If you’re looking for a weeknight meal that can be made even after a tiring Monday back at work, this shrimp and vegetable stir-fry is the dish for you! Inspired by Homemade Mastery, this comes together in less than an hour. Frozen shrimp that is already deveined and deshelled makes it an even simpler recipe; healthy, easy, and delicious- it’s a great way to start the week.

Shrimp and Vegetable Stir-Fry

Ingredients

1 1/2 cup Broccoli Florets, chopped into bite-sized pieces
½ Red Bell Pepper, sliced
1 cup Green Beans
250g (8 oz.) Shrimp, peeled and deveined
3 Garlic Cloves, minced
1 Tbsp Ginger, grated
2 Scallions, chopped
1 Tbsp each Olive Oil, Tamari Sauce, Crushed Red Pepper Flakes
Optional: Sliced/chopped cashews or peanuts for topping

Instructions

Prepare all of the ingredients. (Chop the vegetables, mince the garlic, and grate the ginger, etc).

In a pan over medium-high heat, add the broccoli and green beans in a bit of olive oil. If you’re using frozen broccoli/green beans, cover most of the pan for the first 1-2 minutes. This allows the broccoli to cook a bit. However, don’t keep them covered for too long. If they’re covered for more than 1-2 minutes, there’s a risk of them getting mushy which we want to avoid.

Add the red pepper and stir-fry for 3-4 more minutes. Stir in the tamari sauce and add the shrimp, stirring for 2-3 minutes. I added a bit more than 1 Tbsp of tamari sauce but add a little bit at a time until you’re happy with the result.

Next, add in the minced garlic, ginger, red pepper flakes, and scallions. Stir for another 2-3 minutes. When the shrimp is pink and the broccoli is a vibrant green, remove from heat and serve over a bed of rice.

Enjoy!

Related:

Bok Choy Stir-Fry Recipe
Honey Ground Chicken Stir Fry Recipe
Peanut Noodle Stir-Fry with Vegetables