Shrimp & Veggie Stir Fry
I’ve got two words for ya: EASY PEASY! This recipe is so simple, a caveman could make it! Really though, this meal is simple and quick and you can make a big ol batch to have for the whole week! Make this recipe vegan or vegetarian by using edamame or tofu instead of shrimp!
Ingredients:
(Makes 4 servings)
1 pound shrimp
4 large carrots
2 cups raw mushrooms
2 cups sugar peas/snap peas/snow peas
2 cups broccoli
Sesame oil
Olive oil
Rice vinegar
Salt
Pepper
Garlic powder
Ground ginger
Sriracha/chili sauce (optional)
Recipe:
Defrost shrimp (if frozen)
Chop broccoli, carrots, mushrooms and sugar peas
In a pan or wok, add sesame oil, olive oil, and rice vinegar, and all the veggies EXCEPT mushrooms. Season with salt, pepper, garlic powder, and ground ginger, and cook until soft.
While veggies are cooking, add shrimp to a bowl and season with sesame oil, olive oil, salt, pepper, garlic powder, and ground ginger. Place in the air fryer at 350 for 8 minutes (flipping halfway)
Make the stir fry sauce by mixing the stir fry powder with water in a small bowl. (You can use your own stir fry sauce if you prefer)
Once veggies are soft, add in the soba noodles and sauce, the mushrooms, and the cooked shrimp. Mix well, and serve with sriracha or chili sauce.
Helpful Tips:
To make this dish even simpler, use a bag of frozen stir fry veggies instead of fresh. Just cook the veggies in a pan with the oils. vinegar, and seasonings until defrosted, then add the noodles, sauce and veggies!
Make this meal vegetarian by using tofu or edamame instead of shrimp!
Repurpose your leftovers into a Shrimp and Veggie Ramen! Just add bone broth to the stir fry for a whole different meal!
Drop any questions or comments below!
