Garlic Shrimp Stir Fry
A delicious dinner, perfect for a quick and easy meal during busy weeknights. This recipe combines succulent shrimp with vibrant bell pepper, crunchy broccoli, garlic, ginger, and aromatic onion. The savory sauce brings all the ingredients together harmoniously.
Equipment
- Wok or a wide pan
- Measuring cups
- Measuring spoons
- knife
- cutting board
- Spatula
Ingredients
- 1 pound large shrimp, 26-30 counts per pound or 19-23 counts per oz.
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground pepper
- 1 tablespoon cornstarch
- 3 tablespoons neutral oil, like vegetable or avocado oil, add more for stir-frying
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 yellow onion, sliced
- 1 bell pepper, deseed and cut into thin strips
- 2-3 cups broccoli florets
- 2 stalks green onions, sliced
- 1 teaspoon sesame seeds
FOR THE SAUCE
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon red chili pepper flakes
Instructions
- MARINATE AND COOK THE SHRIMP: In a large bowl, combine shrimp, garlic powder, salt, ground pepper, and cornstarch. Toss to coat the shrimp evenly. Marinate for at least 10 minutes. Heat a wok or pan with oil over medium-high heat. Add the shrimp and cook for 20-30 seconds per side or until they turn opaque and start curling. Set them aside.
- MAKE THE SAUCE: In a measuring cup or bowl, combine soy sauce, rice vinegar, sesame oil, oyster sauce, honey, tomato paste, brown sugar, cornstarch, and red chili pepper flakes. Mix until the sugar and cornstarch dissolve.
- STIR-FRY: Heat a wok with oil over medium-high heat. Add garlic and ginger, and saute until aromatic (don't burn the garlic). Add the onion, bell pepper, and broccoli florets, and continue sauteing until the vegetables are crisp-tender. Add the sauce, and constantly stir until the sauce thickens. Add the shrimp, and stir to combine. Garnish with green onions and sesame seeds. Serve with steamed rice.
Video
Notes
I added the garlic and ginger in a hot wok before sauteing the onion, this process releases the flavor of the garlic and infuses the oil with a more garlicky flavor. Keep an eye when sauteing to make the garlic don't burn.