15-Minute Shrimp and Veggie Stir-Fry

Looking for a meal that’s packed with flavor, healthy, and ready in a flash? Let me introduce you to the 15-Minute Shrimp and Veggie Stir-Fry—a vibrant, colorful dish that’s as easy as it is delicious. This is one of those meals that makes you feel like a chef, even if you don’t have hours to spend in the kitchen. The shrimp cook up perfectly juicy, while the veggies stay crisp and fresh, all coated in a savory sauce that will make your taste buds do a happy dance.

The best part? It’s all done in 15 minutes—perfect for busy days when you want something quick, satisfying, and full of flavor. Trust me, you’re going to love this one, and the whole family will be asking for seconds!

Why You’ll Love 15-Minute Shrimp and Veggie Stir-Fry

This recipe is a total winner for a bunch of reasons—let me break it down for you:

Quick and Easy

With just 15 minutes of cooking time, this stir-fry comes together in no time. It’s ideal for busy weeknights when you need something delicious but don’t want to spend all evening cooking.

Packed with Protein and Veggies

The shrimp bring a healthy dose of protein, while the fresh veggies (like bell peppers, snap peas, and broccoli) give you all those vitamins and nutrients to keep you feeling good.

Full of Flavor

The stir-fry sauce is where the magic happens! With a balance of savory soy sauce, a bit of honey for sweetness, and ginger for that perfect zing, this dish is bursting with flavor in every bite.

Customizable

Not a fan of shrimp? You can easily swap in chicken, tofu, or beef. You can also mix up the veggies based on what you have in your fridge—this recipe is super flexible!

Healthy and Light

This dish is full of fresh ingredients and doesn’t rely on heavy sauces or greasy stir-fry techniques. It’s light, satisfying, and perfect for keeping your meals on the healthier side.

Ingredients

Here’s what you’ll need to make this super easy and tasty stir-fry:

For the Stir-Fry:

• Shrimp: Fresh or frozen shrimp work great—just make sure they’re peeled and deveined for easy cooking.
• Bell Peppers: Add color and a slightly sweet crunch to the dish.
• Snap Peas: These add a wonderful crunch and fresh sweetness.
• Broccoli: Packed with nutrients and perfectly tender when stir-fried.
• Garlic: Fresh garlic for that irresistible aroma and flavor.
• Olive Oil: For sautéing the shrimp and veggies and adding a little richness.

For the Stir-Fry Sauce:

• Soy Sauce: The savory base of the sauce.
• Honey: A little sweetness to balance the salty soy sauce.
• Rice Vinegar: Adds a tangy kick.
• Sesame Oil: For that deep, nutty flavor.
• Ginger: Fresh ginger brings a touch of warmth and spice to the sauce.
• Red Pepper Flakes: Optional, but a little kick never hurt anyone!

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s make this happen in 15 minutes!

Cook the Shrimp

1. Heat the Olive Oil: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
2. Cook the Shrimp: Add the shrimp to the pan and sauté for about 2-3 minutes per side, until they’re pink and opaque. Remove the shrimp from the skillet and set them aside.

Stir-Fry the Veggies

3. Sauté the Veggies: In the same pan, add a little more olive oil if needed. Toss in the bell peppers, snap peas, and broccoli. Stir-fry for about 3-4 minutes until they’re tender-crisp and vibrant in color. Add the minced garlic in the last minute, and cook until fragrant.

Make the Stir-Fry Sauce

4. Combine the Sauce Ingredients: While the veggies are cooking, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, and red pepper flakes in a small bowl.

Combine Everything

5. Add Shrimp and Sauce: Return the cooked shrimp to the skillet with the veggies. Pour the sauce over everything and toss to combine. Stir-fry everything together for another 1-2 minutes, allowing the sauce to thicken slightly and coat everything evenly.

Serve and Enjoy

6. Serve: Serve your stir-fry warm, either on its own or over a bed of rice or noodles if you like. Garnish with sesame seeds or chopped green onions if desired. Enjoy!

Nutrition Facts

Servings: 4
Calories per serving: 250-300
Protein per serving: 25g
Fat per serving: 10g
Carbs per serving: 18g

Preparation Time

Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 15-18 minutes

How to Serve 15-Minute Shrimp and Veggie Stir-Fry

This stir-fry is a great standalone dish, but here are a few ways you can elevate it:

Over Rice or Noodles

Serve it over white rice, brown rice, or even noodles to make it a more filling meal. The sauce is perfect for soaking into the grains or pasta.

With a Side Salad

Pair it with a simple side salad, like a cucumber and avocado salad, to add a fresh, light contrast to the rich flavors of the stir-fry.

With a Side of Sautéed Greens

Add some sautéed spinach or kale on the side for a nutrient boost and a pop of color.

Garnish with Toppings

Top the stir-fry with sesame seeds, chopped green onions, or even a squeeze of lime for an extra burst of flavor.

Additional Tips

• Customize the Veggies: If you don’t have the exact veggies listed, no worries! You can swap in any stir-fry-friendly vegetables like carrots, zucchini, or mushrooms.
• Use Frozen Shrimp: If you’re using frozen shrimp, just make sure to thaw them first (you can do this quickly under cold running water).
• Add More Heat: If you like it extra spicy, add more red pepper flakes or a splash of sriracha sauce for some heat.
• Make It Gluten-Free: Make sure your soy sauce is gluten-free or use tamari instead.
• Double the Recipe: This dish is perfect for meal prep! You can easily double the recipe and store the leftovers in the fridge for up to 3 days.

FAQ Section

Q1: Can I use chicken instead of shrimp?
A1: Yes! You can easily swap shrimp for chicken breast or thighs. Just make sure to cook the chicken thoroughly before adding the veggies.

Q2: Can I make this dish vegetarian?
A2: Absolutely! Use tofu or tempeh instead of shrimp for a vegetarian version. Make sure to press the tofu to remove excess moisture before cooking.

Q3: Can I add more veggies?
A3: Definitely! You can add any stir-fry-friendly veggies like mushrooms, snap peas, carrots, or even baby corn. The more, the merrier!

Q4: Can I make this dish spicy?
A4: Yes! Increase the red pepper flakes or add a chopped fresh chili pepper for extra heat. You can also drizzle some sriracha sauce over the top if you want a fiery kick.

Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Q6: Can I freeze this stir-fry?
A6: While it’s best enjoyed fresh, you can freeze the cooked shrimp and veggie stir-fry for up to 1 month. Just be aware that the veggies may soften a bit when reheated.

Q7: Can I add noodles to this dish?
A7: Absolutely! Stir-fry the cooked noodles in with the veggies and shrimp for a complete meal. Rice noodles or soba noodles work great with this dish.

Q8: Can I use frozen veggies?
A8: Yes, you can use frozen veggies. Just make sure to cook them thoroughly before adding the shrimp and sauce.

Q9: Can I make this dish ahead of time?
A9: This dish is best served immediately, but you can prepare the sauce and chop the veggies ahead of time to save some prep work when you’re ready to cook.

Q10: How can I make this dish sweeter?
A10: If you prefer a sweeter stir-fry, you can add more honey to the sauce or drizzle a bit of hoisin sauce over the dish for an extra touch of sweetness.

Conclusion

This 15-Minute Shrimp and Veggie Stir-Fry is the ultimate weeknight winner—quick, healthy, and full of flavor. Whether you’re making it for a busy dinner or meal prepping for the week, this dish is sure to become a favorite in your kitchen. It’s light, packed with protein, and customizable to your taste. Enjoy a vibrant, satisfying meal in just 15 minutes, and feel good knowing it’s as delicious as it is nutritious!

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