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In the rush of daily life, finding a meal that is both quick to prepare and packed with flavor can seem like a daunting task. Enter the Quick & Zesty Shrimp and Veggie Stir-Fry—a vibrant dish that not only embodies freshness but also delivers a punch of flavor. This recipe is an ideal solution for busy individuals or families looking to whip up something nutritious and satisfying in a matter of minutes.

15-Minute Shrimp and Veggie Stir-Fry

Quick & Zesty Shrimp and Veggie Stir-Fry is a delicious meal that's ready in just 15 minutes! Packed with succulent shrimp and colorful vegetables like bell peppers, snap peas, and carrots, this dish is both healthy and flavorful. Toss everything in a tasty soy sauce blend and serve it over rice or noodles for a satisfying dinner. Perfect for busy weeknights or when you want a quick, vibrant meal. Don’t forget to garnish with sesame seeds and green onions for extra flair!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups mixed bell peppers, sliced (red, yellow, and green)

1 cup snap peas, trimmed

1 medium carrot, julienned

3 cloves garlic, minced

1 inch fresh ginger, minced

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (optional)

1 tablespoon sesame oil

1 tablespoon olive oil

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Salt and pepper to taste

Cooked rice or noodles, for serving

Sesame seeds and green onions for garnish

Instructions
 

Prepare Ingredients: Start by gathering all your ingredients and preparing the vegetables. Slice the bell peppers and julienne the carrot. Mince the garlic and ginger, and set everything aside.

    Heat the Pan: In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the shrimp, seasoning lightly with salt and pepper, and stir-fry for about 3-4 minutes until they turn pink and opaque. Remove shrimp from the pan and set aside.

      Stir-Fry Veggies: In the same pan, add the sesame oil and toss in the garlic and ginger. Sauté for about 30 seconds until fragrant, then add the sliced bell peppers, snap peas, and carrot. Stir-fry for another 3-4 minutes until the veggies are bright and tender-crisp.

        Combine Everything: Return the shrimp to the pan with the veggies. Pour in the soy sauce and oyster sauce (if using), tossing everything together until well coated.

          Thicken the Sauce: Add the cornstarch mixture to the stir-fry, stirring quickly as it thickens, about 1 minute. Taste and adjust seasonings, if necessary.

            Serve: Serve the shrimp and veggie stir-fry over cooked rice or noodles. Garnish with sesame seeds and chopped green onions.

              Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4