Easy Garlic Ginger Shrimp Stir Fry

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Apparently one grocery store was listening to me a couple months back when I said that I rarely make dishes with shrimp anymore because the price has skyrocketed in the past year. I've found 1 pound bags of frozen, deveined shrimp on sale at Giant for $7 and $8 recently, so even though the freezer is absolutely overflowing, I keep buying them every time they're on sale so I can try to reintroduce shrimp into the weekly meal plans.

I found this recipe on Pinterest and knew it was the perfect use for some of the shrimp I had just picked up. I had some ginger left over in the fridge from another recipe and this called for just the amount I had left.



Easy Garlic Ginger Shrimp Stir Fry
Source: My Life as a Mrs.
Servings: 4
Printer Friendly

ingredients:
    • 1 pound shrimp, peeled and deveined
    • 1 red pepper, thinly sliced
    • 1 green pepper, thinly sliced
    • 1 small red onion, thinly sliced
    • 1 cup sliced mushrooms
    • 1 cup snow peas
    • 2 tbsp. olive oil
    • 3 tbsp. soy sauce
    • 1 tbsp. seasoned rice vinegar
    • 3 tsp. brown sugar
    • 2 tsp. sesame oil
    • 2 tsp. cornstarch 
    • 1 1/4 tsp. crushed red pepper flakes
    • 3 large garlic cloves, minced
    • 2 tbsp. fresh grated ginger
    • cooked rice, for serving 
Directions:
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side or until shrimp are pink. Transfer shrimp to a plate.
2. Add the remaining tablespoon of oil to the skillet along with the peppers, onion, mushroom and snow peas. Cook for 2-3 minutes or until the vegetables are tender-crisp
3. Meanwhile, combine soy sauce, rice vinegar, brown sugar and sesame oil together in a small bowl. Whisk in the cornstarch until fully dissolved. Set aside.
4. Add the garlic and ginger to the skillet and cook for 30 seconds or until fragrant. Pour the sauce into the skillet and reduce the heat once boiling. The sauce mixture should thicken up almost immediately. Stir the shrimp back in and toss to coat.
5. Serve immediately over rice.

The most time consuming part of a stir fry is cutting up the vegetables. You can easily prep all of these the night or the morning before, or even purchase pre-cut vegetables to make this dish even quicker. I'm always a fan of a stir-fry and thought the ginger added a nice touch to this recipe. I don't think I'd had a stir fry with fresh ginger before, only the powdered variety mixed into the sauce, usually. 

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