Easy Shrimp Stir-Fry with Colorful Vegetables
This easy shrimp stir-fry combines tender shrimp, crisp-tender vegetables, and a savory-sweet garlic sauce for a colorful 30-minute dinner.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 30 minutes
Ingredients
Ingredients
- 1 pound medium raw shrimp peeled and deveined
- 5 cloves garlic crushed and divided
- 1 tablespoon butter or oil
- 1 teaspoon canola, olive, or coconut oil
- 4 ounces sliced mushrooms
- 2 cups broccoli florets
- 4 carrots peeled and sliced thinly on the diagonal
- 1 red bell pepper thinly sliced
- hot cooked brown or white rice for serving
- 2/3 cup chicken broth or water
- 1/3 cup good quality soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or white vinegar
- 2 tablespoons cornstarch
Instructions
Instructions
- In a large skillet or wok, heat the butter and half of the garlic over medium heat until the butter melts.
- Add the shrimp and cook, stirring occasionally, for 3 to 5 minutes, until no longer translucent.
- Remove the shrimp and set it aside. Add the olive oil to the same pan, raise the heat to medium-high, and add the vegetables.
- Cover the pan so the vegetables cook in their steam, stirring occasionally.
- While the vegetables cook, whisk the broth, soy sauce, honey, vinegar, and cornstarch in a small bowl, then add the remaining garlic.
- After about 5 minutes, add the sauce. Simmer covered until the vegetables are crisp-tender and the sauce thickens, stirring often.
- Return the shrimp and heat it through.
- Serve the stir-fry over hot cooked rice.