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Stir-fries have become a beloved staple in kitchens around the world, celebrated not only for their delicious flavors but also for their simplicity and speed. Originating in Asian cuisines, the stir-fry method combines high heat with quick cooking techniques, allowing ingredients to retain their vibrant colors and nutritional value. Among the myriad of stir-fry options, the Quick & Colorful Shrimp and Veggie Stir-Fry stands out as a delightful dish that balances convenience with healthfulness. This recipe is not only a feast for the eyes with its bright vegetables but also a powerhouse of nutrition, making it an ideal choice for busy weeknights or a quick lunch.

15-Minute Shrimp and Veggie Stir-Fry

Whip up this quick and colorful shrimp and veggie stir-fry in just 15 minutes! Packed with vibrant broccoli, bell peppers, and sugar snap peas, this dish is as nutritious as it is delicious. The shrimp adds a protein punch, while garlic and ginger give it an aromatic kick. Serve it over rice or quinoa for a satisfying meal, and don't forget to garnish with sesame seeds and green onions for an extra pop! Perfect for a busy weeknight dinner!
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Ingredients
  

1 pound of shrimp, peeled and deveined

2 cups broccoli florets

1 bell pepper (red or yellow), sliced

1 medium carrot, julienned

1 cup sugar snap peas

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon olive oil

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

Cooked rice or quinoa, for serving

Sesame seeds and chopped green onions, for garnish (optional)

Instructions
 

Prepare the Ingredients: Start by washing and cutting the vegetables into uniform sizes. Ensure the shrimp are peeled and deveined, ready for cooking.

    Heat the Pan: In a large skillet or wok, heat the olive oil over medium-high heat. Once the oil shimmers, add the shrimp and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.

      Cook the Vegetables: In the same pan, add the broccoli, bell pepper, carrot, and sugar snap peas. Stir-fry for about 3-4 minutes or until they become vibrant and tender-crisp.

        Add Aromatics: Add the minced garlic and grated ginger to the pan. Stir-fry for another 30 seconds until fragrant.

          Combine Ingredients: Return the cooked shrimp to the pan. Pour in the soy sauce and sesame oil, stirring to coat all the ingredients. If desired, add the cornstarch mixture to thicken the sauce, cooking for an additional minute to incorporate.

            Serve Hot: Serve the stir-fry over a bed of cooked rice or quinoa. Garnish with sesame seeds and chopped green onions, if desired.

              Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 2-3