Description
A flavorful and colorful shrimp stir fry featuring fresh vegetables and a savory honey-soy sauce. Quick to prepare and perfect for a healthy weeknight dinner served over rice or noodles.
Ingredients
Scale
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 1/4 cups chicken broth
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1/4 teaspoon ground ginger
Stir Fry
- 1 pound large uncooked shrimp (26/30 count)
- 2 tablespoons peanut oil
- 1/3 cup dry white wine
- 3 cups broccoli florets
- 3/4 cup carrots, julienned
- 1 yellow onion, sliced
- 1 cup snap peas
- 1 red bell pepper, sliced
For Serving (Optional)
- 3 cups cooked rice (any kind)
Instructions
- Prep Work: Combine cornstarch and cold water in a covered container and shake well to make a slurry. Set aside in a cool place. In a separate medium bowl, combine chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger to make the sauce. Measure and prepare all other ingredients before starting. Thaw shrimp completely if frozen, pat dry, and remove shells, tails, and veins if desired.
- Cook the Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add shrimp and cook about 1 minute and 20 seconds per side, using a timer to prevent overcooking. Once cooked, transfer shrimp to a clean plate; they will continue cooking slightly while resting and later in the sauce.
- Make the Stir Fry: Reduce heat to medium and add white wine to the skillet. Use a silicone spatula to scrape up any browned bits from the skillet bottom and sides. Let the wine reduce by half, approximately 3 minutes. Add a little extra oil if needed, then add broccoli, carrots, onions, and snap peas, tossing to coat and cooking for 3 minutes until slightly softened. Add sliced red bell pepper and cook 2 more minutes.
- Add the Sauce: Pour the prepared sauce mixture into the skillet and simmer for 2 to 3 minutes until it begins to reduce. Bring the sauce to a boil. Shake the cornstarch slurry well and slowly stir it into the boiling sauce until it thickens to your desired consistency. Lower the heat to low.
- Finish the Dish: Return the cooked shrimp and any juices from the plate to the skillet. Spoon sauce over the shrimp and let everything heat through for about 1 minute. Add garnishes if desired and serve hot over cooked rice or noodles.
Notes
- The shrimp used is large size, labeled 26/30 per pound; fresh or frozen both work. If frozen, thaw under cold water and pat dry.
- Removing shells and veins is optional; tails can be left on for presentation.
- No need to salt shrimp before cooking due to typical brining of frozen shrimp.
- Frozen broccoli can substitute fresh if thawed and patted dry.
- Use Chardonnay or Pinot Grigio white wine, or chicken broth as a non-alcoholic option for deglazing.
- The hot sauce enhances flavor without making the dish spicy; Frank’s Hot Sauce is recommended.
- Vegetable variations can include spinach, kale, celery, mushrooms, cauliflower, cabbage, baby corn, green beans, water chestnuts, zucchini, bok choy, or bamboo shoots.
- Reduce sodium by using low sodium soy sauce and broth.
- Top with green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds for extra texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop to avoid overcooking shrimp.
- Nutritional info does not include rice. This recipe makes 4 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 180 mg
