Easy Shrimp Stir-Fry recipe

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Ingredients

½ cup water
2 tablespoons ketchup
2 tablespoons soy sauce
2 ½ teaspoons cornstarch
1 teaspoon honey
1 teaspoon Asian (toasted) sesame oil
¼ teaspoon red pepper flakes
¾ pound cooked shrimp
2 tablespoons vegetable oil
2 cloves garlic, crushed
1 thin slice fresh ginger root
1 small head broccoli, broken into florets
1 red bell pepper, sliced
1 small onion, halved and sliced
1 small yellow squash, sliced
1 small zucchini, sliced
4 mushrooms, quartered
2 cups hot cooked rice

Nutrition Info

337 calories
carbohydrate: 39 g
cholesterol: 165.8 mg
fat: 9.7 g
fiber: 4 g
protein: 24.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 755.8 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk water, ketchup, soy sauce, cornstarch, honey, sesame oil, and red pepper flakes in a bowl. Stir shrimp into sauce mixture until coated.

  2. Heat a wok or a large skillet over medium-high heat and add vegetable oil, cook and stir garlic and ginger in hot oil until fragrant and garlic begins to soften, 1 minute. Discard garlic and ginger, leaving oil in wok. Cook and stir broccoli, red bell pepper, onion, yellow squash, zucchini, and mushrooms in oil until slightly softened, about 5 minutes.

  3. Stir shrimp and sauce mixture into vegetables, cook and stir until shrimp are hot and sauce has thickened and coated shrimp and vegetables, 3 to 5 more minutes. Serve over hot cooked rice.

Recipe Yield

4 servings

Recipe Note

An easy, low-calorie, but tasty dish made with fresh ginger and vegetables. Use whatever vegetables you have on hand and adjust the heat to your liking!

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