Shrimp Stir-Fry

This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

1 pound large shrimp, peeled and deveined

Kosher salt

2/3 cup chicken stock or low-sodium chicken broth

2 tablespoons Shaoxing wine or dry sherry

1 tablespoon soy sauce

1 tablespoon cornstarch

2 teaspoons sugar

Freshly ground black pepper

1/4 teaspoon crushed red pepper flakes, optional

3 tablespoons vegetable oil

3 cloves garlic, minced (about 2 tablespoons)

1 teaspoon finely grated fresh ginger

1 scallion, chopped, white and green parts separated

6 ounces snow peas, strings removed if necessary

2 ounces red bell pepper, thinly sliced (about 1/2 cup)

4 cups cooked rice, for serving

Directions

  1. Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
  2. Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
  3. Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.