Shrimp Stir-Fry with Vegetables (Printable)

Tender shrimp and crisp vegetables combine with a flavorful garlic-ginger sauce for a vibrant dish.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small broccoli crown, cut into florets
05 - 1 medium carrot, julienned
06 - 1 cup sugar snap peas, trimmed
07 - 3 green onions, sliced

→ Sauce

08 - 3 tablespoons low-sodium soy sauce
09 - 1 tablespoon oyster sauce
10 - 2 teaspoons sesame oil
11 - 2 tablespoons honey or brown sugar
12 - 1 tablespoon rice vinegar
13 - 2 teaspoons cornstarch
14 - 2 tablespoons water

→ Aromatics and Oil

15 - 2 tablespoons vegetable oil
16 - 3 garlic cloves, minced
17 - 1 inch fresh ginger, peeled and grated

→ Garnish

18 - 1 tablespoon sesame seeds
19 - Fresh cilantro or green onion tops, chopped

# Step-by-step Directions:

01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water until combined. Set aside.
02 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2 to 3 minutes, stirring frequently, until pink and cooked through. Transfer shrimp to a clean plate.
04 - Add remaining 1 tablespoon oil to the pan. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
05 - Add bell peppers, broccoli, carrot, and sugar snap peas to the pan. Stir-fry for 3 to 5 minutes until vegetables are crisp-tender.
06 - Return cooked shrimp to the pan and add sliced green onions.
07 - Pour prepared sauce over shrimp and vegetables. Stir continuously for 2 to 3 minutes until sauce thickens and all ingredients are heated through.
08 - Transfer to serving plates and garnish with sesame seeds and fresh cilantro or additional green onion. Serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • It's genuinely faster than ordering takeout, and tastes fresher than anything delivered in a box.
  • The garlic-ginger sauce comes together in one bowl while you're prepping vegetables, so there's almost no cleanup theater.
  • You can throw in whatever colorful vegetables you have hanging around, making it impossible to mess up.
02 -
  • Shrimp overcooks in a heartbeat and turns rubbery; cook until just pink, not until the edges curl up like they're trying to disappear.
  • Don't add the sauce until the very end, because cornstarch thickens cold sauce differently than hot sauce, and you need the residual heat of the pan to do the thickening work.
03 -
  • Prep everything before you touch the stove; once the pan is hot, you've got maybe five minutes before things need attention, and there's no time to slice vegetables mid-cook.
  • Use a wok if you have one because its sloped sides were literally designed for this kind of cooking, but a large skillet works just fine if that's what you've got.
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