Introduction
Transform ordinary shrimp and veggies into an extraordinary weeknight dinner with this lightning-fast shrimp stir-fry! Packed with flavor and ready in under 20 minutes, this recipe is your new secret weapon for busy weeknights. Forget takeout – this is healthier, tastier, and way more satisfying.
Why This Works
This recipe shines because it’s unbelievably simple, uses pantry-friendly ingredients, and delivers a vibrant, umami-rich flavor punch. The quick cooking time means minimal cleanup, leaving you with more time to enjoy your delicious meal with the family. It’s the perfect balance of healthy and satisfying, making it a winner for even the pickiest eaters.
Key Ingredients
🍤 1 lb large shrimp, peeled and deveined
🥦 1 cup broccoli florets
🥕 1 cup shredded carrots
🫑 1 red bell pepper, sliced
🧅 1/2 cup thinly sliced onion
🧄 2 cloves garlic, minced
🌶️ 1 tablespoon ginger, minced
🥄 2 tablespoons soy sauce
🍯 1 tablespoon honey
🌶️ 1 teaspoon red pepper flakes (optional)
🌿 2 tablespoons chopped green onions, for garnish
🍳 2 tablespoons vegetable oil
Instructions
1️⃣ Heat the vegetable oil in a large wok or skillet over medium-high heat.
2️⃣ Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the pan and set aside.
3️⃣ Add the onion, garlic, and ginger to the pan and cook for 1 minute, until fragrant.
4️⃣ Stir in the broccoli, carrots, and bell pepper. Cook for 3-4 minutes, until the vegetables are tender-crisp.
5️⃣ Return the shrimp to the pan. Stir in the soy sauce, honey, and red pepper flakes (if using). Cook for 1-2 minutes, until the sauce is heated through and coats the shrimp and vegetables.
6️⃣ Garnish with chopped green onions and serve immediately over rice or quinoa.
Handy Tips
- Use pre-cut vegetables to save even more time!
- For extra flavor, marinate the shrimp in a mixture of soy sauce, honey, and ginger for 15 minutes before cooking.
- Don’t overcrowd the pan when cooking the shrimp and vegetables. Work in batches if necessary to ensure even cooking.
Heat Control
Medium-high heat is key here. This ensures the shrimp cooks quickly without becoming tough, and the vegetables get tender-crisp without burning. Adjust the heat as needed to prevent burning or undercooking.
Crunch Factor
The key to a great stir-fry is achieving that perfect balance of tender-crisp vegetables. Don’t overcook the vegetables! They should still have a slight bite to them.
Pro Kitchen Tricks
- Prep all your ingredients before you start cooking. This will make the entire process much faster and more efficient.
- Add a squeeze of lime juice at the end for a burst of freshness.
- For extra protein, add some chicken or tofu to the stir-fry.
Storage Tips
Store leftover stir-fry 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 is perfect for potlucks or casual gatherings! Simply pack it in a disposable container and include a small card with the recipe.
Flavor Variations
🌟 Lemon-Garlic Shrimp: Add 1 tablespoon of lemon juice and extra garlic for a brighter, zestier flavor.
🌟 Spicy Shrimp Stir-Fry: Increase the amount of red pepper flakes or add a dash of sriracha for extra heat.
🌟 Peanut Shrimp Stir-Fry: Stir in 2 tablespoons of peanut butter along with the soy sauce and honey for a creamy, nutty flavor.
🌟 Coconut Shrimp Stir-Fry: Add a splash of coconut milk for a tropical twist!
Troubleshooting
- Shrimp is tough: Make sure not to overcook the shrimp. Cook it just until it turns pink and opaque.
- Vegetables are mushy: Don’t overcrowd the pan and use medium-high heat to ensure the vegetables cook quickly and evenly.
- Sauce is too thick: Add a tablespoon or two of water or broth to thin the sauce to your desired consistency.
FAQ
Q: Can I use frozen shrimp? A: Yes, but make sure to thaw them completely before cooking.
Q: What can I serve this with? A: Rice, quinoa, or even noodles are great options.
Q: Can I make this ahead of time? A: It’s best served fresh, but you can prepare the ingredients ahead of time and store them separately in the refrigerator, then assemble and cook just when ready to eat.
Q: Can I substitute vegetables? A: Absolutely! Feel free to use your favourite vegetables. Snap peas, mushrooms, and zucchini would all be delicious.
Conclusion
This Speedy Shrimp Stir-Fry is a guaranteed weeknight winner! It’s quick, easy, delicious, and perfect for busy families. Give it a try and let us know what you think! Don’t forget to share your creations and tag us on social media – we can’t wait to see your delicious stir-fries!
30-Minute Shrimp Stir-Fry: Family Dinner Done Fast
A quick and nutritious shrimp stir-fry that comes together in just 30 minutes, perfect for a busy family dinner.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and grated ginger, sautu00e9 for about 30 seconds until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes until they turn pink.
- Stir in the mixed bell peppers, broccoli, and snap peas. Cook for another 5 minutes until the vegetables are tender-crisp.
- Pour in the soy sauce and oyster sauce, stirring to combine. Cook for an additional 2 minutes.
- Drizzle with sesame oil before serving. Serve over cooked rice or noodles.
Tips
- For extra flavor, marinate the shrimp in soy sauce and garlic for 15 minutes before cooking.
- Feel free to substitute any vegetables you have on hand or prefer to use.