Juicy Shrimp Stir Fry

Whip up this Shrimp Stir Fry for those nights when you've got no time to spare but still want something good. You'll need just a few simple things from the fridge. It's bright, loaded with flavor, and comes together fast. The shrimp stays juicy while the veggies give a fresh snap. The sauce brings it all together—and honestly, everyone at the table will be into it.

INGREDIENTS

• 4 tbsp vegetable oil: This oil keeps your pan slick so nothing sticks and everything cooks just right.
• 1 tbsp ginger, finely chopped: Ginger packs a punch and wakes up the whole meal.
• 6 garlic cloves, minced: Lots of garlic means loads of flavor in each bite.
• 1 orange bell pepper, sliced: Brings a little sweetness and bold color to the pan.
• 6 mushrooms, sliced: They’re hearty and bring a little meatiness under all the crunch.
• 1 cup snow peas: These guys stay crisp and make it feel super fresh.
• 1 1/2 pounds shrimp (peeled and deveined): Shrimp cooks up quick and tastes awesome with the sauce.

For the Sauce

• 1 tbsp water: Water helps mix your sauce smooth with no lumps.
• 1 tbsp cornstarch: Thickens up the sauce so it clings to everything nicely.
• 1 tbsp sesame oil: Adds a toasty, delicious aroma that just makes the dish pop.
• 1 1/2 tsp brown sugar: Tosses in a bit of sweet to balance those savory notes.
• 1 tbsp rice vinegar: Gives you a little tang that cuts through the richness.
• Juice of 1 lime: Squeeze in some lime for a fresh, zingy kick.
• 2 tbsp oyster sauce: Lays on the deep, rich flavors and backs up the shrimp.
• 3 tbsp dark soy sauce: This is where most of that salty, umami goodness comes from.

VARIATIONS

• Extra Crunch: Drop in some peanuts or cashews at the end for more bite and a pop of nutty flavor.
• Low-Carb Idea: Try cauliflower rice or zoodles underneath to keep things lighter.
• Veggie Style: Tofu or heaps of mushrooms work if you want to skip the shrimp.
• Make It Spicy: Squeeze in chili flakes or sriracha for a punch of heat.

INSTRUCTIONS

Step 7:

Dive in right away—serve your stir fry hot alongside steamed rice or noodles.

Step 6:

Pop the shrimp back in the pan and toss it all so that saucy goodness covers everything.

Step 5:

Pour in that sauce and cook about 1-2 minutes til it thickens and hugs those veggies.

Step 4:

Splash in your snow peas, bell pepper, and mushrooms next. Stir now and then—2-3 minutes should do it so they stay crisp.

Step 3:

Add in your ginger and garlic. Stir for around 30 seconds so it smells amazing.

Step 2:

Same pan, now pour in another 2 tbsp of oil. Set the shrimp in, watch for that pink color flip, and pull them after 2-3 minutes.

Step 1:

Whisk everything for the sauce in a little bowl until smooth. Put it aside until you need it.

Serving and Storage Tips

• Best way to eat this? Heap it over noodles or rice. Want more crunch? Add a side of steamed veggies.
• Leftovers go in a container with a tight lid. They'll last in the fridge for a couple days. Warm things back up over the stove and a splash of water if your sauce got thick.
• If you're feeling something lighter, pile your stir fry on some greens and drizzle a little extra sauce.
• It's a meal-prep winner. Make shrimp and sauce ahead, throw in veggies when you're ready, and you've got lunch or dinner sorted in minutes.

Tips from well-known chefs

• Chef Jamie Oliver: "You can't beat the flavor from using fresh ginger and garlic—seriously makes a world of difference."
• Chef Gordon Ramsay: "Be careful not to leave shrimp in the pan too long—they cook in a flash and you want them tender, not rubbery."
• Chef Rachael Ray: "Do yourself a favor—mix the sauce up ahead of time and stash it in the fridge. Weeknight dinners just got easier!"