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30-Minute Garlic Shrimp Stir Fry - Fast, Fresh, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 to 1.25 pounds raw shrimp, peeled and deveined (medium or large)
  • Vegetables: 1 red bell pepper, 2 cups broccoli florets, 1 small carrot, 1 small zucchini, 1 cup snap peas (mix and match)
  • Aromatics: 5–6 garlic cloves, 1 tablespoon fresh ginger
  • Sauce: 1/4 cup low-sodium soy sauce, 1 tablespoon oyster sauce (optional but great), 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar or lime juice, 1/2 teaspoon toasted sesame oil
  • Thickener: 1 teaspoon cornstarch mixed with 2 teaspoons water
  • Oil: 1–2 tablespoons neutral high-heat oil (avocado, canola, or peanut)
  • Heat (optional): Red pepper flakes or 1 fresh chili
  • Garnishes: Sliced green onions, sesame seeds, lime wedges, fresh cilantro (optional)
  • To serve: Cooked rice or noodles
  • Salt and pepper: To season lightly as needed

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and stay juicy.
  2. Chop the veggies: Cut bell pepper into thin strips, slice carrot on a diagonal, break broccoli into small florets, slice zucchini into half-moons, and trim snap peas. Keep pieces bite-sized for even cooking.
  3. Mince aromatics: Finely mince garlic and ginger. Set aside in a small bowl so they hit the pan together.
  4. Make the sauce: In a cup, whisk soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and cornstarch slurry. Taste and adjust sweetness or tang to your liking.
  5. Heat the pan: Set a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and let it shimmer.
  6. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink with a slight curl. Remove to a plate. Do not overcook.
  7. Stir-fry the veggies: Add another splash of oil if the pan looks dry. Toss in carrots and broccoli first; stir-fry 2 minutes. Add bell pepper, snap peas, and zucchini; cook 2–3 minutes until crisp-tender.
  8. Add aromatics: Push veggies to the edges. Add garlic and ginger to the center with a small drizzle of oil. Stir 20–30 seconds until fragrant.
  9. Sauce it up: Return shrimp to the pan. Stir the sauce and pour it over. Toss everything 1–2 minutes until the sauce thickens and coats the shrimp and veggies.
  10. Finish and serve: Sprinkle red pepper flakes if using. Garnish with green onions and sesame seeds. Serve hot over rice or noodles with a squeeze of lime.