Spicy Shrimp Stir Fry
Jeff and I treated ourselves to this Spicy Shrimp Stir Fry for dinner the other night.
It was a nice change from our usual — Chicken Stir Fry.
We used oriental noodles instead of rice.
I’m going to recommend you do the same — it was really good!
For us, noodles require a bit more attention than rice because we have a rice cooker which makes the rice cooking process super simple. But the extra attention required for the noodles was worth it!
The key to stir fry is to prep your vegetables in advance.
It’s all about the “orchestration” and coordination.
Once you start stir frying, everything happens quickly. You won’t have time to slice, dice or chop.
So get it all staged in advance — just like on YouTube!
Blanch the broccoli (if you’re using fresh broccoli instead of frozen), slice onions, mushrooms, red pepper. Mince garlic.
Then whip up the marinade. While the shrimp are marinating, you have time to set the table.
Once you’re finished with that, it’s time to heat up the skillet and get things going!
Enjoy! – The Recipe Wench
Spicy Shrimp Stir Fry
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
|Meal type||Main Dish|
- 1 Pound raw shrimp, peeled and cleaned
- 1/2 Cup olive oil (plus another 2 Tablespoons for stir frying)
- 4-6 Cloves garlic, minced
- 2 Tablespoons Kikkoman soy sauce
- 1 Tablespoon brown sugar (light or dark)
- 1-1/2 Teaspoons crushed red pepper
- 1-2 Tablespoons olive oil
- 2 Tablespoons butter
- 1/2 Medium onion (sliced thin)
- 3 Cups sliced mushrooms
- 1 Medium red pepper (sliced into thin strips)
- 3 Cups broccoli florets, fresh or frozen (thawed, if frozen; blanched, if fresh)
- 3/4 Pound Chuka Soba or other oriental style noodles (such as ramen noodles)
If using fresh broccoli, I recommend blanching to crisp-tender by dropping in pot of boiling water for 1 minute or 2 and then immediately draining and plunging into ice water to stop the cooking process.
The recipe for the marinade is inspired by and adapted from this Spicy Parmesan Shrimp Skillet recipe by How Sweet It Is.
Enjoy! - The Recipe Wench
|Start by marinating the shrimp|
|Whisk together olive oil, garlic, brown sugar, soy and crushed red pepper. |
Add the shrimp and marinate while you prepare the rest of the meal -- it only needs 15 minutes or so.
|Next, stir fry the vegetables|
|In large skillet or wok, heat olive oil and butter over medium-high heat. |
Add onions and cook for a couple minutes.
Add mushrooms and cook for a couple minutes.
Add sliced red peppers and cook for a couple minutes.
Add broccoli and cook for a couple minutes.
At this point, I usually drizzle a little soy sauce over all the veggies.
Turn off the heat. Place all your cooked vegetables into a large bowl and set aside (you may want to cover with foil to keep the heat in).
Place the skillet back on the stove (you will use it to cook the shrimp).
|Next, start the water boiling for the noodles|
|Follow the cooking directions for your noodles. |
The goal is to "orchestrate" so that the shrimp and noodles are finished at about the same time. The shrimp will take only 5 minutes or so -- they cook very quickly.
How long your noodles will take to cook, will determine when you throw the shrimp into the skillet.
|Cook the shrimp and assemble the dish|
|Reheat your skillet over medium-high heat. |
At the appropriate time, toss in the shrimp and marinade all at once.
After a couple minutes, be sure to flip the shrimp to cook the other side.
As soon as the shrimp are cooked, I toss them into the bowl with the vegetables.
Then, I throw the drained noodles into the skillet, add the vegetables and shrimp, give everything a nice stir, and serve it up!