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Spicy shrimp and veggie stir-fry served in a colorful plate

Spicy Shrimp and Veggie Stir-Fry

A quick and satisfying dish bursting with vibrant colors and flavors, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound shrimp, peeled and deveined
Veggies
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots, etc.)
Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons chili sauce
Aromatics
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
Oil
  • 2 tablespoons olive oil or vegetable oil
Seasonings
  • Salt and pepper to taste
Rice/Grains
  • Jasmine rice, brown rice, or noodles for serving

Method
 

Cooking
  1. Heat the oil in a large skillet or wok over medium-high heat.
  2. Add garlic and ginger, sauté for 30 seconds until fragrant.
  3. Add shrimp and cook until pink and cooked through, about 3-4 minutes.
  4. Add mixed vegetables and stir-fry for another 3-4 minutes or until tender.
  5. Stir in soy sauce and chili sauce, mixing well to coat everything.
  6. Season with salt and pepper to taste.
  7. Serve hot over your choice of rice or noodles.

Notes

Ensure the skillet is hot before adding the shrimp to achieve a nice sear. Don’t overcrowd the pan; cook in batches if necessary. Adjust the heat level of the dish by adding more chili sauce as desired. Store leftovers in an airtight container in the fridge for up to 3 days.