I like serving this saucy dish over cauliflower rice. The leftovers are excellent, too! I love making shrimp recipes such as grilled shrimp and baked shrimp. I also enjoy stir-fry recipes such as pork stir-fry and steak stir-fry. They are quick and easy. When combining these two into a shrimp stir-fry, what’s not to like? It’s one of the recipes I make regularly for my family. It’s ready fast, and it’s delightfully flavorful. We all enjoy it - even The Picky Eater.
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For the sauce: Reduced-sodium soy sauce, cornstarch, minced garlic, minced ginger, and red pepper flakes. Cooking oil: I use avocado oil. Shrimp: Raw shrimp, peeled and deveined. Vegetables: Fresh veggies are best, but it’s easiest to use frozen stir-fry veggies. There’s no need to defrost them first. I add them frozen to the skillet. To finish the dish: Sesame oil and sesame seeds. The seeds are just for garnish. The oil adds wonderful flavor, so please don’t skip it.
The tails can be on or off - this is up to you. Tail-on shrimp are more aesthetically pleasing, but tail-off shrimp are easier to eat, especially in a stir-fry. In addition to the veggies used here, other options include green beans, sliced bell peppers, and snow peas. I tried each of these options, and they’re all excellent. I especially like combining bell peppers and snow peas. Vegetables that are not suitable for stir-frying include tomatoes (they are too soft and watery), winter squashes (they are far better roasted), and dark leafy greens (they wilt and become soggy when stir-fried). Prepare the sauce. Whisk the soy sauce, cornstarch, garlic, ginger, and red pepper flakes. Cook the shrimp and vegetables in the oil over medium-high heat for 5-10 minutes. The idea is to cook them until the veggies are tender-crisp and the shrimp are fully cooked. How long this takes will depend on the size of the shrimp and whether the veggies are fresh or frozen. Off heat, drizzle the stir-fry with sesame oil, sprinkle it with sesame seeds, and serve. Sometimes, I spoon it on a bed of raw baby spinach leaves. The hot stir-fry wilts the spinach just enough to cook it perfectly.
