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Shrimp and Vegetable Stir-Fry: Quick, Tasty Recipe!

A quick and tasty shrimp and vegetable stir-fry recipe that is perfect for a weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 cup bell peppers sliced (mixed colors)
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Cooked rice or noodles for serving

Method
 

  1. In a small bowl, mix the soy sauce, honey, sesame oil, cornstarch, and water. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the garlic and ginger, stirring for about 30 seconds until fragrant.
  4. Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  5. In the same skillet, add the bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  6. Return the shrimp to the skillet and pour the sauce over the mixture. Stir well to combine and cook for an additional 2 minutes until the sauce thickens.
  7. Serve the stir-fry over cooked rice or noodles.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 22gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gCholesterol: 150mgSodium: 800mgFiber: 3gSugar: 6g

Notes

  • For added heat, include a teaspoon of red pepper flakes or a splash of sriracha in the sauce.
  • Substitute the shrimp with chicken or tofu for a different protein option, adjusting cooking times as needed.

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