Easy Shrimp Stir Fry Recipe
This shrimp stir fry is the perfect 30-minute meal, packed with flavor! Juicy and tender shrimp with a variety of vegetables, all cooked in a delicious stir-fry sauce. This dish tastes better than anything you can get from a restaurant and is so much healthier!
Ingredients
- 4 Tbsp unsalted butter divided
- 2 Tbsp olive oil
- 1 lb raw shrimp
- 1/2 medium onion finely chopped
- 1 1/2 cups medium broccoli florets
- 8 oz mushrooms quartered
- 1/3 red pepper cubed
- 3 Tbsp garlic cloves minced
- 2 tsp ginger grated
stir fry sauce-
- 3/4 cup chicken broth
- 1/4 cup soy sauce
- 2 ½ Tbsp honey
- 2 tsp cornstarch
- ½ tsp sriracha sauce or hot sauce
- green onion optional
- sesame seed optional
Instructions
- Heat a skillet up to medium heat and add 1 tbsp of butter and 1 tbsp of oil.
- Add the shrimp to the skillet in a single layer and cook for 2 minutes. Flip the shrimp, and cook for 2 more minutes. Remove the shrimp from the pan and set aside.
- To the same pan, add 1 tbsp of butter and 1 tbsp of oil. Add chopped onion to the pan and saute for 3-4 minutes or until the onion is softened.
- Add another 2 tbsp of butter to the pan and add broccoli florets, mushrooms, and cubed bell pepper. Cook for 5 minutes or until the vegetables are softened.
- Add garlic and ginger to the pan and cook for a few minutes.
- In a bowl, mix together all of the sauce ingredients. Add the sauce to the pan of vegetables and bring the sauce to a light simmer.
- Cook the sauce on medium heat until it thickens.
- Add the shrimp back to the pan and heat through.
- Serve over white rice, and enjoy!
Notes
- Prepare the Shrimp. If using frozen shrimp, make sure they are fully thawed before cooking. Peel and devein them ahead of time for the best results.
- Avoid Overcooking the Vegetables. To keep your stir fry crisp and vibrant, don’t overcook the vegetables, as the result will be soft and mushy.
- Use Proper Heat. Stir-frying requires medium-high heat to cook ingredients quickly and lock in flavor and texture. Cooking over low heat can lead to soggy vegetables and a dull dish.