Roasted Shrimp with Bean Sprout Stir-Fry
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
Succulent roasted shrimp tossed with crispy bean sprouts in a savory garlic-ginger sauce, finished with a touch of sesame oil and fresh cilantro for a light yet satisfying dish.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 946 mlfresh bean sprouts
- 4garlic cloves(minced)
- 1 tbspfresh ginger(grated)
- 3 tbspsoy sauce
- 2 tbspsesame oil
- 1 tbsprice vinegar
- 2 tbspvegetable oil
- 3green onions(sliced)
- 1red bell pepper(julienned)
- 59 mlfresh cilantro(chopped)
- 2 tspwhite sesame seeds
- to tastesalt and black pepper
- ½ tspchili flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the shrimp dry with paper towels and place them on a baking sheet lined with parchment paper.
Tip: Dry shrimp will roast better and develop a nice golden exterior.
- 2
Drizzle the shrimp with 1 tablespoon of vegetable oil, season with salt, pepper, and half of the minced garlic. Toss to coat evenly.
- 3
Roast the shrimp in the preheated oven for 10-12 minutes until they turn pink and opaque, stirring halfway through cooking.
Tip: Do not overcook or the shrimp will become tough and rubbery.
- 4
While the shrimp roasts, whisk together soy sauce, sesame oil, rice vinegar, and grated ginger in a small bowl to create the sauce.
- 5
Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Add the remaining minced garlic and stir-fry for 30 seconds until fragrant.
- 6
Add the bean sprouts and red bell pepper to the skillet, stir-frying for 3-4 minutes until the bean sprouts are tender-crisp but still have a slight crunch.
Tip: Don't overcook the sprouts as they should maintain their crispness.
- 7
Remove the roasted shrimp from the oven and add them to the skillet with the vegetables. Pour the prepared sauce over everything and toss gently for 1-2 minutes to combine.
- 8
Divide the roasted shrimp and bean sprout mixture among serving bowls. Top with sliced green onions, fresh cilantro, sesame seeds, and chili flakes if desired.
Tip: Serve immediately while warm for the best flavor and texture.
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