Dinner · From Adam's kitchen

Shrimp Stir Fry

Name: Shrimp Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 12-16 extra-large shrimp, thawed, peeled, and deveined; 3 cloves garlic, minced; 2 tbsp honey; 2 tbsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper; 2 tsp toasted sesame oil; 2 cups cooked brown rice; 2 eggs; 2 tbsp soy sauce; 2 tsp rice vinegar; 3 tbsp vegetable oil (divided); 2 carrots; 8 oz mushrooms; ½ cup shishito peppers; ½ green pepper; 3 bok choy; ½ cup pineapple (optional); 4 scallions, finely chopped; ¼ cup mint, finely chopped; ¼ cup basil, finely chopped

A colorful, fried rice-style stir fry with sweet-smoky honey paprika shrimp, crisp vegetables, and lots of fresh mint and basil on top. The herbs are what make it special.

High-protein
Dairy-free
Uses leftover rice

Serves: 2
Skill: Easy
Prep: 15 min
Cook: 20 min
Total: 35 min

Shrimp and vegetable stir-fry with rice and sesame seeds in a black bowl

Overhead view of shrimp, rice and colorful vegetables in a cast iron skillet

Close view of browned shrimp and vegetables in a stir-fry skillet

Method

Heads up
Day-old cold rice works best. It fries up instead of turning mushy.
Marinate the shrimp (10 min)
Toss the shrimp with the garlic, honey, smoked paprika, salt, pepper, and sesame oil.
Chop the vegetables (10 min)
Meanwhile, roughly chop the carrots, peppers, bok choy, mushrooms, and pineapple into 1-inch pieces.
Cook the vegetables (5 min)
Heat 1 tbsp oil in the pan over high heat. Cook the vegetables for about 5 minutes, stirring often. Move them to a plate.
Ready whenThey are browned in spots, soft outside, and still crunchy inside. Cook longer if you like them softer.
Cook the shrimp (4 min)
Add a little more oil and cook the shrimp about 2 minutes per side. Move them to the plate.
Ready whenThey are pink and opaque with a loose “C” curl.
WhyThe honey caramelizes fast, so keep them moving and do not walk away.
Fry the rice and eggs (6 min)
Add the remaining oil and the rice. Cook 4-5 minutes, stirring now and then, until it is lightly crisp. Push the rice to one side, crack the eggs into the empty space, and scramble them until just set. Stir everything together with the soy sauce and vinegar.
Combine and finish (2 min)
Turn off the heat. Stir in the vegetables and shrimp, then top with the scallions, mint, and basil.

Make it cheffy

Mise en place

How

Before you turn on the stove, have every ingredient chopped, measured, and lined up next to the pan in the order you will use it.

Why

Stir-frying moves fast over high heat. Being fully prepped means nothing burns while you are chopping. It is the number one habit of professional cooks.

Swaps

Shrimp → chicken thighs, cut small (cook to 165°F).
Brown rice → white rice or cauliflower rice.
Vegetables steaming, not browning? The pan is crowded, so cook in two batches.
Rice sticking? Add 1 tsp more oil and let it sit 1 minute before stirring.

Make ahead & storage

Make ahead

Use leftover day-old rice.

Storage

Keep in the fridge; refrigerate within 2 hours of cooking. Reheat in a skillet over medium-high heat with a splash of water until steaming.

Macros per serving

Estimate

Calories: about 875
Protein: about 57 g
Carbs: about 92 g
Fat: about 35 g

Per serving, based on 2 servings and 14 extra-large shrimp. Includes the eggs. Pineapple not included.

Back to the recipe box

Shrimp Stir Fry

Method

Heads up

Marinate the shrimp (10 min)

Chop the vegetables (10 min)

Cook the vegetables (5 min)

Cook the shrimp (4 min)

Fry the rice and eggs (6 min)

Combine and finish (2 min)