Shrimp Stir Fry
Easy shrimp stir fry recipe, perfect for a weeknight dinner or special occasion. This seafood meal has a quick preparation, plenty of rich sauce and it’s made from scratch.
Servings: 2 portions, see note 5
Calories: 416
Ingredients
For shrimp marinade:
- ¼ cup soy sauce , regular, see note 1
- 2 tablespoons cornstarch
- ½ teaspoon ground ginger
- 9.5 ounces raw shrimp , shelled, see note 2 (270 grams)
For shrimp stir fry:
- ½ red bell pepper , large, see note 3
- 3 romano beans
- 1 carrot , large
- ¼ cup edamame beans , cooked, see note 4
- 3 tablespoons sesame oil
- 1 cup water
Instructions
- For marinade: In a bowl, combine soy sauce, cornstarch, ground ginger and shrimp. Give everything a good mix and set aside.
- For stir fry: Thinly slice the pepper and romano beans. With a vegetable peeler, shave the carrot.
- Heat 2 tablespoons of oil in a wok or your largest frying pan (preferably 12-inch/30-centimeter wide).
- Throw in red pepper and romano beans. Stir fry on high heat for about 3 minutes before adding shaved carrot and edamame beans. Stir fry for a further minute. Transfer the veggies onto a plate.
- Pour the remaining oil in the wok/pan. Pick the shrimp and place it in the pan (save the liquid for later). Stir fry until the shrimp is cooked through, about 2 minutes.
- When ready, add the saved liquid and ½ cup of water. Deglaze the bottom of the pan. Add the remaining water and stir. Once you see the sauce thickened, cook it for a further minute, then add the veggies back in and turn off heat.
- Serve with noodles or rice or anything you like.
Notes
- I am not using any salt in this recipe as the soy sauce adds enough flavor to the sauce and shrimp. If you use low-sodium soy sauce, you will need to add more salt.
- The weight is for shelled shrimp. If you want to use whole shrimp and shell it at home yourself, you will need to increase the quantity.
- I used very large bell pepper. If you have a medium-sized one, feel free to use it all.
- 1 cup frozen whole edamame beans will yield about ¼ cup of cooked and shelled beans. You can increase up to ½ cup of cooked edamame beans if you like.
- This recipe can feed 2-3 people.
- This recipe can be easily doubled but you will need to work in batches to avoid over-filling your pan/wok. By adding too many veggies at once you will steam them instead of stir-frying them.
- Avocado oil can be substituted with olive oil.
- We love serving shrimp stir fry with rice noodles but you can use your favorite noodles or rice instead.
- If you feel that your sauce is too runny to your liking, thicken it with a cornstarch slurry (cornstarch dissolved in water).
Nutrition Facts
Shrimp Stir Fry
Amount per Serving
Calories
416
% Daily Value*
Fat
24
g
37
%
Saturated Fat
3
g
19
%
Cholesterol
339
mg
113
%
Sodium
2139
mg
93
%
Potassium
421
mg
12
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
32
g
64
%
Vitamin A
6027
IU
121
%
Vitamin C
47
mg
57
%
Calcium
230
mg
23
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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