Shrimp and Vegetable Stir-Fry with Ginger and Sesame

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant stir-fry of plump shrimp and crisp vegetables in a light ginger-sesame sauce, ready in 25 minutes. This Asian recipe (high-protein), ready in about 25 minutes, pairs shrimp, broccoli, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 298 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 (any color), sliced bell peppers
• 1 cup, julienned carrots
• 1 tbsp, minced ginger
• 2 cloves, minced garlic
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mix 1 tsp cornstarch with 2 tbsp water to make a slurry. Toss 12 oz peeled and deveined shrimp in the slurry and set aside.
2. Step 2: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add 1 tbsp minced ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant. Add 1 cup julienned carrots and 2 cups broccoli florets, stir-frying for 3 minutes until crisp-tender.
3. Step 3: Add 1 sliced bell pepper and the shrimp, cooking for 2-3 minutes until shrimp turn pink and opaque. Stir in 2 tbsp soy sauce and 1 tsp sesame oil, then add the cornstarch slurry and cook for 1 minute until sauce thickens. Sprinkle with 1 tbsp sesame seeds and serve immediately.