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Shrimp Stir Fry

This shrimp stir fry showcases tender, juicy shrimp cooked quickly over high heat to preserve their natural sweetness. Juicy shrimp are stir-fried with vibrant vegetables, garlic, and ginger, resulting in a glossy, flavorful dish with caramelized edges and a satisfying crunch. The final dish is colorful, fragrant, and perfectly balanced between savory and sweet flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pound shrimp, deveined and peeled firm, fresh, ocean smell
  • 3 cloves garlic, minced crushed and finely chopped
  • 1 inch fresh ginger, grated brightens flavor
  • 2 tablespoons soy sauce naturally brewed, rich umami
  • 1 teaspoon sugar balances the savory flavors
  • 1 bell pepper bell pepper, sliced bright color and crunch
  • 1/2 cup snap peas crisp and fresh
  • 2 tablespoons vegetable oil high smoke point
  • Optional sesame seeds or chopped scallions for garnish

Equipment

  • Wok or large skillet
  • Spatula
  • Sharp knife
  • Cutting board

Method
 

  1. Start by preparing your ingredients: peel and devein the shrimp if needed, then pat them dry. Mince the garlic and grate the ginger; slice the bell pepper and measure out the snap peas. Set everything aside for quick access.
  2. Heat your wok or large skillet over high heat until it shimmers. Add the vegetable oil, swirling to coat the surface evenly, and wait until it just starts to smoke slightly.
  3. Carefully add the shrimp in a single layer. Let them cook undisturbed for about 1-2 minutes until they start turning pink and edges become slightly golden. Flip them over and cook for another 1-2 minutes until they are just opaque and tender. Remove the shrimp from the pan and set aside.
    1 pound pound shrimp, deveined and peeled
  4. In the same pan, add a little more oil if needed, then toss in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, filling the kitchen with warm, spicy aroma.
    1 pound pound shrimp, deveined and peeled
  5. Add the sliced bell pepper and snap peas to the pan. Stir-fry for about 2-3 minutes until the vegetables are vibrant and crisp, slightly caramelized at the edges.
    1 pound pound shrimp, deveined and peeled
  6. Pour in the soy sauce and sprinkle the sugar over the vegetables. Toss everything together quickly to coat evenly and allow the flavors to meld, about 30 seconds.
    1 pound pound shrimp, deveined and peeled
  7. Return the cooked shrimp to the pan. Gently toss to combine all ingredients, letting the shrimp rewarm and develop a slight caramelization on the edges. Cook for another minute until everything is hot and fragrant.
    1 pound pound shrimp, deveined and peeled
  8. Finish by drizzling the sesame oil over the stir fry and giving it a final toss. If desired, sprinkle with sesame seeds or chopped scallions for added flavor and visual appeal.
    1 pound pound shrimp, deveined and peeled
  9. Serve immediately while hot, with steamed rice or noodles if you like. Enjoy the tender, juicy shrimp with the crisp vegetables and savory sauce.

Notes

Ensure your wok is hot before adding ingredients to achieve a good sear. Avoid overcooking the shrimp to keep them juicy. Use fresh, ocean-smelling shrimp for the best flavor.