shrimp veggie recipes
This vibrant shrimp veggie stir-fry is a quick and healthy dish packed with colorful vegetables and succulent shrimp. Perfect for a weeknight dinner, it’s not only flavorful but also nutritious.
Equipment
- 1 wok
- 1 large skillet
- 1 spatula
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 cups bell peppers (red, yellow, green), sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 4 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional) Can be omitted based on preference.
- 1 teaspoon cornstarch mixed with water Mix cornstarch with 2 tablespoons of water.
- 1/2 teaspoon black pepper
- to taste salt
- steamed rice for serving (optional)
Instructions
- Prepare all ingredients before you start cooking. Peel and devein the shrimp, wash and slice the vegetables, and mince the garlic and ginger.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for approximately 3-4 minutes, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- In the same skillet, add the sliced bell peppers, broccoli florets, and snap peas. Stir-fry the vegetables for about 4-5 minutes until they are tender but still crisp.
- Return the cooked shrimp to the pan and stir in the soy sauce, oyster sauce (if using), black pepper, and salt. Mix well.
- Add the cornstarch mixture to the pan and stir until the sauce thickens, about 1-2 minutes.
- Serve the shrimp veggie stir-fry hot over steamed rice if desired.
Notes
You can substitute shrimp with chicken, tofu, or another protein based on your preference.
Feel free to add or substitute any vegetables such as carrots, zucchini, or bok choy.
This dish can be stored in the refrigerator for up to 3 days and reheated on the stove or in the microwave.