As a busy mom, I know how important it is to whip up meals that everyone will love, without spending hours in the kitchen. This Garlic Shrimp Stir Fry has become one of my go-to recipes. It’s quick, simple, and packed with flavor, making it perfect for those hectic weeknights when time is limited.
Every time I make this dish, it brings back memories of my family gathered around the table, enjoying a meal that not only satisfies but also sparks conversation. The vibrant colors of the bell pepper and asparagus make the dish look inviting, and the aroma of garlic fills the kitchen, creating an atmosphere that feels warm and welcoming.
What I love most about this stir fry is its versatility. You can easily customize it based on what you have on hand. Sometimes, I toss in some extra veggies or even switch out the shrimp for chicken or tofu. No matter how you make it, it always turns out delicious. I’m excited to share this recipe with you so you can experience the joy it brings to my family.
How to Make Garlic Shrimp Stir Fry
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Ingredients
- 6 cloves garlic, finely chopped
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons light brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili paste (sambal oelek or similar)
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced thin
- 1/2 pound asparagus, cut into 2-inch pieces, trimmed
- 1 cup snow peas
- 2 pounds large shrimp, peeled, deveined, tail-on
- Cooked rice, for serving
- Chopped fresh cilantro
- Sesame seeds
Directions
In a mixing bowl, combine the garlic, 1/4 cup of water, soy sauce, brown sugar, sesame oil, chili paste, and cornstarch. Whisk until smooth.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the bell pepper, asparagus, and snow peas. Cook, stirring occasionally, for about 3-4 minutes until the vegetables begin to soften.
Add the shrimp to the skillet, stirring continuously until they turn pink and opaque, which should take another 3-4 minutes.
Pour the prepared sauce into the skillet and mix everything together. Allow it to cook for an additional 5 minutes, stirring occasionally, until the sauce thickens and coats the shrimp and veggies evenly.
Serve the stir fry over a bed of cooked rice and finish with a sprinkle of fresh cilantro and sesame seeds to elevate the dish.
Storing Suggestion
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm it in a skillet over medium heat until heated through, adding a splash of water if necessary to restore moisture.
Cooking Tips
Feel free to substitute the shrimp with chicken or tofu if you prefer. You can also add other vegetables like broccoli or carrots for extra crunch and nutrition. Adjust the chili paste to your spice preference for a milder or hotter dish.
Serving Suggestions
This stir fry pairs beautifully with jasmine rice or quinoa. Consider serving it with a side of spring rolls or a fresh cucumber salad to balance out the meal. A crisp white wine or sparkling water would also complement the flavors well.
Ingredient Substitutions
If you don’t have sesame oil, you can use olive oil instead, though it will slightly change the flavor profile. Low-sodium soy sauce can be swapped with coconut aminos for a gluten-free option. Adjust the sweetness with honey or maple syrup if needed.
Seasonal Variations
In the spring, try adding snap peas or asparagus when they are at their peak. In the fall, incorporate sliced mushrooms or butternut squash for a seasonal twist. These variations not only enhance the dish but also make it more exciting throughout the year.
Allergen Information
This recipe contains shellfish (shrimp) and soy (from soy sauce). If you have a shellfish allergy, you can substitute shrimp with chicken or tofu. Use tamari instead of soy sauce for a gluten-free option to avoid gluten-related issues.
FAQ
Can I make this dish in advance?
While it’s best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to a week. Just add it to the stir fry when you’re ready to cook!
Can I freeze the Garlic Shrimp Stir Fry?
Freezing is not recommended for shrimp as it can alter the texture. However, if you must, ensure it’s stored in a freezer-safe container for no more than 2 months. Reheat thoroughly before serving.
What can I serve with this stir fry?
This dish pairs nicely with steamed rice, quinoa, or noodles. You could also serve it with a side of egg rolls or a fresh garden salad to round out the meal.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just ensure to thaw them completely before cooking. This can be done overnight in the refrigerator or by running them under cold water for about 10-15 minutes.
Is this recipe suitable for meal prep?
Absolutely! This stir fry is great for meal prepping. Divide it into portions and store in individual containers for easy reheating throughout the week. Just be sure to add the rice fresh for best texture.
How can I make this dish spicier?
If you enjoy a spicy kick, consider adding more chili paste or fresh chili peppers. You can also sprinkle some red pepper flakes on top before serving for an extra burst of heat.
Garlic Shrimp Stir Fry
Ingredients
- 6 cloves garlic finely chopped
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons light brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili paste (sambal oelek or similar)
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper sliced thin
- 1/2 pound asparagus cut into 2-inch pieces, trimmed
- 1 cup snow peas
- 2 pounds large shrimp peeled, deveined, tail-on
- Cooked rice for serving
- Chopped cilantro fresh
- Sesame seeds
Instructions
- In a small mixing bowl, whisk together the garlic, 1/4 cup of water, soy sauce, brown sugar, sesame oil, chili paste, and cornstarch until it’s smooth.
- Heat the vegetable oil in a large pan over medium-high heat. Once the oil shimmers, add the sliced bell pepper, trimmed asparagus, and snow peas. Stir the veggies occasionally, cooking until they soften slightly, about 3-4 minutes.
- Add the shrimp to the pan and stir as they cook, turning pink and opaque, about 3-4 minutes more.
- Pour the sauce into the pan and stir everything together. Let it cook for another 5 minutes, stirring occasionally, until the sauce thickens and coats the shrimp and vegetables evenly.
- Serve the stir fry over a bed of cooked rice, and garnish with fresh cilantro and sesame seeds for a tasty finish.
