Description
This shrimp stir fry is a fast and flavorful dinner that’s packed with juicy shrimp, crisp veggies, and a savory-sweet stir fry sauce. Ready in just 20 minutes, it’s the perfect weeknight meal that tastes better than takeout!
Ingredients
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1 lb large shrimp, peeled and deveined
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2 tablespoons vegetable oil
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 cup broccoli florets
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1 cup snap peas
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3 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1/4 cup low sodium soy sauce
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2 tablespoons honey
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1 tablespoon rice vinegar
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1 tablespoon cornstarch
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2 tablespoons water
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Cooked rice, for serving
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Sesame seeds and green onions, for garnish (optional)
Instructions
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In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and water. Set aside.
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Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
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Add shrimp and cook for 2–3 minutes per side, or until pink and cooked through. Remove shrimp and set aside.
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Add remaining oil to the skillet, then toss in the bell peppers, broccoli, and snap peas. Stir-fry for 4–5 minutes until just tender.
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Add garlic and ginger, cooking for 1 more minute until fragrant.
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Return shrimp to the skillet, pour in the sauce, and stir everything together.
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Cook for 1–2 more minutes, until the sauce thickens slightly and coats everything well.
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Serve hot over rice and top with sesame seeds and green onions, if desired
Notes
You can swap in other veggies like carrots, zucchini, or mushrooms.
Frozen shrimp works great too—just make sure it’s fully thawed and patted dry.
Add a little sriracha or red pepper flakes if you like some heat!