This Shrimp and Veggie Stir Fry uses simple ingredients and is quick to make, ready in 25 minutes, making it a great meal for the busy weeknight. Don't like shrimp? It can easily be replaced with diced chicken or tofu.
Yay for quick weeknight dinners!
Double YAY for quick weeknight dinners that really only take 25 MINUTES!
We've all been there: you're at work searching for the perfect 30-minute dinner recipe and everything you find instructs you to marinade for a few hours (or even worse, overnight) or doesn't take into account all the chopping and dicing and prepping that you know will turn that 30 minute dinner into an hour. Disappointed and annoyed you stop searching and will figure it out when you get home, which means you'll be ordering take out.
You won't have to do that tonight with this Shrimp and Veggie Stir Fry!
I've really had a thing lately for Asian-style stir fries. They are just so simple and the flavors of soy sauce, ginger, and sesame are irresistible, especially on a brisk fall evening. Shrimp and Veggie Stir Fry is so easy and comes together in minutes for a quick weeknight dinner. You can use different veggies if you don't have carrots or edamame (I know this isn't exactly a staple vegetable). It works beautifully as a fridge veggie clean out before those unused vegetables go bad. And if you don't like shrimp, you can substitute chicken or tofu for it, or just leave it out completely and make it a vegetarian dinner.
What really makes this meal irresistible is a simple soy and brown sugar sauce. Read on to see just how to make it so you can get dinner on the table in minutes tonight!
Shrimp and Veggie Stir Fry Ingredients
This healthy quick weeknight dinner is made with rice, shrimp, carrots, scallions, and edamame. The soy sauce dressing is made with soy sauce, sesame oil, garlic, and brown sugar. Sriracha and sesame seeds are completely optional!
Frozen cooked shrimp: you don't have to wait for it to cook, which reduces cooking time even more. Frozen is great to have in your freezer at all times since it only takes a few minutes to defrost. Shrimp is my go-to when I forget to take out the chicken or beef! (you can substitute with chicken or tofu if you're family isn't shrimp eats, but it will extend cooking time).
White rice: you can substitute with brown if that's what you've got on hand. You can really use any type of white rice, like minute rice or quick cooking rice, just cook it according to the package.
Sesame oil: I highly recommend not replacing this because it's toasted flavor really pairs with the soy and brown sugar, but using olive or vegetable oil isn't a deal breaker if that's all you have. It will change the overall taste, though.
Scallions: I would use these and not regular onions, although if you're not big onion fans, you can pass on them.
Veggies: if you don't have carrots or edamame, or if you'd just like to use more vegetables, feel free to use whatever your family loves. Some good choices are baby corn, water chestnuts, spinach, colorful bell peppers, and mushrooms.
Sesame seeds: totally optional! I love the little crunch and texture they add, but not using will not affect the taste much.
Sriracha: totally optional, too! This is up to whether or not you want a spicy stir-fry. Add to the whole meal or individual bowls. Start small. A little goes a LONG WAY!
Shrimp and Veggie Stir Fry Instructions
Shrimp and Veggie Stir Fry is super, super easy!
First, cook the rice according to the instructions. While that cooks, add the chopped/diced/grated veggies and garlic and then add them a large wok with oil. Cook for just 2 minutes! Next, add the shrimp and cook another few minutes, until they turn pink if raw, or just to warm if using cooked.
If you are using chicken, cut the pieces into small cubes, that way they only take about 5 minutes to cook. Tofu should take as long as the shrimp.
While that is stir frying, combine all sauce ingredients (including the sriracha if using) and then add to the veggie mix. Toss it all with the rice and top with sesame seeds.
Let me know what you think by leaving a comment! I'd love to hear from you!
Shrimp and Veggie Stir Fry with Soy Sauce
- 1 cup white rice
- 1 pound small or medium peeled shrimp
- 3 tsp extra virgin olive oil
- 1 cup edamame without shells
- 1 carrot
- 3 scallions
- 2 tbsp sesame seeds (optional)
For the sauce
- ½ cup soy sauce
- 2 tbsp sesame oil
- 8 garlic cloves
- 4 tbsp brown sugar
- 2 tbsp chili sauce or sriracha (optional)
- Cook rice according to package.
- While rice cooks, grate the carrot, chop scallions, and mince the garlic cloves.
- Add oil to a large pan or wok and stir fry carrot and edamame in oil over medium-high heat for 2 minutes.
- Add the shrimp and cook until shrimp turn pink, approximately 3 minutes.
- While shrimp cooks, combine all sauce ingredients in a small bowl. You can add the sriracha or chili sauce now, or add to an individual plate if not everyone likes the spice.
- Combine rice, shrimp, and veggies in the wok and toss with the sauce.
- Serve with additional sriracha if desired.