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- 1 pound jumbo shrimp, peeled and deveined - 1 cup bell peppers, sliced (mix of colors) - 1 cup broccoli florets - 1 cup snap peas, trimmed - 1 cup carrots, julienned - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 2 tablespoons vegetable oil - Salt and pepper to taste - Cooked rice or noodles for serving

Flavorful Shrimp and Vegetable Stir-Fry

Explore the vibrant world of flavors with this Sizzling Shrimp & Garden Veggie Stir-Fry! Perfect for busy weeknights, this quick and nutritious dish showcases tender shrimp paired with a colorful medley of garden-fresh vegetables. Learn the essential stir-frying techniques that ensure each ingredient remains crisp and flavorful. Serve it over rice or noodles for a satisfying meal that’s both delicious and health-conscious. Discover the recipe now and elevate your weeknight dinners!
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Ingredients
  

1 lb (450g) jumbo shrimp, peeled and deveined

1 cup bell peppers (red, yellow, and green), sliced

1 cup broccoli florets

1 cup snap peas

1 medium carrot, julienned

4 cloves garlic, minced

1-inch piece ginger, grated

3 tablespoons soy sauce (low sodium)

2 tablespoons oyster sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Salt and pepper to taste

Cooked jasmine rice or quinoa, for serving

Optional: sesame seeds and green onions for garnish

Instructions
 

Prepare the Shrimp: In a medium bowl, season the shrimp with salt, pepper, and half of the soy sauce. Let it marinate for about 15 minutes while you prepare the vegetables.

    Chop the Veggies: Wash and chop all the vegetables as directed. Ensure they are roughly the same size for even cooking.

      Heat the Wok: In a large wok or non-stick skillet, heat the vegetable oil over medium-high heat until it's hot and shimmering.

        Cook the Shrimp: Add the marinated shrimp to the wok. Cook for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.

          Stir-Fry the Veggies: In the same wok, add a bit more vegetable oil if necessary, then toss in the garlic and ginger. Sauté for about 30 seconds until fragrant, then add the bell peppers, broccoli, snap peas, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

            Combine Sauce and Shrimp: Return the shrimp to the pan. Add the remaining soy sauce, oyster sauce, and sesame oil. Stir well to combine all ingredients. Pour the cornstarch mixture into the stir-fry and cook for an additional 1-2 minutes, stirring constantly until the sauce thickens.

              Taste and Adjust: Taste the stir-fry mixture and add salt and pepper as needed. If you want more flavor, drizzle a bit more soy sauce or sesame oil.

                Serve: Serve the shrimp and vegetable stir-fry over cooked jasmine rice or quinoa. Garnish with sesame seeds and chopped green onions if desired.

                  Prep Time, Total Time, Servings: 15 min | 20 min | 4 servings