Korean · Dinner
Stir-Fried Shrimp with Vegetables
Shrimp stir-fried over high heat with julienned carrot, bell pepper and zucchini in a gochujang-spiked sauce sharpened with garlic, ginger and sesame oil. Finished with toasted sesame seeds, the dish balances sweet, savory and mild heat.
$7
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
428Calories
31.2gProtein
11.4gFat
52.1gCarbs
13.8gSugar
3.6gFiber
1580mgSodium
216mgChol
1.9gSat Fat
720mgPotassium
110mgCalcium
3.2mgIron
1.7mcgVitamin B12
48mgVitamin C
gluten-free-adaptable
low-calorie
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Peel and devein the shrimp and pat dry. Julienne the carrot, bell pepper, and zucchini into thin matchsticks. Mince the garlic, grate the ginger, and slice the scallion.
2
Build
Whisk gochujang, soy sauce, honey and rice vinegar in a small bowl until smooth.
3
Sear
Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add garlic and ginger, stir for 20 seconds until fragrant. Add shrimp in a single layer and sear 1 to 2 minutes per side until opaque and pink.
4
Stir-fry
Add carrot, bell pepper and zucchini to the wok and toss over high heat for 2 to 3 minutes until crisp-tender and bright, then pour in sauce.
5
Finish
Toss everything over medium-high heat for 1 minute until glossy, then stir in scallion and sesame seeds.
6
Plate
Spoon cooked white rice onto a plate and top with shrimp and vegetable stir-fry.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 22 scallion
- 1/2 cup70g carrot
- 1/2 cup70g bell pepper
- 1/2 cup60g zucchini
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sesame seeds
- 1 1/3 cup220g white rice, cooked, for serving
