Description
30 Minute Stir Fry with Crispy Shrimp is a huge hit with my family & it will be with yours too. It comes together quickly, so it is perfect for a weeknight!
Ingredients
Scale
For the Rice:
- 2 cups long grain brown rice
- 2 1/4 cups water
- 2 tablespoons chicken bullion (I like Organic Better then Bullion)
For the Sauce:
- 1/3 cup cold water
- 2 tablespoons corn starch
- 1 cup juice (see notes)
- 1/4 cup soy sauce
- 1/4 cup white or rice vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon toasted seasame seed oil
- 1/4 teaspoon red pepper flakes, optional
For the Stir Fry:
- 1 to 1 1/2 pounds assorted vegetables cut into bite-sized pieces. Broccoli, sweet bell peppers, carrots, onion, snow peas, mushrooms, and/or asparagus are all good options.
- 1 tablespoon olive oil
For the Crispy Shrimp
- 1 package SeaPak Butterfly Shrimp
Instructions
For the Rice:
- Place all of your ingredients for the rice (rice, water, and bullion) in a rice cooker and get it started. The rice is what takes the longest to cook. If you don't have a rice cooker I'd recommend making white rice on the stove top according to package directions (brown rice is always crunchy when I make it on the stove so I only make it in a rice cooker!)
For the Sauce:
- Place the cold water and cornstarch in a mason jar, add the lid and shake until completely combined.
- Add the rest of the ingredient to the jar, replace the lid, and shake well to combine.
For the Stir Fry:
- Wash and cut vegetables of your choosing.
- Heat a large skillet over medium high heat and add one tablespoon of olive oil. Swirl the oil in the bottom of the pan so that it coats the bottom.
- Add the vegetables that take the longest to cook (in my case it was the carrots and onions). Cook those vegetables for 4 or 5 minutes.
- Add the remaining vegetables and cook for another 3-5 minutes, stirring often, until the vegetables are tender crisp.
- Give the sauce in the jar a good shake and then carefully pour it into the hot pan with the vegetables.
- Stir constantly, scraping the bottom, until the sauce thickens and changes from a milky brown to a clear reddish color, 2-3 minutes. Remove the heat right away.
For the Shrimp:
- Cook the shrimp in a hot oven, according to package directions. This should take 10-12 minutes. Preheat the oven but don't put the shrimp in until you are getting ready to cook your vegetables so that they come out hot as the vegetables are getting done.
- Once all of the parts of the dish are ready assemble by adding rice, then vegetables, then shrimp to your bowl. Enjoy right away.
Notes
*Juice- 100% apple juice or white grape juice are great options. If you like the flavor of pineapple you could also use pineapple juice. I used apple juice and it gave it just the right amount of sweet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: Serves 4-6
- Calories: 358
- Sugar: 3.9g
- Sodium: 494.1mg
- Fat: 5.8g
- Carbohydrates: 67.5g
- Protein: 8.8g
- Cholesterol: 9.2mg
Keywords: Shrimp, 30 Minute Meal, Seafood, Stirfry