Shrimp Stir-Fry with Vegetables (Printable)

A colorful blend of shrimp and vegetables cooked in a flavorful garlic-ginger sauce.

# What You'll Need:

→ Seafood

01 - 1 lb 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 such as 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

# Step-by-Step Guide:

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, until pink and just cooked through. Remove shrimp and set aside.
04 - Add remaining 1 tablespoon oil to the pan. Add garlic and ginger, sauté for 30 seconds until fragrant.
05 - Add bell peppers, broccoli, carrot, and sugar snap peas. Stir-fry for 3 to 5 minutes until vegetables are crisp-tender.
06 - Return shrimp to the pan. Add green onions.
07 - Pour the sauce over the shrimp and vegetables. Stir well to coat and cook for 2 to 3 minutes, until the sauce thickens and everything is heated through.
08 - Garnish with sesame seeds and cilantro or extra green onion if desired. Serve immediately with steamed rice or noodles.

# Expert Suggestions:

01 -
  • It's ready before your rice even finishes cooking, which means no standing around wondering what's for dinner.
  • The garlic-ginger sauce tastes like you've unlocked some secret ingredient, but it's just five things whisked together.
  • You can swap vegetables based on what's in your crisper drawer without anything going wrong.
02 -
  • Overcooked shrimp becomes rubbery and no amount of sauce will fix it, so treat the cooking time as a maximum, not a suggestion.
  • Your sauce will look thin and weird before the vegetables go in—that's exactly right, and the cornstarch thickens it when everything hits the heat together.
03 -
  • Have everything cut and ready before you turn the heat on—stir-fry moves fast, and prep work sitting next to the stove is how you stay calm and in control.
  • If your shrimp are medium instead of large, reduce the cooking time by about a minute because they'll cook faster and size actually matters when you're working in seconds.
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