By Shrimp and Yaugre Stir-Fry is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Shrimp and Yaugre Stir-Fry captures the essence of meals|fish & seafood while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Shrimp and Yaugre Stir-Fry becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Shrimp:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Vegetables:
1 onion, chopped
1 bell pepper (any color), chopped
1 cup broccoli florets
For the Yaugre Sauce:
1 cup walnuts
1/2 cup fresh cilantro
1/4 cup fresh dill
1/4 cup olive oil
1/4 cup white wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
PREPARATION STEPS
Prepare the Shrimp: In a bowl, combine the shrimp with olive oil, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.
Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add a little more olive oil if needed. Add the chopped onion, bell pepper, and broccoli florets. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp.
Make the Yaugre Sauce: In a blender or food processor, combine walnuts, cilantro, dill, olive oil, white wine vinegar, minced garlic, salt, and black pepper. Blend until smooth.
Combine Everything: Return the cooked shrimp to the skillet with the vegetables. Pour the Yaugre sauce over the shrimp and vegetables, stirring to combine. Cook for an additional 2-3 minutes to heat through.
Serve: Enjoy your Shrimp and Yaugre Stir-Fry hot, garnished with extra cilantro if desired!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 15 min | Total: 25 min | Servings: 4 | Calories: ~280 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
