Shrimp Veggie Skillet (Print Version)
# Ingredients:
01 -
1 pound and a half (700g) of shrimp, cleaned and peeled. You can leave the tails on or take them off.
02 -
A cup of snow peas.
03 -
6 mushrooms, cut into slices.
04 -
1 orange bell pepper, cut into strips.
05 -
6 cloves of garlic, finely chopped.
06 -
A tablespoon of ginger, minced.
07 -
4 tablespoons of cooking oil.
08 -
3 tablespoons of dark soy sauce.
09 -
2 tablespoons of oyster-flavored sauce.
10 -
Juice squeezed from one lime.
11 -
A tablespoon of rice vinegar.
12 -
One and a half teaspoons of brown sugar.
13 -
1 tablespoon of sesame oil.
14 -
Cornstarch, 1 tablespoon.
15 -
1 tablespoon of water.
# Instructions:
01 -
Grab a small bowl and combine lime juice, soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, water, and cornstarch. Whisk until smooth and set it aside for later.
02 -
Pour 2 tablespoons of oil into a big pan and heat it on medium-high. Add the shrimp, cooking for a couple of minutes until they turn pink. Move them to a plate when done.
03 -
Using the same pan, heat 2 more tablespoons of oil and toss in the ginger and garlic. Cook for half a minute on medium heat until fragrant.
04 -
Add in the mushrooms, sliced bell pepper, and snow peas. Stir for roughly 2-3 minutes until they're cooked but still slightly crunchy.
05 -
Once the veggies are ready, pour in the sauce mix. Stir well until it thickens and coats the veggies evenly.
06 -
Put the shrimp back into the pan and toss them in the sauce until all pieces are well coated.
07 -
Serve while hot, paired with your favorite rice for a filling dish.
# Notes:
01 -
This stir fry is simple, flavorful, and loaded with fresh veggies and shrimp—easy enough for busy days.
02 -
Pair it with plain rice or noodles to make it a full meal.
03 -
Keep leftovers in a sealed container in the fridge for up to two days.