Stir Fried Shrimp with Vegetables

I don't buy a lot of shrimp, but find it useful to have a bag of frozen uncooked shrimp in the freezer, incase of emergencies. I prefer simply cooked is better when it comes to shellfish and freshly steamed shrimp served with classic cocktail sauce is the perfect appetizer for impromptu guests.

The secret to tender and succulent shrimp is to cook low and slow, certainly not the technique we use in a stir fry. So, I was interested to see a recent recipe for stir fried shrimp on America's Test Kitchen, which promised the perfect shrimp in a sweet and sour sauce. It certainly looked promising, so I gave it a try with a few changes, and served with brown rice, it was a delicious and healthy dinner for three.

Ingredients:

2 - 4 tablespoons canola or vegetable oil

1 lb. frozen large (25 count) raw shrimp, defrosted and peeled

1 teaspoon garlic, minced

1 teaspoon ginger, minced or grated

1 teaspoon salt

1 tablespoon soy sauce

4 cups vegetables, such as bell peppers, snow peas, carrot, celery, broccoli

1/2 small onion, finely chopped

1 clove garlic, thinly sliced

Sauce:

3 tbs. sugar

3 tbs. white wine vinegar

1 tbs. ketchup

1 tbs. chili sauce, like Sriracha

1 tbs. soy sauce

1 teaspoon sesame oil

1 teaspoon cornstarch

Directions:

In a medium bowl, mix the shrimp with 1 tbs. oil, the garlic, ginger, salt and soy sauce. Leave to marinate in the fridge for 30 minutes.

Slice the garlic and chop the onion, set aside.

Meanwhile prep the remaining vegetables: dice the peppers, slice the celery, carrots and cut the broccoli into small florets. Set aside. Also, mix together the sauce ingredients in a small bowl.

Heat 1 - 2 tablespoons oil in a large non stick skillet over high heat. Add the prepared vegetables (not the onion or sliced garlic) and stir fry until lightly golden but crisp tender. Remove and set aside.

In the same skillet, heat the remaining oil over high heat and cook the onion and sliced garlic until golden brown. Lower the heat to medium and add the shrimp to the pan.

Stir fry until the shrimp turns pink, then increase the heat to high. Add the sauce ingredients to the pan and cook until the sauce thickens.

Add the cooked vegetables to the shrimp mixture and mix together. If the sauce seems too thick, just add a tablespoon of water until it coats the shrimp nicely.

Serve immediately with cooked rice. Enjoy!

 

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