Description

This quick and delicious shrimp stir fry is packed with colorful vegetables and tossed in a savory garlic-ginger sauce. Ready in under 30 minutes, it’s perfect for busy weeknights.

Ingredients

Units Scale

1 lb large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
1 carrot, julienned
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Cooked rice, for serving

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Instructions

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry (if using). Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
In the same skillet, add the remaining oil. Stir fry garlic and ginger for 30 seconds until fragrant.
Add bell peppers, snap peas, and carrots. Stir fry for 4-5 minutes until just tender-crisp.
Return shrimp to the skillet and pour in the sauce.
Cook, stirring constantly, until sauce thickens and everything is well coated, about 2-3 minutes.
Serve hot over cooked rice.

Notes

Use pre-cooked shrimp to save even more time.
Customize with your favorite vegetables like broccoli or mushrooms.
Garnish with sesame seeds or green onions for extra flavor.

Nutrition

Serving Size: 1 serving (without rice)
Calories: 220
Sugar: 7g
Sodium: 680mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 20g
Cholesterol: 160mg