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High Protein Shrimp Stir Fry - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined, tails optional
  • Cornstarch: 1 tablespoon, to lightly coat shrimp
  • Avocado or Canola Oil: 2 tablespoons (high-heat friendly)
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon fresh, finely grated
  • Bell Peppers: 2 cups, sliced (any color)
  • Broccoli: 2 cups small florets
  • Snap Peas or Snow Peas: 1 cup
  • Green Onions: 3, sliced (whites and greens divided)
  • Sesame Seeds: 1 teaspoon, for garnish (optional)
  • Cooked Rice or Cauliflower Rice: For serving
  • Low-Sodium Soy Sauce or Tamari: 1/4 cup
  • Oyster Sauce: 1 tablespoon (adds depth)
  • Rice Vinegar: 1 tablespoon
  • Honey or Maple Syrup: 2 teaspoons
  • Toasted Sesame Oil: 1 teaspoon
  • Red Pepper Flakes or Chili-Garlic Sauce: 1/2 to 1 teaspoon, to taste
  • Cornstarch: 1 teaspoon (to thicken)
  • Water: 2 tablespoons
  • 1 cup edamame (shelled, thawed if frozen)
  • 1/2 cup roasted cashews or peanuts

Method
 

  1. Pat the shrimp dry. Moisture prevents browning. Toss shrimp with 1 tablespoon cornstarch and a pinch of salt until lightly coated.
  2. Mix the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, chili, 1 teaspoon cornstarch, and water until smooth. Set aside.
  3. Prep the vegetables. Keep pieces bite-sized and uniform so they cook evenly. Separate the white and green parts of the green onions.
  4. Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer.
  5. Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Remove to a plate. Do not overcook.
  6. Stir-fry aromatics. Add the remaining oil. Toss in garlic, ginger, and the white parts of the green onions. Stir 20–30 seconds until fragrant.
  7. Add sturdy veggies. Add broccoli and bell peppers. Stir-fry 2–3 minutes until crisp-tender. If needed, splash in 1–2 tablespoons water to help steam.
  8. Add quick-cooking veggies. Stir in snap peas (and edamame if using). Cook 1–2 more minutes. Vegetables should stay bright and slightly crisp.
  9. Return shrimp and add sauce. Pour in the sauce, tossing quickly until everything is glossy and coated, about 1 minute. The sauce will thicken fast.
  10. Finish and serve. Remove from heat. Sprinkle with the green onion tops and sesame seeds. Serve over hot rice or cauliflower rice.