Description
Delicious and easy shrimp stir fry with a sweet and spicy honey sriracha sauce. This recipe is perfect for a quick weeknight dinner and is packed with flavor and healthy vegetables.
Ingredients
Units
Scale
Sauce:
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup water
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
Stir fry:
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons avocado oil, divided
- 1 cup broccoli florets (80 grams)
- 1 cup bell peppers, sliced (150 grams)
- 1/2 cup sugar snap peas (100 grams)
- 1/2 cup red onions, sliced (80 grams)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger root, grated
To finish:
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, water, sriracha, honey, and cornstarch. Set aside.
- In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the shrimp and cook until no longer raw, about 5 minutes. Remove the shrimp to a plate and set aside.
- Add the remaining oil to the skillet, then add the broccoli, peppers, red onions, and snap peas. Cook the veggies until tender-crisp, about 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
- Reduce the heat to medium. Add the shrimp back to the skillet. Give the sauce a quick stir, then add it to the skillet. Continue to cook, stirring, until the sauce has thickened and the shrimp and vegetables are coated, about 2 more minutes.
- Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds. Serve immediately.
Notes
- You can use about one pound of any sturdy vegetable, including green beans, sliced carrots, and asparagus.
- While you want the shrimp fully cooked, you don’t want them overcooked, or they’ll be tough and gummy.
- You can use a sugar-free honey substitute to reduce the carbs per serving.
- Sometimes, I make this recipe with 16 ounces of frozen stir fry veggies.
- You can keep the leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 220mg
