15-Minute Shrimp Stir-Fry

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Are you looking for a quick and tasty meal? A 15-minute shrimp stir-fry might be just what you need. This dish combines juicy shrimp with colorful veggies in a savory sauce, all ready in about 15 minutes. It’s perfect for busy weeknights when you want something delicious but don’t have much time to cook.

You’ll love how easy this recipe is to make. With just a few simple ingredients and a hot pan, you can create a restaurant-quality meal at home. The key is to have everything prepped before you start cooking, so the stir-fry comes together quickly and smoothly.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for a quick and tasty shrimp stir-fry:

• 1 pound raw shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup sugar snap peas

For the sauce:

• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil

Don’t have these exact items? No worries! Try these swaps:

• Use chicken or tofu instead of shrimp
• Swap bell peppers for carrots or broccoli
• Replace sugar snap peas with snow peas or green beans
• No sesame oil? Use a dash of rice vinegar

For a thicker sauce, mix in 1 teaspoon of cornstarch. Want it spicy? Add some red pepper flakes or sriracha.

Remember, stir-fries are flexible. Feel free to use whatever veggies you have on hand. The key is to keep things colorful and crunchy!

Instructions

Get your ingredients ready first. You’ll need shrimp, veggies, and sauce components. Pat the shrimp dry with paper towels.

Heat oil in a large skillet over medium-high heat. Add garlic and ginger, cooking for 30 seconds until fragrant.

Toss in your veggies like bell peppers and snow peas. Stir-fry for 3-4 minutes until they start to soften.

Add the shrimp to the pan. Cook for 2-3 minutes until they turn pink.

While the shrimp cooks, quickly whisk together your sauce ingredients in a small bowl. Pour the sauce into the skillet.

Let everything simmer for about a minute, stirring constantly. The sauce will thicken up nicely.

Give it all a good toss to coat the shrimp and veggies evenly. Turn off the heat once everything is well combined.

Serve your stir-fry right away over rice or noodles. Enjoy your quick and tasty meal!

Tips, Tricks & Storing

Prep all ingredients before you start cooking. This makes the stir-fry process quick and smooth.

Use a large wok or skillet to give your ingredients room to cook evenly. Heat it well before adding oil.

Cook shrimp in batches if needed. Overcrowding the pan can lead to steaming instead of stir-frying.

Keep the heat high and stir constantly. This helps vegetables stay crisp and colorful.

Add a splash of water if the pan gets too dry. It creates steam to help cook the veggies.

Try these veggie combos:

• Bell peppers, snap peas, and carrots
• Broccoli, mushrooms, and water chestnuts
• Bok choy, zucchini, and bean sprouts

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan over medium heat for best results.

For meal prep, keep the sauce separate until ready to eat. This prevents the vegetables from getting soggy.

Freeze uncooked, peeled shrimp for future stir-fries. Thaw in the fridge overnight before using.