Asian Shrimp & Vegetable Stir Fry
This sweet and simple Asian-inspired shrimp and vegetable stir fry is packed with fresh flavor! It's a satisfying dish that's sure to be a new favorite.
Servings: 2 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound peeled deveined shrimp {tails removed, if preferred}
- 5 scallions sliced
- 1 tablespoon fresh ginger peeled and chopped fine or grated
- 2 tangerines zested and juiced {about ¼ cup tangerine juice}
- 1 sweet red bell pepper sliced thin
- 1 cup broccoli florets
- 1 tablespoon light low-sodium soy sauce
- 2 teaspoons honey
- 2 ½ teaspoons cornstarch
- 1 tangerine peeled and sectioned
- ⅓ cup cashew pieces {I used low salt}
- Cooked brown rice
Instructions
- In a medium bowl, combine shrimp, scallions, ginger and tangerine zest. Set aside.
- In a small bowl, whisk together soy sauce, honey, tangerine juice and corn starch, making sure there are no lumps. Set aside.
- Heat about 2 tablespoons of olive oil in a large wok or skillet. Add shrimp mixture, peppers and broccoli to the hot wok and cook until the shrimp is opaque and the vegetables have softened a bit, about 3-4 minutes.
- Pour in the soy sauce mixture, stirring often until the mixture thickens, about 2-3 more minutes.
- Add the fresh tangerine sections and cashews and cook for about another minute.
- Serve over hot rice; garnish with extra scallions and cashews if desired.
Notes
Adapted from Fresh From Florida