Speedy Shrimp & Veggie Stir-Fry Dinner
This speedy shrimp and veggie stir-fry comes together in a flash, making it perfect for a quick weeknight meal. Tender shrimp and crisp-tender vegetables are coated in a savory, slightly sweet sauce.
Equipment
- small bowl
- wok or skillet
Ingredients
Stir-fry
- 1 lb large shrimp, peeled and deveined
- 2 tbsp soy sauce (low sodium preferred)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp cornstarch
- 2 tbsp vegetable oil (or other high-heat oil)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 head broccoli, cut into small florets
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 0.5 onion, thinly sliced
- Cooked rice or noodles for serving
- sesame seeds Optional garnishes
- chopped green onions Optional garnishes
Instructions
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and cornstarch for the sauce, then set aside.
- Optionally, marinate the shrimp by tossing it with 1 tablespoon of the sauce for 5-10 minutes while preparing vegetables.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
- Add shrimp to the hot wok and cook for 1-2 minutes per side until pink; remove and set aside.
- Add remaining oil to the wok, stir-fry garlic and ginger for 30 seconds, then add broccoli and onion, cooking for 3-4 minutes until tender-crisp. Add bell pepper and snow peas, stir-frying for another 2-3 minutes.
- Return cooked shrimp to the wok, stir the sauce, and pour it over the ingredients, tossing for 1-2 minutes until thickened and evenly coated.
- Remove from heat and serve hot over rice or noodles, garnished with sesame seeds and green onions if desired.
Notes
Ensure your wok or skillet is hot enough before adding ingredients to achieve a proper stir-fry. Do not overcrowd the pan; cook shrimp and vegetables in batches if necessary.