Introduction
Transform humble fish and shrimp into a flavor-packed, high-protein dinner in just 15 minutes! This recipe is your ultimate weeknight warrior, proving that healthy and delicious don’t have to mean hours in the kitchen. Get ready to impress yourself (and maybe even your family!) with minimal effort and maximum taste.
Why This Works
This recipe is a winner because it’s incredibly quick, unbelievably versatile, and seriously high in protein. The vibrant sauce coats the tender fish and shrimp perfectly, making it a complete and satisfying meal. Plus, it’s easily customizable to whatever vegetables you have on hand – perfect for minimizing food waste and maximizing flavor!
Key Ingredients
- 🐟 1 lb firm white fish fillet (cod, tilapia, or halibut), cut into 1-inch pieces
- 🍤 1 lb shrimp, peeled and deveined
- 🥦 1 cup broccoli florets
- 🥕 1 cup sliced carrots
- 🫑 1 cup sliced bell peppers (any color)
- 🧅 1/2 cup chopped onion
- 🧄 2 cloves garlic, minced
- 🌶️ 1-2 tablespoons sriracha (or more, to taste)
- 🥄 2 tablespoons soy sauce (low sodium preferred)
- 🍯 1 tablespoon honey
- 🍚 2 tablespoons cornstarch
- 💧 1/4 cup water
Instructions
1️⃣ Prep: Chop all your veggies and mince the garlic. This takes less than 5 minutes!
2️⃣ Sauce: In a small bowl, whisk together the sriracha, soy sauce, honey, cornstarch, and water until smooth.
3️⃣ Stir-fry: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the onion and garlic and stir-fry for 1 minute until fragrant.
4️⃣ Add veggies: Add the broccoli, carrots, and bell peppers. Stir-fry for 2-3 minutes until slightly tender-crisp.
5️⃣ Protein power: Add the fish and shrimp to the wok. Stir-fry for another 2-3 minutes until the shrimp is pink and the fish is cooked through.
6️⃣ Sauce it up: Pour the sauce over the stir-fry and cook, stirring constantly, until the sauce thickens (about 1 minute).
7️⃣ Serve: Serve immediately over rice or quinoa for a complete and satisfying meal.
Handy Tips
- Use pre-cut vegetables to save even more time!
- Don’t overcrowd the wok – work in batches if necessary to ensure even cooking.
- Taste and adjust seasonings as needed. More sriracha for extra heat? Go for it!
Heat Control
Medium-high heat is key here. It allows for quick cooking without burning the ingredients. If the heat is too low, the fish and shrimp will dry out; if it’s too high, the vegetables may burn before they’re cooked through.
Crunch Factor
The key to achieving a satisfying crunch is to not overcook the vegetables. Aim for slightly tender-crisp—still with a bit of bite.
Pro Kitchen Tricks
- Marinate the fish and shrimp in a little soy sauce and ginger for extra flavor (10 minutes before cooking is enough!).
- Add a squeeze of lime juice at the end for a bright, zesty finish.
- Toss in some fresh cilantro or green onions for a pop of freshness.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
Gift Packaging Ideas
This stir-fry makes a great meal prep gift! Package it in a reusable container with a handwritten recipe card.
Flavor Variations
🌟 Lemon Ginger: Add 1 tablespoon grated fresh ginger and a squeeze of lemon juice at the end.
🌟 Peanut Sauce: Substitute the sauce with your favorite peanut sauce.
🌟 Garlic Butter: Add 1 tablespoon of butter at the end with extra minced garlic for a richer flavor.
🌟 Spicy-Sweet: Add a pinch of red pepper flakes for extra heat and a drizzle of sesame oil for a nutty aroma.
Troubleshooting
- Overcooked Fish/Shrimp: If the fish or shrimp is dry, reduce the cooking time and/or lower the heat.
- Sauce Too Thin: Add a little more cornstarch to thicken the sauce.
- Vegetables Too Soggy: Increase the heat and cook the vegetables for a shorter time.
FAQ
- Can I use frozen shrimp? Yes, but make sure to thaw them completely before cooking.
- Can I substitute other vegetables? Absolutely! Use whatever vegetables you have on hand – snow peas, mushrooms, zucchini, etc., all work well.
- What kind of rice is best? Jasmine rice or brown rice are both great choices.
- Is this recipe gluten-free? Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Conclusion
This High-Protein Fish and Shrimp Stir-Fry is your new go-to weeknight meal! It’s quick, delicious, and packed with protein. Share this recipe with your friends and family—let’s make healthy eating easier and more enjoyable for everyone! Enjoy!
30-Minute Power-Packed Fish & Shrimp Stir-Fry
A quick and nutritious stir-fry featuring fish and shrimp, packed with vegetables and flavor.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound white fish fillets (such as cod or tilapia)
- 2 cups mixed vegetables (bell peppers, broccoli, and snap peas)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Cooked rice or quinoa for serving
Instructions
- In a bowl, combine shrimp, fish, soy sauce, cornstarch, garlic, and ginger. Let marinate for 10 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated shrimp and fish to the skillet, cooking for 3-4 minutes until they start to turn opaque.
- Add the mixed vegetables to the skillet and stir-fry for an additional 5-7 minutes until vegetables are tender-crisp.
- Drizzle with sesame oil, stir well, and cook for another minute.
- Serve hot over cooked rice or quinoa.
Tips
- Use fresh or frozen vegetables for added convenience.
- Adjust the amount of soy sauce based on your sodium preference.