Description
Done in minutes, this shrimp stir-fry is an easy weeknight meal and also works wonderfully for freezer meal prep!
Ingredients
Stir-Fry
- 2lb shrimp, peeled and deveined
- 2 bell peppers, chopped
- 1 bag julienned carrots (or 4 carrots, julienned)
- 1 8oz bag sugar snap peas
- 2 small heads broccoli, chopped
Sauce
- 6 tablespoons coconut aminos (or soy sauce)
- 3 tablespoons Oyster sauce
- 2 tablespoons brown sugar
- 2 inch knob ginger, grated
- 6 large cloves garlic, minced
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons sriracha (or more if you like spicy)
For Serving
- 2 tablespoons avocado oil
- Rice or noodles (I used Yakisoba noodles in the video and pictures)
- Green onions
- Sesame seeds
- Extra hot sauce, chili crisp or sriracha
Instructions
Whisk together sauce ingredients.
Pat shrimp dry and toss with sauce.
If prepping solely for the freezer: Split shrimp/sauce mixture and veggies between two gallon-sized Ziploc bags to make two meals. Layer in the shrimp first, then bell pepper, snap peas, carrots and broccoli. Remove as much air as possible and seal tightly. Lay flat in the freezer for up to 1 month.
To cook: Add oil to large saute pan or wok over medium high heat. Add the veggies and shrimp and stir-fry on until veggies are crisp tender and shrimp is opaque and cooked through and sauce is thickened slightly, about 7-9 minutes.
If you are doing this from fresh simply stir-fry the veggies in the oil for about 5 minutes, then add the shrimp and sauce for the final 2-3 minutes.
To serve: scoop stir-fry over noodles or rice and garnish with chopped green onions and sesame seeds. Yum!
Notes
In the video you’ll see me stir-fry some Yakisoba noodles to serve with the stir-fry. My sister turned me on to Yakisoba noodles and now I’m absolutely obsessed! Find them in the asian aisle of most major grocery stores or your local Asian market. I also love this over steamed jasmine rice.
To make this vegan, try tofu instead of shrimp and hoisin instead of oyster sauce in the sauce.
I find this meal is best enjoyed within 4-6 weeks of placing in the freezer.
This would be an absolutely wonderful gift for expecting parents, a busy college kid, a friend in need, your favorite bachelor or anyone who could use a hand with the weeknight dinner grind!