Shrimp Stir-Fry

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

How To Make Shrimp Stir-Fry

INGREDIENTS

• Shrimp: I usually go with large shrimp (either fresh or thawed frozen), but any size from medium to jumbo should work well.
• Veggies: The sky’s the limit when it comes to the veg, but ideally you want veggies that will cook to crisp-tender in under 10 minutes. I went with broccoli, snap peas, and red pepper here, though your stir-fry needn’t look like a tossed salad—one vegetable is plenty good and often best. Broccoli is a particular fave of mine, as it takes well to high heat. If broccoli isn’t your thing, try subbing snow peas or asparagus; both work wonderfully with shrimp.
• Sauce: The stir-fry sauce balances the umami depth of soy sauce, the bright acidity of lime juice, the sweetness of brown sugar, and the kick of red pepper flakes to create an absolute flavor bomb. I include cornstarch in the mix to thicken the sauce so it glazes the shrimp and veg.

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• Prep everything ahead of time: Stir-frying is a fast-paced cooking method, which means there’s no time for prep work once you start cooking. You’ll want to make sure all of your ingredients are prepped and ready to go before you turn on the heat. I’d even suggest taking things a step further and stirring together the sauce (step 3) in advance.
• Mix up your veg: Stir-fries can accommodate just up any vegetable you like. In this recipe, I call for broccoli, sugar snap peas, and red pepper, but don’t hesitate mix it up according to what you have in fridge or what you’re craving. Cauliflower, green beans, and asparagus are just a few of my favorite stir-fry swaps.

Storage

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.

What To Serve With Shrimp Stir-Fry:

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.