20-Minute One-Pan Shrimp Stir Fry
Shrimp Stir Fry is the ultimate easy weeknight dinner. It is quick, nutritious, straightforward, and oh-so satisfying!
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Servings: 4 SERVINGS
Calories: 191kcal
Equipment
- Knife and cutting board
- Wok or large skillet
- Small bowl
- Measuring cup and spoons
Ingredients
- 3 tsp avocado or vegetable oil
- 1 lb shrimp, peeled and deveined
- ½ cup onion, diced
- ½ cup red bell pepper, sliced
- ½ cup yellow bell pepper, sliced
- 2 cup broccoli florets
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
- ½ tsp ginger, freshly grated
For the sauce:
- ½ cup chicken broth
- 1 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame seed oil
- 1 tsp red pepper flakes
- 1 tbsp cornstarch
Instructions
- Heat one tsp of oil in a large wok or skillet over medium-high heat and pan-fry the shrimp for 2-3 minutes on each side, or until they turn pink. Season with salt and pepper. Transfer to a plate.
- Heat the remaining two tsp of oil in the same wok and add the onion, peppers, broccoli, mushrooms, garlic, and ginger. Cook for 3-4 minutes or until tender and crisp.
- In a small bowl, mix the chicken broth, soy sauce, hoisin sauce, sesame seed oil, red pepper flakes, sesame seeds, and cornstarch. Add it to the veggies along with the shrimp and cook until the sauce has thickened. Garnish with sliced green onions and serve over freshly made rice.
Nutrition
Calories: 191kcal | Carbohydrates: 12g | Protein: 18g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 162mg | Sodium: 1059mg | Potassium: 259mg | Fiber: 2g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 6mg