Spicy Shrimp Stir Fry
A delicious, and quick weeknight meal that's sure to please
Ingredients
- 3/4 lb Shrimp (I chose, peeled, deveined, raw)
- 1 bag Frozen Broccoli (If using fresh, about 2 cups)
- 2 cups Chopped Red Cabbage
- 1/2 each Red Onion
- 1 each Zucchini, Sliced
- 2 tbsp Toasted Sesame Oil (Could sub olive oil, but sesame has the best flavor!)
- 2 tbsp Rice Vinegar
- 2 tbsp Hot Chili Oil
- 2 tbsp Low Sodium Soy Sauce
- 1 tsp Sriracha
- 1 tsp Minced Ginger
- 2 tbsp Minced Garlic (Or 2 cloves, if fresh)
- 2 tbsp Hoisin Sauce
- 2 tsp Corn Starch (optional)
- 4-6 each Green Onions
- Sesame Seeds (for garnish)
Instructions
- If using frozen shrimp, allow to thaw in cold water for ~10 minutes
- Chop & Slice Veggies appropriately. If you don't have any of the ingredients I used, feel free to substitute any ingredients that would taste good!
- Heat Sesame oil in a wok or non-stick skillet, and begin to cook vegetables. Start with the ingredients that will take the longest to cook. Cook the Broccoli & Onion for 3-4 minutes, then add zucchini.
- While the vegetables are cooking, blend the rice vinegar, sriracha, hoisin sauce, minced garlic, minced ginger, hot chili oil and soy sauce in a separate container with a whisk. If you'd like to make this sauce thicker, add 1-2 tsp of cornstarch, additionally.
- Make a space in the center of your pan or wok, and add the shrimp. By making a space in the center, the shrimp will be closer to the heat source.
- Cook shrimp with the vegetables over medium heat until the shrimp are pink and curl up. They should not appear gray at all.
- Once the shrimp are cooked through, add the sauce & allow it to thicken.
- Add cabbage, and allow it to wilt. This will happen faster if you cover the pan with a lid.
- Add the sliced green onion & sesame seeds to the top and enjoy! Add soy sauce or sriracha to taste. (I love the heat!)