Shrimp With Vegetable Recipe

Peel and devein

If your shrimp are not peeled, remove shells and devein. Rinse briefly and pat dry with paper towels.

Place shrimp in a medium bowl. Add soy sauce (2 tbs), rice vinegar (1 tbs), sesame oil (1 tsp), grated ginger (1 tsp), minced garlic (2 cloves), cornstarch (1 tsp) and black pepper (1 tsp). Toss to coat thoroughly. Let marinate 10–15 minutes while you prepare vegetables.

While shrimp marinates, prepare vegetables: cut broccoli into bite-sized florets (about 2 cups), thinly slice red bell pepper, julienne the carrot, trim snap peas, and slice green onions. Keep vegetables separated so they can be added by cook time.

Bring a medium pot of water to a boil. Blanch broccoli and carrots for 1 minute to brighten color and partly cook; transfer immediately to an ice bath or cold water to stop cooking. Drain well and set aside.

In a small bowl, combine the broth (1 cup), oyster sauce (1 tbs), hoisin (1 tsp), salt (1/2 tsp), and crushed red pepper flakes (1/4 tsp). Stir to dissolve. In a separate tiny bowl, mix 1 tsp cornstarch with 1 tbs water to make a slurry and set aside.

Heat a large skillet or wok over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat.

Add marinated shrimp in a single layer and sear 1–2 minutes per side until just opaque and pink. Shrimp will finish cooking with the sauce. Remove shrimp to a plate and keep warm.

In the same pan, add a splash (about 1 tbs) more oil if needed. Add the white parts of the green onions and stir-fry for 20–30 seconds until fragrant. Add red bell pepper, snap peas, and the blanched broccoli and carrots. Stir-fry 2–3 minutes until vegetables are heated through and crisp-tender.

Pour the prepared sauce mixture into the pan and bring to a simmer, scraping any browned bits from the bottom. Stir the cornstarch slurry, then pour it into the sauce and stir constantly until sauce thickens, about 30–60 seconds.

Return shrimp to the pan, toss gently to coat with sauce and heat through for 30–60 seconds. Taste and adjust seasoning: add a pinch more salt or a dash of soy sauce if needed.

Remove from heat, sprinkle with sliced green onion greens, and serve immediately.