This Shrimp Stir Fry with Spring Vegetables Recipe is pure happiness. The savory bites of shrimp with a variety of fresh vegetables are a feast for the mouth and eyes. And I'm in and out of the kitchen in a jiffy because this recipe is easy to make. Serve with fresh rice or over cooked noodles.
Sprinkle with 1 teaspoon of cornstarch and mix, you want the shrimp to feel a little bit dry (add 1/2 teaspoon more cornstarch if needed).
Make a cornstarch slurry by combining the soy sauce, water, and the remaining 1 teaspoon of cornstarch.
Carrot flowers: larger carrots are easier to work with, lay the carrots on their side (make your your fingers are safe) and cut 4-5 lengthwise grooves out, then slice the carrots. I used the top halves of three large carrots for this recipe and chopped up the bottom halves for another recipe.
Estimated calorie count: 150