When midweek cooking starts to feel like a chore, I often find myself rummaging through the fridge, searching for a spark of inspiration. That’s when I stumbled upon the vibrant colors of bell peppers and crisp broccoli, beckoning me to create something fresh and exciting. Enter my Shrimp and Veg Stir-Fry—a quick yet satisfying dish that transforms simple ingredients into a culinary delight!
Imagine the sweet, briny notes of perfectly sautéed shrimp mingling with the crunch of snap peas and the earthiness of garlic and ginger, all wrapped in a savory sauce that coats every bite. It’s a dish that not only celebrates the flavors of the season but also offers the versatility to adapt to whatever veggies you have on hand. In just 20 minutes, you can whip up a meal that’s a far cry from any fast-food temptation. Let’s dive into this recipe that promises to bring joy back to your kitchen and delight the taste buds of everyone around your table!
Why You'll Love This Shrimp and Veg Stir-Fry
- This Shrimp and Veg Stir-Fry is incredibly easy to make, allowing you to whip up a delicious meal in just 20 minutes.
- The vibrant flavors of the shrimp and fresh vegetables come together for a taste sensation that is sure to impress.
- This dish is also highly versatile, meaning you can swap in any vegetables you have on hand for a personalized touch.
- Not only is it visually appealing with its colorful ingredients, but it’s also a crowd-pleaser that your whole family will enjoy.
Shrimp and Veg Stir-Fry Ingredients
Unlock the secrets to a delightful Shrimp and Veg Stir-Fry!
For the Stir-Fry
• 1 pound shrimp – freshly peeled and deveined for the best flavor and texture.
• 2 tablespoons vegetable oil – or use sesame oil for an extra nutty aroma.
• 1 bell pepper – choose any color to brighten your dish.
• 1 cup broccoli florets – adds crunch and essential nutrients.
• 1 cup snap peas – or substitute with snow peas for a different texture.
• 1 medium carrot – sliced thinly for even cooking and a pop of sweetness.
• 3 cloves garlic – minced to infuse the dish with wonderful flavor.
• 1 tablespoon fresh ginger – adds a zing; ground ginger also works!
• 3 tablespoons soy sauce – low sodium preferred to keep it lighter.
• 1 tablespoon oyster sauce – optional, but it enhances umami depth.
• 1 tablespoon cornstarch – mixed with 2 tablespoons water to thicken your sauce.
• Salt and pepper – to taste, enhancing the overall flavor of your dish.
For Serving
• Cooked rice or noodles – the perfect base for your stir-fry masterpiece.
• Sesame seeds – sprinkle on top for added texture and visual appeal.
• Green onions – sliced for that fresh, zesty finish as a garnish.
How to Make Shrimp and Veg Stir-Fry
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Rinse the shrimp under cold water and pat dry with paper towels. Lightly season them with salt and pepper to bring out their natural flavors.
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Prepare the vegetables by slicing the bell pepper and carrot, and washing the broccoli florets and snap peas. This vibrant mix will add color and texture to your dish.
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Heat the vegetable oil in a large skillet or wok over medium-high heat. This will ensure your shrimp and veggies get a nice sear and that delicious stir-fry flavor.
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Cook the shrimp in the skillet for about 2-3 minutes, or until they turn pink and opaque. Once cooked, remove the shrimp and set aside—this helps avoid overcooking.
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Sauté the minced garlic and ginger in the same skillet for about 30 seconds, or until fragrant. This step infuses your dish with mouthwatering aroma.
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Add the bell pepper, broccoli, snap peas, and carrot to the skillet. Stir-fry for about 4-5 minutes, until the vegetables are tender-crisp, ensuring they maintain their vibrant color.
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Return the cooked shrimp to the skillet with the veggies. This allows the shrimp to warm up and absorb the delicious flavors of the stir-fry.
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Pour in the soy sauce and add the oyster sauce (if using). Stir well to combine, letting the flavors meld beautifully.
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Thicken the sauce by adding the cornstarch slurry, stirring until it thickens, about 1-2 minutes. Taste and adjust seasoning with salt and pepper if needed.
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Serve the stir-fry over your choice of cooked rice or noodles for a filling meal that’s both satisfying and simple.
