Chilly Garlic Shrimp Stir-Fry Recipe

Description:

A vibrant and flavorful stir-fry featuring succulent shrimp coated in a savory, slightly sweet, and spicy sauce. The dish is a colorful medley of red and green bell peppers, bright green broccoli and snow peas, all glistening with a glossy, dark sauce. The shrimp are plump and juicy, with a hint of chili heat that dances on the tongue. The aroma is a delightful blend of garlic, ginger, and chili, with a subtle sweetness from the honey. Garnished with bright green onions, the dish is visually appealing and irresistibly delicious. The rice provides a perfect neutral base for the flavorful stir-fry.

Ingredients:

• - 1 pound large shrimp, peeled and deveined
• - 1/4 cup vegetable oil
• - 4 cloves garlic, minced
• - 1 red chili pepper, finely minced (remove seeds for less heat)
• - 1 inch ginger, grated
• - 1 red bell pepper, thinly sliced
• - 1 green bell pepper, thinly sliced
• - 1 cup broccoli florets
• - 1/2 cup snow peas
• - 1/4 cup soy sauce
• - 2 tablespoons rice vinegar
• - 1 tablespoon honey
• - 1 teaspoon sesame oil
• - 1/4 teaspoon red pepper flakes (optional, for extra heat)
• - Salt and freshly ground black pepper to taste
• - Cooked rice, for serving
• - Chopped green onions, for garnish

Instructions:

1. 1. Pat the shrimp dry with paper towels. Season generously with salt and pepper.
2. 2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the wok and set aside.
3. 3. Add the minced garlic, chili pepper, and grated ginger to the wok and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
4. 4. Add the red and green bell peppers and broccoli florets to the wok. Stir-fry for 3-4 minutes, until the vegetables begin to soften.
5. 5. Add the snow peas and stir-fry for another minute.
6. 6. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes (if using).
7. 7. Pour the sauce over the vegetables in the wok. Stir to combine and cook for 1-2 minutes, until the sauce slightly thickens.
8. 8. Return the cooked shrimp to the wok and toss to coat with the sauce. Cook for another minute to heat through.
9. 9. Serve immediately over cooked rice, garnished with chopped green onions.