Everyday Meals

15-Minute Shrimp & Veggie Stir-Fry

Shrimp ranks high among my favorite ingredients that help get dinner on the table quickly. It cooks in a matter of minutes and is just as versatile as ubiquitous chicken breasts. Here’s proof: Toss shrimp and a couple of colorful vegetables into a hot skillet or wok, dress them in a spicy ginger-sesame sauce, and you’ve got a winning meal in no more than 15 minutes (that’s from start to finish, including any chopping). Yes, dinner can be that easy.

A Simple Formula for Shrimp Stir-Fry

You’ll often see stir-fries packed with a ton of ingredients, but my favorites are those that keep it simple, like this one. Pick two quick-cooking vegetables to pair with shrimp and mix up a simple but flavorful sauce using ingredients you probably already have in your pantry. Rice is a good idea here, too, since that sauce will need soaking up. Or, in the name of haste, try rice noodles, which are even faster to prepare.

15-Minute Shrimp & Veggie Stir-Fry


For the sauce:

  • 1/4 cup


  • 3 tablespoons

    tamari or soy sauce

  • 1 tablespoon

    grated or minced fresh ginger

  • 1 tablespoon

    sambal oelek or Asian chile-garlic sauce

  • 2 teaspoons

    toasted sesame oil

For the stir-fry and serving:

  • 2

    medium bell peppers

  • 8 ounces

    snow peas (about 2 cups)

  • 1 pound

    raw peeled and deveined medium shrimp, thawed if frozen

  • Kosher salt

  • 2 tablespoons

    canola or vegetable oil, divided

  • 1 teaspoon

    toasted sesame seeds (optional)

  • Cooked white or brown rice, for serving (optional)


Make the sauce:

  1. Stir 1/4 cup water, 3 tablespoons tamari or soy sauce, 1 tablespoon grated peeled ginger, 1 tablespoon sambal oelek or Asian chile-garlic sauce, and 2 teaspoons toasted sesame oil together in a small bowl and set aside.

Make the stir-fry:

  1. Cut 2 medium bell peppers into 1/2-inch wide strips. Trim 8 ounces snow peas. Pat 1 pound raw and peeled shrimp dry with paper towels and season lightly with kosher salt.

  2. Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle in 1 tablespoon canola or vegetable oil, add the shrimp, and spread into a single layer. Cook undisturbed until browned on the bottom, 1 to 2 minutes. Transfer to a plate or bowl — the shrimp will not be cooked through at this point.

  3. Drizzle 1 tablespoon oil in the pan, add the bell peppers and snow peas, season with salt, and stir-fry until softened and tender-crisp, 1 to 2 minutes. Return the shrimp and any accumulated juices to the pan, add the sauce, and stir-fry until the shrimp are just cooked through and the sauce reduces and coats everything in the pan, 1 to 2 minutes. Garnish with 1 teaspoon toasted sesame seeds and serve over rice, if desired.

Recipe Notes

Make ahead: The stir-fry sauce can be made a few days in advance and stored in the refrigerator.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Source: Read Full Article