Shrimp and Vegetable Stir-Fry with Ginger and Soy
A vibrant stir-fry featuring succulent shrimp, crisp vegetables, and a savory ginger-soy glaze. This asian-inspired stir fry (vegetarian) ready in about 27 minutes pairs large shrimp, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 12 oz, peeled and deveined large shrimp
- 2 cups broccoli florets
- 1, thinly sliced red bell pepper
- 1 cup, julienned carrots
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp, minced fresh ginger
- 2 cloves, minced garlic
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 2 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 12 oz shrimp with 1 tsp cornstarch until evenly coated. Pat dry with paper towels.
- Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add shrimp and cook for 2 minutes per side until golden, then remove and set aside.
- Step 3: Add 1 tbsp sesame oil to the wok, then stir-fry 2 cups broccoli, 1 sliced red bell pepper, and 1 cup julienned carrots for 4 minutes until crisp-tender.
- Step 4: Add 2 minced garlic cloves and 1 tbsp minced ginger, cooking for 30 seconds until aromatic.
- Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp cornstarch. Pour into the wok and simmer for 2 minutes until sauce thickens and coats vegetables.
- Step 6: Return shrimp to the wok, tossing to coat in sauce for 1 minute until heated through.
Frequently asked questions
How long does Shrimp and Vegetable Stir-Fry with Ginger and Soy take to make?
Total time is about 27 minutes (15 min prep + 12 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 and Soy?
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 large shrimp from drying out.
Can I substitute ingredients in Shrimp and Vegetable Stir-Fry with Ginger and Soy?
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 and Soy 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.
Is Shrimp and Vegetable Stir-Fry with Ginger and Soy vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
