Spicy Shrimp Stir Fry
This is a quick and easy stir fry. I encourage you to play around with it and let me know any changes that worked for you.
"I enjoyed this but would of loved to of had the sesame oil, as I didn't have any in the cupboard! I added chilli sauce instead of fresh and used sherry instead of rice wine. "- Harriet_arkle
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|4 clovesGarlic; minced|
|1/4 teaspoonWhite pepper; ground|
|6 tablespoonsSoy sauce|
|4 teaspoonsChinese five spice powder|
|2 tablespoonsRice wine|
|1 tablespoonToasted sesame oil|
|1 poundRaw shrimp;; tail off, peeled, deveined|
|3 tablespoonsCanola oil|
|8 ouncesWater chestnuts,; sliced|
|15 ouncesBaby corn|
|1 cupOnion,; diced|
|1 cupRed bell pepper,; diced|
|1 cupBroccoli florets|
|10 Dried Chinese tien tsin chiles|
Spicy Shrimp Stir Fry Preparation
1. Prepare marinade by mixing garlic, white pepper, honey, soy sauce, five spice powder, rice wine and sesame oil in a medium bowl. Add shrimp and toss to coat. Let shrimp sit in marinade in refrigerator for 30 minutes.
2. Heat canola oil in a wok or large skillet over high heat. Add shrimp with marinade and cook until shrimp begins to turn pink (3-4 minutes). Remove shrimp to a bowl with a slotted spoon and tent bowl with foil to keep warm.
3. Add water chestnuts, baby corn, onion, red bell pepper, broccoli and chiles to wok or skillet and stir fry until hot. Add cooked shrimp back to wok and heat through.
4. Serve over white rice and remove chiles for those that don't want it too spicy.
Adjust vegetables and chiles to your own palate.
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