Stir-Fry Shrimp

It has totally been one of those weeks. The really busy and crazy kind. The kind where I feel like doing nothing when I get home other than having a glass of wine or a cold beer on the patio and getting lost in a good book until the sun goes down. And that’s pretty much what I have done!

I also got to dog-sit for my parents this week, so the 4-legged ladies got to enjoy patio time with me – the 3 sweetest golden retrievers you will ever meet! Snuggling with them has also added an extra layer of “I don’t want to be productive,” so I followed Ginger’s orders and read some more on the couch with her after dinner. I mean, who can resist this face?

"You don't really need to do laundry...come snuggle with me instead!"

Anyways – as I said before, I must have a craving for Chinese-type cuisine or else it just doesn’t sound appealing. The craving struck this week. I had some shrimp waiting to be cooked – so I decided to throw together a stir-fry shrimp with snow peas. My was it delicious!

I’d highly recommend going home and making this…resist the urge to call for take-out and just do it yourself! Makes for a great date night, especially if you can throw in some fortune cookies!

Stir-Fry Shrimp (serves 2)

8 oz. shrimp, tails removed

1/4 cup soy sauce

1 Tbsp. cornstarch

1 Tbsp. brown sugar

1 1/2 Tbsp. Sherry cooking wine

1/2 Tbsp. pickled ginger, minced

1 tsp. chili-garlic sauce

1/2 tsp. Sriracha

1 cup snow peas

1 Tbsp. peanut oil

Remove tails from shrimp and pat dry.

In a medium bowl, mix together soy sauce, sherry and minced ginger. Add your brown sugar. Then your cornstarch.

Throw in your chili-garlic sauce. Then add a little kick with some Sriracha – you can add more if you like it extra spicy, I thought the 1/2 tsp. was pretty mild!

Whisk together sauce and add your shrimp. Toss to coat and let marinate at least 30 minutes – 1-2 hours is probably best though!

Heat peanut oil in a medium skillet over medium heat.

When oil/pan is hot, use a slotted spoon and add your shrimp. Step back – it will probably crackle quite a bit! Cook about 3-4 minutes and then flip shrimp.

Add your snow peas. Cook another 3 minutes and stir, incorporating the snow peas.

Then, add the remaining sauce. Cook another 5-6 minutes, stirring frequently so it doesn’t stick – but allow the sauce to thicken.

I served mine with my vegetable fried rice – which I would highly recommend!

After this crazy week, I’m glad I at least have something to look forward to…

Have a great weekend everybody!

1 thought on “Stir-Fry Shrimp

  1. Pingback: Hot and Sour Soup | cookingonthebrightside

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