Quick Shrimp Stir Fry with Vegetables

On a hectic weeknight when the family’s demanding dinner and you’re juggling work emails, turning to a reliable dish like shrimp stir fry with vegetables feels like a small victory. This vibrant meal comes together in under 25 minutes. It blends tender shrimp with crisp, colorful veggies in a savory sauce. The sauce bursts with ginger and garlic flavors. It’s the kind of recipe that makes healthy eating effortless without sacrificing taste.

I appreciate how versatile it is for busy schedules. It pairs beautifully with whatever grains you have on hand, like rice or quinoa. Leftovers reheat well for lunch the next day. They keep that fresh, snappy texture intact. Friends always rave about the balance of sweet and umami notes. That makes it feel indulgent yet light.

Why We Love This Recipe

• Quick Weeknight Win: This shrimp stir fry with vegetables is ready in just 25 minutes. It’s ideal for busy evenings without skimping on fresh flavors.
• Healthy and Balanced: Packed with lean protein and nutrient-rich veggies, it supports wellness goals. It feels satisfying and colorful.
• Customizable Freshness: Swap in seasonal produce for endless variety. It keeps meals exciting and tailored to your family’s tastes.
• Family Favorite Appeal: The savory sauce clings perfectly to every bite. It makes it a hit with picky eaters who love the tender shrimp.

Ingredients to make Shrimp Stir Fry with Vegetables

The ingredients in this shrimp stir fry with vegetables harmonize beautifully. Aromatics like garlic and ginger provide a fragrant base. They elevate the fresh seafood and crisp produce. Opting for high-quality, fresh items ensures the dish shines. It has authentic, vibrant taste rather than muted flavors.

• Canola oil – A neutral oil that heats quickly for even sautéing without overpowering the delicate shrimp.
• Green onions – Adds mild oniony sharpness; separate parts for cooking and garnishing to layer flavors.
• Garlic – Minced for intense aroma that infuses the entire stir fry with savory depth.
• Fresh ginger – Grated to bring a warm, zingy spice that balances the sauce’s sweetness.
• Mixed vegetables – Such as bell peppers, asparagus, carrots, broccoli, snow peas, or green beans for color, crunch, and nutrition; choose based on what’s fresh.
• Kosher salt – Seasons the veggies simply to enhance their natural sweetness.
• Black pepper – Provides a subtle kick to round out the dish’s bold profile.
• Raw shrimp – Peeled and deveined for tender, quick-cooking protein that’s the star of the meal.
• Cooked rice, quinoa, or noodles – Optional base to soak up the glossy sauce and make it a complete meal.
• Low-sodium soy sauce or tamari – Forms the umami backbone of the sauce for authentic Asian-inspired savoriness.
• Rice vinegar – Adds a bright tang to cut through the richness.
• Honey or maple syrup – Sweetens gently for harmony with the salty and spicy elements.
• Cornstarch – Thickens the sauce to a silky coating without heaviness.
• Toasted sesame oil – A finishing touch for nutty aroma that ties everything together.
• Red pepper flakes – Optional for a customizable heat level if you enjoy a spicy twist.

Continue scrolling for expert advice and the full recipe details. You’ll find the precise measurements in the recipe card at the bottom.

How to Make Shrimp Stir Fry with Vegetables

Step 1: Prepare the Stir-Fry Sauce

Whisk together the low-sodium soy sauce, rice vinegar, honey, cornstarch, toasted sesame oil, and optional red pepper flakes in a small bowl. Do this until smooth and fully combined. This step ensures the sauce thickens evenly later. It creates a glossy coating for the shrimp and vegetables. Set it aside while you prep the rest.

Step 2: Prep Your Ingredients

Chop the mixed vegetables into bite-sized pieces. Ensure the shrimp are peeled, deveined, and patted dry for quick cooking. Slice the green onions. Separate the white and light green parts from the dark green tops. Mince the garlic and ginger. Having everything ready is key. The stir fry with vegetables comes together fast to preserve crisp textures.

Step 3: Heat the Oil and Sauté Aromatics

Warm the canola oil in a large skillet or wok over medium heat until shimmering. Add the white and light green parts of the green onions. Include the minced garlic and grated ginger. Stir for about one minute until fragrant and just golden. This builds a flavorful foundation without burning the delicate aromatics.

Step 4: Cook the Vegetables

Toss in the mixed vegetables, kosher salt, and black pepper. Then sauté for 3-4 minutes until they soften slightly but remain crisp-tender. Stir frequently to ensure even cooking and vibrant color retention in your shrimp stir fry with vegetables. The salt draws out natural moisture for better sauce absorption.

Step 5: Add and Cook the Shrimp

Introduce the raw shrimp to the skillet. Stir occasionally for 2-3 minutes until they turn pink and are nearly opaque throughout. Keep the heat medium to avoid overcooking, which can make them tough. The shrimp add a sweet seafood note that pairs perfectly with the veggies.

Step 6: Finish with Sauce and Serve

Give the prepared sauce a quick stir. Then pour it into the skillet. Cook for 1-2 more minutes, stirring constantly until it thickens and the shrimp are fully cooked. The sauce will cling to everything for a cohesive dish. Serve the shrimp stir fry with vegetables hot over rice, quinoa, or noodles. Top with the reserved dark green onion slices.

Pro Tips for Success

• Prep Everything First: Mise en place all ingredients before heating the pan. This avoids scrambling during the quick cook time and ensures even results.
• Customize Your Veggies: Select seasonal mixed vegetables like broccoli or snow peas for freshness. Adjust based on what adds the best crunch to your stir fry.
• Check Shrimp Doneness: Cook until shrimp reach 145°F internally for safety. This prevents rubbery texture from overcooking.
• Add Heat Wisely: Incorporate red pepper flakes into the sauce for subtle spice. Taste as you go to suit your preference.

How to Serve Shrimp Stir Fry with Vegetables

Garnishes

I love sprinkling the dark green parts of green onions over the top. It gives a fresh, oniony pop that adds color and mild bite. Toasted sesame seeds bring a nutty crunch. A squeeze of lime offers bright citrus notes that cut through the savory sauce. These simple touches make the dish feel polished and inviting.

Side Dishes

Pair it with steamed jasmine rice to soak up the glossy sauce. This creates a comforting base that’s easy for the whole family. A light cucumber salad provides refreshing contrast. It has crisp coolness against the warm stir fry. For extra greens, wilted bok choy on the side keeps things healthy and balanced.

Creative Ways to Present

I often serve it family-style in a large bowl with chopsticks. This makes for fun, interactive meals that encourage sharing. Layer it over quinoa in individual bowls. This creates a protein-packed lunch option that travels well. For date night, plate it artfully with extra veggies arranged around the shrimp. It gives a vibrant, restaurant-like appeal.

Make Ahead and Storage

Storing Leftovers

I store any remaining shrimp stir fry with vegetables in an airtight container in the fridge. It keeps well for up to three days. This makes it perfect for packing lunches without losing much of its fresh appeal. Just avoid leaving it out at room temperature for more than two hours.

Freezing

Portion the cooled stir fry into freezer-safe bags. Flatten them for easy storage. It freezes nicely for up to two months. Thaw overnight in the fridge before reheating to maintain the vegetables’ texture. I find this works best if you freeze without rice or noodles. This prevents sogginess.

Reheating

I reheat portions in a skillet over medium heat with a splash of water. This revives the sauce. Stir until hot throughout for that just-cooked crispness. For quicker meals, the microwave on medium power in a covered dish works too. Stir halfway to avoid uneven heating. Covering helps retain moisture and prevents the shrimp from drying out.

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