Shrimp Stir Fry Recipe – Easiest Recipe Ever: This stir-fry would be our go-to meal every night if there were no one there to pass judgment on it. It is the epitome of a fantastic one-pot, easy weekday dinner since it is completely customizable, it can be thrown together in a short amount of time, and it is filled with flavor without much difficulty.
Cooking stir-fries in a wok at extremely high heat is the traditional method of preparation. While it is not possible to recreate that in a home kitchen, a skillet made of cast iron is the next best thing to having that experience. Continue reading for additional helpful hints on how to prepare this simple dinner that only requires one pot.
Once you begin cooking, there is no time to conduct any preparation work because stir-frying is a type of cooking that moves at a rapid pace. Before you put on the heat, you will want to make sure that all of your ingredients have been prepared and are ready to go (we would even recommend stirring the sauce together in advance).
It is one of the reasons that we adore stir-fries that they can be customized in an infinite number of ways. Broccoli, sugar snap peas, and red pepper are the ingredients that are called for in this recipe; however, you are free to substitute any other vegetables or ingredients that you have on hand or that meet your cravings. Certain vegetables, such as cauliflower, green beans, and asparagus, are among our most preferred alternatives to meat.
Rice is an essential component of a stir-fry, and there is no doubt about that reality. Rice that is fluffy and freshly cooked, which may be layered at the bottom of the bowl to form a nice little bed for your stir-fry and absorb up all of that sauce.
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Shrimp Stir Fry Recipe – Easiest Recipe Ever
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 lb. shrimp, peeled and deveined
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. sesame oil
- 1 small head broccoli, cut into small florets
- 8 oz. sugar snap peas
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp. minced ginger
- 1/2 c. low-sodium soy sauce
- 1 tbsp. cornstarch
- Juice of 1 lime
- 2 tbsp. packed brown sugar
- Pinch red pepper flakes
Directions
Step 1. is to heat the olive oil in a big skillet located over medium heat. Salt and pepper should be added to the shrimp before serving. 5. After five minutes of cooking, take the chicken from the skillet.
Step 2. Bring the skillet back up to temperature and heat the sesame oil. The broccoli, peas, and bell pepper should be cooked for seven minutes, or until they are tender. Cook for one more minute after adding the garlic and ginger until the aroma is released.
Step 3. Combine the soy sauce, cornstarch, lime juice, brown sugar, and a pinch of red pepper flakes in a small basin and whisk them together. Then, add to the skillet and toss to coat. After two minutes, add the shrimp and continue to cook them until they are completely hot.
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FAQ’S
Q1. What are the 3 rules of stir-frying?
The first is to cook your veggie and protein separately, combining them only once they are thoroughly cooked. Another general guideline for stir-frying is to use just one vegetable each stir-fry. Lastly, always keep in mind to add liquid only after the cooking process is essentially complete.
Q2. What makes stir-fry taste better?
Garlic, ginger, green onions, chilies, and spices are examples of aromatic substances. Usually, these additives are added to the oil first to give it taste. It takes very little to add a significant amount of flavor; a few teaspoons to a tablespoon of all the aromatic components per person is plenty.
Q3. What ingredients go first in stir fry?
Onions should be stir-fried first, followed by vegetables that are tough, such as broccoli and carrots. Towards the end of the cooking process, vegetables that can be prepared in a short amount of time, such as snow peas, leafy greens, and bean sprouts, should be added. When using vegetables that have a combination of both textures, such as gai laan, add the stems first and the leaves later on in the method of preparation.
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