Can I use frozen shrimp for this recipe?

Absolutely! If using frozen shrimp, thaw them completely under cool water and pat dry before cooking. I recommend leaving the tails on for presentation, but you can remove them if you prefer.

What can I substitute for white wine in the stir fry?

You can easily substitute an equal amount of chicken broth for white wine if you prefer not to cook with alcohol. It still adds great flavor and helps deglaze the pan.

How do I avoid overcooking the shrimp?

Shrimp cook very quickly, so timing is everything. Cook them for about 1 minute and 20 seconds per side on medium-high heat and use a timer to prevent rubberiness. Remember, they’ll cook a little more when reheated with the sauce.

Can I make this recipe vegan or vegetarian?

For a vegan or vegetarian version, skip the shrimp and use firm tofu or tempeh instead. Use vegetable broth instead of chicken broth and consider tamari for a gluten-free, soy-based sauce alternative.

Delicious Shrimp Stir Fry with Broccoli & Vegetables

Description

This Shrimp Stir Fry is a vibrant and flavorful dish featuring tender shrimp sautéed with fresh vegetables in a savory honey-soy sauce. Perfect for a quick and healthy weeknight meal, it's served best over rice or noodles, combining a delightful balance of sweet, savory, and mildly spicy elements.

Ingredients

Scale

Sauce

3 tablespoons cornstarch
3 tablespoons cold water
1 1/4 cups chicken broth
1/4 cup low sodium soy sauce
1/4 cup honey
3 cloves garlic, minced
1 teaspoon hot sauce
1/4 teaspoon ground ginger

Stir Fry

1 pound large uncooked shrimp (26/30 count, peeled and deveined with tails on optional)
2 tablespoons peanut oil (can substitute olive or vegetable oil)
1/3 cup dry white wine (or chicken broth)
3 cups broccoli florets
3/4 cup carrots, julienned
1 yellow onion, sliced
1 cup snap peas
1 red bell pepper, sliced

For Serving - Optional

3 cups cooked rice, any kind

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Instructions

Prepare the sauce: Combine the cornstarch and cold water in a covered container and shake well to mix. Set aside in a cool place. In a separate medium bowl, mix together chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set this sauce mixture aside.
Prep the shrimp: Ensure shrimp are completely thawed if frozen, and pat dry. Remove shells, tails, and veins as preferred. This helps avoid overcooking and improves texture.
Cook the shrimp: Heat the peanut oil in a large skillet over medium-high heat. Add the shrimp and cook about 1 minute and 20 seconds per side using a timer to prevent overcooking. Once cooked, transfer shrimp to a clean plate, allowing them to rest as they will continue cooking slightly with residual heat.
Deglaze the pan: Reduce heat to medium and add the white wine or chicken broth to the skillet. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the pan. Let the liquid reduce by half, which should take about 3 minutes.
Sauté the vegetables: Add more oil if necessary. Add broccoli, carrots, onions, and snap peas to the skillet. Toss vegetables to coat with the reduced liquid and cook for about 3 minutes until they are slightly softened. Then add the sliced red bell pepper and cook for an additional 2 minutes.
Add the sauce and thicken: Pour in the prepared sauce mixture and bring it to a simmer. Let it reduce for 2-3 minutes and bring to a boil. Shake the cornstarch slurry again and slowly stir it into the bubbling sauce until the sauce reaches the desired thickness. Reduce heat to low.
Finish the dish: Return the cooked shrimp along with any accumulated juices back to the skillet. Spoon the sauce over the shrimp and vegetables and heat through for about 1 minute to combine flavors.
Serve: Serve the shrimp stir fry hot, ideally over cooked rice or your choice of noodles. Garnish with optional toppings like green onions, peanuts, sesame seeds, or crunchy noodles as desired.

Notes

Shrimp Tips: Use large shrimp labeled 26/30 per pound, fresh or frozen. If frozen, thaw fully under cool water and pat dry. Removing shells after sautéing can prevent overcooking.
Shrimp is typically pre-salted in brine; no additional salt needed before cooking.
Frozen broccoli can be used; thaw and pat dry before cooking.
Chardonnay or Pinot Grigio are good wines for deglazing, or substitute with chicken broth.
The hot sauce adds flavor without significant spiciness; Frank's Hot Sauce recommended.
Feel free to add other vegetables like spinach, kale, mushrooms, or zucchini to customize your stir fry.
Use low sodium soy sauce and broth to control salt content.
Optional toppings: green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, sliced almonds.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to avoid rubbery shrimp.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 12 g
Sodium: 600 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 190 mg