Special SectionsShrimp stir fry recipe to cook in a pinch

An easy, adaptable recipe for the flexible home chef
Paige WallaceOctober 14, 20201202 min
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photo provided by Paige Wallace

This shrimp stir fry is one of my go-to recipes! It is so easy, healthy, and is also vegetarian minus the shrimp!

For this, I just cut up a lot of vegetables and throw them into a pan and then dump some sauce on those suckers. The hardest part is cutting up all the veggies, which can be a little time-consuming, but in my opinion, it is worth it! I like to think of the time as a way to relax and decompress after a long day of zoom university.

This meal is also so healthy! I’m always trying to find more ways to eat vegetables, and let me tell you: stir fry is the key! You can put so many vegetables in it, and if you don’t love veggies that much, I promise that if you get/make a good sauce, you can barely taste them! I personally like to add shrimp but very easy to omit to make it vegetarian friendly.

Here’s my recipe (note: you will find no measurements because I am a big fan of the “little-bit-a-this, little-bit-a-that” approach)

Veggies:

Yellow onion

Mushrooms

Carrots

Broccoli

Cabbage (can buy pre-shredded at HEB)

Carrots (can buy pre-cut at HEB)

Green onions

Sauces:

Minced garlic

Minced ginger

Tamari Sauce (a gluten-free soy sauce, but soy sauce works)

Sesame oil

Rice Vinegar

Siracha

Seafood:

Shrimp (I get frozen already cooked ones at HEB)

Base:

I usually like to have something, but you can also just do veggies if you don’t have anything. Here are some options:

Noodles

Rice

Quinoa

Directions:

  1. If using shrimp, make sure to read the package instructions and defrost them if you buy frozen.
  2. Cut all the veggies up beforehand. It might take some time, and once the skillet is on, you will be adding stuff in pretty quickly. As for quantities, I just use what I have or eye-ball the amount I want to eat. Note: onions and mushrooms cook down.
  3. Add some oil (I use avocado) to a skillet set on medium heat.
  4. Put in the onions, and then add the garlic and ginger (a big glop of each will do). Mix together and let cook till it gets fragrant. Some of the oil might pop out, so be careful!
  5. Add in mushrooms, carrots, and broccoli since they cook a little longer.
  6. Let those cook until the broccoli gets greener, and mushrooms get smaller. Then, start adding the sauces. Put more tamari or soy sauce in and then just a dash of sesame oil and rice vinegar. Try it and see if you want more of something!
  7. Add cabbage, green onions, and shrimp. These all cook pretty fast, so it doesn’t need to be on there long.
  8. Serve over noodles, rice, or quinoa, and then if you want some spice, just add some sriracha on top!

Notes:

  • For the sauce: I prefer to make my own with the ingredients I listed above, but you can buy pre-made sauces at HEB, just use whatever you like!
  • If you are making noodles, I follow the package instructions and make them while cooking the stir fry.
  • If you want quinoa or rice, I would recommend making it beforehand.
  • TASTE AS YOU GO! Tasting the food is the only way you can tell if it needs more of something! Get it the way you like it 🙂

I hope you give this a try and enjoy it as much as I do! Remember to have some fun with it!

Paige Wallace

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