If you’re on the hunt for a meal that’s quick, nutritious, and bursting with flavor, look no further than this 15-Minute Shrimp & Veggie Stir Fry. This dish is a lifesaver for busy weeknights, offering a perfect balance of lean protein, vibrant vegetables, and a savory-sweet sauce—all coming together in just a quarter of an hour.

Why Choose This 15-Minute Shrimp & Veggie Stir Fry?

Speedy Preparation: From start to finish, this dish takes only 15 minutes, making it ideal for those hectic days when time is of the essence.
Nutrient-Rich: Packed with lean shrimp and a medley of colorful vegetables, it’s a wholesome choice that doesn’t compromise on taste.
Versatile: Easily adaptable to suit your dietary preferences or whatever ingredients you have on hand.
Deliciously Satisfying: The combination of garlic, ginger, and a honey-soy sauce creates a mouthwatering flavor profile that will have you coming back for seconds.

Ingredients You’ll Need

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
2 cups broccoli florets
1 red bell pepper, sliced
1 carrot, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/4 cup water
Cooked white or brown rice, for serving

Step-by-Step Cooking Instructions

Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, cornstarch, and water until smooth. Set aside.
Cook the Shrimp: Heat the olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté the Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add the Vegetables: Add the broccoli florets, sliced red bell pepper, and thinly sliced carrot to the skillet. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
Combine Everything: Return the cooked shrimp to the skillet. Pour in the prepared sauce and stir everything together. Cook for another 2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
Serve: Serve the stir fry hot over a bed of cooked white or brown rice.

Nutritional Information (Per Serving)

Calories: Approximately 320
Protein: 25g
Carbohydrates: 30g
Fat: 10g
Fiber: 4g
Sugar: 8g

Tips for the Perfect Stir Fry

Prep Ahead: Have all your ingredients chopped and ready to go before you start cooking. Stir-frying is a quick process, and having everything prepared ensures nothing gets overcooked.
High Heat is Key: Cooking on high heat allows for a quick sear, locking in flavors and keeping vegetables crisp.
Don’t Overcrowd the Pan: If necessary, cook in batches to avoid steaming the ingredients instead of stir-frying them.
Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand, such as snap peas, zucchini, or mushrooms.

Frequently Asked Questions (FAQs)

Q1: Can I use frozen shrimp for this recipe?

Absolutely! Just ensure they are fully thawed and patted dry before cooking to prevent excess moisture in the skillet.

Q2: Is there a substitute for soy sauce?

Yes, you can use tamari or coconut aminos as a gluten-free alternative to soy sauce.

Q3: Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the components ahead and store them separately. Combine and reheat just before serving for optimal texture and flavor.

Q4: What other proteins can I use instead of shrimp?

Chicken, beef, tofu, or tempeh are excellent alternatives. Adjust cooking times accordingly to ensure the protein is fully cooked.

Q5: How can I make this dish spicier?

Add a dash of red pepper flakes, sriracha, or chopped chili peppers to the sauce for an extra kick.

Conclusion

This 15-Minute Shrimp & Veggie Stir Fry is a testament to how quick and easy healthy cooking can be. With its vibrant colors, delightful textures, and harmonious flavors, it’s a dish that satisfies both the palate and the clock. Whether you’re a seasoned home cook or a kitchen novice, this recipe is a surefire way to bring a nutritious and delicious meal to your table in no time.

15-Minute Shrimp & Veggie Stir Fry | Quick, Healthy Dinner Recipe

Author: Mary

Print Recipe

Ingredients

Scale

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
2 cups broccoli florets
1 red bell pepper, sliced
1 carrot, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/4 cup water
Cooked white or brown rice for serving

Instructions

In a small bowl, mix soy sauce, honey, cornstarch, and water to make a quick stir fry sauce. Set aside.
Heat olive oil in a large skillet or wok over medium-high heat.
Add shrimp and cook for 2–3 minutes until pink. Remove and set aside.
In the same skillet, add garlic and ginger, followed by broccoli, bell pepper, and carrot. Stir-fry for 3–4 minutes until just tender.
Return shrimp to the skillet, pour in the sauce, and stir everything together. Cook for another 2 minutes, until the sauce thickens and coats the ingredients.
Serve hot over cooked rice.