Shrimp Stir-Fry
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 4 teaspoons canola oil, divided
- 2 tablespoons low sodium soy sauce, divided
- 1 1⁄2 teaspoons low sodium soy sauce, divided
- 3 garlic cloves, minced
- 1 1⁄2 lbs medium shrimp, peeled and de-veined
- 2 tablespoons fresh ginger, minced
- 8 ounces white mushrooms, quartered
- 4 scallions, cut into 1-inch pieces
- 1 large bell pepper, any color, cut into thin strips
- 8 ounces snow peas, strings removed
- 1⁄4 teaspoon red pepper flakes
Directions
- Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.
- Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate.
- Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, and red-pepper flakes. Cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.
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