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If there were no one here to judge, I would eat this shrimp stir-fry every night. Endlessly customizable, easy to throw together, and packed with flavor, it’s the definition of a great one-pot weeknight dinner. Traditionally, stir-fries are cooked in a wok over extremely high heat. While it’s impossible to replicate that in a home kitchen, using a cast-iron skillet is the next best thing. Read on for more top tips on how to make this easy one-pot dinner.
What People Are Saying:
"Made this exactly as written and EVERY person at the table RAVED about how delicious and flavorful it was. Excellent!" - GreenBottleOpener
"I love this recipe and use it a couple of times a month. So easy to make and you can change it up if you like. Excellent." - joy5249
Before you commence cooking, take time to get all your prep work out of the way and have all your ingredients near at hand and ready for action. It’s always good policy to cut the veg to a more or less uniform size; this is particularly true of the broccoli.
Okay, let’s crank up the heat and cook some shrimp! Heat the olive oil (or vegetable oil if you want to go the traditional route) in a large wok or skillet (I recommend cast-iron) until shimmering. Add the shrimp and season with salt and black pepper. Cook, turning halfway through, until the shrimp are pink and opaque throughout, 2 to 3 minutes. Transfer the shrimp to a plate; do not wipe out the pan.
And now for the veggies… In the same wok or skillet, heat the sesame oil (still over medium heat) until shimmering. Add the broccoli, bell pepper, and snap peas and cook, tossing often, until softened, about 7 minutes; don’t overdo it—you want the veggies firm-tender at the end. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more.
Now let’s add some flavor. Whisk the soy sauce, lime juice, brown sugar, cornstarch, and red pepper flakes in a small bowl until the cornstarch is dissolved. Add to the skillet and cook, tossing, until the sauce is thickened and the vegetables are coated. Return the shrimp to the pan and cook, tossing frequently, just until coated and heated through.
Full list of ingredients and directions can be found in the recipe below.
Stir-fries are always best enjoyed hot from the wok (or skillet). If you find yourself with leftovers, refrigerate them in an airtight container for up to 2 days. When ready to serve, reheat in a skillet over medium heat or microwave on medium power in 1-minute increments.
I like to serve this stir-fry over a bed of fluffy, freshly cooked rice, which is ideal for soaking sauce and turns the stir-fry into a meal unto itself.
extra-virgin olive oil
shrimp, peeled, deveined
Kosher salt
Freshly ground black pepper
sesame oil
small head of broccoli, cut into small florets
red bell pepper, seeds and ribs removed, thinly sliced
sugar snap peas
garlic cloves, minced
finely chopped peeled ginger
reduced-sodium soy sauce
Juice of 1 lime
light brown sugar
cornstarch
Pinch of crushed red pepper flakes
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