Quick Shrimp Stir Fry
- PREP 3min
- COOK 10min
- TOTAL 13min
It’s a good night when this quick and easy shrimp stir fry is for dinner. Thanks to quick cooking shrimp and veggies, it’s fast! Thanks to the sauce, it’s really delicious! It’s so much more delicious than simply stirring in plain soy sauce or store-bought stir-fry sauce. The sauce takes 3 minutes to make, so I highly recommend making a batch! For more ways to use it, see our fried rice sauce recipe. For serving, I love this over steamed jasmine rice or this coconut rice.
You Will Need
- For the Stir Fry
1 pound peeled and deveined jumbo shrimp, 16-20 count (450g)
1 tablespoon high-heat cooking oil (like avocado, grapeseed, or canola)
1 tablespoon toasted sesame oil
1 medium onion, thinly sliced into quarter-moons
2 garlic cloves, thinly sliced
6 ounces snap peas, sliced on the diagonal (170g)
4 tablespoons fried rice sauce (recipe below)
1 tablespoon butter
Fine sea salt, as needed
Cooked rice or noodles, for serving, optional
- For the Sauce (Makes about 1 cup)
¾ cup low-sodium soy sauce (190g)
¼ cup brown sugar (50g)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons mirin, optional
¼ teaspoon Chinese five spice, optional
1 tablespoon sambal oelek or gochujang, optional, for heat
Directions
1Make the sauce: Add soy sauce, brown sugar, rice vinegar, and sesame oil to a small saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves. If you are adding them, stir in the optional ingredients. You will have leftover sauce, see tips for storing instructions.
2Prepare the shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.
3Cook the shrimp: Heat a wok or large skillet over medium-high heat. Add a tablespoon each of high-heat oil and toasted sesame oil to coat the bottom of the pan. Add the shrimp in a single layer and cook until they start to curl and turn opaque, about 2 minutes. Transfer to a plate.
4Cook the vegetables: If the pan is dry, add a little more oil, then add the onion to the pan with a small pinch of salt. Cook, stirring around the pan until the onion begins to soften and turn translucent, 1 to 2 minutes. Add the snap peas and garlic, and cook for another minute.
5Add the sauce: Pour in 4 tablespoons of the sauce and return the shrimp to the pan (along with any juices). Cook until the snap peas are just tender, 1 to 2 minutes more.
6Finish: Turn off the heat and stir in the butter until melted. Taste, and add an extra spoonful of sauce if you’d like. Serve immediately with rice or noodles.
Adam and Joanne's Tips
- Storing: Keep leftovers stored in an airtight container in the fridge for up to 3 days.
- Storing the sauce: Keep leftover sauce in an airtight container like a mason jar in the refrigerator for up to one week. Shake before using. You can also freeze in ice cube trays for longer storage.
- Frozen shrimp: Rinse the shrimp in a colander under cold running water until they are no longer frozen hard, 3 to 5 minutes. They can still be very cold.
- The nutritional information provided are estimates.