If you like seafood and a quick stir fry, try this Citrus Ginger Shrimp Stir Fry. Vary your choice of vegetables to accomodate your family’s preferences. Either way, the sauce is very tantalizing to the taste buds.
The Prep:
My prep began earlier in the day so all I would have to do is to gather them from the fridge and cook. We had plans this day and prepping eliminated the rush of what to have for dinner upon our return home. Prepare 4 servings of brown rice, jasmine rice or even quinoa if you desire. If making this later in the day, store in container in the fridge then heat it up before adding it to the stir fry.
Decide on your veggies of choice and prep about a cup of each. I used these 3, but you could even use zucchini, red bell peppers or carrots. I did slice the asparagus into 1-1/2″ pieces on a diagonal cut. I peeled the shrimp and patted them dry.
Whisk together the sauce ingredients. This can be stored in the fridge until ready to use, but just give it a quick whisk before adding it to the stir fry.
Time to cook:
First, make sure you pat the shrimp dry before using. In a wok or medium skillet, add the olive oil and heat to MEDIUM. Add the shrimp and cook for about 2 minutes. Flip them and cook for another 1-2 minutes. When the thickest part of the shrimp, the side opposite from tail, transitions from translucent to opaque, they are done. Remove from pan to a dish and set aside. DO NOT OVERCOOK!
Add a little more oil to the pan and saute veggies over MEDIUM heat for about 3 minutes.
Add the shrimp back to the pan and drizzle the sauce over both. Stir to combine.
Add in the prepared rice. If this was prepped and stored in fridge ahead of time, warm it up in the microwave for about a minute or until heated through. Stir to combine and coat rice with the sauce and distribute veggies with the shrimp.
Serve it up!
Do you have your chop sticks ready? Okay, so maybe forks would do. Plate this amazing Citrus Ginger Shrimp Stir Fry and enjoy. Seriously, once prepped this took minimal time and effort.
Citrus Ginger Shrimp Stir Fry
Ingredients
Rice
- 4 servings brown rice, jasmine rice or quinoa, if desired
Shrimp
- 1 pound medium shrimp, peeled and deviened
- 1 T extra virgin olive oil
Veggies
- 3 c orange or red bell peppers, mini-bell peppers,snow peas, asparagus, zucchini, carrots or others of your choice
- 1 T extra virgin olive oil
Sauce
- 1 1/2 t grated fresh ginger
- 1 t pressed garlic cloves
- 2 T honey
- 3 T low-sodium soy sauce
- 1 t sesame oil
- 1/4 t red pepper flakes
- 2 T orange juice
Instructions
Veggies
- Decide which veggies you prefer and prep 3 cups total of them as needed (slice, dice, etc)
Rice
- Prepare the rice ahead of time according to directions, then proceed with recipe.
Sauce
- Blend together the sauce ingredients while rice is cooking and set aside. Whisk again just before adding it to the recipe.
Shrimp
- In a wok or medium skillet, cook the peeled and deveined shrimp over MEDIUM heat, flipping after 2 minutes. Cook for an additional 1-2 minutes or until end opposite the tail is no longer translucent. ; remove from pan and set aside. DO NOT OVERCOOK!
Finishing
- Saute veggies of choice in a little bit more oil over MEDIUM heat until slightly softened, about 2-3 minutes, depending on types of veggies used.
- Add cooked shrimp back into the pan with the sauce, then stir to combine.
- Add in rice and stir until heated through. If meal was prepped and stored in fridge, warm up rice in microwave before adding to the stir fry. You don't want the other ingredients to overcook while waiting for rice to warm up.