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Garnish with sesame seeds and sliced green onions for added flavor and presentation, making your dish even more inviting!
Optional: Serve with a lime wedge on the side for a zesty kick.
Exact quantities are listed in the recipe card below.
Shrimp and Veg Stir-Fry Variations
Feel free to mix things up and let your creativity shine in this delightful dish!
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Spicy Kick: Add sliced jalapeños or a dash of red pepper flakes for a fiery touch that ignites each bite with warmth.
When you’re craving a little heat, this simple addition can transform your stir-fry into a vibrant, zesty experience. -
Coconut Milk Creaminess: Pour in a splash of coconut milk instead of water for the cornstarch slurry to infuse your dish with creamy richness.
This swap not only complements the shrimp beautifully but also adds a tropical dimension, making each mouthful feel indulgent. -
Quinoa Base: Swap out rice or noodles for cooked quinoa, boosting the protein content and adding a nutty flavor profile.
It’s a wholesome alternative that brings a delightful chewiness and provides a healthy twist to your meal. -
Vegan Delight: Replace shrimp with tofu or tempeh, marinating them in soy sauce before cooking for enhanced flavor and texture.
This variation invites everyone to enjoy the robust flavors of your stir-fry, ensuring no one feels left out of the fun. -
Vegetable Medley: Experiment with a mix of seasonal vegetables, like zucchini, asparagus, or mushrooms—whatever you have handy.
Incorporating different veggies not only diversifies the flavors but also adds vibrant colors that make your dish visually stunning. -
Sweet and Sour: Drizzle in a bit of honey or agave syrup along with the soy sauce for a delightful balance of sweet and savory.
The subtle sweetness brightens the overall flavors, creating layers of taste that will keep everyone reaching for seconds. -
Herby Finish: Toss in a handful of fresh herbs like basil, cilantro, or mint just before serving for a refreshing burst of flavor.
This final touch elevates the dish with aromatic notes that dance on your palate, making each bite feel like a hug from nature. -
Sesame Oil Switch: Substitute vegetable oil with sesame oil for cooking to enhance the nutty aroma and flavor throughout your stir-fry.
This simple swap can really elevate the dish, providing a deeper, more authentic taste that resonates with Asian cuisine lovers.
How to Store and Freeze Shrimp and Veg Stir-Fry
Fridge: Store leftover Shrimp and Veg Stir-Fry in an airtight container for up to 3 days. Reheating in a skillet over medium heat helps retain flavors.
Freezer: If freezing, transfer cooled stir-fry to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat on the stovetop for the best texture, stirring occasionally until heated through. Add a splash of water or soy sauce to refresh the dish.
Make Ahead Options
Preparing a delicious Shrimp and Veg Stir-Fry is made even easier with a bit of advance planning! You can chop the vegetables (bell pepper, carrot, broccoli, and snap peas) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, you can marinate the shrimp in a mixture of soy sauce and ginger, keeping it fresh for up to 24 hours. When ready to serve, simply heat the oil in your skillet, sauté the ginger and garlic, add the veggies and shrimp, then finish with the sauces and cornstarch slurry. This way, you’ll enjoy those vibrant flavors without the last-minute hassle, making mealtime a breeze!
What to Serve with Shrimp and Veg Stir-Fry?
If you’re looking to create a complete experience that perfectly complements this vibrant dish, look no further!
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Fluffy Jasmine Rice: This fragrant rice absorbs the delicious sauce, making every bite of your stir-fry even more delightful. It’s a classic that never disappoints.
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Chilled Cucumber Salad: Offer a refreshing crunch with thinly sliced cucumbers tossed in rice vinegar, sesame oil, and a sprinkle of chili flakes. This brightens up your meal.
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Garlic Noodles: Buttery, garlicky noodles add a comforting contrast to the shrimp and veggies. Their soft texture will have everyone coming back for more!
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Egg Drop Soup: A warm, light soup with silky egg ribbons can be a perfectly soothing starting course. It adds warmth that balances the stir-fry’s brightness wonderfully.
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Sesame Green Beans: Quickly sautéed in garlic and sesame oil, these beans echo the flavors of your main dish while adding a satisfying crunch.
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Mango Sticky Rice: For dessert, serve this sweet, coconut-infused treat to round out the meal. The tropical sweetness pairs beautifully with your savory offerings.
