Stir-Fried Shrimp and Snow Peas with Coconut-Curry Sauce Recipe

Everyone loves a healthy stir fry including shrimp shrimp fry recipe! Nearly every stir fry recipe can be changed based on what you have on hand and your preference.

Vegetables: Use whatever vegetables you have on hand or what you prefer. Remember to cook harder veggies (like carrots) a little bit before adding the softer veggies (peppers & mushrooms).

Protein: Add extra protein for a chicken and shrimp stir fry or go light on the protein and make a healthy and crunchy shrimp and broccoli stir fry!

Flavor: How spicy do you want it? This easy recipe even makes the best shrimp stir fry sauce that you can spice up any way you want to! A dash of chili flakes or sriracha adds a bit of heat.

Prepare sauce and set aside. Toss shrimp with soy sauce. Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smok­ing. Add shrimp and cook, stirring occasionally and breaking up clumps, until curled and lightly browned, about 1 ½ minutes. Transfer shrimp to clean bowl.

Add 1 more table­spoon of oil to pan and return to high heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for 1 minute.

Stir-Fried Shrimp and Snow Peas with Coconut-Curry Sauce Recipe – Simmer

Clear center of pan and add remaining 1 teaspoon oil, garlic, and gin­ger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine, add to pan, and bring to simmer. Cook until sauce thickens, 1 to 2 minutes. Serve immediately.

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Mince the garlic and grate the ginger while the vegetables cook.

Stir-Fried Shrimp and Snow Peas with Coconut-Curry Sauce – Recipe

1 recipe Coconut-Curry Sauce
1 coconut curry sauce
1 pound extra-large (21/25) shrimp, peeled and deveined
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 bell pepper, cored, seeded, and sliced 1 1/2 cups
8 ounces snow peas, strings removed 1 1/2 cups
1 cup bean sprouts
3 garlic cloves, minced
1 tablespoon grated fresh ginger