Food Network Shrimp Stir Fry: A Symphony of Quick Flavors

There are some dishes that, for a chef, become more than just a recipe; they become a reliable friend in the kitchen. This Food Network Shrimp Stir Fry is one of those friends for me. I remember the first time I whipped it up, a little intimidated by the speed and precision of stir-frying. It was a weeknight, the kind where exhaustion looms, and the thought of anything complicated felt overwhelming. But within an hour, from prep to the final sizzle, a vibrant, fragrant plate of deliciousness materialized. The crisp-tender vegetables, the perfectly cooked shrimp, all coated in a light, savory sauce – it was a revelation. It taught me that exceptional food doesn’t always require hours of labor; sometimes, it’s about smart techniques and fresh ingredients coming together in harmony.

Recipe Overview

Here’s a quick look at what you can expect from this delightful stir fry:

• Prep Time: 15 minutes (plus 1 hour marinating time)
• Cook Time: 8-9 minutes
• Total Time: 1 hour 23 minutes
• Servings: 2 very large or 3 medium
• Yield: Approximately 4 servings
• Dietary Type: Dairy-Free (can be made Gluten-Free with tamari instead of rice wine, though the recipe as written contains rice wine)

Ingredients

The beauty of this stir fry lies in its straightforward, accessible ingredients that deliver maximum flavor.

• 1 pound shrimp, peeled and deveined
• 2 tablespoons cornstarch, divided
• 3 tablespoons rice wine or 3 tablespoons dry sherry
• 1/2 cup chicken broth
• 1 egg white
• 1/2 teaspoon sesame oil
• 1 tablespoon water
• 1 teaspoon salt, divided
• 1/2 teaspoon sugar
• 2 cups snap peas or 2 cups snow peas
• 1/2 pound asparagus, sliced into 2-inch pieces
• 1 cup edamame, shelled
• 4 scallions, sliced diagonally into 1-inch slices
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 tablespoon vegetable oil

Equipment Needed

You don’t need a professional kitchen for this dish, just a few key tools to make the process smooth.

• Wok or a deep, large skillet
• Medium bowl for marinating
• Small bowl for the sauce
• Whisk or fork
• Measuring cups and spoons
• Knife and cutting board
• Spatula or stir-fry utensil

Instructions

Let’s get cooking! Follow these steps for a perfectly executed shrimp stir fry.

1. Marinate the Shrimp: In a medium bowl, whisk together 1 tablespoon of cornstarch, 1 tablespoon of rice wine (or dry sherry), and 1 egg white. Stir in the shrimp to ensure they are well coated. Cover the bowl and marinate in the refrigerator for 1 hour. This step is crucial for tender, succulent shrimp.

2. Prepare the Sauce: While the shrimp are marinating, prepare the flavorful sauce. In a small bowl, whisk together the remaining 1 tablespoon of cornstarch, 1/2 cup of chicken broth, 1/2 teaspoon of sesame oil, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and the remaining 2 tablespoons of rice wine (or dry sherry). Set this aside.

3. Sear the Shrimp: Heat 1/2 tablespoon of vegetable oil in your wok or deep skillet over medium-high heat. Once the oil is shimmering, carefully drain the excess marinade from the shrimp. Add the shrimp to the hot wok in a single layer, if possible, to ensure even cooking. Stir fry the shrimp just until opaque, which will take approximately 30 seconds to 1 minute. Remove the shrimp from the wok and set them aside; they will finish cooking later.

4. Sauté Aromatics and Vegetables: Add 1 tablespoon of water to the wok. Add the minced ginger, garlic, and sliced scallions. Stir fry for 30 seconds until fragrant. Be careful not to burn the garlic and ginger. Now, add the asparagus pieces, snap peas (or snow peas), and shelled edamame to the wok. Stir and cook, covered, for 3 minutes. This allows the vegetables to begin softening while retaining their crispness.

5. Combine and Finish: Pour the prepared sauce mixture into the wok with the vegetables. Add the seared shrimp back to the wok. Cook uncovered, stirring constantly, until the shrimp are cooked through and the sauce has thickened and coats everything beautifully. This should take approximately 4 minutes.

6. Serve: Serve immediately over rice. The heat from the wok will have created a lovely tender-crisp texture in the vegetables and ensured the shrimp are perfectly cooked.

