Prepare a healthy dinner in 15 minutes with this easy spicy shrimp and vegetable stir fry recipe! This simple dinner idea is gluten free, dairy free and low in carbs.
Here are the basic ingredients you’ll need to make this easy stir-fry:
- green beans (I used frozen)
- shrimp (used frozen and thawed them in some water before using)
- some red bell pepper or if you can handle more spice – sliced chili peppers
- tamari or soy sauce
What To Add To A Stir-Fry For More Flavor
These basic ingredients are great, but we’ll be adding a lot more flavor to our stir-fry, thanks to these:
- fresh ginger
- crushed red pepper flakes
And that’s a lot of garlic! I used to kinda be shy with garlic in the past, but I truly found out it’s the one thing that makes a stir-fry really stand out.
How To Make A Quick Shrimp and Vegetable Stir Fry
The process is quite easy, but you’ll need to have all the ingredients ready to go into the pan.
- Step 1: Chop the vegetables, grate ginger, mince garlic and prepare any other ingredients that you need to.
- Step 2: Stir fry the broccoli and green beans in olive oil at medium-high heat. I covered mine for a minute or two, which is something you shouldn’t do, but I was using frozen green beans and broccoli and this step was crucial in speeding things up. The important thing here is to really keep it short. 1-2 minutes is more than enough because you’ll continue cooking the vegetables as you add the other ingredients.
- Step 3: Add in the red bell pepper and stir for 1-2 more minites.
- Step 4: Stir in the tamari sauce, then add the shrimp. Stir for 2-3 more minutes like this.
- Step 5: Add in the minced garlic, ginger, red pepper flakes and scallions. Stir for another 2-3 minutes. At this point the shrimp should have turned pink and the broccoli should be done.
How To Make Stir-Fry Not Mushy
Work quickly! You do not want to overcook your vegetables or shrimp. That’s why it’s important to first start with the vegetables, stir for a few minutes and then add the shrimp and stir for a few more minutes again. Super easy, but also quite easy to mess up.
What to Serve This Stir-Fry With
I served this stir fry with some avocado cucumber salad, because I was going for something lighter and I love the contrast the fresh vegetables give to this meal. You can also serve this on rice or whichever way you desire!
- 1 1/2 cup broccoli florets, chopped into bite-sized pieces
- ½ red bell pepper, sliced*
- 1 cup green beans
- 8oz/250g shrimp, peeled and deveined
- 3 garlic cloves
- 1 tbsp grated ginger
- 2 scallions, chopped
- 1 tbsp olive oil
- 1 tbsp tamari sauce
- 1 tsp crushed red pepper flakes
- Chop the vegetables, mince garlic and grate the ginger, prepare your other ingredients as well, so that you have everything ready.
- Stir-fry the broccoli and green beans in olive oil at medium high. I actually covered mine in the beginning for 1-2 minutes, so that the broccoli can cook a bit and because I was using frozen green beans. If you do cover the vegetables, keep this short, a minute or two and no more, so that the vegetables don't get mushy.
- Add the red pepper and stir-fry for 3-4 more minutes.
- Stir in the the tamari sauce. And then add the shrimp, stirring for 2-3 minutes.
- Add in the minced garlic, ginger, red pepper flakes and scallions. Stir for another 2-3 minutes. At this point your shrimp should have turned pink and the broccoli would be ready.
- Serve immediately!
*I used a pointed red pepper (not spicy), but bell pepper will work as well!
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 289Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 264mgSodium 1724mgCarbohydrates 19gFiber 6gSugar 5gProtein 33g
You Might Also Like:
- 20-Minute Ground Beef Fried Rice
- 15-Minute Easy Quinoa Fried Rice Recipe
- 20-Minute Cabbage and Ground Beef