Garlic Butter Shrimp Stir Fry

• 1 ½ pounds large shrimp, peeled and deveined
• 4 tablespoons butter, divided
• 3 tablespoons olive oil, divided
• 8 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 cup snow peas, trimmed
• 1 cup broccoli florets
• 3 tablespoons soy sauce (or coconut aminos for GF)
• 2 tablespoons rice wine or dry sherry
• 1 tablespoon honey
• 1 teaspoon sesame oil
• ½ teaspoon red pepper flakes
• 2 green onions sliced
• 1 tablespoon sesame seeds for garnish

Instructions

1. 1

   Prepare All Ingredients

   The key to successful stir-frying is having all your ingredients prepped and ready before you start cooking, as everything moves very quickly once the wok is hot. Pat the shrimp completely dry with paper towels - moisture is the enemy of a good sear. Slice all the vegetables to similar sizes for even cooking. Mince the garlic. Mix together the soy sauce, rice wine, and honey in a small bowl. Have everything within arm's reach of your stove.

2. 2

   Sear the Shrimp

   Heat a large wok or skillet over high heat until smoking hot. Add 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter foam subsides, add half the shrimp in a single layer. Let them cook undisturbed for 60-90 seconds until the bottom is golden pink. Flip and cook another 60 seconds. The shrimp should be just barely cooked through - they will continue cooking later. Transfer to a plate and repeat with remaining shrimp, adding more oil and butter as needed.

3. 3

   Stir Fry Vegetables

   Add the remaining oil to the hot wok. Add the broccoli first as it takes longest to cook, stir-frying for 2 minutes. Add the bell peppers and snow peas, continuing to stir-fry for another 2 minutes. Keep the vegetables moving constantly to prevent burning while ensuring even cooking. The vegetables should be crisp-tender with vibrant colors - overcooked vegetables will become limp and lose their appeal.

4. 4

   Build the Sauce

   Push the vegetables to the sides of the wok, creating a well in the center. Add the remaining butter and the minced garlic to the center. Sauté the garlic for about 30 seconds until fragrant but not browned - burnt garlic will make the entire dish bitter. Quickly toss the vegetables through the garlic butter to coat everything evenly. The aroma at this point should be absolutely irresistible.

5. 5

   Combine and Finish

   Return the seared shrimp to the wok along with any juices that have accumulated on the plate. Pour the soy sauce mixture over everything. Toss continuously for 1-2 minutes until the shrimp are heated through and everything is well coated with the glossy sauce. Drizzle with sesame oil and add red pepper flakes if using. The sauce should cling to the ingredients without pooling in the bottom of the wok.

6. 6

   Serve Immediately

   Transfer immediately to a serving platter or individual plates. Garnish with sliced green onions and a generous sprinkle of sesame seeds. Serve at once over steamed jasmine rice or rice noodles. Stir-fries do not wait well - the vegetables will continue to cook from residual heat and the shrimp can become rubbery if left sitting. This dish is best enjoyed immediately while the vegetables are still crisp and the shrimp are perfectly tender.

Nutrition Facts

Per serving (approximate values)