Sauté de crevettes

Ingrédients

• 1/3 cup water (or chicken broth*)
• 1/3 cup low sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons sesame oil
• 2 tablespoons minced fresh ginger
• 4 cloves garlic (minced)
• 2 teaspoons cornstarch
• 1/8 teaspoon crushed red pepper flakes (or to taste*)
• 2 1/2 tablespoons olive oil (or avocado oil, divided)
• 1 1/2 pounds large shrimp (peeled and deveined, tail on or off)
• 2 carrots (julienne cut)
• 1 red bell pepper (thinly sliced)
• 8 ounces sugar snap peas
• 4 green onions (white and light green parts only, chopped)
• 4 cups cooked rice
• sesame seeds (optional)

Préparation

1. 1

   Combine all of the stir fry sauce ingredients in a small bowl or liquid measuring cup. Whisk to combine. Set aside.

2. 2

   Pat the shrimp dry with paper towels. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.

3. 3

   Add the shrimp to the pan in a single layer (cook in batches if needed). Cook about 2 minutes per side, until pink. Transfer the cooked shrimp to a clean plate.

4. 4

   Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add the carrots, bell peppers and sugar snap peas and cook, stirring often, for 2-3 minutes or until the vegetables are just crisp-tender.

5. 5

   Whisk the stir fry sauce once more to make sure everything is well combined and then pour it into the skillet. Return the shrimp to the pan. Cook, stirring, for 1 minute, until the sauce has thickened.

6. 6

   Stir in the chopped green onions. Serve stir fry over cooked rice, garnished with a sprinkle of sesame seeds if desired.