15-Minute Shrimp and Veggie Stir-Fry

Whip up a quick and delicious meal with this 15-Minute Shrimp and Veggie Stir-Fry! Perfect for busy weeknights, this vibrant dish features succulent shrimp and colorful vegetables like bell peppers, broccoli, and zucchini, all tossed in a savory sauce. Ready in just 15 minutes, it’s easily served over rice or noodles. Add a sprinkle of green onions and sesame seeds for that extra touch. Quick, healthy, and satisfying—dinner is served!

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Ingredients

1 pound large shrimp, peeled and deveined

2 tablespoons vegetable oil (divided)

1 red bell pepper, sliced into thin strips

1 cup broccoli florets

1 zucchini, sliced into half-moons

1 carrot, julienned

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

Salt and pepper to taste

Cooked rice or noodles for serving

Green onions and sesame seeds for garnish (optional)

Instructions

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the shrimp to the skillet and season lightly with salt and pepper. Stir-fry for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

Add the sliced red bell pepper, broccoli florets, zucchini, and carrot. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

Return the cooked shrimp to the skillet. Pour in the soy sauce and oyster sauce (if using), and drizzle with sesame oil. Toss everything together and cook for an additional 1-2 minutes until heated through.

Remove from heat and serve immediately over cooked rice or noodles. Garnish with chopped green onions and sesame seeds if desired.

Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4