Shrimp Stir Fry

Why You’ll Love This Recipe This Shrimp Stir Fry is a go-to recipe for anyone who craves something quick yet …

1 lb large shrimp, peeled and deveined 2 tablespoons vegetable oil (or sesame oil) 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 zucchini, sliced 1/2 cup snap peas 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 3 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon oyster sauce (optional) 1 tablespoon honey or brown sugar 1 teaspoon rice vinegar 1 tablespoon cornstarch (optional, for thickening) Cooked rice or noodles, for serving Sesame seeds and green onions for garnish (optional)

Prepare the shrimp: Pat the shrimp dry with paper towels and season with a pinch of salt and pepper.
Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), honey or brown sugar, rice vinegar, and cornstarch (if using). Set aside.
Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Stir-fry the vegetables: In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger and sauté for about 30 seconds until fragrant. Add the bell peppers, zucchini, and snap peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Combine the shrimp and sauce: Return the cooked shrimp to the skillet and pour the sauce over the shrimp and vegetables. Stir well to coat everything in the sauce. Cook for an additional 2 minutes, allowing the sauce to thicken and everything to heat through.
Serve: Serve the stir fry over cooked rice or noodles. Garnish with sesame seeds and chopped green onions if desired.