Roasted Shrimp with Bean Sprout Stir-Fry
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 35 minutes from start to table. Fresh bean sprouts are absolutely wonderful in this dish, packed with vitamins and enzymes that aid digestion while staying incredibly light and crispy. The shrimp roasts beautifully while you prep everything else, then you simply toss it all together in a hot pan with garlic, ginger, and a touch of sesame oil. It's quick, it's healthy, and honestly it tastes like you spent way more time cooking than you actually did. Perfect for when you want something restaurant quality but don't want to spend your whole evening in the kitchen.
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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