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This Shrimp stir fry recipe is what you need on a busy day. Loaded with vegetables, and protein and tossed in a delicious sweet and spicy sauce. Thai dishes are a favorite of all at home. So are Shrimps. What better way to please everyone with a delicious Sunday lunch than to toss Shrimp in a sweet chili sauce and serve it with rice or noodles? Easy and quick and to top it all healthy too.
How to cook frozen shrimp? You can get your supply of shrimp in frozen packets from the supermarket. I prefer getting raw shrimp because it is fresh. If you already have a packet of frozen shrimp in the freezer, take that out and let it thaw to room temperature. You can speed up the process by placing it under tap water for some time. This will bring it to room temperature much faster. Another way I tried was to dip the packet in a bowl of warm water. This helps in thawing it faster without cooking it.
How to store and reheat shrimp stir fry? In general, I prefer to consume shrimp within 2 days of cooking, but that’s just my personal preference– shrimp is perfectly safe to consume even 3-4 days after cooking when handled properly.
Here’s how to store leftovers: Cool completely, then portion out in air-tight containers. Store your stir fry + rice in a sealed container in the fridge for up to 4 days. Be sure to re-heat until everything is steaming and hot Do not reheat more than once
2 to 3 cups snap peas, trimmed
2 red bell peppers, cut into strips about 1 inch long
3 tbsp sesame oil
1 large sweet onion, sliced
2 cloves garlic, minced
1 1/2 lbs. raw shrimp, peeled and tails removed
1 tbsp chili garlic sauce
1/4 cup soy sauce
1 tsp minced ginger
1 tsp corn starch
Heat a medium size pot of water to a boil and add peas and red bell peppers. Let cook for 2 to 3 minutes, then drain. Set aside.
Meanwhile, heat a large skillet or wok over medium-high heat. Add the sesame oil to the skillet and once hot add in the onion. Cook, stirring frequently until the onion is slightly charred and tender. Stir in the garlic and cook until fragrant, about 30 seconds.
Toss in the peas and peppers, stir to combine, and cook for an additional 2 minutes.
In a small bowl whisk together the chili garlic sauce, soy sauce, ginger, and corn starch, and set aside.
Toss in the shrimp and cook until the shrimp start to turn pink. Add in the sauce and toss to coat, letting the sauce thicken slightly. Serve hot over white rice if desired. Enjoy!
1- if you use colossal or any of the giant shrimp, you’ll need to increase the cooking time. If you use small shrimp, decrease accordingly.
Serving: 1/5 batch, Calories: 391kcal, Carbohydrates: 52g, Protein: 26g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 228mg, Sodium: 1493mg, Potassium: 412mg, Fiber: 5g, Sugar: 14g, Vitamin A: 1935IU, Vitamin C: 89.3mg, Calcium: 167mg, Iron: 3.6mg