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Garlic Shrimp Stir Fry

When you need a nutritious, protein-packed dinner on the table in twenty minutes flat, this garlic shrimp stir fry is your best friend. Plump, juicy shrimp are quickly seared until pink and slightly caramelized, then tossed with a rainbow of crisp-tender vegetables and a savory garlic-ginger sauce that coats everything in glossy, deeply flavorful goodness. It is fast, fresh, healthy, and tastes like it came straight from a high-end Asian restaurant.

The magic of a great stir fry lies in high heat and fast cooking. Everything should sizzle loudly when it hits the pan, cook quickly to maintain vibrant colors and crispy textures, and come together in a sauce that clings to each ingredient without making anything soggy. Having all your ingredients prepped and ready before you start cooking — a technique the French call mise en place — is absolutely essential here because once you start, things move fast.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons sesame oil
• 5 garlic cloves, thinly sliced
• 1 inch fresh ginger, finely grated
• 1 red bell pepper, sliced into strips
• 1 cup broccoli florets
• 1 cup snap peas
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• 1 teaspoon cornstarch mixed with 2 tbsp water
• Sesame seeds and sliced green onions for garnish
• Cooked rice or noodles for serving

Step-by-Step Instructions

1. Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, honey, and cornstarch slurry. Set aside.
2. Sear the shrimp: Heat one tablespoon of sesame oil in a large wok or skillet over high heat until it shimmers. Add the shrimp in a single layer and cook for 1.5 to 2 minutes per side until pink and slightly charred. Remove immediately to a plate — overcooked shrimp become rubbery.
3. Cook the vegetables: Add the remaining sesame oil to the same pan. Add broccoli and snap peas, stir-frying for 2 minutes. Add bell pepper strips and cook for another minute. The vegetables should be bright in color and crisp-tender, not soft.
4. Add aromatics: Push vegetables to the sides and add the sliced garlic and grated ginger to the center of the pan. Stir for 30 seconds until explosively fragrant.
5. Bring it together: Return the shrimp to the pan. Pour the sauce over everything and toss vigorously for one minute until the sauce thickens and coats every piece in a glossy glaze.
6. Serve: Spoon over steamed rice or noodles. Garnish with toasted sesame seeds and sliced green onions.

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