Description

Shrimp Stir Fry is a quick and healthy dish loaded with tender shrimp and colorful vegetables tossed in a savory garlic-ginger soy sauce—perfect for weeknight dinners and ready in under 30 minutes.

Ingredients

Units Scale

1 lb large shrimp, peeled and deveined
2 tbsp vegetable or sesame oil
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas or snow peas
1 carrot, thinly sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Cooked rice or noodles, for serving
Sliced green onions and sesame seeds for garnish (optional)

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Instructions

In a small bowl, mix soy sauce, honey, rice vinegar, and cornstarch slurry if using. Set aside.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shrimp and cook 2–3 minutes per side, until pink and opaque. Remove and set aside.
In the same skillet, add remaining oil. Stir-fry broccoli, bell pepper, snap peas, and carrot for 4–5 minutes until crisp-tender.
Add garlic and ginger, stir-fry for another 30 seconds until fragrant.
Return shrimp to the skillet. Pour in the sauce and toss everything to coat evenly. Cook for 1–2 minutes until heated through and sauce thickens slightly.
Serve over rice or noodles and garnish with green onions and sesame seeds if desired.

Notes

Use any vegetables you have on hand like mushrooms, zucchini, or baby corn.
Frozen shrimp can be used—just thaw before cooking.
Add chili flakes or sriracha for a spicy kick.

Nutrition

Serving Size: 1 cup (without rice)
Calories: 260
Sugar: 7g
Sodium: 640mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 26g
Cholesterol: 180mg