Description

This Shrimp Stir Fry is a delightful mix of shrimp, crisp vegetables, and a savory sauce, making it an ideal choice for a quick, tasty meal that’s both satisfying and healthy.

Ingredients

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3 tablespoons sesame oil
1 pound shrimp, deveined and shelled (or tail on), wild caught if possible
1 pound broccoli or broccolini (stem on), about 4 cups
2 bell peppers, any color
4 ounces shiitake mushrooms (optional)
2 green onions
1 tablespoon minced ginger, optional
1/4 cup soy sauce (or tamari or coconut aminos)
6 tablespoons water
1 tablespoon rice vinegar
2 tablespoons sugar
1 tablespoon yellow or white miso
2 teaspoons cornstarch (or arrowroot powder)
1/4 teaspoon garlic powder

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Instructions

Thaw the shrimp if they are frozen.
Chop the broccoli and thinly slice the bell peppers. If using shiitake mushrooms, remove the stems and slice them or keep the baby shiitakes whole.
Whisk together all the ingredients to form a smooth sauce.
In a large skillet, heat 2 tablespoons of sesame oil over medium-high heat. Add the broccoli or broccolini, bell peppers, and mushrooms. Sprinkle with 2 pinches of kosher salt and cook for 5 to 6 minutes, stirring occasionally, until they are crisp tender. Transfer the vegetables to a bowl.
Add the remaining 1 tablespoon of sesame oil to the skillet. Add the shrimp, green onions, and optional ginger. Cook for 1 to 2 minutes until the shrimp are nearly opaque, turning them once. Return the vegetables to the skillet and add the sauce. Lower the heat and cook until the sauce thickens.

Notes

Using wild-caught shrimp enhances flavor and supports sustainable fishing.
Feel free to substitute any vegetables you have on hand for a personal touch.
This dish is best served fresh but can be stored in the fridge for 1-2 days.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 24g
Cholesterol: 160mg