Hi guys! Thanks for bearing with me while I took a mini hiatus last week, but now I am back with full force! If you follow me on Facebook, Twitter or Google+ you would have seen this sneak peek of this shrimp stir-fry I posted last night. And, if you don’t follow me yet, what’s stopping ya?! Just kidding, *giggles*… or am I?
ANYwhoozles… on to the recipe for Honey Garlic Shrimp Stir-Fry! I got the idea for this dish from salivating over the much pinned Double Crunch Honey Garlic Chicken. I made the sauce and used it as a dipping sauce for some chicken fingers and it was AMAZE-balls so I knew it would be the perfect “glaze” if you will… for a stir-fry! The recipe I go off of for the sauce if from Dainty Chef blog. I did change it a tweak. Get ready to drool…
For the sauce:
1 Cup Honey, any kind will do. I use the cheap stuff!
1/4 Cup Soy Sauce
1 Tbl Olive Oil
3 Cloves Garlic, sliced thinly
1 squeeze Fresh Lime Juice
Fresh Ground Black Pepper
For the stir-fry:
12 oz Shrimp, I used frozen but if you have fresh will be even better!
1 1/2 Cup Broccoli Florets, blanched
1 ea Zucchini, medium size
2-3 Tbl Vegetable Oil
1 Tbl Butter
1-2 Tbl Cornstarch Slurry (mix a few spoonfuls of cornstarch with cold water and mix until cornstarch is dissolved)
Cut Lime, for garnish
Making stir-fry is an extremely fast process, so make sure you have all your ingredients ready and prepped. Make the sauce ahead of time by adding the oil to a sauce pan over medium low heat and cook the garlic until translucent but not brown. Add the remaining ingredients and let simmer for around 5 minutes. KEEP YOUR EYE ON THIS. It WILL boil over. If it starts looking like it might boil over, just take the pot off the pan and let the bubbles dissipate. If you have too, lower the heat as well. Set this too the side after the 5 minutes.
Cut the zucchini into 1 inch pieces. Make sure your shrimp are fully peeled and cleaned. Dry them on some paper towels. When meat is dry on the outside it helps to get a very good sear on it, and that’s what we want!
Get a medium sized wok or frying pan on medium high heat. Make sure the pan is nice and hot. Add about a tablespoon of vegetable oil to the pan and carefully place the zucchini in the oil. Let it get seared on all sides until cooked about half way through. Take out of the pan and set aside.
Add the butter and about 1/2 Tbl of oil to the pan. Mixing oil with the butter will allow the butter not to burn. Add the shrimp to the pan, do not move too much to allow the shrimp to sear.
When shrimp is half way cooked add the zucchini back to the pan as well as the blanched broccoli. Toss together in the pan for a few minutes until the shrimp and zucchini are cooked through and the broccoli is re-heated.
Add 1/2 of the sauce let simmer together for just a minute or two and add the cornstarch slurry until there is a medium thick glaze over everything.
Serve this over fried rice, steamed rice or noodles. Garnish with lime wedges and voila! You can save the remaining sauce for a dipping sauce later in the week or you might want to make this dish again and will already have the sauce knocked out! I hope you enjoy this recipe and how you try it out! Thanks for reading!
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