Speedy Shrimp & Veggie Stir-Fry with Peanut Sauce

Speedy Shrimp & Veggie Stir-Fry with Peanut Sauce ingredients

• 0.5 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp maple syrup (or honey)
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 0.5 tsp sriracha (optional, for heat)
• 0.25 cup water or vegetable broth
• 1 lb large shrimp, peeled and deveined (tails on or off)
• 2 tbsp olive oil or sesame oil
• 2 cups broccoli florets
• 2 medium carrots, thinly sliced or julienned
• 1 cup snap peas
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 4 cups cooked rice
• 1 tsp sesame seeds (for garnish)
• 2 tbsp fresh cilantro, chopped (for garnish)

How to make Speedy Shrimp & Veggie Stir-Fry with Peanut Sauce

1. Prepare the peanut sauce: In a medium bowl, whisk together 0.5 cup creamy peanut butter, 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp grated fresh ginger, 1 minced garlic clove, 0.5 tsp sriracha (if using), and 0.25 cup water or vegetable broth. Whisk until completely smooth and set aside.
2. Pat the 1 lb large shrimp dry with paper towels; this helps them sear better. Chop the 2 medium carrots into thin slices or julienne them, and have 2 cups of broccoli florets and 1 cup of snap peas ready. Mince 1 tbsp fresh ginger and 2 garlic cloves.
3. Heat 2 tbsp olive oil or sesame oil in a large wok or skillet over high heat until shimmering. Add the broccoli florets and sliced carrots; stir-fry for 3-4 minutes until they are bright in color and slightly tender-crisp.
4. Add the snap peas, 1 tbsp minced fresh ginger, and 2 minced garlic cloves to the pan. Stir-fry for another 1-2 minutes until fragrant and the snap peas are vibrant green.
5. Push the vegetables to one side of the wok or skillet, creating a space in the center. Add the patted-dry shrimp to the open space and cook for 1-2 minutes per side, until they turn pink and opaque.
6. Toss the shrimp together with all the vegetables in the pan until well combined.
7. Pour the prepared peanut sauce over the shrimp and vegetables. Toss everything together vigorously for 1-2 minutes, allowing the sauce to heat through and coat all ingredients evenly. The sauce should slightly thicken.
8. Remove the stir-fry from heat immediately. Serve hot over 4 cups of cooked rice, if desired. Garnish each serving with 1 tsp sesame seeds and 2 tbsp fresh chopped cilantro before serving.

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