Shrimp Stir Fry Veggies (Printable)

Juicy shrimp combined with crisp bell peppers and broccoli in a flavorful garlic-ginger sauce.

# What you'll need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small broccoli crown, cut into florets
05 - 1 medium carrot, julienned
06 - 1 cup sugar snap peas, trimmed
07 - 3 green onions, sliced

→ Sauce

08 - 3 tablespoons low-sodium soy sauce
09 - 1 tablespoon oyster sauce, optional
10 - 2 teaspoons sesame oil
11 - 2 tablespoons honey or brown sugar
12 - 1 tablespoon rice vinegar
13 - 2 teaspoons cornstarch
14 - 2 tablespoons water

→ Aromatics and Oil

15 - 2 tablespoons vegetable oil, canola or peanut
16 - 3 garlic cloves, minced
17 - 1 inch fresh ginger, peeled and grated

→ Garnish

18 - 1 tablespoon sesame seeds, optional
19 - Fresh cilantro or green onion tops, chopped

# Method:

01 - In a small mixing bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water until fully combined. Set aside.
02 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2 to 3 minutes, stirring frequently, until pink and cooked through. Remove shrimp from pan and set aside.
04 - Add remaining 1 tablespoon oil to the pan. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
05 - Add bell peppers, broccoli florets, carrot, and sugar snap peas to the pan. Stir-fry for 3 to 5 minutes until vegetables are crisp-tender with a slight bite.
06 - Return cooked shrimp to the pan and add sliced green onions.
07 - Pour the prepared sauce over the shrimp and vegetables. Stir continuously to coat all ingredients and cook for 2 to 3 minutes until sauce thickens and everything is heated through.
08 - Transfer to serving dishes and garnish with sesame seeds and fresh cilantro or green onion tops if desired. Serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • Everything cooks in one pan while you're standing right there, so there's no scrambling or hidden burnt spots.
  • The shrimp stays tender and juicy because you're not overthinking it, and the vegetables stay crisp because the heat stays high.
  • A simple garlic-ginger sauce comes together in a bowl before you even turn on the stove, which means less stress mid-cooking.
02 -
  • Overcrowding the pan when you cook the shrimp will drop the temperature and cause them to release liquid instead of searing—work in two batches if you have to.
  • The sauce thickens as it cools, so what looks a little thin in the wok will be perfect when you plate it, and waiting even one minute can mean the difference between silky sauce and gloppy sauce.
03 -
  • If your sauce seems thin when you pour it in, let it bubble for a few extra seconds before tasting—cornstarch needs heat to thicken, not just time.
  • Keep a bowl of water near your stove while you're cooking because sometimes you need just a tiny splash to unstick something without drowning the pan in liquid.
Return