Quick and Easy Shrimp Stir Fry

Quick and Easy Shrimp Stir Fry

Ingredients:

• 40 large shrimp
• 2 bags of microwaveable stir fry vegetables- the Birdseye bags I used had broccoli, carrots, sugar snap peas, and water chestnuts.
• 1 cup of soy sauce
• 2/3 cup of vinegar
• 2/3 cup of brown sugar (add more as needed)
• 2 cups of cooked rice
• 4 cups of water (for the rice)
• 1/8 cup olive oil

Directions:

This recipe for shrimp stir fry couldn’t be easier. The veggies are microwavable, and the frozen shrimp are peeled and deveined. However, you could easily substitute fresh shrimp and vegetables, if you have them. We have fresh shrimp aplenty here in the Lowcountry, but peeling and deveining them (and heaven forbid deheading them) is kind of gross. When we do buy fresh shrimp, my husband does that part. Get the ball rolling by cooking the rice. We use a rice cooker here at the Little Cottage. Add 2 cups of rice, and 4 cups of water, then put the lid on and push the “cook” button. It automatically switches to “warm” when it’s finished.

Next, microwave the vegetables. With these new steam fresh bags, you simply put them in the microwave for the time listed.

While the veggies are in the microwave take out 2 skillets and place them on the stove. One is for shrimp, and the other one is for the vegetables. Put 1/8 cup olive oil in the skillet for the shrimp. Turn both skillets on medium. When the skillets are hot, add the veggies and shrimp.

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As the shrimp cook, they will go from gray to pink. They will be fully cooked in about 5-7 minutes. The shrimp will make their own gravy, which can be used over the rice if some of your household members don’t care for stir fry veggies and sauce.

Cover the veggies and let them steam for 5 minutes. While they’re cooking, mix up your sauce. Add the soy sauce, brown sugar, and vinegar. If the sauce tastes sour, add brown sugar until the sour taste is gone. My son’s Filipino girlfriend taught us how to make the sauce. She uses it in her chicken adobo. She doesn’t really measure things (she cooks by taste) though. We arrived at these measurements one day when we brought her in the kitchen with us via Face Time, and she talked us through the process of making it. I will say one thing, the secret to good stir fry IS in the sauce.

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Add the sauce to the stir fry vegetables. Let the vegetables and sauce cook together until nice and hot, and all the sugar is totally dissolved.

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Now you have the rice, shrimp, and stir fry vegetables with sauce. I leave mine out separately so the picky children can choose what they like. But for the rest of us, it’s time to put everything together!

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I hope you liked this recipe. Drop me a line if you decide to make it!

Blessings,

Kristie

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