Here’s a quick and simple Shrimp Stir Fry recipe because I’m really busy, how about you? It’s that time of year when we’re all running to get it all done. Fast and healthy meals are a must, so try this delicious Shrimp Stir Fry recipe it will get the job done quickly. Shrimp, garlic, shishito peppers, corn, red bell peppers, green onions and mushrooms or whatever frozen or fresh vegetables you want to throw in your wok.
Hope your holiday season is off to a good start…
Ali in the Valley
Shrimp Stir Fry...
Author: Alison Ball
2 tablespoons extra virgin olive oil divided
1 cup shishito peppers
1 medium red bell peppers sliced
1 bag of frozen corn
2 green onions thinly sliced
3 cloves garlic minced
1 bunch of white mushrooms thinly sliced
1/2 teaspoon red pepper flakes
2 pound raw or frozen shrimp
salt and pepper
Heat 1 tablespoon of oil in a large skillet or wok over medium heat.
Add red bell peppers, shishito peppers, corn and mushrooms to the pan. Cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and red pepper flakes to the pan. Cook, stirring often, for an additional minute. Transfer the veggies to a bowl. Set aside.
Add the reserved tablespoon of canola oil to the pan. Allow the oil to get hot and add the shrimp. Cook, stirring occasionally, until the shrimp is no longer translucent, about 5 minutes.
Add the veggies back to the pan with the shrimp and stir to combine. Turn the heat down to medium-low. Add salt and pepper to taste and garnish with green onions.
Serve over rice (optional)