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Sparkling Water with Lime: A bubbly beverage with a twist of lime keeps things refreshing and light, cleansing the palate between bites.
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Sweet Chili Dipping Sauce: Offer this sauce on the side for an extra layer of sweet and spicy flavor! It also doubles as a fantastic dip for your appetizers or veggies.
Chef's Helpful Tips
- When making Shrimp and Veg Stir-Fry, it’s essential to have all your ingredients prepped and ready to go, as stir-frying is a quick process.
- Avoid overcooking the shrimp by removing them from the pan once they turn pink and opaque, as they can become rubbery if left in too long.
- To maintain vibrant colors and crunch in your vegetables, ensure you don’t overcrowd the pan while stir-frying; cook in batches if necessary.
- Lastly, a high cooking temperature allows for that desirable sear on the ingredients, so keep your skillet or wok hot throughout the cooking process.
Shrimp and Veg Stir-Fry Recipe FAQs
How do I select the best shrimp for this recipe?
Absolutely! For the freshest shrimp, look for that lovely pink color and firm texture. Avoid any shrimp with dark spots or a strong fishy smell. If possible, opt for wild-caught shrimp for the best flavor.
What’s the best way to store leftover Shrimp and Veg Stir-Fry?
Very! Simply place any leftovers in an airtight container and store them in the fridge for up to 3 days. When you’re ready to enjoy, gently reheat in a skillet over medium heat, which helps maintain the dish’s delicious flavors and texture.
Can I freeze Shrimp and Veg Stir-Fry?
Absolutely! To freeze your Shrimp and Veg Stir-Fry, let it cool first, then transfer it to a freezer-safe container. It can stay frozen for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat it on the stovetop, stirring occasionally, until heated through.
What should I do if my shrimp turns rubbery during cooking?
Oh no! If your shrimp gets rubbery, it might mean it was overcooked. To avoid this in the future, cook the shrimp just until they turn pink and opaque—this usually takes 2-3 minutes. If they’re already overcooked, serve them with a flavorful sauce to help mask the texture.
Can I use frozen shrimp or vegetables for this stir-fry?
Absolutely! Frozen shrimp can work well; it’s best to thaw them in the fridge overnight and pat them dry before cooking. For frozen vegetables, try to avoid overcrowding the pan since they may release extra moisture. Simply stir-fry them until they’re heated through and tender-crisp.
Is this recipe safe for people with seafood allergies?
Certainly not! This recipe contains shrimp, which can be a serious allergen. If you’re cooking for someone with seafood allergies, consider swapping shrimp with tofu or chicken for a similar texture while keeping it safe and delicious!
Shrimp and Veg Stir-Fry
Ingredients
- 1 pound shrimp freshly peeled and deveined
- 2 tablespoons vegetable oil or sesame oil
- 1 bell pepper any color
- 1 cup broccoli florets
- 1 cup snap peas or snow peas
- 1 medium carrot sliced thinly
- 3 cloves garlic minced
- 1 tablespoon fresh ginger or ground ginger
- 3 tablespoons soy sauce low sodium preferred
- 1 tablespoon oyster sauce optional
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- cooked rice or noodles for serving
- sesame seeds for garnish
- green onions sliced for garnish
Method
- Rinse the shrimp under cold water and pat dry with paper towels. Lightly season them with salt and pepper.
- Prepare the vegetables by slicing the bell pepper and carrot, and washing the broccoli florets and snap peas.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Cook the shrimp in the skillet for about 2-3 minutes, or until they turn pink and opaque. Remove and set aside.
- Sauté the minced garlic and ginger in the same skillet for about 30 seconds, or until fragrant.
- Add the bell pepper, broccoli, snap peas, and carrot to the skillet. Stir-fry for about 4-5 minutes, until tender-crisp.
- Return the cooked shrimp to the skillet with the veggies.
- Pour in the soy sauce and add the oyster sauce (if using). Stir well to combine.
- Thicken the sauce by adding the cornstarch slurry, stirring until it thickens, about 1-2 minutes. Adjust seasoning.
- Serve the stir-fry over cooked rice or noodles.
- Garnish with sesame seeds and sliced green onions.
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