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Some nights you just need dinner on the table fast! That is then this garlic shrimp stires Fry Saves the day. Juicy shrimp, crispy vegetables and The best garlicky sauce Everyone comes together in 20 minutes.
A reader’s review
I made this last night and I really liked it. Chose it because I felt like shrimp and had most of the ingredients already. Always nice to find recipes where I don’t have to buy tons to do so. Plus does not require any smart kitchen tools.
– Lauren
Shrimping Dinner Secrets Spilled
- The garlic sauce! Bold, tasty and just a little addictive, it transforms simple shrimp and vegetables into something you ask for, trust me!
- Feel-Good eats: Light, tasty and filled with protein and vegetablesDo you actually want to eat it. It is full of color, flavor and crunch.
- Quick dinner gain: Busy night? This recipe quickly comes together and gives you a tasty, filling meal. Serve it over rice or noodles.
Garlic shrimp stirs ingredients
- Do you like it spicy? Add a little heat with red pepper flakes or chili paste.
- Shrimp: Feel free to use shrimp with or without the tails.
- Vegetables: Stir Fry is perfect for using remaining vegetables or changing them up based on your preference.
How to get garlic shrimp for rose
This garlic shrimp Stir Fry is a great way to use vegetables from your fridge! Or for you and your family to eat your vegetables! It’s light, full of flavor and ready in just 20 minutes!
- Make Stir Sauce: Whisk together chicken buljong, soy sauce in a small bowl, chopped garlic, brown sugar, sesame oil and cornstarch and put them aside.
- Cook vegetables: Add oil over medium-high heat in a wok or large frying pan, then add broccoli, sugar snap peas, red paprika and shredded carrots. Cook for about 2-3 minutes with stirring occasionally.
- Cook shrimp: Add shrimp and cook for 2-3 minutes until the shrimp starts to get pink.
- Unite: Pour in the sauce and stir until incorporated. Cook for 3-5 minutes with stirring occasionally until broccoli is tender and the sauce is thickened. Serve with sliced green onion and serve over rice if desired.
Alyssas Pro Tip
Use high heat and a large wok/pan. High heat keeps vegetables sore and crispy and shrimp juicy. A wok lets the vegetables spread and sear instead of steaming.
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Whip together in a small bowl together ½ cup of chickenbuljongAt ¼ cup of soy sauceAt 3 carnation chopped garlicAt 3 tablespoons brown sugarAt 1 tsp sesame oiland 1 tablespoon cornstarch and put them aside.
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Add in a wok or large frying pan 1 tablespoon vegetable oil Over medium-high heat. Add 2 cups of broccoli flowersAt 1 cup sugar snap peasAt 1 sliced red paprikaand ½ cup striped carrots. Cook for about 2-3 minutes with stirring occasionally.
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Add 1 pound peeled and rejected shrimp And cook for 2-3 minutes until the shrimp starts to get pink.
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Pour in the sauce and stir until incorporated. Cook for 3-5 minutes with stirring occasionally until broccoli is tender and the sauce is thickened. Decorate with Slices green onions and serve over rice if desired.
- Refrigerator: Store in an airtight container for 3-4 days.
- Rebuilding: Heat on the stove in a wok or frying pan until heated.
Calories: 215KcalCarbohydrates: 22gProtein: 20gFat: 6gSaturated fat: 1gPoetOgeraturated fat: 3gEnhOsaturated Fat: 1gTrans fat: 0.03gCholesterol: 143mgSodium: 1592mgPotassium: 492mgFiber: 3gSugar: 13gVitamin A: 4359IuVitamin C: 95mgCalcium: 116mgIron: 2mg
Nutrition information is automatically calculated so that they should only be used as an approximation.
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