why make this recipe
This Easy 20-Minute Healthy Shrimp and Vegetable Stir-fry is perfect for busy weeknights. It’s quick to prepare, packed with protein, and loaded with colorful vegetables. You can enjoy a nutritious meal without spending a lot of time in the kitchen. Plus, it’s a great way to use up any leftover veggies you have on hand. This dish is not only healthy but also delicious and satisfying.
how to make Easy 20-Minute Healthy Shrimp and Vegetable Stir-fry
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Directions:
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and ginger, sauté for about 30 seconds.
- Add shrimp to the skillet, cooking until they turn pink, about 3-4 minutes.
- Add mixed vegetables and stir-fry for another 4-5 minutes until tender-crisp.
- Pour in soy sauce and sesame oil, stirring to combine.
- Season with salt and pepper to taste.
- Serve over cooked rice or quinoa.
how to serve Easy 20-Minute Healthy Shrimp and Vegetable Stir-fry
Serve this stir-fry hot over a bed of cooked rice or quinoa. You can also add a sprinkle of sesame seeds or sliced green onions on top for extra flavor and a nice presentation. This dish is great for lunch or dinner and can easily be enjoyed by itself or with a side salad.
how to store Easy 20-Minute Healthy Shrimp and Vegetable Stir-fry
To store leftovers, place the stir-fry in an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just make sure to reheat thoroughly before serving.
tips to make Easy 20-Minute Healthy Shrimp and Vegetable Stir-fry
- Make sure to prep all your ingredients before you start cooking. This will make the cooking process quick and smooth.
- Don’t overcook the shrimp; they should turn pink and be opaque, which usually takes just a few minutes.
- Feel free to swap the vegetables based on what you have available or prefer.
- For extra heat, add a pinch of red pepper flakes or a dash of sriracha when you add the soy sauce.
variation
You can make this stir-fry with chicken or tofu instead of shrimp if you want a different protein source. Additionally, you can use various sauces like teriyaki or oyster sauce to change the flavor profile.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.
2. What vegetables can I use in the stir-fry?
You can use any vegetables you like! Some great options include zucchini, asparagus, or even snap peas.
3. Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.
