Wonton Shrimp Stirfry
This amazing shrimp stirfry was inspired by a popular Applebee’s dish and I am in love! The sauce is sweet, savory and a little bit spicy.
Servings: 4 Servings
Ingredients
- 1 ½ pounds shrimp, peeled and de-veined
- 2 cups broccoli florets
- 1 sliced red bell pepper
- ½ cup sliced mushrooms, steamed or boiled til just tender
- 2 teaspoons minced garlic
- ⅓ cup soy sauce, low-sodium
- 3 tablespoons brown sugar
- 4 tablespoons rice vinegar
- 1 teaspoon sriracha, or to taste
- ½ teaspoon sesame oil
- ½ cup chicken broth or vegetable broth, or water
- 1 tablespoon cornstarch
- 1 cup crispy wonton strips
- ½ teaspoon crushed red pepper flakes
- 2 chopped green onions
Instructions
- Mix ⅓ cup soy sauce,, 3 tablespoons brown sugar, 4 tablespoons rice vinegar, 1 teaspoon sriracha,, ½ teaspoon sesame oil, ½ cup chicken broth or vegetable broth,, and 1 tablespoon cornstarch. Whisk until cornstarch is dissolved and set aside.
- Add 1 ½ pounds shrimp,, 2 cups broccoli florets, 1 sliced red bell pepper , ½ cup sliced mushrooms,, and 2 teaspoons minced garlic to a large greased pan and cook over medium heat for 3-5 minutes until shrimp is cooked through (fully pink), mushrooms are tender, and garlic is fragrant.
- Add sauce mixture and bring to a boil, reduce to a simmer and cook for 5-10 minutes.
- Sprinkle ½ teaspoon crushed red pepper flakes, 2 chopped green onions, and 1 cup crispy wonton strips on top and serve immediately. Serve with steamed white or brown rice.
Nutrition
Calories: 261kcal | Carbohydrates: 18g | Protein: 39g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 429mg | Sodium: 2449mg | Potassium: 422mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1275IU | Vitamin C: 88mg | Calcium: 288mg | Iron: 5mg
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