Ginger-Garlic Spring Vegetable Shrimp Stir-Fry
A fragrant, one-pan stir-fry featuring succulent shrimp and crisp spring vegetables in a light ginger-garlic sauce. This asian-inspired asian (high-protein) ready in about 25 minutes pairs peeled and deveined shrimp, cut into 1-inch pieces asparagus, snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 268 calories and feeds 2, 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, peeled and deveined shrimp
- 1 cup, cut into 1-inch pieces asparagus
- 1/2 cup snow peas
- 1/2 cup, thinly sliced carrots
- 1 tsp sesame oil
- 2 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, and water until smooth.
- Step 2: Heat sesame oil in a large skillet over medium-high heat. Add ginger and garlic, stirring for 30 seconds until fragrant but not browned.
- Step 3: Add asparagus, snow peas, and carrots, and stir-fry for 4 minutes until crisp-tender.
- Step 4: Push vegetables to the edges, add shrimp to the center, and cook for 2-3 minutes per side until pink and opaque.
- Step 5: Pour sauce over shrimp and vegetables, stirring constantly until the sauce thickens and coats everything evenly (about 1 minute).
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Garlic Spring Vegetable Shrimp 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 Ginger-Garlic Spring Vegetable Shrimp 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Ginger-Garlic Spring Vegetable Shrimp 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 Ginger-Garlic Spring Vegetable Shrimp Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Ginger-Garlic Spring Vegetable Shrimp Stir-Fry high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
