Shrimp Stir Fry

Before I get into all of the fun of the last few weeks, I wanted to share this recipe I made for a Healthy Shrimp Stir Fry from Maxi's Kitchen on Instagram a few weeks back in case you're like me and really struggling with what to cook lately {I just want to eat tomato and mayo sandwiches all day every day}.  This meal came together super quick and had really yummy flavors - perfect for a delicious weeknight meal where you can really use up whatever veggies you have in the fridge.  I'll definitely be making this one again for the fresh summer flavors and you should do the same!

Healthy Shrimp Stir Fry

Ingredients

for the sauce

1 tsp green onions, sliced small

1 clove garlic, minced

1 tsp ginger, minced

2 Tblsp soy sauce

2 tsp sesame oil

3/4 cup water

2 Tblsp cornstarch

1-2 Tblsp Chili Garlic Sauce {optional}

for the shrimp

1 lb large shrimp, peeled and deveined {can use chicken too}

1+1/2 tsp cornstarch

1 Tblsp white wine or water

1/2 tsp kosher salt

for the stir fry

3 tsp olive oil, divided

3 cloves garlic, minced

1 Tblsp ginger, minced

1 red bell pepper, seeds removed and diced large

1 yellow or orange bell pepper, seeds removed and diced large

1 onion, diced large

1 zucchini, sliced in half moons

1 Tblsp distilled white vinegar {or rice vinegar}

3 green onions, minced

White rice, for serving

Instructions

1. Mix together all sauce ingredients and set aside.

2. Mix shrimp with cornstarch, wine, and salt, and marinate in fridge for 15-30 minutes {I did this while chopping my veggies and preparing the rice}.

3. In a wok or large pan preheated over medium high heat, add 1 tsp oil with shrimp.  Cook until golden brown on each side {just about 1-2 minutes each} and cooked through.  Remove and set aside.

4. Add 2 tsp oil to pan along with ginger and garlic, cooking until fragrant {about 2 minutes}.  Add onion, season with salt & pepper, and stir fry about 2 more minutes.  Add bell peppers and zucchini.

5. Sprinkle with more salt & pepper and stir fry until veggies are to your desired tenderness, about 10 minutes.  Add back in shrimp.

6. Stir sauce with a spoon to re-mix and pour onto stir fry.  Turn up heat and stir fry until sauce thickens and coats veggies and shrimp.  Turn off heat and stir in vinegar and scallions.  Adjust seasoning if needed.

7. Serve over white rice.

Serves 3

xoxo,

stephanie marie