Shrimp Stir Fry – Quick, Flavorful & Ready in 20 Minutes! 🍤🥦🍚
Description
If you’re looking for a dinner that’s both quick and satisfying, this Shrimp Stir Fry is your go-to! Tender shrimp, crisp-tender vegetables, and a savory sesame-soy-garlic sauce come together for a fresh, vibrant meal you can make in just 20 minutes. Perfect for busy weeknights, this dish delivers big flavor with minimal effort and pairs beautifully with fluffy rice or springy noodles.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons soy sauce (low sodium if preferred)
- 1 tablespoon sesame oil
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas, or your favorites)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper, to taste
- Cooked rice or noodles, for serving
Instructions
- Prepare the Shrimp: Pat shrimp dry with a paper towel. Season lightly with salt and pepper.
- Cook the Shrimp: Heat ½ tablespoon sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- Sauté Aromatics: In the same pan, add the remaining sesame oil. Sauté garlic and ginger for 30 seconds until fragrant.
- Stir Fry Veggies: Add mixed vegetables and stir-fry 3–4 minutes until crisp-tender.
- Add Sauce & Shrimp: Return shrimp to the pan. Pour in soy sauce and toss everything together for 1–2 minutes until heated through.
- Serve: Spoon over rice or toss with noodles. Garnish with sesame seeds or chopped green onions if desired.
Notes
- Use fresh or frozen shrimp (thawed before cooking).
- Keep the veggies slightly crisp for best texture.
- For a spicier version, add a dash of chili flakes or sriracha.
Tips
- High Heat = Better Stir Fry: Cook quickly over high heat to preserve the color, texture, and flavor.
- Don’t Overcook Shrimp: They turn rubbery if cooked too long—remove them as soon as they turn pink.
- Make it Saucy: Add a splash of chicken broth or water if you like more sauce to coat the rice/noodles.
Servings
- Serves 3–4 people
Nutritional Info (per serving) (based on 4 servings)
- Calories: ~230 kcal
- Protein: 24g
- Carbohydrates: 10g
- Fat: 9g
- Fiber: 2g
- Sodium: 720mg
Benefits
- High Protein: Shrimp is a lean source of protein, great for muscle repair.
- Nutrient-Rich Veggies: Packed with vitamins, minerals, and antioxidants.
- Quick & Healthy: Ready in 20 minutes without heavy sauces or frying.
Q/A
Q: Can I use frozen shrimp?
A: Yes! Just thaw and pat dry before cooking.
Q: What vegetables work best?
A: Bell peppers, broccoli, carrots, snap peas, zucchini, or even mushrooms.
Q: Can I make it gluten-free?
A: Use tamari instead of soy sauce and serve over rice or gluten-free noodles.
Q: Can I meal prep this?
A: Yes, store in an airtight container for up to 3 days. Reheat quickly to avoid overcooking shrimp.