I like serving this saucy dish over cauliflower rice. Leftovers are really good too, so even if I make this dish for just my husband and me, I make the whole thing and save the leftovers for the next day. So when you combine these two - shrimp AND a stir-fry recipe, truly, what’s not to like? It’s one of the recipes that I make regularly for my family. Everyone likes it - yes, even The Picky Eater. I like the fact that they are so quick and easy, especially if you use a frozen vegetable mix.
Ingredients
You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: For the sauce: Light soy sauce, cornstarch, minced garlic, minced ginger, and red pepper flakes. You can replace the cornstarch with a low-carb alternative if you wish and use it according to the package directions. Cooking oil: I like to use avocado oil. It has a high smoke point and a neutral flavor, making it very suitable for stir-fry recipes. Shrimp: Raw shrimp, peeled and deveined. The tails can be on or off - this is purely up to you. Medium shrimp work well in stir-fry recipes, but if all you have is large shrimp, that’s fine too (and that’s actually what I used when photographing this recipe). Vegetables: It’s easiest to use frozen stir-fry veggies. The bag I use comes from Whole Foods and contains onions, carrots, mushrooms, and broccoli. There’s no need to defrost them first. I add them frozen to the skillet. To finish the dish: Sesame oil and sesame seeds. The seeds are just for garnish. The oil adds wonderful flavor, so I wouldn’t skip it.
Instructions
Making this shrimp stir-fry is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Prepare the sauce. Whisk together the soy sauce, cornstarch, garlic, ginger, and red pepper flakes. Cook the shrimp and vegetables in the oil over medium-high heat for 5-10 minutes. The idea is to cook them until the veggies are tender-crisp and the shrimp are fully cooked. How long this takes will depend on the size of the shrimp and on whether the veggies are fresh or frozen. Add the sauce and cook just until it thickens, about 1 more minute. Off heat, drizzle the dish with sesame oil, sprinkle it with sesame seeds, and serve.
Expert tip
While you want the shrimp fully cooked, you don’t want them overcooked or they’ll be tough and gummy. So during the first stage of cooking them with the vegetables, cook them just until they are opaque, then proceed with the rest of the recipe. They will cook some more after you add the sauce.
Frequently asked questions
Variations
The best way to vary this recipe is to use different vegetables. You can use about 1 pound of any vegetable you like, fresh or frozen. In addition to the veggies used here, other options include green beans, sliced bell peppers, and snow peas.
Serving suggestions
You can serve this stir-fry as is, or on top of cauliflower rice. It’s also good on shirataki noodles or on a bed of spinach leaves. The hot stir-fry will wilt the raw spinach leaves just enough to make them perfectly cooked. It’s really good!
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them very gently, covered, in the microwave on 50% power.
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