Shrimp Stir Fry Recipe

Ingredients

For the Shrimp Seasoning:

• 1 lb shrimp, peeled and deveined (thawed if frozen)

• 1 Tbsp low-sodium soy sauce (or coconut aminos)

• ½ tsp freshly ground black pepper

Stir Fry:

• 2 Tbsp extra virgin olive oil, divided

• 1 small onion, thinly sliced

• 1 Tbsp minced fresh ginger

• 3 garlic cloves, minced

• 1 red bell pepper, sliced

• 1 cup snow peas

• ½ cup water chestnuts, sliced

• 2 small carrots (or 1 large), thinly sliced

Sauce:

• 2 Tbsp low-sodium soy sauce (or coconut aminos)

• 1 tsp toasted sesame oil

• ¼ cup water

• 2 Tbsp cornstarch

Garnish (Optional but Recommended):

• ½ Tbsp sesame seeds

• ¼ cup fresh cilantro, chopped

• Sliced green onions

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Instructions

1. Prep the Shrimp:
   If using frozen shrimp, thaw in the fridge overnight. Pat dry with paper towels to remove excess moisture. Toss the shrimp in a bowl with soy sauce and black pepper to coat evenly. Set aside.

2. Sear the Shrimp:
   Heat 1 Tbsp of olive oil in a large wok or skillet over medium heat. Add shrimp in a single layer and let cook undisturbed for 1 minute. Stir and cook for 2–3 more minutes, or until just pink and cooked through. Remove shrimp from the pan and set aside.

3. Cook the Veggies:
   Add the remaining 1 Tbsp of oil to the pan. Sauté the sliced onions until soft and translucent, about 3–4 minutes. Stir in the garlic and ginger, cooking for 1–2 minutes (careful not to burn!). Add the bell pepper, snow peas, carrots, and water chestnuts. Cook for 8–10 minutes or until the vegetables are tender but still crisp.

4. Make the Sauce:
   In a small bowl, whisk together the soy sauce, sesame oil, water, and cornstarch until smooth.

5. Combine Everything:
   Return the cooked shrimp to the pan with the vegetables. Pour in the sauce mixture and stir well. Let cook for 2–3 minutes, or until the sauce thickens and becomes glossy.

6. Serve & Garnish:
   Divide the stir fry evenly between 4 plates. Sprinkle with sesame seeds, chopped cilantro, and green onions if desired. Serve as-is or over a bed of brown rice or quinoa for a complete, nourishing meal.

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Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet or microwave.