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Whenever dinner needs to happen fast and I want something good for me, I whip up this zippy stir fry loaded with shrimp and veggies. Juicy shrimp and a bunch of colorful produce all tossed together with hardly any fuss, it's my top pick when takeout sounds tempting but I want to stick to eating well.
This flavorful dish came to life during one of my craziest work weeks. I wanted something healthy that didn't take forever, so I just threw this together. Now, it's the meal my friends always want me to cook, even the ones who claim to hate veggies!
Vibrant Ingredients
- Red bell pepper: Half, sliced up for sweetness and extra vitamin C
- Scallions: 2, chopped up for little pops of oniony freshness
- Broccoli florets: 1 and a half cups, firm and great for soaking up sauce
- Tamari sauce: 1 tablespoon, adds that bold, savory depth and no gluten
- Green beans: 1 cup, gives crunch and loads of color
- Shrimp: 8oz or 250g, already peeled and cleaned to make life easy
- Olive oil: 1 tablespoon, for frying everything up and keeping it heart healthy
- Fresh ginger: 1 tablespoon grated, brings warmth that totally wakes up your taste buds
- Red pepper flakes: 1 teaspoon, or less if you don't want things too spicy
- Garlic: 3 cloves, finely chopped to give a big punch of flavor
Simple How-To Guide
- Finish With Aromatics:
- Stir in garlic, ginger, scallions, and red pepper flakes right after the shrimp's mostly pink. These go in now so they don't burn. Stir for just a couple of minutes till the whole kitchen smells amazing.
- Add Your Shrimp:
- Toss in the shrimp in one layer, giving it about 2 to 3 minutes while you stir. You'll see it curl up and turn that nice pink shade. Don't let it sit too long or it'll go rubbery.
- Pour In The Sauce:
- Splash the tamari all around and give everything a quick toss so it gets coated. The sauce should bubble and lightly cover whatever's in your pan, setting the flavor for the shrimp to come.
- Next Comes The Fast Veggies:
- Drop in your red pepper pieces and keep them moving for another 3 to 4 minutes, just until everything's bright and still has a little crunch. Burned veggies are no good, so keep stirring!
- Get Hearty Veggies Cooking:
- Heat olive oil in a big pan on medium high. Toss in green beans and broccoli first since they need the most time. If beans are frozen, cover for a minute or two to steam a bit and keep their color.
- Prep Everything First:
- Cut all your veggies so they're about the same size for even cooking. Get your garlic chopped and ginger grated. Having it all laid out within arm's reach will make things go super smoothly. Trust me, this step saves you stress later.
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That little bit of ginger makes all the difference. One night I accidentally doubled it, and everyone went wild for the zingy flavor. Now my mom actually grows ginger just so we can make this with the freshest stuff, saying nothing at the store even comes close.
Smart Ways to Swap
Don't have shrimp? Use firm tofu instead for a meatless take. Just cube it up and let it brown a bit longer in the pan for the best texture. No green beans? Snow peas step in easily and add a little sweetness. If you can't do soy, coconut aminos match the savory flavor and bring a hint of sweetness that works great here.
Handy Storage Tips
Honestly, this tastes best hot off the stove. But leftovers can be just as good. Pop any extras into a sealed container and stick it in the fridge for up to 2 days. Warm it up gently in a skillet with a splash of water so everything steams instead of drying out. If making ahead, don't cook the veggies all the way. That way they stay crisp when you reheat.
Tasty Ways to Serve
You can enjoy this all by itself, but I love pairing it with cauliflower rice for something light or brown rice if I want to bulk it up. If you want to get kinda fancy, serve it in big bowls and top with more scallions and a sprinkle of sesame seeds. I like putting out extra tamari and chili oil so everyone can tweak their own plate just the way they like it.
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Honestly, eating healthy like this can taste awesome and doesn't need to be a big project. Whenever I put this out, people can't stop talking about it!
Frequently Asked Questions
- → Can I substitute the shrimp with another protein?
Of course! Chicken (sliced thin), tofu that's nice and firm, or some beef slices all work really well. Change up the cook time—chicken needs about 4-5 minutes, tofu takes about 3-4 minutes to get crispy, beef only needs 2-3 minutes if you want it medium.
- → How can I make this stir-fry less spicy?
If you want it milder, just skip or use less red pepper flakes. The garlic, ginger, and tamari will still be super tasty. You could also let folks add the spice at the table so everyone gets what they like.
- → What can I serve with this stir-fry?
Serve it up on regular rice, brown rice, or switch it up with cauliflower rice if you want fewer carbs. Rice noodles and quinoa are awesome too, or just eat it as is for something light. Spruce things up with some fresh cilantro or a squeeze of lime on top if you want more flavor.
- → Can I prep any components ahead of time?
Definitely! You can chop your veggies, mince garlic, and grate the ginger a day ahead. Put them in airtight containers in the fridge. The shrimp can also be cleaned and prepped earlier—just keep them chilled until you cook.
- → What vegetables can I substitute in this stir-fry?
Use any mix you like—carrots, mushrooms, zucchini, bok choy, yellow squash, snow peas, or sugar snap peas are all awesome. Shoot for around three cups of mixed veggies. Just keep in mind harder veggies need more time to cook.
- → Is there a substitute for tamari sauce?
No tamari? Soy sauce works (but it's not gluten-free), or go for coconut aminos for soy-free. Fish sauce is an option too, just use half the amount since it's stronger. They'll all give you that salty depth in this easy stir-fry.