If you’ve been looking for a quick, colorful, and ridiculously tasty meal that doesn’t keep you in the kitchen all night, this shrimp stir-fry is about to become your new best friend.
Picture this: tender shrimp, crisp-tender vegetables, and a glossy, garlicky sauce that coats every bite – all done in just 20 minutes. This dish is a weeknight lifesaver and an easy way to get a healthy, protein-packed dinner on the table without breaking a sweat.
🛒 Ingredients – Your Shopping List
Here’s what you’ll need to make a generous 4-serving batch:
For the Stir-Fry:
- 1 lb (450g) large shrimp – peeled and deveined (tail on or off, your call)
- 2 tbsp olive oil (or any neutral oil like avocado or canola)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1 cup broccoli florets
- 1 small red onion, thinly sliced
- 3 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated (or 1 tsp ginger paste)
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame seeds (optional but great for crunch)
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 2 tbsp oyster sauce (or hoisin for a sweeter flavor)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp honey (or brown sugar)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- 1 tsp sesame oil (for that nutty finish)
- 1/4 tsp red pepper flakes (optional, for a little heat)
🔪 Preparation – Step by Step (Barney Style)
Let’s make this super easy:
- Prep the Shrimp: Pat them dry with a paper towel and season with a pinch of salt and pepper.
- Chop the Veggies: Slice bell peppers, onion, and carrot into thin strips. Break broccoli into bite-sized florets.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, red pepper flakes, and the cornstarch slurry. Set aside.
- Preheat Your Pan: Heat a large wok or skillet over medium-high heat. You want it hot before the oil goes in.
🍳 Cooking Instructions
- Cook the Shrimp:
- Add 1 tbsp of oil to the hot pan.
- Toss in shrimp and cook 1–2 minutes per side until pink and opaque.
- Remove shrimp from the pan and set aside.
- Stir-Fry the Veggies:
- Add the remaining oil to the pan.
- Toss in garlic and ginger, stir for 30 seconds until fragrant.
- Add broccoli, carrot, and bell peppers. Stir-fry for about 4–5 minutes until just tender but still crisp.
- Combine Everything:
- Return shrimp to the pan.
- Pour in the sauce and toss everything together for 1–2 minutes until the sauce thickens and coats the shrimp and veggies beautifully.
- Finish Strong:
- Sprinkle with sesame seeds and green onions before serving.
🔥 Chef’s Tip: Don’t overcook the shrimp – they turn rubbery fast. As soon as they turn pink and curl slightly, they’re done.
🍚 Serving Suggestions
- Serve hot over steamed jasmine rice, brown rice, or garlic noodles.
- For a low-carb option, try cauliflower rice or zoodles (zucchini noodles).
- Garnish with extra sesame seeds, chopped green onions, or even a drizzle of sriracha for some kick.
💡 Additional Tips & Variations
- Make it Spicy: Add a teaspoon of chili garlic paste or sriracha to the sauce.
- Mix Up the Veggies: Snow peas, baby corn, or mushrooms are excellent swaps.
- Gluten-Free: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
- Meal Prep Friendly: Cook the veggies slightly underdone so they stay crisp when reheated.
📊 Nutrition Breakdown (Per Serving)
(Approximate values, based on 4 servings)
- Calories: 310
- Protein: 28g
- Carbs: 18g
- Fat: 14g
- Fiber: 3g
- Sugar: 6g
- Sodium: ~950mg
❓ FAQs
Q1: Can I use frozen shrimp?
Yes! Just thaw them completely, pat dry, and they’ll cook beautifully.
Q2: Can I make this ahead of time?
Absolutely. Store cooked stir-fry in an airtight container in the fridge for up to 3 days. Reheat quickly in a skillet over medium heat.
Q3: What if I don’t have oyster sauce?
You can swap it with hoisin sauce (sweeter) or just add a bit more soy sauce for a simpler flavor.
Q4: Can I make it vegetarian?
Yes! Swap shrimp for tofu or tempeh, and follow the same steps.
🏁 Wrap-Up
This shrimp stir-fry is the ultimate go-to when you want a quick, satisfying, and nutrient-packed dinner. It’s versatile, fresh, and ready in 20 minutes – perfect for busy nights or when you just don’t want to spend hours cooking.
Fun fact: Stir-frying originated in China over 2,000 years ago and is still one of the healthiest cooking techniques around because it uses very little oil and preserves most of the veggies’ nutrients.
So grab your wok, throw on some music, and whip up this shrimp stir-fry tonight – your taste buds will thank you!
