Easy Shrimp With Broccoli & Snap Pea Stir-Fry

Name: Easy Shrimp With Broccoli & Snap Pea Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 6 tbsp soy sauce; 2 tbsp mirin sweet rice wine; 1 tbsp brown sugar or honey; 1 tsp finely minced ginger on microplane; 1 tsp finely minced garlic on microplane; 1 tsp sesame oil; 2 tsp cornstarch + 2 tsp cold water whisked together; 3 tbsp vegetable oil divided; 1 ½ lbs jumbo shrimp peeled, deveined and butterflied; ½ tsp salt; 2 heads of broccoli cut into florets (about 2 cups); 1 ½ cups snap peas; 1 tsp sesame seeds for garnish (optional); 1 scallion thinly sliced, for garnish (optional)

by Gourmet Mami

4 servings

25 min

This recipe for Easy Shrimp with Broccoli and Snap Pea Stir Fry is a great weeknight meal. Stir-fry recipes are my go-to meal when I need to get dinner on the table quickly and use up odds and ends in my fridge! Stir-fries are so versatile because you can use whatever you have in your fridge AND they are a great way to clean out your fridge! I originally was going to make shrimp and broccoli, but I noticed I had some snap peas, so I added those in the mix! You can sub veggies of your choice as long as they are in the same quantity.

easy shrimp with broccoli snap pea stir fry

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Easy Shrimp With Broccoli & Snap Pea Stir-Fry

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Recipe details

Yield 4 servings
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

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Ingredients

For the Sauce:

6 tbsp soy sauce
2 tbsp mirin sweet rice wine
1 tbsp brown sugar or honey
1 tsp finely minced ginger on microplane
1 tsp finely minced garlic on microplane
1 tsp sesame oil
2 tsp cornstarch + 2 tsp cold water whisked together

For the Stir-Fry:

3 tbsp vegetable oil divided
1 ½ lbs jumbo shrimp peeled, deveined and butterflied
½ tsp salt
2 heads of broccoli cut into florets (about 2 cups)
1 ½ cups snap peas
1 tsp sesame seeds for garnish (optional)
1 scallion thinly sliced, for garnish (optional)

Instructions

In a small bowl, whisk together soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil, set aside.
Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Add broccoli and snap peas, and cook, 2-3 minutes, stirring just until the green color pops, and the broccoli and snap peas still have some crunch. Remove from pan and set aside.
Add 1 tbsp oil to the pan and add the shrimp in one layer and cook until pink, about 2 minutes each side.
Add in the soy sauce mixture and bring to a simmer. Add the broccoli and snap peas back in and coat them with the sauce.
Whisk the cornstarch and cold water together so there are no lumps. Add the cornstarch mixture, and cook until the sauce is thickened.
Serve over rice.
Garnish with sesame seeds and scallions

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