For a quick and delicious dinner try this easy shrimp stir-fry. We love the combination of bell pepper and snow peas, but you can use any vegetable you like, just be sure to slice the vegetables thinly enough to ensure they cook through completely. Our stir fry sauce is a cinch to make, but if you want to make this recipe faster and easier you can use store-bought stir-fry sauce instead. As you can probably tell, we love a recipe that gives you options, that’s why we’ve also included cooking times for both brown rice and white rice. Think of this recipe as a template for all your future stir-frys! 

Note: You can substitute 1 cup of your favorite store-bought stir-fry sauce instead of making your own if you would prefer. 

Shrimp Stir-Fry

  • Servings: 4
  • Difficulty: 1 hour and 45 minutes
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Ingredients

  • 1 lb large raw shrimp
  • 1 tbsp sesame oil plus 1 tbsp, divided
  • 1 cup white or brown rice
  • 2 cups snow peas
  • 1 bell pepper, stemmed and cut into ¼” slices
  • ¼ cup soy sauce
  • ¼ cup low sodium chicken broth or water
  • 1 tbsp cornstarch
  • 1 tbsp sriracha
  • 1 tbsp sugar
  • 1 tbsp rice wine vinegar
  • 1 tsp vegetable oil

Directions

Peel and devein shrimp. Pat shrimp dry, season with salt and pepper, and vacuum seal with 1 tbsp sesame oil. Place shrimp in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. 

Place snow peas and bell pepper in a Suvie pan and place in the top left zone of your Suvie. 

Place rice in a starch pan and insert into your Suvie. 

Input settings and cook.

My Cook > Multi-Cook Settings

Protein: 125°F for 30 minutes

Vegetable: 7 minutes

Starch: 15 minutes for white rice or 35 minutes for brown rice

If making your own sauce, whisk together the soy sauce, chicken broth, cornstarch, sriracha, sugar, rice wine vinegar, and remaining sesame oil in a medium bowl.

After the shrimp has finished cooking remove all pans from your Suvie. Pour off any excess water from the vegetables. Drizzle 1 tsp vegetable oil over the vegetables and season with salt. Remove shrimp from the vacuum bags, pour off any excess liquid, and set shrimp aside. Wipe now-empty pan dry and add sauce, rewhisking to incorporate the cornstarch. Insert vegetable and sauce pan into the top zones of your Suvie and broil for 10 minutes, stirring halfway through cooking. 

Fluff rice with a fork. Divide rice, shrimp, and vegetables between four bowls, drizzling sauce over each serving.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 346, Total Fat 5g, Total Carbohydrates 50g, Total Sodium 1,390mg, Total Protein 23g

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