Ingredients
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1 lb raw shrimp, peeled and deveined
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2 tbsp vegetable oil, divided
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Salt and black pepper to taste
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4 cloves garlic, minced
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1/4 cup low-sodium soy sauce (or tamari)
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2-3 tbsp sriracha sauce (adjust to taste)
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2 tbsp honey
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1 tbsp cornstarch
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2 cups mixed stir-fry vegetables (e.g., bell peppers, broccoli florets)
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For garnish: sliced green onions, sesame seeds
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For serving: cooked rice or cauliflower rice
Instructions
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In a small bowl, whisk together the soy sauce, sriracha, honey, minced garlic, and cornstarch. Set the sauce aside.
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Pat the shrimp dry and season lightly with salt and pepper.
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Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
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Add the remaining 1 tablespoon of oil to the skillet. Add the stir-fry vegetables and cook for 3-4 minutes, until crisp-tender.
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Return the cooked shrimp to the skillet. Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it over the shrimp and vegetables.
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Bring the mixture to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce has thickened and coats everything evenly.
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Remove from heat immediately. Garnish with sliced green onions and sesame seeds.
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Serve hot over cooked rice or cauliflower rice.
Notes
Notes:
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Shrimp: Using raw, peeled, and deveined shrimp is key for quick cooking. Thaw frozen shrimp completely before using.
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Spice Level: Start with 2 tablespoons of sriracha for a medium spice level. Adjust to your preference.
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Veggies: Use any quick-cooking vegetables you like! Bell peppers, snap peas, and broccoli work perfectly.
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Storage: Best enjoyed immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
- Prep Time: 5
- Cook Time: 10
- Category: Main Course
- Cuisine: Asian-Inspired
- Diet: Low Fat