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This Shrimp and Veggie Delight Stir Fry is a celebration of vibrant colors and flavors. Each bite offers the succulence of perfectly cooked shrimp combined with the crunch of fresh vegetables, all tied together with a savory, homemade sauce. It’s not just a meal; it’s an experience that dances on your palate, inviting you to savor every last bite.
Ingredients:
1 pound medium raw shrimp, peeled and deveined
5 cloves garlic, crushed and divided
1 tablespoon butter or oil
1 teaspoon canola, olive, or coconut oil
4 ounces sliced mushrooms
2 cups broccoli florets
4 carrots, peeled and sliced thinly on the diagonal
1 red bell pepper, thinly sliced
Hot cooked brown or white rice, for serving
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Sauce:
2/3 cup chicken broth or water
1/3 cup good quality soy sauce
2 tablespoons honey or brown sugar
2 tablespoons rice vinegar or white vinegar
2 tablespoons corn starch
Directions:
In a large skillet or wok, heat butter and half of the garlic over medium heat until the butter melts.
Add the shrimp and cook until no longer translucent, stirring occasionally (3-5 minutes).
Remove shrimp from the pan and set aside. In the same pan, add the olive oil and turn the heat up to medium-high. Add all the veggies.
Cover the pan so that the veggies can cook in their steam, stirring occasionally.
While the vegetables cook, mix the broth, soy sauce, honey, vinegar, and the remaining garlic in a small bowl. Gradually whisk in the corn starch to avoid clumps.
After the veggies have cooked for about 5 minutes, add the sauce. Let it simmer with the lid on until the veggies are just tender-crisp and the sauce thickens, stirring often.
When the veggies are ready, add the shrimp back and heat through.
Serve over hot cooked rice.
Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins | Kcal: 307 | Servings: 6
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