My co-worker Anne has been bringing left over shrimp stir fry to work for the last couple weeks and it’s been making me crave it like crazy. I make stir fry’s quite often at home because they are so easy but I rarely make shrimp. I finally broke down and spent the $9.99 per pound on shrimp. Of course it has to be wild and local (Alaska, is as local as it gets). You can add any kind of veggies to this dish. I decided to do a combination of broccoli, sugar snap peas and these little red and yellow peppers I had on hand.
Prep time: 15 minutes (if you don’t have to devein the shrimp)
Cook time: 20 minutes
Yield: 2 servings
For the stir fry
- 2 tbs vegetable oil
- 1/2 pound shrimp (I think this is about 10 pieces of jumbo shrimp)
- One small broccoli head, stems removed and cut up into small pieces
- 1/2 cup sugar snap peas
- 3 small red or yellow peppers, chopped
For the sauce
For the sauce, combine all your ingredients and set aside. Before you start to cook make sure you peel and devain the shrimp or buy it already prepped. Heat the oil in a medium pan and add all veggies. Cook on medium head, stirring occasionally. As soon as the veggies start to cook down add the shrimp. When the shrimp turns pink you can add the sauce. Cook for five more minutes and serve immediately over rice.