Shrimp and Vegetable Stir-Fry with Ginger Soy Sauce
Succulent shrimp quickly stir-fried with crisp bell peppers, snap peas, and mushrooms in a fragrant ginger soy sauce for a light and flavorful Asian-inspired dinner. This asian-inspired seafood ready in about 20 minutes blends peeled and deveined large shrimp, medium, thinly sliced red bell pepper, trimmed snap peas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 lb, peeled and deveined large shrimp
- 1 medium, thinly sliced red bell pepper
- 1 cup, trimmed snap peas
- 1 cup, sliced shiitake mushrooms
- 1 tbsp minced fresh ginger
- 3 cloves minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp honey
- 1 tsp mixed with 2 tbsp water cornstarch
- 2 sliced for garnish green onions
- 1 tsp for garnish sesame seeds
- 2 cups cooked, for serving white rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb peeled and deveined shrimp and stir-fry for 2 minutes until pink and just cooked through. Remove shrimp and set aside.
- Step 2: In the same wok, add 1 tbsp sesame oil, 1 tbsp minced fresh ginger, and 3 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
- Step 3: Add 1 sliced medium red bell pepper, 1 cup trimmed snap peas, and 1 cup sliced shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 4: Return the cooked shrimp to the wok. Add 3 tbsp soy sauce, 1 tsp honey, and the cornstarch slurry made by mixing 1 tsp cornstarch with 2 tbsp water. Stir well and cook for 1-2 minutes until sauce thickens and coats shrimp and vegetables.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds. Serve immediately over 2 cups cooked white rice.
Frequently asked questions
How long does Shrimp and Vegetable Stir-Fry with Ginger Soy Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Shrimp and Vegetable Stir-Fry with Ginger Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Shrimp and Vegetable Stir-Fry with Ginger Soy Sauce?
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 Soy Sauce 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 Shrimp and Vegetable Stir-Fry with Ginger Soy Sauce?
Asian seafood 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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