Shrimp Stir Fry

by Emily Satzger


I love a good stir fry recipe.  They're healthy(for the most part), easy and delicious.  On my days off from work I usually try and plan a yummy recipe to make that may require a little bit more time or an extra trip to a different grocery store.  I was in the mood for shrimp the other night so I threw this recipe together and it was delish!

Fortunately we have access to fresh shrimp 5 minutes away.  If you're in the Charleston area checkout Magwood's, it's our favorite spot for seafood.  If you're not near fresh seafood just make sure to ask what shrimp are not previously frozen in the seafood department at the grocery.  I think fresh(not previously frozen) has a large impact on texture and flavor, but I am super picky about shrimp.

 

Ingredients

- 1 1/2 pounds of peeled and deveined shrimp

- 1 packet of Trader Joe's Asian Vegetables

-1 box of quinoa(I always use Earthly Choice or Near East)

- 2 minced garlic cloves

-2 tablespoons of olive oil

 

Sauce(I used THIS recipe for the sauce and followed it exactly).

 - 6 tablespoons of soy sauce(low sodium always)

- 6 tablespoons of water

- 1/4 cup of honey

- 2 tablespoons of cornstarch

- 2 tablespoons of apple cider vinegar

Instructions

If you haven't peeled and deveined the shrimp do this now, and set shrimp aside.  We have this tool to peel and devine our shrimp and I swear by it.  It usually gets the nasty part of the shrimp out, and peels everything really easily.

Mix all sauce ingredients together in a bowl and set aside.  

Go ahead and begin to cook your quinoa according to the instructions on the box, it takes about 15-20 minutes.  While the quinoa is cooking heat olive oil to medium-high heat in a saute pan or wok(we received this wok as a wedding gift and I L-O-V-E it) and saute garlic for 30 sec. Then add container of TJ Asian vegetables and cook until veggies are tender.  Remove vegetables from pan and sit aside.  Add sauce mixture to pan and bring to a simmer, then add shrimp.  Cook shrimp until they're done, it probably took 5-8 minutes, as your heat should be medium at this point.  Pour veggies back into the sauce and shrimp mixture and toss together.  I plated the quinoa first and then poured the mixture on top.

*Hot sauce fan??  Add a little sriracha once it's plated and mix it up, it's a perfect balance of sweet and spicy