Shrimp Stir-Fry

This vibrant shrimp stir-fry is a weeknight winner that delivers bold, savory flavors in under 30 minutes. Succulent shrimp are tossed with crunchy jicama, carrots, and red bell peppers, creating a delightful contrast of textures. The dish is brought together by a quick, glossy sauce made from chicken broth, soy sauce, fresh ginger, and a hint of heat from hot pepper sauce. Its light yet satisfying, packed with protein, and naturally gluten-free if you use tamari. Perfect served over steamed rice or noodles for a balanced meal. This recipe is ideal for busy evenings when you want something fresh, healthy, and restaurant-quality without the fuss.

Cooking Method: Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 92.8

Description

This vibrant shrimp stir-fry is a weeknight winner that delivers bold, savory flavors in under 30 minutes. Succulent shrimp are tossed with crunchy jicama, carrots, and red bell peppers, creating a delightful contrast of textures. The dish is brought together by a quick, glossy sauce made from chicken broth, soy sauce, fresh ginger, and a hint of heat from hot pepper sauce. Its light yet satisfying, packed with protein, and naturally gluten-free if you use tamari. Perfect served over steamed rice or noodles for a balanced meal. This recipe is ideal for busy evenings when you want something fresh, healthy, and restaurant-quality without the fuss.

Ingredients

1/2 cup Chicken broth
2 teaspoon Sesame seeds
2 teaspoon Shredded fresh ginger
1 tablespoon Soy sauce
1/4 teaspoon Hot pepper sauce
1 teaspoon Cornstarch
3 tablespoons Vegetable oil
1 cup Julienned jicama
1 cup Julienned carrots
1 cup Julienned red bell pepper
1 lb Large shrimp, shelled and deveined
2 cloves Garlic, minced
4 cups Hot cooked rice

Directions

1
In a small bowl, whisk together chicken broth, sesame seeds, shredded ginger, soy sauce, hot pepper sauce, and cornstarch until smooth and well blended. Set aside.
2
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
3
Add julienned jicama and carrots to the hot wok. Stir-fry for 3 minutes until slightly tender but still crisp. Remove from pan and set aside on a plate.
4
If needed, add the remaining 1 tablespoon of oil to the wok. Add red bell pepper, shrimp, and minced garlic.
5
Stir-fry for 3 minutes, or until shrimp turn pink and opaque.
6
Give the sauce mixture a quick stir again, as the cornstarch may have settled. Pour the sauce into the center of the wok.
7
Cook, stirring constantly, until the sauce bubbles and thickens, coating the shrimp and vegetables.
8
Return the jicama and carrots to the pan. Cover and cook for 1-2 minutes longer, just until heated through.
9
Serve immediately over hot cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 92.8kcal

% Daily Value *
Total Fat 4.9g8%
Saturated Fat 1.2g6%
Cholesterol 26.7mg9%
Sodium 238.2mg10%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, stir-fry, seafood, quick dinner, asian inspired, jicama, carrots, bell pepper, soy sauce, ginger, garlic, healthy, weeknight meal, protein, wok, rice

Read it online: https://www.chefs-mate.com/recipe/shrimp-stir-fry/