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Spicy Shrimp Stir Fry


Fast, healthy and easy

Home Recipes Mains Spicy Shrimp Stir Fry

Spicy Shrimp Stir Fry

Mains, Recipes |

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.
Spicy Shrimp Stir Fry is fresh, healthy, fast and delicious. Serve over oriental style noodles or steamed rice for a satisfying meal. | The Recipe Wench

 

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!

Spicy Shrimp Stir Fry is fresh, healthy, fast and delicious. Serve over oriental style noodles or steamed rice for a satisfying meal. | The Recipe Wench

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

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Spicy Shrimp Stir Fry
Serves 6
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Main Dish
Spicy Shrimp Stir Fry is a quick, easy and healthy main course. Serve with oriental style noodles or steam rice!

Ingredients

  • 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)

Note

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

Directions

Start by marinating the shrimp
Step 1
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
Step 2
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
Step 3
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
Step 4
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!

Spicy Shrimp Stir Fry is fresh, healthy, fast and delicious. Serve over oriental style noodles or steamed rice for a satisfying meal. | The Recipe Wench

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10 Comments

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  • watchlearneat
    · Reply

    January 30, 2016 at 4:57 PM
    Ah yes, rice cookers are the best! Too bad they don't make noodle cookers...hahaha! Anyway, stir fry dishes are awesome and this one looks delicious! Love the combination of ingredients here, especially the mushrooms (they're my favorite)! :)
    • Bridget
      · Reply

      Author
      January 30, 2016 at 6:15 PM
      I'm the "noodle cooker" in my house! :)
  • Kavey
    · Reply

    January 30, 2016 at 4:49 PM
    100% agree with your tip - preparation of ingredients is the key to a great stir fry. This one looks delicious, I love juicy shrimps!
    • Bridget
      · Reply

      Author
      January 30, 2016 at 6:15 PM
      Yes, I'm all about organization when it comes to stir fry! And, you're right -- the shrimp were so tender and juicy!
  • Platter Talk
    · Reply

    January 30, 2016 at 3:36 PM
    We love shrimp and we love stir fry; believe it or not, we've never made the two into one! Fantastic idea, thank you so much for sharing!
    • Bridget
      · Reply

      Author
      January 30, 2016 at 6:14 PM
      Well, I hope this recipe has given you a reason to change up your stir fry game! Enjoy!
  • Cooking Chat
    · Reply

    January 30, 2016 at 3:14 PM
    looks great! we have shrimp on tonight's menu here, too. Jambalaya!
    • Bridget
      · Reply

      Author
      January 30, 2016 at 6:13 PM
      Thank you and oh my, jambalaya sounds wonderful! Bon appetit!
  • Claudia | Gourmet Project
    · Reply

    January 30, 2016 at 3:05 PM
    I love love love stir fry noodles. I'm going to treat myself too :-)
    • Bridget
      · Reply

      Author
      January 30, 2016 at 6:11 PM
      That's great! So glad my recipe helped to inspire you!

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