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- 1 pound shrimp, peeled and deveined - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 1 cup carrots, julienned - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 2 tablespoons cooking oil (such as olive oil or sesame oil) - Salt and pepper to taste - Cooked rice or noodles, for serving

Quick Shrimp Stir-Fry with Mixed Veggies

Bring a burst of flavor to your dinner table with the Zesty Shrimp & Veggie Dance recipe! This vibrant dish combines succulent shrimp with a mix of fresh vegetables like bell peppers, broccoli, and snap peas, creating a nutritious and colorful meal. Perfect for busy weeknights, this quick recipe is not only delicious but also loaded with protein and vitamins. Serve it over rice or noodles for a satisfying dinner that’s easy to whip up and full of delightful flavors.
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Ingredients
  

1 lb (450g) medium shrimp, peeled and deveined

2 tablespoons olive oil

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas, trimmed

1 medium carrot, julienned

4 cloves garlic, minced

1 inch piece ginger, peeled and grated

3 tablespoons soy sauce (low-sodium recommended)

2 tablespoons oyster sauce (optional for extra flavor)

1 tablespoon sesame oil

1 teaspoon cornstarch mixed in 2 tablespoons water (optional for thickening)

Salt and pepper to taste

2 green onions, sliced for garnish

Cooked rice or noodles for serving

Instructions
 

Prepping the Shrimp: Start by rinsing the shrimp under cold water and pat them dry with paper towels. This helps to achieve a nice sear in the pan later.

    Heat the Oil: In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

      Sauté Aromatics: Add the minced garlic and grated ginger to the pan, stirring quickly for about 30 seconds until fragrant, taking care not to burn them.

        Cook the Shrimp: Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside on a plate.

          Stir-Fry the Veggies: In the same skillet, add the sliced red bell pepper, broccoli florets, snap peas, and julienned carrot. Stir-fry the vegetables for about 3-4 minutes, until vibrant in color and slightly tender but still crisp.

            Combine Everything: Return the cooked shrimp to the skillet with the veggies. Pour in the soy sauce, oyster sauce (if using), and drizzle with sesame oil. Toss everything together to coat the shrimp and vegetables in the sauce.

              Thicken Sauce (Optional): If you want a thicker sauce, stir in the cornstarch slurry. Cook for an additional minute until the sauce coats the shrimp and veggies nicely.

                Serve: Remove from heat. Serve the stir-fry over a bed of cooked rice or noodles and garnish with sliced green onions.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings