Shrimp Stir Fry
Juicy shrimp and crisp vegetables in a glossy sweet-and-savoury sauce — a quick, flavour-packed stir fry that's perfect over fluffy rice.
Method
In a small bowl, mix together the soy sauce, honey, sesame oil, lime juice, and chili flakes.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
Add the remaining oil to the pan. Stir-fry the garlic and ginger for about 30 seconds until fragrant.
Add the bell pepper, carrot, broccoli, and snap peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
Return the shrimp to the pan and pour over the sauce. Toss everything together for 1–2 minutes until well coated and heated through.
Garnish with spring onions and sesame seeds.
Serve immediately over warm rice.
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