Shrimp Stir-Fry

Name: Shrimp Stir-Fry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 1 pound, peeled Shrimp (Raw); 2 cups, florets Broccoli; 1, sliced thin Peppers (Bell, Red); 1/2, in half-moons Onions (Yellow); 1/3 cup, roasted Cashew Nuts; 1 tablespoon Avocado oil; 1/4 cup Low-sodium soy sauce; 1 tablespoon Honey; 2 teaspoons, toasted Sesame oil; 1 tablespoon Cornstarch; 2 cloves, grated Garlic; 1 tablespoon, grated Fresh ginger; 3/4 teaspoon, optional Sriracha or chili crisp; to garnish Scallions and sesame seeds

Shrimp with broccoli and peppers in under fifteen minutes — 38 g of protein.

256kcal per serving

22.7gprotein

18.3gcarbs

10.9gfat

Estimated; may vary.

Prep10 min

Cook12 min

Total22 min

Makes1 serving

Difficultyeasy

A twenty-minute stir-fry where the sauce does the work: soy sauce, honey, garlic and ginger thickened with a spoonful of cornstarch. One serving without rice is 253 calories with 23 g of protein.

Two things decide whether this comes out right. Whisk the cornstarch into the cold sauce before it goes anywhere near heat, or it seizes into lumps. And watch the shrimp — a loose C shape is cooked, a tight O means you went about a minute too far.

The vegetables are flexible: the original calls for snap peas or any similar green vegetable, and broccoli is what we use here.

Ingredients

Shrimp (Raw)1 pound, peeled (114 g)
Broccoli2 cups, florets (45 g)
Peppers (Bell, Red)1, sliced thin (30 g)
Onions (Yellow)1/2, in half-moons (14 g)
Cashew Nuts1/3 cup, roasted (10 g)
Avocado oil1 tablespoon (3.5 g)
Low-sodium soy sauce1/4 cup (16 g)
Honey1 tablespoon (5.3 g)
Sesame oil2 teaspoons, toasted (2.3 g)
Cornstarch1 tablespoon (2 g)
Garlic2 cloves, grated (1.5 g)
Fresh ginger1 tablespoon, grated (1.5 g)
Sriracha or chili crisp3/4 teaspoon, optional
Scallions and sesame seedsto garnish (5 g)

Cook’s tips

Whisk the cornstarch into the cold sauce, not into the hot pan. Straight into heat it seizes into lumps you cannot whisk out.
Watch the shape of the shrimp rather than the clock. A loose C is done; a tight O means about a minute too long, and there is no fixing it.
The source recipe calls for snap peas and allows any similar green vegetable — broccoli works and is what we use here. Cut the florets small so they cook in the same five minutes as the pepper.
Contains: shellfish (shrimp), tree nuts (cashews), soy and wheat (soy sauce), sesame (oil and seeds).
Gluten-free swap: tamari or coconut aminos in place of the soy sauce. Nut-free: leave the cashews out and add toasted pumpkin seeds at the end.

Method

Wash your hands and all surfaces before you start.
Whisk the soy sauce, 2 teaspoons water, garlic, ginger, honey, sesame oil and sriracha together. Add the cornstarch and whisk again until no lumps remain. Set it aside — mixing the cornstarch in cold is what keeps it from clumping in the hot pan.
Pat the shrimp completely dry. Wet shrimp release water and poach instead of searing.
Heat the avocado oil in a large skillet or wok over medium-high heat until it shimmers.
Add the onion, bell pepper and broccoli and cook 5 minutes, stirring occasionally, until just softening but still with bite.
Add the shrimp and cook 3 to 4 minutes, stirring occasionally, until pink and opaque and curled into a loose C.
Pour in the sauce and cook about 3 minutes, until it thickens enough to coat everything. Stir in the cashews and take it off the heat.
Serve over rice, finished with scallions and sesame seeds.

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