Shrimp Stir Fry

This shrimp stir fry is quick, colorful, and full of flavor. Juicy shrimp, crisp-tender veggies, and a glossy garlic-ginger sauce come together with the perfect balance of sweet, savory, and tangy.

📝 Ingredients

• 4 garlic cloves (minced)
• 2 teaspoons fresh ginger (finely grated)
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 4 tablespoons soy sauce
• ¼ cup water
• 2 tablespoons light brown sugar
• 1 tablespoon toasted sesame oil
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 1 red bell pepper (thinly sliced)
• 1/2 pound asparagus (trimmed and cut into 2-inch pieces)
• 1/2 pound broccoli (trimmed)
• 2 pounds large raw shrimp (peeled and deveined)
• fresh cilantro
• toasted sesame seeds

👨‍🍳 Instructions

1. 1In a small bowl, whisk together the garlic, ginger, hoisin sauce, rice vinegar, soy sauce, water, brown sugar, sesame oil, and cornstarch until smooth. Set aside.
2. 2Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the bell pepper, asparagus, and broccoli. Sauté, stirring occasionally, until the vegetables start to soften, about 3–4 minutes.
3. 3Add the shrimp to the skillet. If the pan feels too crowded, cook the shrimp in two batches so they turn pink and opaque evenly. This takes about 3–4 minutes.
4. 4Pour the prepared sauce into the skillet and stir to combine. Let it simmer, stirring occasionally, until the sauce thickens and evenly coats the shrimp and vegetables, about 2–5 minutes.
5. 5Serve the stir fry over cooked rice. Garnish with fresh cilantro and sesame seeds, if desired. Enjoy!
6. 6Instructions
7. 7In a small bowl, whisk together the garlic, ginger, hoisin sauce, rice vinegar, soy sauce, water, brown sugar, sesame oil, and cornstarch until smooth. Set aside.
8. 8Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the bell pepper, asparagus, and broccoli. Sauté, stirring occasionally, until the vegetables start to soften, about 3–4 minutes.
9. 9Add the shrimp to the skillet. If the pan feels too crowded, cook the shrimp in two batches so they turn pink and opaque evenly. This takes about 3–4 minutes.
10. 10Pour the prepared sauce into the skillet and stir to combine. Let it simmer, stirring occasionally, until the sauce thickens and evenly coats the shrimp and vegetables, about 2–5 minutes.
11. 11Serve the stir fry over cooked rice. Garnish with fresh cilantro and sesame seeds, if desired. Enjoy!