Quick Shrimp and Vegetable Stir Fry
This shrimp and vegetable stir fry cooks shrimp, bell peppers, broccoli, and snap peas in a garlic-ginger soy sauce. It is a light dinner that is ready in 25 minutes.
Servings: 4 servings
Calories: 205kcal
Equipment
- Large skillet or wok
- Cutting board
- Knife
- Wooden spoon or spatula
Ingredients
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive 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
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water optional
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add bell peppers, broccoli, and snap peas. Cook for 3–4 minutes until tender-crisp.
- Add the garlic and ginger and cook for 30 seconds until fragrant.
- Return the shrimp to the skillet and add the soy sauce. Stir to combine.
- If using, add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste and serve immediately.
Notes
For best texture, avoid overcooking the shrimp — they should be just pink and opaque. This stir fry works well with other vegetables like zucchini, carrots, or mushrooms and can be served over rice or noodles.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Shrimp is best enjoyed fresh, but leftovers still reheat well.
Reheat gently in a skillet over medium heat or in the microwave until warmed through, being careful not to overcook the shrimp.