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Shrimp Veggie Skillet

Featured in Simple seafood recipes you'll love.

This shrimp and veggie skillet creates a satisfying meal in minutes. The shrimp cook until tender and pink, while the veggies, like bell peppers, carrots, and snap peas, stay crisp and vibrant. Everything is coated in a rich blend of soy sauce, honey, and fresh ginger. Served on rice or noodles, this dish is a quick and healthy alternative to takeout.
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Maria from tastyhush
Updated on Mon, 09 Jun 2025 18:36:11 GMT
Stir-fried shrimp with bright vegetables in a flavorful sauce, served in a bowl. Pin it
Stir-fried shrimp with bright vegetables in a flavorful sauce, served in a bowl. | tastyhush.com

Got a craving for something delicious but short on time? Whip up this Simple Shrimp Stir Fry. It’s healthy, packed with goodness, and dinner gets done before the kids ask for snacks. The shrimp come out plump and juicy, not rubbery at all. Veggies add a fun crunch and loads of color. The whole thing is tied together with a lick-the-bowl sauce you'll want more of.

INGREDIENTS

  • 4 tbsp vegetable oil: This keeps everything from sticking and makes sure your shrimp and veggies don't dry out in the pan.
  • 1 cup snow peas: Brings a sweet snap and refreshing crunch with every bite.
  • 1 orange bell pepper, sliced: Tosses in cheery color and gentle sweetness that pairs awesome with shrimp.
  • 1 1/2 pounds shrimp (peeled and deveined): Shrimp soak up all the flavors and cook super fast—definitely center stage here!
  • 6 mushrooms, sliced: Mushrooms add a hearty, earthy taste that makes the meal feel extra satisfying.
  • 6 garlic cloves, minced: Gives a bold, tasty punch that lifts all the other flavors up.
  • 1 tbsp ginger, finely chopped: Puts some zing in the dish and makes everything taste brighter.

For the Sauce

  • 1 tbsp cornstarch: Thickens things up so the sauce clings to every veggie and shrimp.
  • Juice of 1 lime: Squeezes in sharp, tangy flavor to lighten up the sticky sauce.
  • 2 tbsp oyster sauce: Packs in umami and layers in depth for a magic touch.
  • 3 tbsp dark soy sauce: Delivers deep color and a salty boost.
  • 1 1/2 tsp brown sugar: Brings the sweet to balance out the savory and tangy notes.
  • 1 tbsp sesame oil: Just a splash for a toasty finish and nutty scent.
  • 1 tbsp water: Helps mix the cornstarch nicely so nothing's clumpy.
  • 1 tbsp rice vinegar: Cuts the richness with a bit of bright acidity.

VARIATIONS

  • Peanut or Cashew Crunch: Stir in nuts at the finish for extra bite and flavor.
  • Boost the Heat: Drizzle sriracha or some chili flakes into the sauce if you love it spicy.
  • Low-Carb Noodles: Skip rice, serve this over spiralized zucchini or cauliflower rice to keep carbs low.
  • Go Meatless: Swap in tofu or pile on more mushrooms if that's your style.

INSTRUCTIONS

Step 7:
Scoop everything out onto plates—go ahead and eat it with hot rice if you want the classic dinner.
Step 6:
Bring the shrimp you set aside back into the pan. Mix it all up so every shrimp gets saucy.
Step 5:
Pour in the sauce you made earlier. Let it bubble for a minute or two till things thicken slightly and coat the veggies.
Step 4:
Toss in bell pepper, mushrooms, and snow peas. Move them around for about 2–3 minutes so they stay a bit crunchy.
Step 3:
Now, with the same pan, add the rest of the oil, plus garlic and ginger. Give it a good stir for half a minute till you can really smell it.
Step 2:
Heat up half the oil in your biggest frying pan on medium-high. Toss in the shrimp. Once they go pink (just a couple minutes), scoop them out and set them aside.
Step 1:
In a bowl, mix together oyster sauce, soy sauce, lime, vinegar, sugar, oil, cornstarch, and water. Leave it aside for now.

Serving and Storage Tips

  • If you want a healthier twist, lay it out over salad greens and a drizzle of leftover sauce.
  • Make your week easier—prep the shrimp and sauce ahead. Toss them into the pan with fresh veggies for super fast lunches later.
  • Store any extras in a covered container in the fridge—good for up to two days. Reheat in the pan with a splash of water to keep things saucy.
  • Serve it over hot noodles or classic steamed rice. Steamed veggies on the side are awesome too for more crunch.

Tips from well-known chefs

  • Chef Jamie Oliver: "Fresh ginger and garlic really lift this from okay to awesome. Don’t leave them out—they make such a difference!"
  • Chef Gordon Ramsay: "Watch your shrimp—if you cook them too long, they’ll get chewy. Two to three minutes is plenty!"
  • Chef Rachael Ray: "Mix up your sauce before you start and chill it. Makes throwing dinner together a breeze!"

Shrimp Veggie Skillet

This Shrimp Veggie Skillet combines fresh shrimp and vegetables in a delicious, savory sauce. It's an easy, speedy meal for those packed weeknights!

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
By: Maria

Category: Seafood

Difficulty: Easy

Cuisine: Asian

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

01 1 pound and a half (700g) of shrimp, cleaned and peeled. You can leave the tails on or take them off.
02 A cup of snow peas.
03 6 mushrooms, cut into slices.
04 1 orange bell pepper, cut into strips.
05 6 cloves of garlic, finely chopped.
06 A tablespoon of ginger, minced.
07 4 tablespoons of cooking oil.
08 3 tablespoons of dark soy sauce.
09 2 tablespoons of oyster-flavored sauce.
10 Juice squeezed from one lime.
11 A tablespoon of rice vinegar.
12 One and a half teaspoons of brown sugar.
13 1 tablespoon of sesame oil.
14 Cornstarch, 1 tablespoon.
15 1 tablespoon of water.

Instructions

Step 01

Grab a small bowl and combine lime juice, soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, water, and cornstarch. Whisk until smooth and set it aside for later.

Step 02

Pour 2 tablespoons of oil into a big pan and heat it on medium-high. Add the shrimp, cooking for a couple of minutes until they turn pink. Move them to a plate when done.

Step 03

Using the same pan, heat 2 more tablespoons of oil and toss in the ginger and garlic. Cook for half a minute on medium heat until fragrant.

Step 04

Add in the mushrooms, sliced bell pepper, and snow peas. Stir for roughly 2-3 minutes until they're cooked but still slightly crunchy.

Step 05

Once the veggies are ready, pour in the sauce mix. Stir well until it thickens and coats the veggies evenly.

Step 06

Put the shrimp back into the pan and toss them in the sauce until all pieces are well coated.

Step 07

Serve while hot, paired with your favorite rice for a filling dish.

Notes

  1. This stir fry is simple, flavorful, and loaded with fresh veggies and shrimp—easy enough for busy days.
  2. Pair it with plain rice or noodles to make it a full meal.
  3. Keep leftovers in a sealed container in the fridge for up to two days.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 15 g
  • Total Carbohydrate: 12 g
  • Protein: 30 g