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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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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.