Spicy Shrimp Stir-fry
Spicy Shrimp Stir-Fry is an explosion of flavors that captivate your taste buds. This easy recipe showcases the art of balance, harmonizing fiery spices with the natural sweetness of shrimp.
Calories per serving: 274kcal
Ingredients
~~ -- Marinade -- ~~
- 1 teaspoon (1 teaspoon) Ginger, paste or grated fresh
- 3/4 teaspoon (0.75 teaspoon) Chili flakes
- 2 ounces (56.7 g) Honey
- 2 ounces (56.7 g) Soy sauce
- 1/2 pound (226.8 g) Shrimp, deveined and tails removed
~~ -- Sauce -- ~~
- 1 teaspoon (1 teaspoon) Ginger, paste or grated fresh
- 1/4 teaspoon (0.25 teaspoon) Chili flakes
- 2 ounce (56.7 g) Honey
- 2 ounce (56.7 g) Soy sauce
~~ -- For the Stir Fry -- ~~
- 1 teaspoon (1 teaspoon) Peanut oil
- 1 teaspoon (1 teaspoon) Sesame Oil
- 1/2 cup (64 g) Carrots, cut into matchsticks
- 1 cup (160 g) Onion, cut into strips
- 1/2 cup (74.5 g) Bell pepper, cut into strips
- 1 cup (91 g) Broccoli Florets
- 8 oz (1) Water chestnuts, canned and drained
- 4 (4) Chili de Arbol, broken in half
~~ -- Garnish -- ~~
- 1/4 cup (25 g) Scallion, cut on the diagonal
- 1 tablespoon (1 tablespoon) Sesame seeds
Instructions
- Mise en Place
Make the marinade
- Put all the ingredients for the marinade in a large bowl.
- Put the cleaned shrimp in the bowl and marinate, refrigerated, for 15 to 30 minutes.
Make the sauce
- Put all the ingredients for the sauce into a small pot. Simmer the sauce and let it thinken. Set the sauce aside and keep it warm.
Prep the vegetables
- If your carrots are no larger than pencils, use a knife cut them in half horizontally. Take each half and slice it half vertically, then slice each of those slices vertically in half again. Otherwise, cut the carrots into matchstick size using a mandoline. It is important they are very thin to ensure quick cooking. The peppers should be cut into 1/4 inch / .635 cm strips, and the onions should be cut in half and then in eights. Broccoli florets should be no larger than 3/4 inches / 1.905 cm. Stems are fine and cut into discs 1/4 inch / .635 cm thick. Break the chili de arbol into pieces and set them aside in a small bowl.
Make the shrimp
- Remove the shrimp from the marinade and pat them dry. Throw the marinade away as it cannot be used.
- Heat a wok and put in the peanut and sesame oils.
- Add the carrots first and chow them for a few minutes.
- Add the onion and bell pepper. Chow.
- When the carrots have softened, add the broccoli florets and the water chestnuts. Chow until the broccoli has softened.
- Push the vegetables to the side of the wok and add the shrimp.
- Chow the shrimp until they are cooked. Shrimp are cooked when they have turned pink, curled up, and reached 145 °F (63 °C).
- Pour the reserved sauce into the pan.
- Add the chili de arbol.
- Toss the vegetables and shrimp so they all get sauced.
- Garnish with sliced scallions then sprinkle the sesame seeds over all.
- Serve over noodles or with Same-Day Fried Rice.
Notes
You are more than welcome to add other vegetables; just make sure they are all relatively the same size.
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