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Shrimp and Vegetable Stir-Fry

Quick Shrimp and Vegetable Stir-Fry Ready in 25 Minutes

Enjoy a delicious Shrimp and Vegetable Stir-Fry that's quick, customizable, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 lb Large Shrimp Peeled and deveined; can substitute with chicken or tofu.
  • 2 tbsp Vegetable Oil Ideal for stir-frying; olive oil or sesame oil can be used.
  • 1 large Red Bell Pepper Adds sweetness; substitute with other bell peppers.
  • 1 large Yellow Bell Pepper Similar sweetness and color; can substitute.
  • 2 cups Broccoli Florets Provides crunch; alternatives include bok choy or green beans.
  • 1 cup Snap Peas Adds sweetness; substitute with sugar snap peas or snow peas.
  • 3 cloves Garlic Enhances flavor and aroma; avoid burning.
  • 1 tbsp Fresh Ginger Finely minced for even incorporation.
  • 4 tbsp Soy Sauce Brings umami depth; tamari for gluten-free.
  • 1 tbsp Honey Balances flavors; substitute with maple syrup for a vegan option.
  • 1 tbsp Sesame Oil Adds nuttiness; substitute with a light oil if desired.
  • 1 tbsp Cornstarch Used as a thickening agent; mix with water for slurry.
  • to taste Salt Basic seasoning.
  • to taste Pepper Basic seasoning.

Equipment

  • skillet
  • wok

Method
 

Step-by-Step Instructions
  1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat for 1-2 minutes until shimmering.
  2. Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Remove and set aside.
  3. In the same skillet, heat another tablespoon of vegetable oil and add bell peppers, broccoli, and snap peas. Stir-fry for 5 minutes.
  4. Add minced garlic and ginger, stirring for 30 seconds until fragrant.
  5. Pour in soy sauce, honey, and sesame oil; mix and allow to bubble gently for one minute.
  6. Return shrimp to the skillet, stir to coat, and add cornstarch slurry. Cook for 2-3 minutes until thickened.
  7. Adjust with salt and pepper to taste.
  8. Serve hot over rice or noodles, garnishing with sesame seeds or green onions if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 400IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. This dish is perfect for meal prep and can be frozen for up to 3 months.

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