Description
This easy Shrimp Stir Fry recipe combines fresh shrimp and assorted vegetables with a savory garlic-ginger sauce, perfect for a quick and healthy weeknight dinner that brings restaurant-quality taste home.
Ingredients
Scale
- 1 lb (450g) fresh large shrimp, peeled, deveined, tails on or off
- 4–5 cups (600-750g) assorted stir-fry vegetables (broccoli florets, snap peas, bell peppers, carrots, bok choy)
- 1 tbsp (15g) fresh ginger, grated
- 3 cloves (15g) fresh garlic, minced
- 0.25 cup (60ml) low sodium soy sauce (or gluten-free tamari for a gluten-free option)
- 2 tbsp (30ml) rice vinegar
- 1 tsp (5ml) sesame oil
- 1 tbsp (15g) brown sugar (or honey)
- 1 tbsp (9g) cornstarch
- 0.25 cup (60ml) water or chicken broth
- 2 tbsp (30ml) cooking oil (peanut, vegetable, or canola)
Instructions
- Prep the Shrimp: Toss shrimp with 1 tsp cornstarch and 1 tbsp soy sauce in a bowl. Set aside for 5 minutes. (Look for: evenly coated, slightly sticky texture.)
- Make the Sauce: In a small bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, brown sugar, remaining cornstarch, and water or broth. This takes about 2 minutes. (Feel for: smooth consistency with no lumps.)
- Heat the Wok: Heat 2 tbsp cooking oil in a large wok or a heavy-bottomed skillet over high heat until it shimmers and you see wisps of smoke, about 1-2 minutes. (Sound: oil will slightly ripple and sizzle; smell: light cooking oil aroma.)
- Cook Aromatics: Add the minced garlic and grated ginger to the hot wok. Stir-fry for 30 seconds until very fragrant. (Smell for: an intense, sweet aroma; look for: no browning, just a gentle sizzle.)
- Stir-fry Shrimp: Add the prepped shrimp to the wok. Stir-fry for 2-3 minutes until they turn pink and opaque. Remove the cooked shrimp from the wok to a clean plate. (Look for: shrimp curled into a ‘C’ shape, vibrant pink color. If shrimp look opaque and tightly curled into an ‘O’ shape, you’ve overcooked them; they turn rubbery quickly!)
- Cook Vegetables: Add the hardier vegetables (like broccoli florets and carrots) to the wok first, stir-frying for 3-4 minutes. Then, add softer veggies (such as bell peppers, snap peas, and bok choy) and continue to stir-fry for another 2-3 minutes until they are crisp-tender. (Sound: continuous sizzling; feel: slight bite remaining in the center.)
- Combine and Sauce: Return the cooked shrimp to the wok with the vegetables. Give your sauce a quick whisk to re-mix the cornstarch, then pour it evenly over everything. Stir-fry for 1-2 minutes, tossing constantly, until the sauce thickens and beautifully coats all ingredients. (Look for: a glossy sheen on your stir fry, with the sauce bubbling and clinging.)
Notes
For faster prep, use pre-chopped veggies. For a healthier dish, add more non-starchy vegetables. If veggies are soggy, cook in smaller batches at high heat. If sauce is watery, mix 0.5 tsp cornstarch with 1 tbsp cold water and cook for 30 seconds to thicken. Select crisp, vibrant vegetables and firm, translucent shrimp.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups (approx 275g)
- Calories: 250 calories
- Sugar: 4 g
- Sodium: 725 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 170 mg
Keywords: Easy dinner, Shrimp stir fry, Wok cooking, Healthy, Weeknight meal, Garlic ginger, Quick recipe, Family-friendly, Asian