There’s nothing quite like a quick dinner fix that’s as delicious as it is speedy—enter the realm of garlic shrimp stir-fry! Imagine this: the sizzle of shrimp in a pan, garlic wafting through the air like a culinary symphony, and oh, the crunch of vibrant veggies adding a splash of color. It’s like a mini-vacation to a bustling street market but right in your kitchen.
Steps
- Prepare all your ingredients before beginning to cook to ensure a smooth process. Cut the vegetables into similar sizes for even cooking, especially the broccoli.
- Heat olive oil in a cast-iron skillet or wok over medium heat. Add the shrimp, season with salt and pepper, and cook for 2 to 3 minutes until they turn pink, then remove them from the pan.
- Using the same skillet, heat sesame oil and add the broccoli, red pepper, and snap peas. Cook for about 7 minutes, stirring often, until they are tender yet still firm, then add garlic and ginger and cook for another minute until fragrant.
- In a bowl, whisk together soy sauce, lime juice, brown sugar, cornstarch, and red pepper flakes until smooth. Pour this mixture into the skillet and stir until the sauce thickens and coats the vegetables.
- Return the cooked shrimp to the skillet, toss everything together, and cook for about 2 minutes, ensuring the shrimp are heated through and well-coated in the sauce.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound shrimp, peeled and deveined
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon sesame oil
- 1 small head of broccoli, cut into small florets
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 8 ounces sugar snap peas
- 3 garlic cloves, minced
- 1 tablespoon finely chopped peeled ginger
- 1/2 cup reduced-sodium soy sauce
- Juice of 1 lime
- 2 tablespoons light brown sugar
- 1 tablespoon cornstarch
- Pinch of crushed red pepper flakes
FAQ
- Can I use frozen shrimp for the stir-fry?
- Yes, you can use frozen shrimp. Just ensure they are thawed properly before cooking to achieve the best texture and flavor.
- What vegetables can I substitute in this recipe?
- This stir-fry is very flexible with vegetable choices. While broccoli, bell pepper, and sugar snap peas are recommended, you can substitute with cauliflower, green beans, or asparagus based on your preference or availability.
- How can I store leftovers, and how long will they last?
- Store any leftover stir-fry in an airtight container in the refrigerator for up to 2 days. To reheat, use a skillet over medium heat or a microwave on medium power in 1-minute increments until warmed through.
- What type of oil is best for stir-frying?
- The recipe suggests using extra-virgin olive oil, but you can also opt for vegetable oil for a more traditional stir-fry experience. Sesame oil is used for additional flavor during the vegetable cooking phase.
- What should I serve with shrimp stir-fry?
- Serving the stir-fry over a bed of freshly cooked rice is a great choice, as it absorbs the sauce well and turns the dish into a complete meal.
Tips
- Prepare Ingredients in Advance: Since stir-frying is a quick cooking method, ensure all ingredients are prepped and ready before you start. This includes chopping vegetables and mixing the sauce ahead of time.
- Use a Cast-Iron Skillet: While traditional stir-fries are cooked in a wok, a cast-iron skillet is a great alternative for home kitchens to achieve high heat cooking.
- Don’t Overcook Vegetables: Aim for vegetables that are firm-tender. Overcooking can lead to mushy textures, so keep an eye on them as they cook.
- Customize Your Vegetable Mix: Feel free to swap the suggested vegetables with whatever you have on hand or prefer, such as cauliflower, green beans, or asparagus.
Equipment
- fry recipe that you might typically find on Amazon and may need to purchase:
- Cast-iron skillet or wok
- Small mixing bowl for sauce preparation
- Whisk for mixing the sauce
