Asian-Inspired Shrimp and Veggie Stir-Fry
Succulent shrimp and vibrant vegetables stir-fried in a savory soy-ginger sauce, served over light rice noodles and garnished with sesame seeds. This asian-inspired seafood (vegetarian-friendly) ready in about 25 minutes pairs rice noodles, peeled and deveined shrimp, sliced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz rice noodles
- 1 lb, peeled and deveined shrimp
- 1, sliced bell peppers
- 1 cup, florets broccoli
- 1/2 cup, julienned carrots
- 3 tbsp soy sauce
- 2 tbsp, minced ginger
- 2 cloves, minced garlic
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Cook 8 oz rice noodles according to package instructions, then drain and set aside.
- Step 2: In a large skillet, heat 1 tbsp sesame oil over high heat. Add 1 lb shrimp and cook for 2-3 minutes until opaque and just cooked through. Remove shrimp and set aside.
- Step 3: Add 1/2 cup julienned carrots to the skillet and sauté for 2-3 minutes until tender-crisp. Add 1 cup broccoli florets and 1 sliced bell pepper, stir-frying for 3-4 minutes until vegetables are bright and slightly softened.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp minced ginger, 2 minced garlic cloves, and 1 tsp sugar. Pour this sauce into the skillet with the vegetables and stir to coat.
- Step 5: Return the shrimp to the skillet and cook for 1-2 minutes until heated through. Toss in the cooked rice noodles and stir until well combined and glossy. Garnish with 1 tbsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asian-Inspired Shrimp and Veggie Stir-Fry take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Asian-Inspired Shrimp and Veggie Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Asian-Inspired Shrimp and Veggie Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asian-Inspired Shrimp and Veggie Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Asian-Inspired Shrimp and Veggie Stir-Fry vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
