Shrimp Stir-Fry Quick Dinner (Print Version)

Juicy shrimp stir-fried with colorful vegetables in a savory sauce for a fast, nutritious dish.

# 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
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 2-3 minutes, stirring, until pink and just cooked through. Remove shrimp from pan and set aside.
04 - Add remaining 1 tablespoon oil to the pan. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
05 - Add bell peppers, broccoli, carrot, and sugar snap peas to the pan. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
06 - Return cooked shrimp to the pan. Add sliced green onions and stir to combine.
07 - Pour the prepared sauce over the shrimp and vegetables. Stir well to coat and cook for 2-3 minutes until sauce thickens and everything is heated through.
08 - Transfer to serving dishes and garnish with sesame seeds and fresh cilantro or green onion tops. Serve immediately with steamed rice or noodles.

# Additional Tips::

01 -
  • Ready in 25 minutes flat, which means it fits between work and bedtime without the guilt of ordering in.
  • That garlic-ginger-soy combination hits every taste receptor at once, making something so simple taste genuinely impressive.
  • It's the kind of meal where everyone at the table gets to customize what they're eating with rice or noodles or nothing at all.
02 -
  • Shrimp goes from perfectly cooked to rubbery in about 45 seconds, so pull it out the moment it turns pink and let the sauce finish cooking it gently later.
  • If your pan isn't genuinely hot before the shrimp hits it, you'll steam them instead of sear them, and you'll taste the difference immediately.
  • Cornstarch needs a moment to do its thickening work—don't panic if the sauce looks thin at first; give it 30 seconds of heat and it'll transform.
03 -
  • If your pan isn't hot enough, the shrimp will release water and poach instead of sear—you want that moment where the oil seems to smoke just slightly before things hit the surface.
  • The sauce thickens as it cools, so if it seems a little loose when you finish, that's actually perfect; it'll tighten up the moment you plate it.
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