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Jump to RecipeThis shrimp stir fry is loaded with fresh veggies and ginger with shrimp in a garlicky sauce. Served over rice, it’s an easy weeknight dinner that your whole family will love.
You can thank Grant for this healthy, simple, and incredibly satisfying shrimp stir fry since he requested a healthy and flavorful dinner. And I have a few light and health conscious desserts coming up on the blog in the upcoming weeks. Because as much as that man claims he won’t eat dessert for awhile, he still ends up wanting it! in the meantime, be sure to check out Dragon Fruit Smoothie Bowl and Raisin Pecan Granola!
So let’s kick off this Summer break with an awesome and colorful meal!
Shrimp Stir Fry
This stir fry is ready in about 20 minutes. This is a fast weeknight meal that you will definitely put on repeat.
You only need a handful of fresh vegetables and shrimp, along with some flavor enhancers like garlic, ginger, and shallot. A simple mix of soy sauce, lemon juice, and vegetable broth coat the dish up in a light and flavorful sauce. Crushed Red Pepper flakes gives a hint of heat that you can amp up or eliminate to your liking. This dish is invigorating and won’t weigh you down. And you, like Grant, may even decide to go for a 5 mile run after eating it! Yes, he really did that. No, I stayed back and blogged.
As much as I love Homemade Pasta smothered in Spicy Eggplant Marinara or a vibrant Vegetable Galette, this healthy dinner is so pleasing and truly hit the spot. I did love that I wasn’t in a food coma by 7 pm! And you won’t be starving an hour later. I love this dish for anytime you are short on time but still want to whip up a healthy and fulfilling Meal in minutes.
Also, this was the first shrimp dish that the girls loved. They both ate all of the shrimp and asked for seconds. So I suppose I should give kudos to Grant for inspiring such a veggie filled and light meal tonight!
How To Make This Easy Weeknight Dinner
When I buy shrimp I tend to go for the ones that are already peeled and deveined. That’s such a time saver and you get to avoid scraping out the shrimp guts.
To prepare a stir fry, get all of your veggies prepped. First, thinly slice up the red pepper and carrot. Then mince shallot, Ginger, and garlic. And chop the broccoli into small florets. Set it all aside.
Heat up a wok or deep saucepan over medium high heat. Once it’s heated, put in a couple tablespoons of olive oil. Allow it to thin and sizzle before adding the cleaner shrimp.
Sauté the shrimp for about 3-5 minutes, until pink. Add black pepper to taste and a pinch of salt. Since you’re adding soy sauce and vegetable broth, you don’t want to over salt the dish. Then remove the shrimp to a clean plate.
Then add the shallots and garlic to the pan. Stir and cook a couple of minutes, until it begins to caramelize. Then add the snow peas, carrots, broccoli, and red bell pepper. Cook for about 5-7 minutes, until veggies begin to soften. Add crushed red pepper.
Then sprinkle on the corn starch and toss to coat. Add the lemon juice and soy sauce. Toss until the corn starch is incorporated into the sauce. Then pour in vegetable broth and stir. Give it a minute or two to thicken before adding shrimp. Then cook an additional minute, until everything is coated and fragrant.
Serve over white or brown rice. Can you guess which one Grant chose and which one I did?!
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This stir fry goes well with a crisp glass of Sauvignon Blanc!
Shrimp Stir Fry
This shrimp stir fry is loaded with fresh veggies and ginger with shrimp in a garlicky sauce. Served over rice, it’s an easy weeknight dinner that your whole family will love.
Ingredients
- 2 tablespoons olive oil
- 1 lb shrimp deveined and peeled
- 1 carrot peeled and thinly sliced
- 1 red bell pepper thinly sliced
- 1 small head of broccoli cut into small florets
- 8 ounces sugar snap peas
- 2 teaspoons freshly minced ginger or use 1/2 teaspoon of ground ginger
- 3 garlic cloves minced
- 1 small shallot minced
- 1 small lemon juiced
- 1/3 cup low sodium soy sauce
- 3/4 cup vegetable broth or chicken
- 1/4 teaspoon garlic powder
- 1 tablespoon corn starch
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
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To prepare a stir fry, get all of your veggies prepped. First, thinly slice up the red pepper and carrot. Then mince shallot, Ginger, and garlic. And chop the broccoli into small florets. Set it all aside.
Heat up a wok or deep saucepan over medium high heat. Once it’s heated, put in a couple tablespoons of olive oil. Allow it to thin and sizzle before adding the cleaned shrimp.
Saute the shrimp for about 3-5 minutes, until pink. Add black pepper to taste and a pinch of salt. Since you’re adding soy sauce and vegetable broth, you don’t want to over salt the dish. Then remove the shrimp to a clean plate.
Then add the shallots and garlic to the pan. Stir and cook a couple of minutes, until it begins to caramelize. Then add the snow peas, carrots, broccoli, and red bell pepper. Cook for about 5 minutes, until veggies begin to soften. Add garlic powder and crushed red pepper. Turn down heat to medium.
Then sprinkle on the corn starch and toss to coat. Add the lemon juice and soy sauce. Toss until the corn starch is incorporated into the sauce. Then pour in vegetable broth and stir. Give it a minute or two to thicken before adding shrimp. Then cook an additional minute, until everything is coated and fragrant.
Serve over rice.
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