Sautéed Shrimp and Vegetable Stir-Fry with Ginger Soy Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, flavorful dish featuring succulent shrimp and crisp vegetables glazed with a savory ginger-soy sauce, perfect for a fresh, light meal. This asian ready in about 30 minutes pairs shrimp, broccoli, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.4 (12 ratings) Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 cup broccoli florets, 1 medium bell pepper, and 1/2 cup snow peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
  3. Step 3: Push vegetables to one side of the skillet. Add 12 large shrimp and cook for 2-3 minutes until shrimp turn pink and opaque.
  4. Step 4: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame seeds. Pour the glaze over the shrimp and vegetables, stirring to coat.
  5. Step 5: Cook for 2-3 minutes until the sauce thickens and coats the ingredients. Serve immediately, garnished with additional sesame seeds.

Frequently asked questions

How long does Sautéed Shrimp and Vegetable Stir-Fry with Ginger Soy Glaze take to make?

Total time is about 30 minutes (10 min prep + 20 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 Sautéed Shrimp and Vegetable Stir-Fry with Ginger Soy Glaze?

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 Sautéed Shrimp and Vegetable Stir-Fry with Ginger Soy Glaze?

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 Sautéed Shrimp and Vegetable Stir-Fry with Ginger Soy Glaze 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 Sautéed Shrimp and Vegetable Stir-Fry with Ginger Soy Glaze?

Asian asian 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.

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