Shrimp and Vegetable Stir-Fry with Ginger and Soy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stir-fry featuring succulent shrimp, crisp vegetables, and a savory ginger-soy glaze. This Asian-inspired stir-fry recipe (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.

Prep: 15 min Cook: 12 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 12 oz shrimp with 1 tsp cornstarch until evenly coated. Pat dry with paper towels.
  2. 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.
  3. 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.
  4. Step 4: Add 2 minced garlic cloves and 1 tbsp minced ginger, cooking for 30 seconds until aromatic.
  5. 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.
  6. Step 6: Return shrimp to the wok, tossing to coat in sauce for 1 minute until heated through.

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