Name: Shrimp Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons vegetable oil (or sesame oil); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1/2 cup snap peas; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon oyster sauce (optional); 1 tablespoon honey or brown sugar; 1 teaspoon rice vinegar; 1 tablespoon cornstarch (optional, for thickening); Cooked rice or noodles, for serving; Sesame seeds and green onions for garnish (optional)

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Why You’ll Love This Recipe

This Shrimp Stir Fry is a go-to recipe for anyone who craves something quick yet delicious. The shrimp cook quickly, while the vegetables stay crisp and fresh. The sauce, with its balance of soy sauce, ginger, garlic, and a touch of sweetness, complements the shrimp perfectly. It’s a flavorful, customizable dish that you can easily adjust to suit your preferences. Plus, it’s a great way to use up any veggies you have in your fridge.

Ingredients

1 lb large shrimp, peeled and deveined
2 tablespoons vegetable oil (or sesame oil)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1/2 cup snap peas
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional)
1 tablespoon honey or brown sugar
1 teaspoon rice vinegar
1 tablespoon cornstarch (optional, for thickening)
Cooked rice or noodles, for serving
Sesame seeds and green onions for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the shrimp: Pat the shrimp dry with paper towels and season with a pinch of salt and pepper.
Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), honey or brown sugar, rice vinegar, and cornstarch (if using). Set aside.
Cook the shrimp: 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 per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Stir-fry the vegetables: In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger and sauté for about 30 seconds until fragrant. Add the bell peppers, zucchini, and snap peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Combine the shrimp and sauce: Return the cooked shrimp to the skillet and pour the sauce over the shrimp and vegetables. Stir well to coat everything in the sauce. Cook for an additional 2 minutes, allowing the sauce to thicken and everything to heat through.
Serve: Serve the stir fry over cooked rice or noodles. Garnish with sesame seeds and chopped green onions if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Vegetarian option: Swap the shrimp for tofu, tempeh, or your favorite protein source for a plant-based stir fry.
Add more veggies: Feel free to add other vegetables like mushrooms, broccoli, carrots, or baby corn.
Spicy version: Add red pepper flakes or a chopped chili pepper for a spicy kick.
Rice noodles: Use rice noodles instead of regular rice for a more authentic stir fry experience.
Citrusy twist: Add a little lime zest and juice to the sauce for a citrusy flavor boost.

Storage/Reheating

Storage: Store leftover shrimp stir fry in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Reheat in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them first and pat them dry before cooking to avoid excess moisture.

Can I use other vegetables in this stir fry?

Absolutely! You can add any vegetables you like, such as carrots, broccoli, or baby corn. Just ensure they’re cut into similar sizes for even cooking.

How do I make the sauce thicker?

If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water and stir it into the sauce mixture before adding it to the stir fry.

Can I make this stir fry ahead of time?

Yes, you can make the stir fry ahead of time. Store the cooked stir fry in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

How do I prevent the shrimp from becoming rubbery?

Make sure not to overcook the shrimp. They only need 2-3 minutes per side to cook perfectly. Overcooking will make them rubbery.

Can I use a different sauce for this stir fry?

Yes, you can experiment with different sauces like hoisin sauce, teriyaki sauce, or even a sweet chili sauce for a different flavor profile.

Can I use a wok for stir-frying?

Yes, a wok is perfect for stir-frying because it allows the ingredients to cook evenly and quickly over high heat. If you don’t have a wok, a large skillet works just as well.

How spicy is this recipe?

This recipe is mild, but you can easily adjust the spice level by adding red pepper flakes, fresh chili, or a spicy sauce like Sriracha.

What can I serve with shrimp stir fry?

Shrimp stir fry pairs well with steamed jasmine rice, brown rice, quinoa, or noodles. You can also serve it with a simple side salad for a lighter meal.

Can I freeze shrimp stir fry?

While shrimp stir fry is best eaten fresh, you can freeze it for up to 1 month. Make sure to store it in an airtight container and reheat thoroughly when ready to serve.

Conclusion

Shrimp Stir Fry is a flavorful, quick, and easy dish that brings together succulent shrimp, crunchy vegetables, and a savory sauce. With just a few simple ingredients, you can create a satisfying meal that’s perfect for busy nights. It’s customizable, healthy, and packed with flavor, making it an ideal dish for everyone in your family to enjoy. Whether served over rice or noodles, this stir fry is sure to become a weeknight favorite.

Shrimp Stir Fry

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Shrimp Stir Fry is a quick and flavorful dish featuring tender shrimp, vibrant vegetables, and a savory sauce. Ready in just 20 minutes, this easy, healthy recipe is perfect for busy weeknights or meal prep, offering a satisfying, balanced meal with minimal cleanup.

Author: Laura
Prep Time: 10min
Cook Time: 10min
Total Time: 20min
Yield: 4servings
Category: Main Course
Method: Stir-fried, One-Pot
Cuisine: Asian-Inspired
Diet: Gluten Free

Instructions

Prepare the shrimp: Pat the shrimp dry with paper towels and season with a pinch of salt and pepper.
Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), honey or brown sugar, rice vinegar, and cornstarch (if using). Set aside.
Cook the shrimp: 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 per side, until they turn pink and opaque. Remove the shrimp and set aside.
Stir-fry the vegetables: In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger and sauté for about 30 seconds until fragrant. Add the bell peppers, zucchini, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Combine the shrimp and sauce: Return the shrimp to the skillet and pour the sauce over the shrimp and vegetables. Stir well to coat. Cook for an additional 2 minutes, allowing the sauce to thicken.
Serve: Serve the stir fry over cooked rice or noodles. Garnish with sesame seeds and green onions if desired.

Notes

Vegetarian option: Substitute the shrimp with tofu, tempeh, or your favorite protein source for a plant-based stir fry.
Extra veggies: Add mushrooms, broccoli, or shredded carrots for more flavor and nutrition.
Spicy version: Add red pepper flakes or a chopped chili pepper for extra heat.
Rice noodles: Use rice noodles instead of regular rice for a more authentic stir fry experience.
Citrusy twist: Add a little lime zest and juice to the sauce for a citrusy flavor boost