Juicy shrimp and colorful vegetables in a spicy sauce, ready in under 20 minutes for a quick, healthy weeknight dinner.
# What You’ll Need:
→ Shrimp & Marinade
01 - 450g large shrimp, peeled and deveined
02 - 15ml soy sauce
03 - 5ml sesame oil
04 - 2.5ml crushed red pepper flakes
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 small broccoli crown, cut into florets
08 - 2 green onions, sliced
09 - 2 cloves garlic, minced
10 - 15ml fresh ginger, grated
→ Stir-Fry Sauce
11 - 45ml soy sauce
12 - 30ml sriracha or chili garlic sauce
13 - 15ml honey
14 - 15ml rice vinegar
→ Other
15 - 30ml vegetable oil for cooking
16 - Cooked white rice or brown rice, for serving
# How to Make It:
01 - In a bowl, toss shrimp with soy sauce, sesame oil, and red pepper flakes. Set aside to marinate briefly.
02 - In a separate small bowl, whisk together all the stir-fry sauce ingredients.
03 - Heat 15ml vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until pink and just cooked through. Remove and set aside.
04 - Add the remaining oil to the skillet. Stir-fry the garlic, ginger, and vegetables for 3–4 minutes until tender-crisp.
05 - Return the shrimp to the skillet. Pour in the stir-fry sauce and toss everything to coat evenly.
06 - Cook for another 1–2 minutes, stirring constantly, until heated through.
07 - Serve immediately over rice, garnished with green onions.
