Lemongrass-Ginger Shrimp Stir-Fry with Spring Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent shrimp and crisp vegetables stir-fried in a fragrant lemongrass and ginger sauce, served with jasmine rice for a quick and aromatic weeknight dinner. This thai-inspired seafood ready in about 40 minutes pairs shrimp, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 3.8 (8 ratings) Prep: 25 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 lb shrimp (peeled and deveined), 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp minced lemongrass (from 1 stalk), 1 tbsp minced fresh ginger, and 2 minced garlic cloves. Marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: Add 1 sliced red bell pepper, 1 medium carrot (julienned), and 1 cup broccoli florets to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender and vibrant green.
  4. Step 4: Return cooked shrimp to skillet, add 1 tbsp minced lemongrass (if not used in marinade), and 1 tbsp minced ginger (if not used in marinade). Cook for 1 minute until fragrant.
  5. Step 5: Stir in 1/4 cup chopped cilantro and toss gently. Serve immediately with jasmine rice, garnished with 1/4 cup chopped peanuts.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Lemongrass-Ginger Shrimp Stir-Fry with Spring Vegetables take to make?

Total time is about 40 minutes (25 min prep + 15 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 Lemongrass-Ginger Shrimp Stir-Fry with Spring Vegetables?

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 shrimp from drying out.

Can I substitute ingredients in Lemongrass-Ginger Shrimp Stir-Fry with Spring Vegetables?

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 Lemongrass-Ginger Shrimp Stir-Fry with Spring Vegetables 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.

What goes well with Lemongrass-Ginger Shrimp Stir-Fry with Spring Vegetables?

Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes