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- 1 lb large shrimp, peeled and deveined - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 tablespoons fresh ginger, grated - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 1 medium carrot, julienned - 3 green onions, chopped (separate the white and green parts) - 2 tablespoons low-sodium soy sauce - 1 tablespoon oyster sauce (optional for depth of flavor) - 1 teaspoon sesame oil - Salt and pepper to taste - Cooked jasmine rice or noodles When you gather your ingredients, freshness matters. Choose large shrimp that are bright and firm. The garlic should smell strong and the ginger should be fragrant. For vegetables, pick a red bell pepper that feels heavy and has bright skin. Snap peas should be crisp with no brown spots. Carrots can be medium-sized; they should snap when bent. Each sauce adds a layer of flavor. Low-sodium soy sauce keeps it savory without being too salty. Oyster sauce deepens the taste, but you can skip it if you prefer. Sesame oil offers a nutty finish. For serving, jasmine rice is fluffy and fragrant. Noodles add a nice chew. Choose what you like best! - Heat 2 tablespoons of vegetable oil in your skillet over medium-high heat. Wait until the oil shimmers but does not smoke. - Add 4 cloves of minced garlic and 2 tablespoons of grated ginger to the hot oil. Sauté for about 30 seconds. Stir constantly until the mix is fragrant and golden. Be careful not to burn the garlic. - Add 1 pound of peeled and deveined shrimp to the skillet. Cook for 2-3 minutes. Stir often. - You’ll know the shrimp are cooked when they turn pink and opaque. Once cooked, take the shrimp out of the skillet and place them on a plate. - In the same skillet, toss in 1 thinly sliced red bell pepper, 1 cup of trimmed snap peas, and 1 julienned carrot. - Stir-fry these veggies for 3-4 minutes. You want them to be vibrant and tender, but still crisp. - Put the cooked shrimp back into the skillet with the vegetables. - Pour in 2 tablespoons of low-sodium soy sauce, 1 tablespoon of oyster sauce (optional), and 1 teaspoon of sesame oil. Stir well to coat everything. Cook for an extra 2 minutes until heated through. - Season your stir-fry with salt and pepper to taste. - Just before finishing, mix in the white parts of 3 chopped green onions for added freshness. - Serve the garlic ginger shrimp stir-fry over warm jasmine rice or noodles. Garnish with the green parts of the green onions for a pop of color. For a great stir-fry, you need the right tools. A large skillet or wok works best. These help heat the oil evenly. Use a spatula or wooden spoon to stir. This makes sure all the food cooks well. To cook evenly, keep everything moving in the pan. Add the shrimp in a single layer. This helps them cook fast. Make sure not to crowd the pan. If needed, cook in batches. If you don’t have oyster sauce, try hoisin or soy sauce. These can still make your dish tasty. You can also skip it altogether and add more soy sauce. Fresh shrimp is best for this dish. They taste sweeter and cook quickly. However, frozen shrimp work too. Just thaw them first and pat them dry. This helps avoid extra water in your stir-fry. For a lovely plate, use a large serving dish. Place the stir-fry in the center. Arrange the vegetables so the colors pop. Garnish with sliced green onions. You can also add sesame seeds or lime wedges. These add charm and make the meal more fun to eat. {{image_4}} You can switch up the shrimp for chicken, tofu, or beef. Each protein brings a new flavor. If you choose chicken, cut it into small pieces. Cook it until no pink shows, about 5-7 minutes. For tofu, use firm blocks. Cut it into cubes and pan-fry until golden. Beef should be sliced thin. Cook it quickly over high heat for just 2-3 minutes. Adjust these cooking times based on the protein you select. Feel free to change the veggies! Use seasonal options like zucchini, broccoli, or bell peppers. These add color and crunch. You can also toss in greens like spinach or bok choy. Add them at the end for a quick wilt. This boosts nutrition and flavor without much work. Want some heat? Add chili flakes or sriracha to your stir-fry. Start with a little, then taste. You can always add more if you want it spicier. For those who prefer milder dishes, skip the spice. Instead, focus on the fresh garlic and ginger for flavor. Adjusting spice levels can make this dish fit any palate. To store leftovers, place the stir-fry in an airtight container. This keeps it fresh and safe. Refrigerate it as soon as possible. It can last up to three days in the fridge. If you notice any off smells or changes in color, it's best to toss it. You can freeze the stir-fry if you want to save some for later. First, cool it completely. Then, place it in a freezer-safe bag or container. Remove as much air as you can. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Then, warm it up in a skillet over low heat. This helps keep the shrimp tender and the veggies crisp. For easy meal prep, you can chop veggies ahead of time. Slice your bell pepper, julienne the carrot, and trim the snap peas. Store them in separate containers. You can also peel and devein the shrimp in advance. This way, you save time when cooking. Make sure to keep the shrimp in the fridge until you are ready to use them. Yes, you can use frozen shrimp. Just make sure to thaw them first. To thaw, place the shrimp in a bowl of cold water for about 15-20 minutes. Change the water halfway through for best results. Once thawed, rinse them under cold water. This helps ensure they are clean and ready to cook. You can serve this dish with jasmine rice or noodles. Both options soak up the sauce well. For extra color and crunch, consider adding a side salad or some steamed broccoli. These sides complement the flavors nicely and add nutrition. To add heat, try adding red pepper flakes or sliced fresh chili peppers. You can also use sriracha or chili paste. Start with a small amount, then taste and adjust. This way, you can control the spice level to your liking. To make this dish gluten-free, use gluten-free soy sauce. Many brands offer tasty alternatives. You may also skip oyster sauce or find a gluten-free version. Always check labels to ensure they meet your dietary needs. Yes, leftovers can be reheated. The best way is to use a skillet over low heat. Add a little water or oil to avoid drying out. Stir frequently until heated through. You can also microwave it, but be careful not to overheat. This blog post covered how to create a tasty Garlic Ginger Shrimp Stir-Fry. You learned about the key ingredients, step-by-step cooking methods, and ways to enhance flavor and presentation. Remember, adjust vegetables, proteins, and spice levels to fit your taste. Store leftovers properly to keep them fresh. This dish is adaptable and perfect for any meal. Enjoy making it your own!

