Bright, balanced, and layered with gentle sweetness, this quick stir-fry brings together crisp vegetables and tender shrimp in a glossy sauce made with Honey Ginger and Pineapple Balsamics. Finished with Garlic Olive Oil, this weeknight dinner feels anything but routine.
Ingredients
For the Stir Fry
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 carrot, cut into thin matchsticks
- 1/4 onion, thinly sliced
- 1 cup snow peas
- 2 tablespoons Olive Amelia Garlic Olive Oil
For the Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup Olive Amelia Honey Ginger White Balsamic
- 2 teaspoons freshly grated ginger
- 2 teaspoons freshly chopped garlic
- 2 tablespoons Olive Amelia Pineapple Balsamic
Cornstarch Slurry
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- In a medium bowl, whisk together the soy sauce, Olive Amelia Honey Ginger White Balsamic, grated ginger, chopped garlic, and Olive Amelia Pineapple Balsamic.
- Add the shrimp, broccoli, snow peas, and carrots to the bowl. Toss to coat fully and allow to marinate for 15–20 minutes.
- In a small bowl, stir together the cornstarch and water to create a slurry. Set aside.
- Heat the Olive Amelia Garlic Olive Oil in a wok or large stir-fry pan over medium-high heat. Add the sliced onion and sauté until it begins to soften and sizzle.
- Add the shrimp, vegetables, and all of the marinade to the pan. Bring to a gentle bubble, stirring frequently.
- Once the sauce is simmering, stir the cornstarch slurry and pour it into the pan. Continue stirring as the sauce thickens and becomes glossy. Remove from heat as soon as the shrimp are pink and just cooked through, being careful not to overcook.
- Serve immediately over brown rice or spoon over fresh greens for a lighter bowl.