Easy Shrimp Stir-Fry
Yield: 4 servings
Calories: 230kcal
Easy shrimp stir-fry recipe ready in 30 minutes or less! Tender pieces of succulent shrimp, crunchy snow peas, and red bell peppers tossed in a sweet and savory orange sauce with a hint of spiciness!
Ingredients
- ½ cup (120 ml) orange juice
- ⅓ cup (79 ml) vegetable broth
- ¼ cup (60 ml) soy sauce
- 2 teaspoons (10 ml) apple cider vinegar
- ⅛ teaspoon red pepper flakes
- 1 tablespoon (15 g) cornstarch
- 2 tablespoons (30 ml) water
- 1 pound (454 g) shrimp, 16/20 count, peeled and deveined
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 1 tablespoon (15 ml) vegetable oil
- 1 teaspoon (5 ml) sesame oil
- 1 tablespoon (12 g) minced garlic
- 1 tablespoon (12 g) minced ginger
- 1 cup (172 g) red bell pepper, ½" dice
- 2 cups (126 g) snow peas
- 1 tablespoon (4 g) green onion, thinly sliced
- ½ teaspoon sesame seeds
- ¼ cup (10 g) cilantro leaves
Special Equipment
Instructions
- Make Stir-Fry Sauce - In a medium-sized bowl, whisk together orange juice, vegetable broth, soy sauce, apple cider vinegar, and red chili flakes. Set aside.
- Make Cornstarch Slurry - In a small bowl, whisk together cornstarch and water. Set aside.
- Season the Shrimp - Pat dry the shrimp between two paper towels to remove as much moisture as possible. Season both sides with salt and pepper.
- Saute the Shrimp - Heat a wok or 12-inch saute pan over high heat. Add vegetable oil and sesame oil and heat until just smoking. Add the shrimp to the pan in a single layer and cook for 1 minute. Flip and cook until no longer translucent, about 1 minute. Transfer to a clean plate.
- Add the Vegetables - Add bell pepper and snow peas to the wok in a single layer, and allow them to cook for 1 minute without moving. Stir the vegetables and cook until lightly browned and crisp, about 30 seconds.
- Add Shrimp and Sauce - Add garlic and ginger to the pan, and fry until fragrant, about 30 seconds. Add the shrimp back in and stir to combine. Add the stir-fry sauce to the pan, stirring to warm, about 2 minutes.Whisk in the cornstarch slurry mixture, then add it to the center of the wok. Stirring continuously until the sauce thickens, about 1 minute.
- To Serve - Season with salt and pepper as desired. Garnish with green onions, sesame seeds, and cilantro.
Notes
- Make it Whole30: Use coconut aminos instead of soy sauce; use arrowroot powder instead of cornstarch; use extra-virgin olive oil, ghee, or coconut oil instead of vegetable oil; and use sea salt instead of kosher salt.
- Make it Gluten-Free: Use coconut aminos or tamari instead of soy sauce.
- Make it Paleo: Use coconut aminos instead of soy sauce and arrowroot powder instead of cornstarch.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Cover and microwave on high setting in 15-second increments until hot.
Nutrition
Calories: 230kcal | Carbohydrates: 15g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 170mg | Sodium: 810mg | Potassium: 142mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2650IU | Vitamin C: 133.7mg | Calcium: 130mg | Iron: 3.6mg
Recipe Link