Garlic Ginger Shrimp Stir-Fry

Whip up a delicious Garlic Ginger Shrimp Stir-Fry in just 20 minutes! This quick and healthy dish features succulent shrimp, vibrant vegetables, and bold flavors from garlic and ginger, all served over fluffy jasmine rice or noodles. Perfect for busy weeknights or impressing guests, this recipe is packed with freshness and taste. Click through to explore this easy recipe and savor every bite of Asian-inspired goodness!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

2 tablespoons vegetable oil

4 cloves garlic, minced

2 tablespoons fresh ginger, grated

1 red bell pepper, thinly sliced

1 cup snap peas, trimmed

1 medium carrot, julienned

3 green onions, chopped (separate the white and green parts)

2 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce (optional for depth of flavor)

1 teaspoon sesame oil

Salt and pepper to taste

Cooked jasmine rice or noodles, for serving

Instructions
 

Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering but not smoking.

    Sauté aromatics: Add the minced garlic and grated ginger to the hot oil. Sauté for approximately 30 seconds, stirring continuously until the mixture becomes fragrant and golden, ensuring the garlic doesn’t burn.

      Cook the shrimp: Introduce the peeled and deveined shrimp to the skillet. Cook for about 2-3 minutes, stirring frequently, until the shrimp turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside on a plate.

        Stir-fry the vegetables: In the same skillet, add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for roughly 3-4 minutes, tossing frequently, until the vegetables are vibrant in color and tender yet still crisp to the bite.

          Combine shrimp and sauces: Return the cooked shrimp back into the skillet with the sautéed vegetables. Pour in the soy sauce, oyster sauce (if you’re using it), and sesame oil. Stir thoroughly to ensure everything is well-coated, and cook for an additional 2 minutes, or until everything is heated through and evenly distributed.

            Season and add green onions: Season your stir-fry with salt and pepper to taste. Just before removing from heat, mix in the white parts of the chopped green onions for a touch of freshness.

              Serve and garnish: Serve the vibrant garlic ginger shrimp stir-fry over a bed of warm cooked jasmine rice or noodles. Garnish generously with the green parts of the green onions for a pop of color and additional flavor.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  Presentation Tips: For an appealing presentation, use a large serving platter and arrange the stir-fry artfully, allowing the vibrant colors of the vegetables to shine. A sprinkle of sesame seeds or a wedge of lime on the side can add a pleasant touch!