Shrimp and Broccoli Stir Fry Recipe
Our delicious and flavorful Shrimp Stir Fry recipe is easy to make and served with the most delicious stir fry sauce! Great healthy weeknight dinner!
Ingredients
Stir Fry Sauce:
- ½ cup soy sauce
- 3 tablespoons rice vinegar
- 2-3 tablespoons fresh ginger grated
- 2 tablespoons garlic minced
- 2 tablespoons chicken broth
- 1 tablespoon cornstarch
- 2 teaspoons chili garlic sauce more to taste
- 1 teaspoon sesame oil
- ½ teaspoon fish sauce
- ½ teaspoon sriracha optional
- ¼ teaspoon red pepper flakes optional
Shrimp Stir Fry:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic minced
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1-2 carrots peeled and sliced
- 1-2 celery stalks sliced
- 8 ounces water chestnuts sliced
- 1-2 cups white mushrooms sliced
- 1 pound raw large shrimp
- ½ red onion sliced
Instructions
- Combine: In a small mason jar, add ½ cup soy sauce, 3 tablespoons rice vinegar, 2-3 tablespoons fresh ginger, 2 tablespoons garlic, 2 tablespoons chicken broth, 1 tablespoon cornstarch, 2 teaspoons chili garlic sauce, 1 teaspoon sesame oil, ½ teaspoon fish sauce, and any optional ingredients. Cover tightly with lid and shake until combined. Set aside.
- Sauté: Bring a wok or large cast iron skillet to medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan. Add 1 tablespoon garlic and move around pan until fragrant, about 30 seconds.
- Cook Veggies: Add 2 cups broccoli florets, bell pepper, carrots, sliced celery, and 8 ounces water chestnuts. Move these around the pan allowing them to sauté and cook down, about 5 minutes.
- Mushrooms, Onions + Shrimp: Add 1-2 cups white mushrooms, 1 pound raw large shrimp and sliced onion. Sauté and allow these to cook down as well, about 4-5 minutes.
- Add Sauce: Give the Stir Fry Sauce another shake and then pour over stir fry. Stir to combine. Turn down heat a bit and cover to let the stir fry sauce thicken, about 2-3 minutes.
- Serve: Enjoy over your rice of choice!
Video
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gluten-Free: you can easily sub coconut aminos for the soy sauce to make this gluten-free.
Nutrition
Calories: 176kcal | Carbohydrates: 17g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 1345mg | Potassium: 577mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2537IU | Vitamin C: 56mg | Calcium: 85mg | Iron: 2mg
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