Shrimp Stir Fry

Daughter and I were looking for a quick and easy dinner earlier this week.  We both work 5 until close at our respective jobs, and we leave home at 4, so we aim to eat something hearty around 3:30.  Monday afternoon, we were searching for something but didn't want to go to the store, so we foraged in the refrigerator and freezer.  We decided a stir fry would fit the bill quite nicely.  We were missing ingredients we normally use, but hey, necessity is the mother of invention.  Let me tell you, this was a quick and tasty stir fry!

Shrimp Stir Fry

1 pound peeled, deveined shrimp
1 pound carrots, peeled and sliced
1 large sweet onion, cut in half and sliced into strips
2 cups cooked rice

For the Sauce:
3 TBSP soy sauce
2 tsp cornstarch
2 TBSP dry sherry
1 tsp sugar
1 TBSP crushed red pepper

Mix the sauce ingredients in a measuring cup or mason jar, set aside.

Over medium-high heat, pour enough olive oil into the bottom of a skillet to cover the bottom of the pan.
Stir Fry the carrots until mostly done - about 4 minutes, stirring constantly.
Add the onions, cook for 2-3 more minutes, stirring constantly.
When the carrots and onions reach your level of done (I like my carrots to be soft, but still have some crunch.  The onions should be almost translucent.)

Add the shrimp.  Cook until the shrimp is pink.  Turn the heat under the pan off, but keep the pan on the burner. 
Give the sauce one last stir to mix up anything that's settled on the bottom of the glass, and then pour over the shrimp and veggies.  Stir until the sauce is fully incorporated into the vegetables and shrimp.

Serve over rice.