Stir-Fried Shrimp and Vegetables with Ginger

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

A quick weeknight dinner featuring plump shrimp and crisp vegetables stir-fried with fresh ginger and garlic in a light sauce. This asian-inspired stir fry ready in about 25 minutes pairs shrimp, avocado oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, 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: 10 min Serves 2 Asian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a wok or large skillet over high heat. Add 8 oz shrimp, peeled and deveined, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
  2. Step 2: Add 1 tbsp fresh ginger, minced, and 3 cloves garlic, minced, to the skillet. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 2 cups mixed vegetables (broccoli florets, bell peppers, snap peas), cut into 1-inch pieces, and stir-fry for 4-5 minutes until crisp-tender.
  4. Step 4: Return shrimp to skillet. Add 1/4 cup coconut aminos, 1/4 tsp red pepper flakes, 1/4 tsp salt, and 1/8 tsp black pepper. Toss to coat and cook for 1 minute until heated through.
  5. Step 5: Sprinkle with 1 tbsp fresh cilantro, chopped, if using, and serve immediately.

Frequently asked questions

How long does Stir-Fried Shrimp and Vegetables with Ginger take to make?

Total time is about 25 minutes (15 min prep + 10 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 Vegetables with 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 shrimp from drying out.

Can I substitute ingredients in Stir-Fried Shrimp and Vegetables with 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 Stir-Fried Shrimp and Vegetables with Ginger for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Vegetables with Ginger?

Asian stir fry 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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