15 Minute Ginger Shrimp Stir Fry

If you’re looking for a quick, delicious dish to whip up in no time, the 15 Minute Ginger Shrimp Stir Fry is the perfect choice. This vibrant and flavorful dish is loaded with fresh vegetables and succulent shrimp, all coated in a tangy ginger sauce. It’s not just quick to make but also packed with nutrients, making it a healthy dinner option for busy weeknights.

Why Make This Recipe

This recipe is ideal for anyone who wants a meal that is ready in just 15 minutes. The combination of shrimp and vegetables means you get a lot of flavor and nutrition without spending hours in the kitchen. It’s also versatile; you can adjust the ingredients to fit your taste or what you have on hand. Plus, it’s a great way to impress family or guests with minimal effort!

How to Make 15 Minute Ginger Shrimp Stir Fry

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sugar
• 2 teaspoons toasted sesame oil
• 2 teaspoons cornstarch
• 4 teaspoons canola oil
• 1 ½ pounds large shrimp (peeled and deveined)
• 1 medium red onion (thinly sliced)
• 1 medium red bell pepper (thinly sliced)
• 1 medium green bell pepper (thinly sliced)
• 1 cup sliced mushrooms
• 2 garlic cloves (minced)
• 2 tablespoons finely chopped fresh ginger
• 1 jalapeño pepper (cored, seeded, and finely chopped)

Directions

1. In a small bowl, whisk together the soy sauce, rice wine vinegar, sugar, sesame oil, and cornstarch.
2. In a large nonstick skillet, heat 2 teaspoons of canola oil over medium-high heat. Add the shrimp and cook, stirring frequently, until they turn pink and opaque all over, about 3 minutes. Transfer shrimp to a plate.
3. In the same pan, add the remaining 2 teaspoons of canola oil. Add the sliced onion, red bell pepper, green bell pepper, and mushrooms. Cook, stirring often, until they are tender but still crisp, about 3 minutes.
4. Add the minced garlic, chopped ginger, and jalapeño to the vegetables. Stir constantly until fragrant, about 30 seconds to 1 minute.
5. Pour in the soy sauce mixture, bring to a boil, then reduce the heat to medium and simmer until the sauce thickens, about 1 to 2 minutes.
6. Return the shrimp to the pan and stir to coat them in the sauce. Serve immediately.

How to Serve 15 Minute Ginger Shrimp Stir Fry

This dish is best served hot right after cooking. You can serve it over steamed rice, noodles, or even on its own as a light meal. Garnish with sliced green onions or sesame seeds for an extra touch.

How to Store 15 Minute Ginger Shrimp Stir Fry

If you have leftovers, store them in an airtight container in the refrigerator. They should stay fresh for about 2 to 3 days. To reheat, simply warm it in a pan over low heat until heated through.

Tips to Make 15 Minute Ginger Shrimp Stir Fry

• Make sure your shrimp are fully thawed if you are using frozen ones.
• Prep all ingredients before you start cooking to save time.
• Adjust the level of spice by adding more or less jalapeño according to your taste.

Variation

Feel free to swap the vegetables based on your preference or what’s available. Broccoli, snap peas, or carrots would work well in this stir fry. You can also substitute chicken or tofu for shrimp if desired.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are completely thawed and patted dry before cooking.

2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and check the rice wine vinegar for gluten content.

3. How long will this dish take to make?
This dish takes about 15 minutes from start to finish, making it perfect for a quick weeknight dinner.

15 Minute Ginger Shrimp Stir Fry

A quick and delicious stir fry loaded with succulent shrimp and fresh vegetables, all coated in a tangy ginger sauce.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 300

Ingredients Method Notes

Ingredients

  

Sauce

• 3 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sugar
• 2 teaspoons toasted sesame oil
• 2 teaspoons cornstarch

Stir Fry

• 4 teaspoons canola oil
• 1 ½ pounds large shrimp (peeled and deveined)
• 1 medium red onion (thinly sliced)
• 1 medium red bell pepper (thinly sliced)
• 1 medium green bell pepper (thinly sliced)
• 1 cup sliced mushrooms
• 2 cloves garlic (minced)
• 2 tablespoons finely chopped fresh ginger
• 1 medium jalapeño pepper (cored, seeded, and finely chopped)

Method

 

Preparation

1. In a small bowl, whisk together the soy sauce, rice wine vinegar, sugar, sesame oil, and cornstarch.

Cooking

1. In a large nonstick skillet, heat 2 teaspoons of canola oil over medium-high heat.
2. Add the shrimp and cook, stirring frequently, until they turn pink and opaque, about 3 minutes. Transfer shrimp to a plate.
3. In the same pan, add the remaining 2 teaspoons of canola oil. Add the sliced onion, red bell pepper, green bell pepper, and mushrooms. Cook, stirring often, until they are tender but still crisp, about 3 minutes.
4. Add the minced garlic, chopped ginger, and jalapeño to the vegetables. Stir constantly until fragrant, about 30 seconds to 1 minute.
5. Pour in the soy sauce mixture, bring to a boil, then reduce the heat to medium and simmer until the sauce thickens, about 1 to 2 minutes.
6. Return the shrimp to the pan and stir to coat them in the sauce. Serve immediately.

Notes

This dish is best served hot right after cooking. Garnish with sliced green onions or sesame seeds for an extra touch. If you have leftovers, store them in an airtight container in the refrigerator for 2 to 3 days.