Simple Shrimp Stir Fry

Shrimp stir fried with vegetables is always a great choice when you don’t have much time to cook dinner! This recipe is low in fat but packed with flavor … winning combination for a meal you can prepare in no time flat!

Simple Shrimp Stir Fry

Ingredients:

1 pound (26 – 30 count) raw shrimp, cleaned & deveined (fresh or frozen)
2 tablespoons lemon juice
½ teaspoon kosher salt
1 cloves garlic, minced
3 – 4 cloves garlic, minced
2 medium or 1 large yellow onion, diced
3 carrots, peeled and sliced
3 stalks celery, sliced diagonally
1 – 8 ounce bag fresh spinach
Olive or canola oil
¼ cup white wine
1 teaspoon kosher salt
2 tablespoons sesame seeds
1 teaspoon red pepper flakes
2 -3 cups cooked brown or white rice

Variations: add ½ pound fresh green beans, snapped 1 – 1 ½ inch lengths

½ each: red and yellow bell peppers, thinly sliced and halved

Equipment needed:

Chef knife
Cutting board
Small mixing bowl
Measuring spoons
Liquid measuring cup
Wok or large, deep skillet
Bamboo or rubber spatula for stir frying
Serving spoon

Stir fry is always my go to meal choice when I don’t have much time or want a lighter option. Shrimp is such a wonderful shellfish that adapts to most stir fry recipes well. I always have shrimp in the freezer and it is one seafood option I can get my hubby to eat and enjoy too. This recipe has so many flavors, colors and textures too… great meal appeal for sure!

We will create what the picture shows above, as I kinda lost my mind and forgot to take photos of the chopping process … sorry, not too terribly complicated and gets stirred all together too! . So begin by marinating the shrimp and to do this, place the shrimp into a small mixing or cereal bowl. Remember to remove the shells first. Removing the tails is a personal preference. I usually remove the tails for a stir fry so I don’t have to pull them off at the table. Then sprinkle the 2 tablespoons lemon juice, 1 teaspoon salt and one minced clove of garlic on the shrimp and toss together well to coat shrimp. Set these aside and allow to marinate while you chop.

Next step, chopping onions and mincing garlic. Then, wash your ribs of celery and cut off about an inch from the bottom of each stalk. This is the white, pithy part which is not very flavorful. Slice down the middle of each stalk, lengthwise and follow by slicing each celery strip into ½ inch chunks at a slight angle, as pictured above.

Carrots… peel first and then slice each carrot into thinner ¼ - ½ inch slices. If the carrots are more than an inch in diameter, I cut each slice in half to make them more mouth friendly. Add these to the other veggies, keeping them separate as they cook differently and will be added at different times.

If you are using green beans, cut pointy and stem ends off first. Then either cut or snap beans into 1 – 1 ½ inch pieces. Peppers will be cut in half to remove seeds and then sliced thinly vertically. Then cut each strip in half or thirds depending on the size of the pepper.

If you noticed, all vegetables are about the same size but different shapes.. Improves meal appeal and makes the eating process friendlier too!

Now to start cooking all these yummy vegetables! Place your wok or large skillet over medium high heat for about 4 – 5 minutes to warm up. Add about 2 tablespoons of oil in the bottom of the pan and heat for an additional minute or until oil shimmers. Stir frying is a higher heat with small amounts of fat, unlike sautéed vegetables which is medium heat with a bit more fat. Remember to adjust the heat while cooking or stir frequently to prevent burning or over cooking the food too! Place onions and garlic into the heated oil and stir for one minute. Then add carrots and continue to stir and cook until onions turn a bit softer and carrot color brightens, about 3 – 4 minutes.

** If adding green beans or peppers, also add at this step.

Next is the addition of the shrimp. Add shrimp with marinade and stir well. Allow to cook, stirring occasionally until shrimp begin to whiten. This should take about 2 – 3 minutes. Don’t be tempted to totally cook shrimp at this point as you still have spinach to add and cook through. Nothing is worse than dried out, over cooked shrimp!

Add the whole bag of spinach. I know it looks like a lot, but it will cook down and almost disappear. All greens do this, so whenever sautéing greens, plan on about triple what you think you need! Stir the spinach occasionally for about 4 -5 minutes or spinach shrinks down to about the size of other vegetables in the wok.

Now for the seasoning! Vegetables are pretty bland, so require seasoning to brighten their flavor. Ever had cooked veggies without salt or spices? No wonder some people don’t like vegetables… not cooked or seasoned correctly I’m sure! Sprinkle stir fry with sesame seeds, salt and red pepper flakes. It you don’t like food very spicy, reduce the flakes to half, but don’t eliminate them. You will be pleasantly surprised at how they add a little kick and lovely dimension to the dishes flavor.

Doesn’t it look pretty? I love the visual appeal of stir fry! Doesn’t matter what vegetables you add in the mix… even chicken is great! Use whatever you have and it will be fabulous! Enjoy!