This is a Sponsored post written by me on behalf of Fresh From Florida. All opinions are 100% mine.
My family loves stir fry dishes and I love how easy stir Fry recipes are to make even on a hectic weeknight. To make things even quicker choose a quick cooking protein like fresh Florida Shrimp. You have to ask your fish monger about where the shrimp is from, sometimes it is listed as from USA or not at all. If you follow the sustainable fish practices you definitely need to be purchasing Shrimp Fresh from Florida.
At our Kroger store the seafood is obviously frozen but knowing it was not flown in from overseas makes me a little more confident about feeding this to my family. We eat a lot of shrimp and like I pointed out before it is an easy & quick way to provide a protein to your family.
After browsing the Florida Shrimp Associations website I found this citrusy sweet Pepper and Shrimp stir fry recipe that is not only tasty but super quick and easy. (outside of peeling and deveining the shrimp of course).
I increased our shrimp from 1 lb to 1 1/2 lbs because I was serving a family of 5 shrimp lovers. Look how pretty this shrimp looks and the smell was not overpowering, (sign of fresh seafood)
The sauce is developed by first coating the shrimp in corn starch and quickly sauteing it; Look at the pretty color already.
Now add your veggies, I chose to add celery to this recipe for extra veggie option. You could add any veggie your kids will enjoy in a stir fry.
The sauce could not be simpler either; Fresh simple ingredients like low sodium soy sauce, fresh orange juice, (if you have fresh) and honey for sweetness.
If you don’t have toasted sesame seeds, quickly heat them in a dry saute pan for a few minutes, but keep you eyes on them, they will burn quickly.
Cooked in just a few minutes and served over brown rice provides a healthy and nutritious meal.
Sweet Pepper & Shrimp Stir Fry Recipes
- 1 lb Shrimp peeled & Deveined (we cooked 1 1/2 lbs)
- 3 bell peppers assorted colors sliced
- 2 stalks celery sliced
- 1 large onion sliced
- 1 tbsp toasted Sesame seeds
- 1 tbsp honey
- 1 cup Orange juice
- 1/4 cup low sodium soy sauce
- sea salt and fresh pepper to taste
- sirichi to taste
- 1/4 cup Corn Starch
- Lightly coat the shrimp with the corn starch. Preheat a large sauté pan over medium high heat. Add 1 tablespoon of olive oil to the preheated sauté pan. Carefully add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes. - ALMOST DONE is key
- Remove the shrimp from the pan (cover to keep warm) and add the peppers, celery and onions. Cook the peppers for 4 minutes. -
- Add the honey, orange juice and soy sauce to the pan. Turn the heat up slightly. Scrape off any bits off the bottom of your pan. Bring the liquid ingredients up to a boil. Turn the heat back down to medium high and add the shrimp back to the sauté pan. The sauce should thicken and the shrimp will be cooked after three minutes. Serve over brown rice. Garnish with sesame seeds. season with sirichi at the table.