened, about 1 minute.Season the shrimp stir-fry with salt and pepper as desired.

11. Garnish with green onions, sesame seeds, and cilantro.

Nutrition Information:

covered percent of daily need

 

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