Garlic Shrimp Stir Fry
Elevate your weeknight dinners with our Garlic Shrimp Stir Fry recipe! Packed with succulent shrimp, vibrant vegetables, and a savory garlic-ginger sauce, this quick and easy dish is perfect for busy nights. Ready in just 30 minutes, it's a healthy and flavorful meal the whole family will love. Discover tips for success and fun variations to customize your stir fry. Try it now on Satisfy Your Cravings! #GarlicShrimpStirFry #HealthyDinnerIdeas #QuickStirFryRecipe
Equipment
- Large skillet or wok – for stir-frying everything to perfection
- Cutting board – for prepping all your veggies and shrimp
- Sharp chef’s knife – essential for smooth, safe chopping
- Mixing bowl – to marinate or toss shrimp if desired
- Measuring spoons & cups – for getting your sauce just right
- Small jar or whisk – to mix and shake the stir fry sauce
- Spatula or wooden spoon – to stir and flip without damaging your pan
- Rice cooker or pot (optional) – for prepping your favorite base
Ingredients
- 1 Lb Large shrimp, peeled and deveined (450g)
- 3 Tbsp Olive oil
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Medium zucchini, sliced
- 1 Cup Broccoli florets
- 4 Cloves garlic, minced
- 1 Tbsp Fresh ginger, grated
- 3 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Honey
- 1 Tsp Sesame oil
- 1 Tsp Cornstarch mixed with 2 tbsp water (optional, for thicker sauce)
- 2 Green onions, chopped
- Sesame seeds, for garnish
- Salt and pepper, to taste
Instructions
- Prep the Shrimp:Start by patting the shrimp dry with a paper towel. This helps them get a nice sear. Season lightly with salt and pepper.
- Cook the Shrimp:Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
- Sauté the Veggies:In the same skillet, add the remaining olive oil. Toss in the bell peppers, zucchini, and broccoli. Stir fry for about 5-7 minutes until the veggies are tender but still crisp.
- Add Garlic and Ginger:Add the minced garlic and grated ginger to the skillet. Stir well to combine and cook for an additional 1-2 minutes until fragrant.
- Make the Sauce:In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil. Pour the sauce over the veggies, stirring to coat everything evenly. If you prefer a thicker sauce, mix in the cornstarch slurry and cook until the sauce thickens.
- Combine and Finish:Return the cooked shrimp to the skillet, tossing to coat with the sauce and vegetables. Cook for another 1-2 minutes until everything is heated through.
- Garnish and Serve:Sprinkle chopped green onions and sesame seeds over the stir fry. Serve immediately over steamed rice or noodles.
Notes
🧊 Make Ahead & Storage
Make Ahead: You can easily prep this recipe in advance! Chop all your veggies, peel and devein the shrimp, and whisk together the sauce up to 24 hours ahead. Store everything separately in the fridge, then toss it all together when you're ready to cook — dinner in minutes! Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet over medium heat just until warmed through to keep the shrimp tender and the veggies crisp. Freezer-Friendly Tips:- Raw Shrimp: You can freeze peeled and deveined raw shrimp in a zip-top freezer bag for up to 3 months. Thaw overnight in the fridge before cooking.
- Pre-Chopped Veggies: Most sturdy veggies like bell peppers, broccoli, and carrots can be chopped and frozen raw. Flash freeze them on a tray before transferring to a bag to prevent clumping.
- Cooked Stir Fry: You can freeze the fully cooked dish, though the texture of the shrimp and veggies may soften slightly upon thawing. For best quality, enjoy within 1 month.
