Quick Shrimp Stir Fry (Print Version)
Tender shrimp paired with fresh veggies and a savory sauce make a speedy, flavorful dinner.
# What You'll Need:
→ Seafood
01 -
1 pound (16-20 count) extra-large raw shrimp, peeled and deveined
→ Vegetables
02 -
1/2 cup thinly sliced onion
03 -
1 cup snap peas
→ Sauce
04 -
3 tablespoons soy sauce
05 -
1 tablespoon brown sugar
06 -
2 teaspoons rice wine vinegar
07 -
1 teaspoon toasted sesame oil
→ Other
08 -
2 cloves garlic, thinly sliced
09 -
1 tablespoon unsalted butter
10 -
Salt, to taste
# Steps to Follow:
01 -
Sprinkle shrimp with salt and let sit in a colander for 5 minutes to firm texture, then rinse under cold water and pat dry.
02 -
Combine soy sauce, brown sugar, rice wine vinegar, and toasted sesame oil in a small bowl and whisk until sugar dissolves.
03 -
Heat a large skillet or wok over medium-high heat and sear shrimp until just barely cooked through, about 1-2 minutes per side. Remove shrimp and set aside.
04 -
Add garlic, sliced onion, and snap peas to the same skillet and stir-fry until vegetables are tender-crisp, about 3-4 minutes.
05 -
Return shrimp to skillet, pour in prepared sauce, and toss to coat. Turn off heat and stir in butter until melted and sauce is creamy. Serve immediately.
# Additional Notes:
01 -
To thaw frozen shrimp quickly, place them under cold running water for 5 minutes before cooking.
02 -
Cooking shrimp first prevents overcooking and allows vegetables to reach perfect tenderness.