Easy Jalapeño Mushroom Shrimp Stir-Fry For Two

This Jalapeño Mushroom Shrimp Stir-Fry For Two is an easy weeknight one-pot meal with shrimp and mushrooms. Full of flavor, spicy, delicious, and no added corn starch! Dinner on the table in less than 30 minutes!

Author: Project Meal Plan

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2 servings

Calories: 315 kcal per serving

Ingredients

1 tbsp - avocado oil
8 ounces - white button mushrooms
2 - jalapeños
12 ounces - shrimp
¼ tsp - salt
2 tablespoons - soy sauce
½ tbsp - honey
½ tbsp - toasted sesame oil
1 tbsp - sriracha
½ tbsp - garlic
½ tsp - ground ginger
¼ tsp - fish sauce
¼ tsp - red pepper flakes
½ - lime juice

Instructions

To a small mason jar, add all sauce ingredients (soy sauce, honey, sesame oil, sriracha, minced garlic, ground ginger, fish sauce, red pepper flakes, and lime juice). Shake well for 5-10 seconds, or until well mixed.
Heat oil in large skillet or wok over medium heat. When hot, add jalapeños, mushrooms and salt. Cook for 3-4 minutes, or until the mushrooms begin to soften. Stir occasionally.
Make a well in the center of the pan and add shrimp in one layer across the pan. Ensure all shrimp are touching the bottom of the pan. Cook for 2-3 minutes, or until the bottoms are pink, and then flip each shrimp to cook the other side. Shake the prepared sauce one more time, and add it to the pan. Cook for about 3 minutes, or until all the shrimp are fully cooked. Remove from heat and stir to ensure the sauce has coated all the mushrooms and shrimp.
Serve immediately (my favorite combo: over brown rice with cilantro on top!). Leftovers can be stored in the fridge for up to 4 days.

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