Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil or vegetable oil (for stir frying)
- 1 onion, sliced thinly
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 carrot, julienned or sliced thinly
- 1 zucchini, sliced into half moons
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 3 tablespoons soy sauce (ensure it’s halal certified)
- 2 tablespoons oyster sauce (halal-certified)
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- Fresh cilantro, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Ingredient Highlights for Shrimp Stir Fry
- Shrimp: Shrimp is a low-calorie, high-protein seafood that’s rich in essential nutrients like vitamin B12 and selenium. It cooks quickly, making it perfect for stir-fry recipes.
- Vegetables: A variety of colorful vegetables such as bell peppers, carrots, and zucchini add texture, flavor, and nutrients to the stir fry, balancing out the richness of the shrimp.
- Soy Sauce: Soy sauce is essential for the savory depth of flavor in this dish. Be sure to choose a halal-certified soy sauce, which will provide that salty umami kick without any non-halal ingredients.
- Oyster Sauce: For a slightly sweet and savory touch, halal oyster sauce can be used in place of regular oyster sauce to maintain the dish’s authenticity while adhering to halal dietary guidelines.
- Sesame Oil: This oil adds a distinct, nutty flavor that enhances the stir fry’s aroma and overall flavor.
Instructions
Prepare the Stir Fry Ingredients:
- Prep the Shrimp: If you haven’t already, peel and devein the shrimp. Pat them dry with a paper towel to remove any excess moisture. This helps the shrimp cook evenly and prevents them from steaming.
- Prepare the Vegetables: Slice the onion, bell peppers, carrot, and zucchini into thin strips or bite-sized pieces. Mince the garlic and grate the ginger.
- Make the Sauce: In a small bowl, combine the soy sauce, oyster sauce, honey, rice vinegar, and sesame oil. Stir well to combine.
Cook the Shrimp Stir Fry:
- Heat the Oil: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp turns pink and opaque. Remove the shrimp from the pan and set aside.
- Sauté the Vegetables: In the same skillet, add another tablespoon of olive oil. Add the onion, bell peppers, carrot, and zucchini. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp. Add the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Combine with Sauce: Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over the mixture, tossing everything to coat. Let it simmer for another 2-3 minutes, allowing the sauce to thicken slightly and coat the shrimp and vegetables evenly.
Finish and Serve the Shrimp Stir Fry:
- Garnish and Serve: Remove the stir fry from the heat. Sprinkle with chopped cilantro and sesame seeds for a burst of freshness and crunch. Serve immediately, either on its own or over a bed of rice or noodles for a complete meal.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 30g