Too hot to turn on the oven today? This quick shrimp stir fry is your new best friend for summer.
It is fresh, light, and perfect for a warm evening. You can have a healthy meal on the table in no time. Your whole family will love the vibrant colors and savory sauce.
Why This Recipe Is a Winner
This dish is a lifesaver for busy weeknights when you are tired. It is much faster and healthier than ordering takeout from your phone. You only need a few simple ingredients to make it happen. The best part is that it is ready in 25 minutes from start to finish.
It is also a great choice for a healthy reset. The fresh vegetables provide a lovely crunch in every single bite. You will feel energized and satisfied without feeling weighed down. This recipe is naturally low in calories but very high in flavor.
Simple Method
Making this stir fry is very easy and quite fun. You will use high heat to get a perfect sear. Even if you are a beginner, you can master this quickly. Preparation is the key to success with this fast-moving recipe. Once you start cooking, it goes very fast.
Ingredients You’ll Need
This recipe uses fresh, seasonal produce that looks beautiful on your plate.
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 1 cup sugar snap peas, trimmed
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1 tbsp cold water
Step-by-Step
- In a small bowl, whisk together the soy sauce, honey, and toasted sesame oil until well combined.
- In a separate small container, mix the cornstarch and cold water to create a slurry and set aside.
- Heat the vegetable oil in a wok or large skillet over high heat until it begins to shimmer.
- Add the shrimp to the hot pan and sear for 2-3 minutes until pink and just opaque, then remove the shrimp and set aside on a plate.
- Add the broccoli, bell pepper, and snap peas to the same pan and stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Stir in the minced garlic and grated ginger and cook for 30 seconds until highly fragrant.
- Return the cooked shrimp to the pan along with any accumulated juices.
- Pour the sauce mixture and the cornstarch slurry over the ingredients.
- Toss everything continuously for 1 minute until the sauce thickens and glazes the shrimp and vegetables.
- Serve immediately over steamed rice or noodles.
Best Ways to Enjoy It
Serve this meal immediately while the sauce is glossy and warm. It tastes wonderful over a bed of fluffy steamed white rice. You could also use brown rice or thin rice noodles. For a low-carb option, try serving it over cauliflower rice.
For a special date night, set the table with your favorite bowls. Pour a glass of chilled white wine to match the seafood. It makes a simple yet impressive meal for two or four. Enjoy your fresh dinner as the sun sets.
How to Store Leftovers
You can keep leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat them gently in a skillet over medium-low heat. Avoid the microwave if possible to keep the shrimp tender. This recipe is great for healthy next-day lunches at the office.
Recipe Tips
- Don’t skip the cornstarch slurry for a thick, glossy sauce.
- Avoid crowding the pan so the shrimp can sear properly.
- Prep all your vegetables before you turn on the heat.
- Use frozen shrimp to keep this meal budget-friendly any time.
- Add a pinch of red pepper flakes for a spicy kick.
- Make sure your skillet is very hot before adding the oil.
- Pat the shrimp dry with paper towels for a better crust.
Ways to Switch It Up
- Swap the shrimp for thin strips of chicken or firm tofu.
- In the summer, try adding sliced zucchini or yellow squash.
- Use maple syrup instead of honey for a different sweetness.
- Swap the snap peas for green beans if you prefer them.
Common Questions
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly for this quick dinner. Just make sure to thaw them completely before you start cooking. Pat them very dry with a paper towel for the best sear.
How do I know when the shrimp are done?
Shrimp cook very quickly and will turn pink and opaque. They should form a “C” shape when they are perfectly cooked. If they curl into a tight “O,” they are likely overdone.
I hope this fresh meal brings a little joy to your kitchen. It is the perfect way to eat well on a busy night. Give it a try and enjoy the bright flavors!
— Lidia
Shrimp Stir Fry
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 1 cup sugar snap peas, trimmed
- 2 tbsp vegetable oil
- 3 cloves garlic , minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp hone y
- 1 tbsp toasted sesame oil
- 1 tsp cornstarc h
- 1 tbsp cold water
Instructions
- In a small bowl, whisk together the soy sauce, honey, and toasted sesame oil until well combined.
- In a separate small container, mix the cornstarch and cold water to create a slurry and set aside.
- Heat the vegetable oil in a wok or large skillet over high heat until it begins to shimmer.
- Add the shrimp to the hot pan and sear for 2-3 minutes until pink and just opaque, then remove the shrimp and set aside on a plate.
- Add the broccoli, bell pepper, and snap peas to the same pan and stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Stir in the minced garlic and grated ginger and cook for 30 seconds until highly fragrant.
- Return the cooked shrimp to the pan along with any accumulated juices.
- Pour the sauce mixture and the cornstarch slurry over the ingredients.
- Toss everything continuously for 1 minute until the sauce thickens and glazes the shrimp and vegetables.
- Serve immediately over steamed rice or noodles.
