Shrimp Stir-Fry with Orange-Scented Jasmine Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Succulent shrimp stir-fried with colorful vegetables served over jasmine rice infused with fresh orange zest for a bright, aromatic meal. This asian fusion-inspired stir fry ready in about 30 minutes pairs large shrimp, peeled and deveined, medium carrot, julienned, red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 lb large shrimp, peeled and deveined
• 1 medium carrot, julienned
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tbsp vegetable oil
• 3 cloves garlic cloves, minced
• 3 tbsp low sodium soy sauce
• 1 tbsp honey
• 1 tsp grated orange zest
• 2 tbsp fresh orange juice
• 1 cup uncooked jasmine rice
• 1 1/4 cups water
• 1 tsp orange zest for garnish
• 2 green onions, chopped

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until clear, then combine with 1 1/4 cups water and 1 tsp grated orange zest in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
3. Step 3: Add 1 lb peeled and deveined shrimp and cook for 2-3 minutes until pink and opaque, then remove shrimp from the wok and set aside.
4. Step 4: In the same wok, add 1 julienned carrot, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Return shrimp to the wok. Stir together 3 tbsp low sodium soy sauce, 1 tbsp honey, and 2 tbsp fresh orange juice, then pour the sauce over the shrimp and vegetables.
6. Step 6: Toss everything together and cook for an additional 2 minutes until the sauce thickens slightly and coats the stir-fry.
7. Step 7: Fluff the orange-scented jasmine rice with a fork. Serve the shrimp stir-fry over the rice, garnished with 2 chopped green onions and an extra 1 tsp orange zest.