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- 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 5 cloves garlic, finely minced - 1 cup assorted bell peppers, sliced (red, yellow, and green) - 1 cup snap peas, trimmed - 2 tablespoons low-sodium soy sauce - 1 tablespoon honey - Salt and freshly cracked black pepper to taste - 1 teaspoon crushed red pepper flakes (for heat) - Fresh parsley, chopped To start, you need to melt the butter. Take a large skillet or wok and set it over medium heat. Add 4 tablespoons of unsalted butter. Let it melt completely, but keep an eye on it. You want it bubbling, not burning. When the butter melts, it's time to add the garlic. Use 5 cloves of finely minced garlic. Sauté the garlic for about 30 seconds. Stir it constantly until it becomes fragrant and lightly golden. Be careful here; burnt garlic can ruin the dish. Next, add 1 pound of large shrimp that are peeled and deveined. Season them with a pinch of salt and freshly cracked black pepper. Cook the shrimp for about 2 to 3 minutes. Turn them frequently so they cook evenly. You'll know they are ready when they turn pink and opaque. This part is quick, so don’t walk away! Now, it's time for the veggies. Add 1 cup of assorted sliced bell peppers and 1 cup of trimmed snap peas to the skillet. Stir-fry these for another 2 to 3 minutes. You want the vegetables to stay crunchy and bright. They add color and nutrients, making the dish even better. After your shrimp and veggies are cooked, it's time to add the sauces. Drizzle 2 tablespoons of low-sodium soy sauce and 1 tablespoon of honey over everything. If you like heat, sprinkle in 1 teaspoon of crushed red pepper flakes. Toss everything together to coat the shrimp and veggies in the sauce. Let it cook for another minute. This helps the flavors blend. Finally, remove the skillet from the heat and sprinkle fresh chopped parsley on top before serving. Sautéing garlic is key for great flavor. Start by melting butter in a pan. Once it bubbles, add minced garlic. Stir it constantly for about 30 seconds. Look for a light golden color. Be careful not to let it burn. Burnt garlic tastes bitter and ruins the dish. Cooking shrimp can be tricky. They should turn pink and opaque when done. Cook them for 2-3 minutes, turning them often. Under-cooked shrimp can be unsafe to eat. Always check that they are fully cooked before serving. Feel free to swap or add vegetables. Broccoli, snap peas, or zucchini work well. You can also use carrots for a sweet crunch. Just cut them into small pieces for quick cooking. This stir-fry is flexible to your tastes. Enjoy making it your own! {{image_4}} To add heat to your dish, you can make a spicy garlic butter shrimp stir-fry. Simply include the crushed red pepper flakes. Adjust the amount based on your heat level preference. You can also add a splash of sriracha or chili oil for extra kick. This combination enhances the garlic flavor while keeping your shrimp tender. If you love broccoli, use it as a base for your shrimp stir-fry. Just add one cup of fresh or frozen broccoli florets when you add the bell peppers. Cook until it turns bright green and tender but still crisp. Broccoli adds nutrition and a nice crunch, making your dish even more satisfying. For those following paleo or keto diets, adjust your recipe to fit your needs. Replace the honey with a sugar-free sweetener like erythritol or omit it altogether. Use coconut aminos instead of soy sauce for a soy-free option. This keeps the dish flavorful while fitting into your dietary choices. You can also serve the shrimp stir-fry over cauliflower rice for a low-carb alternative. To store leftovers, let the dish cool down. Place the shrimp stir-fry in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Be sure to label the container. This way, you’ll know when you made it. When you want to reheat, use a skillet on medium heat. Add a splash of water or broth. This keeps the shrimp from drying out. Stir and heat for about five minutes. Keep an eye on it to avoid overcooking. You can also use the microwave. Heat it in short bursts of 30 seconds. Stir in between to ensure even heating. If you have extra, freezing is a great option. Place the cooled stir-fry in a freezer-safe bag. Remove as much air as you can before sealing. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. You can serve garlic butter shrimp stir-fry with several sides. Here are some ideas: - Steamed rice - Quinoa - Noodles - Cauliflower rice - A fresh green salad These sides will balance the rich flavors of the dish. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water for a quick thaw. Using frozen shrimp saves time and still gives great results. To lower the sodium, use low-sodium soy sauce. You can also reduce the amount of soy sauce in the recipe. Adding fresh herbs or citrus juice can enhance flavor without adding salt. You can change up the flavors in many ways: - Add ginger for warmth. - Use lime juice for a citrus twist. - Mix in fresh herbs like cilantro or basil. - Include other veggies, like broccoli or carrots. These variations keep the dish exciting and fresh! This blog covered how to make garlic butter shrimp stir-fry in simple steps. You learned about key ingredients, cooking methods, and tips for perfecting the dish. Don’t forget the optional ingredients and garnishes that can enhance flavors! If you want to try different ways, we shared tasty variations. Proper storage lets you enjoy leftovers too. Embrace your cooking journey, and make this dish your own! With these tools and ideas, you’ll impress everyone at your table.

Minute Garlic Butter Shrimp Stir-Fry

Enjoy a quick and flavorful meal with this Minute Garlic Butter Shrimp Stir-Fry! This recipe features succulent shrimp sautéed in rich butter, fragrant garlic, and colorful vegetables like bell peppers and snap peas, all tossed in a savory honey-soy sauce. Perfect for busy weeknights, it takes just 15 minutes to prepare. Click through for this easy and delicious recipe you can serve with rice or quinoa! Your taste buds will thank you!
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

5 cloves garlic, finely minced

1 cup assorted bell peppers, sliced (red, yellow, and green)

1 cup snap peas, trimmed

2 tablespoons low-sodium soy sauce

1 tablespoon honey

1 teaspoon crushed red pepper flakes (optional for heat)

Salt and freshly cracked black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Melt the Butter: In a large skillet or wok, place over medium heat and add the butter. Allow it to melt completely, swirling occasionally to prevent burning.

    Sauté the Garlic: Once the butter is melted and bubbling, add the minced garlic. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant and lightly golden. Be cautious not to let it burn.

      Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Season with a pinch of salt and freshly cracked black pepper. Cook for 2-3 minutes, turning frequently, until the shrimp are pink and opaque.

        Add the Vegetables: After the shrimp is cooked through, introduce the sliced bell peppers and trimmed snap peas into the skillet. Stir-fry for an additional 2-3 minutes, cooking just until the vegetables maintain a slight crunch.

          Combine the Sauces: Drizzle the soy sauce and honey over the shrimp and vegetables. If desired, sprinkle in the crushed red pepper flakes. Toss everything together well to ensure the sauce evenly coats the shrimp and veggies.

            Final Cook: Allow the mixture to cook for another minute, stirring occasionally, which will let the flavors meld and the sauce thicken slightly.

              Garnish and Serve: Remove the skillet from the heat. Before serving, generously sprinkle fresh chopped parsley on top for a vibrant finish.

                Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4

                  - Presentation Tips: For an appealing presentation, serve the shrimp stir-fry on a bed of fluffy steamed rice or fluffy quinoa. Garnish with extra parsley and a sprinkle of sesame seeds or toasted nuts for a delightful crunch.