Stir-Fried Shrimp and Vegetable Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, zesty stir-fry with succulent shrimp, crisp bell peppers, and tender broccoli in a tangy soy-ginger sauce. This asian-inspired quick meals ready in about 40 minutes pairs shrimp, broccoli, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 25 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
  3. Step 3: Add 1 head broccoli and 2 sliced bell peppers to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  4. Step 4: Add 1 cup snow peas and 3 tbsp soy sauce. Cook for 2 minutes until the sauce thickens and the vegetables are coated.
  5. Step 5: Return the shrimp to the skillet, stir to combine, then add 1 cup uncooked rice. Cook for 2 minutes until the rice is partially cooked.
  6. Step 6: Transfer the mixture to a serving bowl, garnish with chopped green onions, and serve immediately.

Frequently asked questions

How long does Stir-Fried Shrimp and Vegetable Medley take to make?

Total time is about 40 minutes (15 min prep + 25 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 Stir-Fried Shrimp and Vegetable Medley?

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 shrimp from drying out.

Can I substitute ingredients in Stir-Fried Shrimp and Vegetable Medley?

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 Stir-Fried Shrimp and Vegetable Medley 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 Stir-Fried Shrimp and Vegetable Medley?

Asian quick meals 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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