Go Back
Before we dive into the cooking process, it’s essential to understand the nutritional benefits of the ingredients that make up the Shrimp-tastic Veggie Stir-Fry. Shrimp, a lean source of protein, is low in calories while being rich in essential nutrients such as selenium, vitamin B12, and iodine. These nutrients play a critical role in maintaining a healthy immune system and supporting metabolism. The inclusion of shrimp not only adds a savory depth of flavor but also elevates the protein content of this dish, making it a satisfying meal option.

Speedy Shrimp Stir-Fry with Veggies

Busy weeknights just got a flavor boost with this Shrimp-tastic Veggie Stir-Fry! In under 30 minutes, you can whip up a nutritious and delicious meal that combines fresh shrimp, vibrant vegetables like broccoli, bell peppers, and snap peas, all expertly sautéed in a savory sauce. Perfect for any skill level, this customizable dish not only satisfies but is packed with protein and essential nutrients. Elevate your dinner routine with this quick, healthy delight!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons vegetable oil, divided

1 bell pepper (red or yellow), sliced into thin strips

1 cup broccoli florets

1 cup snap peas, trimmed

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce

1 tablespoon sesame oil

1-2 teaspoons chili garlic sauce (adjust based on spice preference)

2 green onions, thinly sliced (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

Prepare the Shrimp: Rinse the shrimp thoroughly under cold running water and gently pat them dry with paper towels to remove excess moisture. Season the shrimp with a light sprinkle of salt and pepper for enhanced flavor.

    Heat the Oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Make sure the oil is hot enough for cooking, but not smoking.

      Cook the Shrimp: Carefully add the shrimp in a single layer to the hot skillet. Allow them to cook undisturbed for 2-3 minutes until they turn vibrant pink on one side. Flip the shrimp over and continue cooking for an additional minute until fully cooked. Remove the shrimp from the pan and transfer them to a plate, setting aside for later.

        Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Once heated, add the minced garlic and grated ginger, stirring constantly for about 30 seconds to release their aromatic flavors. Next, add the sliced bell pepper, broccoli florets, and snap peas. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.

          Combine and Flavor: Return the cooked shrimp to the skillet with the vegetables. Pour in the low-sodium soy sauce, oyster sauce, sesame oil, and chili garlic sauce. Toss all the ingredients together, ensuring everything is nicely coated. Cook for an additional 2 minutes, allowing the flavors to meld and everything to be heated through.

            Garnish and Serve: Once heated and combined, remove from heat. Garnish the stir-fry with thinly sliced green onions for a fresh finish. Serve immediately over a generous bed of cooked rice or quinoa for a satisfying meal.

              Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 4 servings