Description
A quick and flavorful shrimp stir fry with a delicious sauce, tender shrimp, crisp asparagus, and bell peppers, served over rice and garnished with sesame seeds.
Ingredients
Units
Scale
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/4 cup low-sodium soy sauce (or gluten-free tamari)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon minced ginger or garlic (or both)
- 2 teaspoons sriracha (optional)
- 1 tablespoon sesame oil or vegetable oil
- 1 1/4 pounds peeled large shrimp (patted dry)
- 8 ounces asparagus, cut into 1-inch pieces (or snow peas)
- 1 large red bell pepper, cut into 1-inch pieces
- 2 cups cooked rice
- 1 teaspoon toasted sesame seeds for serving
Sauce:
Stir Fry:
Instructions
- Make the Sauce: Whisk water and cornstarch until smooth. Add soy sauce, rice vinegar, brown sugar, ginger, and sriracha. Set aside.
- Cook Shrimp: Heat oil in a skillet, cook shrimp until mostly pink.
- Add Veggies: Stir fry asparagus and bell peppers for 1 minute.
- Finish Dish: Pour in sauce, cook until glossy. Serve over rice, sprinkle with sesame seeds.
Notes
- Don’t overcook the shrimp.
- Customize with your favorite vegetables.
- Adjust the spice level to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 220mg
