My darling daughter and I just love shrimp. I don’t think we have met a shrimp that we didn’t love yet. It could be the reason I have so many delectable shrimp recipes on my site.
Have you tried any of my other shrimp recipes? Cajun Shrimp Pasta, Shrimp Scampi, Air Fryer Popcorn Shrimp, and this Garlic Shrimp Stir Fry recipe are just a few of our favorites.
STIR FRY SAUCE:
1/4 cup low sodium chicken broth
1/4 cup low sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon sriracha sauce
2 tablespoons honey
⅛ teaspoon crushed red pepper
2 cloves garlic minced
1 tablespoon grated ginger (or ginger paste)
1 tablespoon cornstarch
SHRIMP STIR FRY:
2 tablespoons canola oil
1 lb shrimp peeled, deveined and tails removed
Chinese five spice (see notes)
1 red pepper sliced julienne
2 cups broccoli florets cut in bite size pieces
8 ounces snow peas
1 small onion chopped
2 scallions chopped
Peel, remove tails, and devein the shrimp. Pat the shrimp dry and sprinkle both sides of the shrimp with Chinese Five Spice.
Whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, sriracha sauce, honey, crushed red pepper, garlic, ginger and cornstarch.
Heat 1 tablespoon oil in large skillet over medium high heat. Add the onions and broccoli. Cook for about 1-2 minutes; stirring constantly. Add the red pepper and snow peas and cook for 1-2 minutes or until crisp tender; stirring constantly. Plate the veggies.
Heat 1 tablespoon oil in skillet over medium heat. Add shrimp and cook 1 – 1 1/2 minutes per side or until cooked through. Plate the shrimp.
Reduce heat to low. Whisk the sauce one more time. Add to the pan and cook until slightly thickened.
Add the cooked vegetables and shrimp back to the pan. Stir to combine and warm. Sprinkle with scallions and serve promptly.