Description
This Garlic Shrimp Stir Fry is a vibrant and flavorful weeknight dish featuring tender shrimp and crisp vegetables tossed in a savory, slightly spicy stir fry sauce. Cooked quickly in a skillet with garlic butter and enhanced with a touch of honey and sriracha, this dish is perfect served over rice and garnished with fresh parsley for a delicious, satisfying meal.
Ingredients
Vegetables
- 1 small red onion, sliced
- ½ lb asparagus, trimmed and cut into 2-inch pieces
- ½ lb green beans, cut into small pieces
- ½ cup carrots
- 1 cup sugar snap peas
Shrimp and Sauce
- 1½ lb large shrimp, thawed, peeled and cleaned
- 6-8 cloves garlic, minced
- 1 Tbsp sesame oil
- 4 Tbsp butter, melted (or ghee)
- ⅓ cup tamari or soy sauce (low sodium)
- 4 Tbsp honey (or brown sugar)
- 2 Tbsp sriracha (more as needed)
- 1 Tbsp cornstarch (or arrowroot)
- ¼ tsp salt
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare Vegetables: In a large skillet, heat 1 teaspoon of sesame oil over medium-high heat until it glistens. Add the sliced red onion, asparagus pieces, green beans, sugar snap peas, and carrots to the skillet.
- Cook Vegetables: Stir occasionally and cook the vegetables for 4 to 6 minutes until they begin to soften but still retain some crispness. Remove the vegetables from the skillet and place them in a large bowl off to the side.
- Make Stir Fry Sauce: In a small bowl, whisk together ¼ cup of water, tamari or soy sauce, honey or brown sugar, sriracha, and cornstarch until smooth. Set this sauce mixture aside for later.
- Prepare Skillet for Shrimp: Wipe the skillet clean of vegetable residues. In a small bowl, combine the melted butter and minced garlic.
- Cook Garlic Butter Shrimp: Place the shrimp in the clean skillet, pour the garlic butter mixture over it, and cook over medium-high heat for about 2 minutes, stirring occasionally until the shrimp turns pink and is cooked through.
- Combine Ingredients: Add the cooked vegetables back into the skillet over the shrimp. Pour the prepared stir fry sauce over everything, and cook for an additional 2 minutes, stirring to coat all ingredients evenly. The shrimp should be fully cooked at this point.
- Serve: Remove from heat and serve the stir fry over cooked rice. Garnish with freshly chopped parsley and drizzle extra sauce from the pan over the top if desired.
Notes
- You can substitute ghee for butter to keep it dairy-free.
- Adjust sriracha quantity to control the spice level.
- Serve with steamed jasmine or basmati rice for best pairing.
- Use arrowroot instead of cornstarch for a paleo-friendly option.
- Ensure shrimp is fully thawed and patted dry for best texture.
