Spicy Jicama and Shrimp Stir-Fry with Garlic and Ginger
A quick stir-fry featuring crunchy jicama and succulent shrimp tossed in a fragrant garlic-ginger sauce with a spicy kick. This asian fusion-inspired stir fry (gluten free option, low carb) ready in about 18 minutes pairs peeled and deveined large shrimp, minced garlic cloves, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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
- 1 cup, peeled and thinly sliced into matchsticks jicama
- 3 cloves, minced garlic cloves
- 1 tbsp minced fresh ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp red chili flakes
- 2 stalks thinly sliced green onions
- 1 tbsp, for garnish toasted sesame seeds
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tablespoon minced fresh ginger; sauté for 30 seconds until fragrant.
- Step 2: Add 12 ounces peeled and deveined large shrimp to the skillet, stirring frequently for 2-3 minutes until they turn pink and begin to curl.
- Step 3: Stir in 1 cup thinly sliced jicama matchsticks, 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 1/2 teaspoon red chili flakes. Cook for 2 more minutes, stirring often, until the jicama is warmed but still crisp.
- Step 4: Remove from heat, sprinkle with 2 sliced green onions and 1 tablespoon toasted sesame seeds before serving immediately over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Jicama and Shrimp Stir-Fry with Garlic and Ginger take to make?
Total time is about 18 minutes (10 min prep + 8 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 Spicy Jicama and Shrimp Stir-Fry with Garlic and Ginger?
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 minced garlic cloves from drying out.
Can I substitute ingredients in Spicy Jicama and Shrimp Stir-Fry with Garlic and Ginger?
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 Spicy Jicama and Shrimp Stir-Fry with Garlic and Ginger for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spicy Jicama and Shrimp Stir-Fry with Garlic and Ginger gluten free option?
Yes — this recipe is tagged gluten free option, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
