Description
A vibrant and quick shrimp stir-fry packed with flavor and customizable with your favorite vegetables.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2–3 cups mixed vegetables (bell peppers, broccoli, snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil for cooking
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- Optional: cooked rice or noodles for serving
Instructions
- Heat that pan: Get your skillet or wok hot over medium-high heat.
- Sauté shrimp: Add vegetable oil, and once hot, toss in the shrimp. Cook for 2-3 minutes until they turn pink.
- Don your veggie cap: In the same pan, throw in the minced garlic and grated ginger. Stir quickly for about 30 seconds. Add your mixed veggies and stir-fry for about 3-4 minutes.
- Back to shrimp: Return the shrimp to the pan. Drizzle in the soy and oyster sauces and the sesame oil. Stir well and cook for another minute or two.
- Serve it up: Plate over rice or noodles, and enjoy immediately!
Notes
Store any leftovers in an airtight container for up to 3 days. Reheat gently to avoid rubbery shrimp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: shrimp, stir-fry, quick meal, Asian cuisine, weeknight dinner