Ingredients:
1 lb shrimp, peeled and deveined
2 cups broccoli florets
1 large carrot, thinly sliced
1 cup snap peas
2 garlic cloves, minced
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1/2 tsp red pepper flakes (optional)
2 green onions, chopped
Cooked white rice (for serving)
Sesame seeds for garnish
Directions:
Cook the shrimp: In a large pan or wok, heat sesame oil over medium heat. Add shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Stir fry the vegetables: In the same pan, add a bit more sesame oil if needed. Add broccoli, carrots, snap peas, and minced garlic. Stir fry for 4-5 minutes until the vegetables are tender but still crisp.
Make the sauce: In a small bowl, mix soy sauce, honey, rice vinegar, and red pepper flakes (if using). Pour the sauce over the vegetables and stir to coat.
Combine: Add the cooked shrimp back into the pan and toss everything together for 1-2 minutes to reheat and blend the flavors.
Serve: Serve the shrimp stir fry over a bed of fluffy white rice. Garnish with chopped green onions and sesame seeds.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 350 kcal per serving
