Shrimp Stir-Fry Vegetables (Printable)

Juicy shrimp and crisp vegetables blended with a savory garlic-ginger sauce for a quick, healthy meal.

# What you 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, optional
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, canola or peanut
16 - 3 garlic cloves, minced
17 - 1 inch piece fresh ginger, peeled and grated

→ Garnish

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

# How to make it:

01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water. 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 constantly, until pink and cooked through. Transfer shrimp to a 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 florets, 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 well to coat all ingredients and cook for 2 to 3 minutes until sauce thickens and everything is heated through.
08 - Transfer to serving plates and garnish with sesame seeds and fresh cilantro or green onion tops if desired. Serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • It's done in 25 minutes flat, which means you can make it on a weeknight without losing your mind.
  • The sauce is perfectly balanced with a little sweet, salty, and tangy that somehow makes everyone ask for your secret.
  • You can prep everything while the pan heats, so there's minimal cleanup and maximum show-off factor.
02 -
  • Don't skip drying the shrimp, because moisture is the enemy of a good sear and you'll end up with rubbery, steamed shrimp instead of tender ones.
  • Have everything prepped and ready before you start cooking, because the whole thing moves faster than you think and you won't have time to chop once the wok is hot.
  • The sauce needs that cornstarch mixed with water to work, so don't leave it out thinking you can just use the liquid alone.
03 -
  • Use a wok if you have one because the sloped sides make it easier to keep everything moving and nothing sitting in the heat too long.
  • If your pan isn't hot enough when you add the shrimp, they'll release moisture and basically steam instead of sear, so wait for that shimmer before you drop them in.
  • Taste the sauce before you pour it on because soy sauce brands vary, and you might need to adjust the salt or sweetness depending on what you're using.
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