Shrimp and Vegetable Stir Fry
This Shrimp and Vegetable Stir Fry is quick, easy, flavorful, and totally customizable.
Servings 4
Ingredients
- 1 tbsp vegetable oil divided
- 1 1/2 lbs medium shrimp peeled and deveined
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1 1/2 cups sugar snap peas trimmed
- 1 5 oz-can water chestnuts drained and rinsed
- 1 8 oz-can baby corn drained and rinsed
- 3 tbsps low sodium soy sauce
- 1/4 cup chicken broth or water
- 1/2 tsp sesame oil
- 1 tsp Sriracha
- 1 tbsp brown sugar
- 1 tsp cornstarch
- Toasted sesame seeds for garnish
Instructions
- Heat half tablespoon of vegetable oil in a large skillet or wok over medium high heat. Add shrimp and cook until pink, stirring occasionally, about 2 to 3 minutes. Set aside.
- Add remaining half tablespoon of vegetable oil and cook garlic and ginger until fragrant, about 1 minute. Add mushrooms, snap peas, water chestnuts, and baby corn, and cook until vegetables are tender, stirring frequently, about 4 to 5 minutes.
- In a small bowl, whisk together soy sauce, chicken broth, sesame oil, sriracha, brown sugar, and cornstarch.
- Add cooked shrimp and soy sauce mixture to the skillet and cook until the sauce is bubbling and slightly thickened. Garnish with sesame seeds and serve immediately.
