Shrimp and Vegetable Stir-Fry with Ginger
Quick-cooked shrimp and colorful vegetables in a savory garlic-ginger sauce, ready in under 20 minutes for a healthy weeknight dinner. This asian-inspired quick meals ready in about 25 minutes pairs peeled and deveined Shrimp, cut into florets Broccoli, sliced (any color) Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 12 oz, peeled and deveined Shrimp
- 2 cups, cut into florets Broccoli
- 1, sliced (any color) Bell peppers
- 1 cup Snap peas
- 2 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tsp Cornstarch
- 2 tbsp Water
- 2 tbsp Vegetable oil
- 2, sliced (for garnish) Green onions
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water until smooth.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
- Step 3: Add 12 oz shrimp and stir-fry for 2-3 minutes until pink and opaque; remove and set aside.
- Step 4: Add 2 minced garlic cloves and 1 tablespoon grated ginger to the skillet, stir-frying for 30 seconds until fragrant.
- Step 5: Add 2 cups broccoli florets, 1 sliced bell pepper, and 1 cup snap peas, and stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 6: Return the shrimp to the skillet, pour in the sauce mixture, and toss for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
- Step 7: Garnish with 2 sliced green onions and serve immediately with steamed rice.
Frequently asked questions
How long does Shrimp and Vegetable Stir-Fry with Ginger 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 Shrimp and Vegetable Stir-Fry with Ginger?
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 Shrimp and Vegetable Stir-Fry with Ginger?
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 Shrimp and Vegetable Stir-Fry with Ginger 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.
What goes well with Shrimp and Vegetable Stir-Fry with Ginger?
Asian quick meals 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
- ★★★★★
Loved it! So quick and flavorful, perfect for busy weeknights.
- ★★★★★
This was delicious! My family loved the ginger kick and it was ready in 15 minutes.
- ★★★★☆
A bit bland for my taste, but still good with extra soy sauce.
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