Name: garlic shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup low-sodium soy sauce; 1 tablespoon chili sauce; 3 tablespoons honey; 5 garlic cloves (minced); 1 tablespoon sesame oil; 1 tablespoon rice wine vinegar; 1 tablespoon cornstarch; 1 tablespoon water; 1 tablespoon canola oil; 1 cup snow peas; 1 red bell pepper (thinly sliced); ½ pound asparagus (trimmed); 2 pounds shrimp (deveined); fresh cilantro; cooked rice

garlic shrimp

stir-fry bowls

5 from 1 vote

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Ingredients

½ cup low-sodium soy sauce
1 tablespoon chili sauce
3 tablespoons honey
5 garlic cloves minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon canola oil
1 cup snow peas
1 red bell pepper thinly sliced
½ pound asparagus trimmed
2 pounds shrimp deveined
fresh cilantro
cooked rice

Instructions

In a small bowl, whisk to combine ½ cup soy sauce, 1 tablespoon chili sauce, 3 tablespoons honey, 5 minced garlic, cloves (or frozen cubes), 1 tabelspoon sesame oil,1 tablespoon rice wine vinegar, 1 tablespoon cornstarch and 1 tablespoon water. Set aside.
Heat 1 tablespoon oil in a large skillet set over medium-high heat. Add 1 cup snow peas, 1 thinly sliced red bell pepper, and ½ pound asparagus. Sauté, stirring occasionally, for 2-3 minutes.
Add 2 pounds shrimp and sauté until pink, about 3-4 minutes.
Whisk and add the sauce to the skillet over the shrimp and veggies. Simmer for 5 minutes until slightly thickened.
Serve over rice or noodles and garnish with cilantro, if desired.

SERVING SUGGESTIONS

Serve stir-fry over cooked rice or noodles.

SWAP SUGGESTIONS

Swap the shrimp for another protein like chicken or pork. You can make this recipe vegetarian by eliminating the protein all together and increasing the vegetables.

WEEKEND PREP / MAKE AHEAD

Make sauce ahead of time and store in an airtight container.

Nutrition