Shrimp Stir-Fry

Introduction

Looking for a quick, healthy, and absolutely delicious weeknight dinner? This Shrimp Stir-Fry has become my go-to recipe when I need something flavorful on the table in under 30 minutes. What I love most about this dish is how the tender shrimp pairs perfectly with crisp vegetables, all coated in a savory sauce that’ll make you forget about takeout. The best part? You’ll only need one pan, making cleanup a breeze.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons vegetable oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• For the sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 teaspoon sesame oil

Instructions

1. Mix all sauce ingredients in a small bowl until the cornstarch dissolves completely. Set aside.
2. Pat the shrimp dry with paper towels – this ensures better browning.
3. Heat 2 tablespoons oil in a large wok or skillet over medium-high heat.
4. Add shrimp and cook for 2-3 minutes until just pink. Remove to a plate.
5. Add remaining oil to the pan. Toss in broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until crisp-tender.
6. Add garlic and ginger, cooking for 30 seconds until fragrant.
7. Return shrimp to the pan and pour in the sauce mixture.
8. Cook for 1-2 minutes, stirring constantly until the sauce thickens and coats everything evenly.

Cook Time and Serving Size

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Recipe Notes

• Make sure your pan is really hot before adding the shrimp – this helps achieve that perfect sear without overcooking.

• Cut all vegetables roughly the same size to ensure even cooking.

• For the best texture, don’t overcrowd the pan. If needed, cook in batches.

• Feel free to swap vegetables based on what you have on hand – snow peas, mushrooms, or snap peas work great.

• If you’re watching sodium intake, use low-sodium soy sauce and adjust seasonings to taste.

• Store leftovers in an airtight container in the refrigerator for up to 2 days, though the vegetables may lose some crispness.

Shrimp Stir-Fry

A quick, healthy, and delicious weeknight dinner featuring tender shrimp, crisp vegetables, and a savory sauce.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 300 kcal

Ingredients

  

• 1 pound large shrimp peeled and deveined
• 3 tablespoons vegetable oil divided
• 2 cups broccoli florets
• 1 red bell pepper sliced
• 2 carrots julienned
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1/4 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 teaspoon sesame oil

Instructions

 

• Mix all sauce ingredients in a small bowl until the cornstarch dissolves completely. Set aside.
• Pat the shrimp dry with paper towels.
• Heat 2 tablespoons oil in a large wok or skillet over medium-high heat.
• Add shrimp and cook for 2-3 minutes until just pink. Remove to a plate.
• Add remaining oil to the pan. Toss in broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until crisp-tender.
• Add garlic and ginger, cooking for 30 seconds until fragrant.
• Return shrimp to the pan and pour in the sauce mixture.
• Cook for 1-2 minutes, stirring constantly until the sauce thickens and coats everything evenly.