This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
| Level: | Easy |
| Total: | 15 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 pound large shrimp, peeled and deveined
- Kosher salt
- 2/3 cup chicken stock or low-sodium chicken broth
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- Freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced (about 2 tablespoons)
- 1 teaspoon finely grated fresh ginger
- 1 scallion, chopped, white and green parts separated
- 6 ounces snow peas, strings removed if necessary
- 2 ounces red bell pepper, thinly sliced (about 1/2 cup)
- 4 cups cooked rice, for serving
Instructions
- Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
- Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 465 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 30 g |
| Cholesterol | 184 mg |
| Sodium | 932 mg |
Reviews
Never tried this before & am glad I did- Yummy as I used fresh chicken fingers & shrimp, with sautéed fresh green beans , the onions, garlic, peppers!! Thanx 4 dinner..
Nice combo. Love ginger, garlic and scallion. Found the sauce a bit greasy, so next time will adjust- def adding more soy sauce. Less cornstarch? Maybe add peanuts or some such?
Absolutely the best stir fry ever! Throwing all my stir fry recipes out the door! I would absolutely double the recipe for 4 people. Spices were perfect! Taste, unbelievable! Thank you!
This recipe was delicious and easy to make. I would not hesitate to try this for family and friends.
This is a great dish to pair with steamed rice or Hong Kong noodles!!
Delicious! I’m vacationing so had to make it without ginger, cornstarch and red pepper flakes. Still outstanding! Used stir-fry veggies I had on hand, added water chestnuts and cashews. Making again tonight!
Ok
We doubled the garlic and ginger to really give some spice but all in all absolutely loved this recipe.
Loved it
Flavorless!!