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Shrimp and Vegetable Stir-Fry: A Quick, Healthy Delight

A quick and healthy shrimp and vegetable stir-fry 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: 280
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Salt and pepper to taste
  • Cooked rice or noodles for serving

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced bell peppers, broccoli, and snap peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
  3. Add the minced garlic and ginger to the skillet, stirring constantly for about 30 seconds until fragrant.
  4. Pour in the soy sauce, honey, and sesame oil, stirring to combine.
  5. Return the cooked shrimp to the skillet. Add the cornstarch mixture and stir well to coat everything. Cook for an additional 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  6. Serve the stir-fry over cooked rice or noodles.

Notes

  • For a spicier kick, add red pepper flakes or sriracha to the sauce.
  • You can also substitute the shrimp with chicken or tofu for a different protein option.