Expert Tips & Tricks

As a chef, I’m always looking for ways to elevate a dish, even a simple stir fry. Here are a few thoughts to take this recipe to the next level:

• The Marinade is Key: Don’t skip the marinating step! The combination of cornstarch and egg white not only tenderizes the shrimp but also creates a lovely coating that helps the shrimp cook quickly and stay succulent.
• High Heat, Quick Cooking: Stir-frying is all about high heat and fast cooking. Ensure your wok or skillet is thoroughly heated before adding ingredients. This sears the food quickly, locking in flavor and texture.
• Mise en Place is Non-Negotiable: Stir-frying happens in minutes, so having all your ingredients prepped and within reach before you start cooking is absolutely essential. Chop your vegetables, mince your aromatics, and have your sauce mixed and ready to go.
• Don’t Crowd the Pan: If you’re doubling this recipe, cook the shrimp in batches. Overcrowding the wok will steam the food instead of stir-frying it, resulting in a less desirable texture.
• Vegetable Customization: Feel free to adapt the vegetables to what’s in season or what you have on hand. Broccoli florets, bell peppers, mushrooms, and water chestnuts are all excellent additions. Just remember to adjust cooking times based on their density.
• Gluten-Free Swap: For a gluten-free version, substitute the rice wine with gluten-free tamari or coconut aminos. Ensure your chicken broth is also gluten-free.

Serving & Storage Suggestions

This stir fry is best enjoyed fresh, straight from the wok. Serve it piping hot over a bed of fluffy white rice, brown rice, or even quinoa for a healthier alternative. A sprinkle of toasted sesame seeds or a drizzle of sriracha can add an extra layer of flavor and visual appeal.

If you happen to have leftovers (which is rare in my house!), they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the stir fry in a skillet over low heat, adding a tablespoon or two of water or chicken broth to help loosen the sauce. Avoid microwaving if possible, as it can make the shrimp and vegetables mushy.

Nutritional Information

Here’s an estimated nutritional breakdown for this delicious shrimp stir fry, based on the ingredients provided:

Nutrient	Amount per Serving	% Daily Value
Calories	313.3 kcal	N/A
Calories from Fat	81 kcal	N/A
Total Fat	9 g	13%
Saturated Fat	1.3 g	6%
Cholesterol	172.8 mg	57%
Sodium	883.1 mg	36%
Total Carbohydrate	21.1 g	7%
Dietary Fiber	6.2 g	24%
Sugars	2.6 g	10%
Protein	35.7 g	71%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

The versatility of this stir fry is one of its greatest strengths.

• Protein Swaps: While shrimp is fantastic here, you could easily substitute it with thinly sliced chicken breast, pork tenderloin, or even firm tofu for a vegetarian option. Adjust cooking times accordingly.
• Vegetable Adventures: Embrace seasonal produce! In the spring, asparagus and snap peas shine. In the summer, consider adding bell peppers, zucchini, or corn.
• Spice it Up: If you enjoy a little heat, add a pinch of red pepper flakes with the garlic and ginger, or serve with your favorite hot sauce.
• Nutty Addition: A handful of cashews or peanuts added in the last minute of cooking can provide a delightful crunch and nutty flavor.

FAQs

Q: Why is marinating the shrimp for an hour important?
A: The marinade, particularly the cornstarch and egg white, tenderizes the shrimp and helps create a light coating that protects them during the quick stir-fry, ensuring they remain succulent and don’t overcook.

Q: Can I use a regular skillet instead of a wok?
A: Yes, absolutely. A deep, large skillet will work perfectly well. The key is to ensure it’s adequately heated to achieve a good sear.

Q: My sauce didn’t thicken enough, what did I do wrong?
A: Ensure you’ve used the full amount of cornstarch specified for the sauce and that you’re cooking it long enough uncovered, stirring constantly, for it to reduce and thicken properly. Make sure the cornstarch was thoroughly whisked into the cold liquid before heating.

Q: Can I make this dish ahead of time?
A: While stir-fries are best cooked and served immediately for optimal texture, you can prep all your ingredients (chop vegetables, mince aromatics, mix sauce) a day in advance and store them separately in the refrigerator. This will significantly speed up the cooking process on the night you plan to eat.

Q: What kind of rice is best to serve with this stir fry?
A: Classic steamed white rice is a perfect pairing, but brown rice offers a nuttier flavor and more fiber. Quinoa is also a great gluten-free and protein-rich option.

Final Thoughts

This Food Network Shrimp Stir Fry is more than just a quick meal; it’s a testament to the power of simple, fresh ingredients handled with a bit of technique. It’s a dish that can rescue a busy evening and still feel like a treat. I encourage you to embrace the speed and vibrancy of this recipe. Feel the heat of the wok, inhale the fragrant steam of ginger and garlic, and enjoy the satisfying crunch of perfectly cooked vegetables. It’s a dish that will undoubtedly become a dependable, delicious friend in your own culinary repertoire.