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This vibrant spicy shrimp and vegetable stir fry has rescued me countless times when I need a nutritious dinner in minutes. The combination of tender shrimp and colorful vegetables delivers maximum flavor with minimal effort, making it my go-to recipe for busy weeknights when takeout tempts but health goals matter.
I first created this recipe during a particularly hectic work week when I needed something quick but didn't want to sacrifice nutrition. Now it's become my signature "healthy in a hurry" dish that even my veggie reluctant friends request when they visit.
Ingredients
- Shrimp: 8oz/250g peeled and deveined for convenience and quick cooking time
- Broccoli florets: 1 1/2 cups provide excellent texture and absorb the savory sauce beautifully
- Green beans: 1 cup add a satisfying crunch and vibrant color
- Red bell pepper: Half a pepper brings sweetness and vitamin C to balance the spice
- Garlic: 3 cloves form the aromatic foundation of the dish
- Fresh ginger: 1 tablespoon grated delivers zingy warmth that elevates the entire stir fry
- Scallions: 2 chopped add a mild onion flavor and bright finish
- Olive oil: 1 tablespoon for sautéing with a touch of heart healthy fat
- Tamari sauce: 1 tablespoon provides umami depth without gluten
- Red pepper flakes: 1 teaspoon adjust according to your heat tolerance
Step-by-Step Instructions
- Prep Your Ingredients:
- Chop all vegetables into consistent sizes to ensure even cooking. Mince garlic finely and grate ginger. Have everything arranged within reach before you begin cooking as the process moves quickly once you start. This mise en place approach will transform your stir fry experience.
- Start With Hearty Vegetables:
- Heat olive oil in a large wok or skillet over medium high heat until shimmering. Add broccoli and green beans first since they take longest to cook. Cover briefly for 1 2 minutes if using frozen green beans. This gentle steaming helps them cook through without burning while still maintaining their vibrant color.
- Add Quick Cooking Vegetables:
- Introduce the red pepper strips next and continue stir frying for 3 4 minutes until vegetables are bright and beginning to soften but still retain some crispness. Keep everything moving in the pan to prevent burning. The vegetables should be tender crisp rather than mushy.
- Introduce The Sauce:
- Pour tamari sauce evenly around the pan and toss vegetables to coat. The sauce will begin to bubble and create a thin glaze that coats all the ingredients. This step builds the foundational flavor before adding protein.
- Add The Shrimp:
- Place shrimp in a single layer if possible and stir fry for 2 3 minutes. Watch as they begin to curl and turn from translucent gray to opaque pink. Avoid overcooking as shrimp can become tough quickly.
- Finish With Aromatics:
- Add minced garlic ginger red pepper flakes and scallions when shrimp is almost cooked through. These delicate ingredients burn easily so they go in last. Stir continuously for the final 2 3 minutes until everything is fragrant and shrimp is completely pink. The aroma at this stage will fill your kitchen with irresistible scents.
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The ginger in this recipe is truly the unsung hero. I discovered its transformative power when I doubled the amount by accident one night and everyone raved about the flavor. My mother now grows ginger specifically for this dish saying nothing from the store compares to the bright intensity of freshly harvested rhizomes.
Smart Substitutions
This recipe welcomes adaptations based on what you have available. Snow peas make an excellent substitute for green beans providing similar crunch with a sweeter flavor profile. For a vegetarian version replace shrimp with firm tofu cut into 1 inch cubes and cook slightly longer to develop a nice exterior texture. Coconut aminos work beautifully in place of tamari for those avoiding soy while adding a subtle sweetness that complements the shrimp wonderfully.
Storage Solutions
While best enjoyed immediately after cooking this stir fry maintains its quality surprisingly well as leftovers. Store in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a splash of water to create steam which prevents the shrimp from becoming rubbery. I recommend undercooking the vegetables slightly if you know you will be storing portions for later meals. This ensures they maintain some texture when reheated rather than becoming overly soft.
Serving Suggestions
This versatile dish stands alone as a complete meal but pairs wonderfully with cauliflower rice for a low carb option or over brown rice for those wanting additional healthy carbs. For a restaurant style experience serve in wide shallow bowls garnished with extra scallions and sesame seeds. I love to offer small dishes of additional tamari and chili oil at the table so each person can adjust seasonings to their preference creating a customized dining experience.
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This dish is proof that healthy eating doesn't have to mean sacrificing flavor or taking hours to prepare. It consistently earns rave reviews from everyone at the table!
Frequently Asked Questions
- → Can I substitute the shrimp with another protein?
Absolutely! This stir-fry works wonderfully with chicken breast (thinly sliced), firm tofu cubes, or even thinly sliced beef. Just adjust cooking times accordingly - chicken needs about 4-5 minutes, tofu about 3-4 minutes to crisp up, and beef 2-3 minutes for medium doneness.
- → How can I make this stir-fry less spicy?
To reduce the heat, simply decrease or omit the crushed red pepper flakes. You'll still get plenty of flavor from the garlic, ginger and tamari sauce. Alternatively, you can serve the red pepper flakes on the side so each person can adjust the spice level to their preference.
- → What can I serve with this stir-fry?
This stir-fry is delicious served over steamed rice, brown rice, or cauliflower rice for a lower-carb option. It also pairs well with rice noodles, quinoa, or can be enjoyed on its own for a lighter meal. For added flavor, consider garnishing with fresh cilantro or a squeeze of lime juice.
- → Can I prep any components ahead of time?
Yes! To make dinner even quicker, chop all vegetables, mince garlic, and grate ginger up to 24 hours in advance. Store prepped ingredients in separate airtight containers in the refrigerator. You can also clean and devein the shrimp ahead of time, keeping them refrigerated until cooking.
- → What vegetables can I substitute in this stir-fry?
This stir-fry is versatile and works with many vegetables. Good alternatives include snow peas, sugar snap peas, sliced carrots, mushrooms, bok choy, zucchini, or yellow squash. Aim for about 3 cups total of mixed vegetables, and adjust cooking times based on density (harder vegetables take longer to cook).
- → Is there a substitute for tamari sauce?
If you don't have tamari sauce, you can substitute with soy sauce (though the dish won't be gluten-free), coconut aminos (for a soy-free option), or fish sauce (use half the amount as it's more potent). Each will provide a slightly different flavor profile but will work well in this quick stir-fry.