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Easy Shrimp Stir-Fry
Ingredients
2 tbsp canola oil
454g large shrimp, peeled and deveined
500g frozen stir-fry vegetable blend
½ cup stir fry cooking sauce
2 tbsp rice vinegar
2 tbsp sriracha (optional)
1 Tbsp cornstarch
Garnish: Sriracha, chopped fresh basil or cilantro (1/4 cup of either)
Instructions
- Place a large skillet over medium-high heat. Pour in 1 tbsp of canola oil followed by the shrimp. Cook, stirring often until the shrimp is pink and cooked through, about 5min. Remove shrimp to a bowl.
- Add the remaining 1 tbsp canola oil to the skillet and add the entire bag of frozen vegetables. Cook, stirring often until vegetables are thawed and heated through, about 6-8min.
- Mix together the stir-fry cooking sauce, vinegar and cornstarch until the cornstarch is dissolved.
- Add the shrimp back into the skillet and pour the stir-fry mixture over. Turn the heat to low and bring the sauce to a simmer until it thickens slightly, about 2min.
- Garnish with more sriracha and fresh cilantro or basil.
I am new to your website, so cannot comment on much yet. Absolutely love the way you’ve .pdf’d the recipes for easy printing. Saw you on the CTV Morning show today and checked you out immediately. Thanks for gearing to us ordinary folks 🙂
Thanks so much for your yummy recipes. I really enjoy watching you on The Good Stuff.
Thank you so much Janice!
Thanks so much for all your yummy recipes