February 20, 2021

Easy Shrimp with Broccoli & Snap Pea Stir-Fry

Shrimp Fry
Stir-fry recipes are my go-to meal when I need to get dinner on the table quickly. They are so versatile because you can use whatever you have in your fridge AND they are a great way to clean out your fridge! I originally was going to make shrimp and broccoli, but I noticed I had some snap peas, so I added those in the mix!
Prep Time 10 mins
Cook Time 15 mins
Course Dinner
Servings 4 servings

Ingredients
  

For the Sauce:

  • 6 tbsp soy sauce
  • 2 tbsp mirin sweet rice wine
  • 1 tbsp brown sugar or honey
  • 1 tsp finely minced ginger on microplane
  • 1 tsp finely minced garlic on microplane
  • 1 tsp sesame oil
  • 2 tsp cornstarch + 2 tsp cold water whisked together

For the Stir-Fry:

  • 3 tbsp vegetable oil divided
  • 1 ½ lbs jumbo shrimp peeled, deveined and butterflied
  • ½ tsp salt
  • 2 heads of broccoli cut into florets (about 2 cups)
  • 1 ½ cups snap peas
  • 1 tsp sesame seeds for garnish (optional)
  • 1 scallion thinly sliced, for garnish (optional)

Instructions
 

  • In a small bowl, whisk together soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil, set aside.
  • Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Add broccoli and snap peas, and cook, 2-3 minutes, stirring just until the green color pops, and the broccoli and snap peas still have some crunch. Remove from pan and set aside.
  • Add 1 tbsp oil to the pan and add the shrimp in one layer and cook until pink, about 2 minutes each side.
  • Add in the soy sauce mixture and bring to a simmer. Add the broccoli and snap peas back in and coat them with the sauce.
  • Whisk the cornstarch and cold water together so there are no lumps. Add the cornstarch mixture, and cook until the sauce is thickened.
  • Serve over rice.
  • Garnish with sesame seeds and scallions
Keyword Dairy-free, gluten-free, kid-friendly, one-pot-meal

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