I messed this up at least four times before getting it right. And honestly? I’m still tweaking it because that’s just how I am with recipes.
Everyone keeps asking me for this recipe : Shrimp and Veggie Stir-Fry. after I posted that blurry Instagram story last month (you know, the one where half the pan was cut off because I can’t hold a phone properly while cooking). So here goes nothing.
Table of Contents :

Why This Recipe Happened
Look, I’m gonna be honest—I was trying to eat healthier without feeling like I was punishing myself. You know that phase where you decide you’re gonna meal prep every Sunday and become one of those organized people? Yeah, that lasted exactly two weeks. But this stir-fry? This one stuck around.
My neighbor Sarah swears by her version with beef, but I’m team shrimp all the way. Plus, at 285 calories and 29 grams of protein, it doesn’t make me feel guilty about that slice of cake I definitely didn’t eat yesterday. Definitely didn’t.
The funny thing is, I think I originally got this idea from watching my mom cook when I was little. She never measured anything, just threw stuff in a pan and somehow it always tasted amazing. Me? I need at least some structure or it turns into expensive compost.
The Ingredient Situation (AKA My Shopping Adventures)

For the stir-fry:
- 1 pound medium shrimp, peeled and deveined (I buy the frozen ones from Costco because I’m not fancy)
- 2 tablespoons olive oil, divided (or whatever oil you have lying around)
- 1 red bell pepper, sliced (good luck finding one that’s not $3 each)
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup snap peas (frozen works fine, fresh is better if you’re feeling bougie)
- 3 cloves garlic, minced (I use way more because I’m obsessed)
- 1 tablespoon fresh ginger, grated (or that tube stuff from the store, no judgment)
- 2 green onions, chopped
For the sauce that makes everything taste good:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar (apple cider vinegar works too)
- 1 teaspoon sesame oil (don’t skip this, trust me)
- 1 teaspoon honey (or maple syrup if you’re into that)
- 1/2 teaspoon red pepper flakes (optional, but life’s too short for bland food)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Now, here’s the thing about shopping for this. The shrimp situation is real. I’ve bought those tiny sad shrimp before and regretted it immediately. Get the medium or large ones, even if they cost a bit more. Your taste buds will thank you.
And speaking of vegetables—I’ve tried this with whatever was dying in my crisper drawer. Broccoli works great, carrots are fine if you slice them thin enough, mushrooms are amazing if you’re into that (my 8-year-old nephew is not).
Oh, and about that sesame oil? I used to think it was just fancy nonsense until I tried making this without it once. Disaster. Complete disaster. It’s like the secret ingredient that makes you go “what IS that flavor?” in the best way.
How I Actually Make This (Chaos Included)

Step 1: Mix all your sauce ingredients in a small bowl. Do this first because once you start cooking, everything happens FAST. I learned this the hard way when I was frantically trying to whisk cornstarch while my shrimp were turning into rubber bands.
Step 2: Pat those shrimp dry with paper towels. This is important—wet shrimp won’t get that nice golden color, they’ll just steam and look sad. Season them with a pinch of salt and pepper.
Step 3: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. If you don’t have a wok, don’t stress. I use my regular non-stick pan and it works fine. Add the shrimp in a single layer—don’t crowd them! Cook for 2 minutes per side until they’re pink and slightly golden. Remove and set aside.
Pro tip: They’ll look weird at first, kinda pale and squishy, but that’s normal. Don’t panic and start poking them constantly like I used to do.
Step 4: Add the remaining oil to the same pan. Toss in the bell peppers and zucchini first—they need more time. Cook for about 3-4 minutes, stirring occasionally. I like my veggies with a little crunch, so don’t overcook them into mush.
Step 5: Add the snap peas, garlic, and ginger. Cook for another 2 minutes. Your kitchen should smell absolutely incredible right now. If your neighbors start hanging around your door, that’s normal.
Step 6: Return the shrimp to the pan and pour that beautiful sauce over everything. Stir it all together and cook for 1-2 minutes until the sauce thickens slightly and everything is heated through.
Step 7: Sprinkle with green onions and serve immediately.
Wait, I almost forgot—you can serve this over brown rice, cauliflower rice, or just eat it straight up with a fork while standing in your kitchen like I do half the time.
Things I’ve Learned the Hard Way
First off, don’t use a whisk for the sauce. A fork works way better and you won’t have cornstarch clumps floating around like tiny white aliens.
The garlic will burn if you’re not paying attention. I’ve done this approximately seven times. Set a timer. Seriously.
If you’re doubling the recipe (which I do for meal prep), use two pans. I tried cramming everything into one giant pan once and ended up with steamed vegetables instead of stir-fried ones. Not the vibe we’re going for.
Also, frozen shrimp need to be completely thawed and patted dry. I once added semi-frozen shrimp to hot oil and nearly gave myself a facial with grease splatter. Fun times.
Oh, and another thing—if you burn the bottom slightly (been there), just scrape off what you can and keep going. The rest will still taste amazing, and honestly, a tiny bit of char adds character.

Random Discoveries That Made This Better
Found out by accident that adding a splash of lime juice at the end makes everything pop. I was making margaritas one night and had lime juice on the counter… one thing led to another.
Cashews are incredible in this. I add about 1/3 cup of roasted ones sometimes when I’m feeling fancy or when I need extra protein after a workout.
My friend Jake suggested adding pineapple chunks once, and I thought he was crazy. He wasn’t. It’s tropical and weird and somehow works perfectly.
The Real Talk Section
This isn’t the most Instagram-worthy meal you’ll ever make. It’s not fancy, and it won’t win any awards. But it’s good, it’s fast, and it makes me feel like I’m taking care of myself without spending two hours in the kitchen or my entire paycheck at Whole Foods.
The protein keeps me full, the vegetables make me feel virtuous, and the whole thing tastes way better than anything I could order from that sketchy Chinese place down the street that may or may not be laundering money.
I’ve been making some version of this at least twice a week for months now, and I’m still not sick of it. That’s saying something, because I have the attention span of a goldfish when it comes to meal planning.
Nutrition Breakdown (For the Data Nerds)
Per serving (recipe makes 4 servings):
- 285 calories (I actually calculated this, don’t judge)
- 29g protein (hello, gains)
- 12g carbs (mostly from the veggies)
- 15g fat (the good kind, mostly)
Compare that to the orange chicken from my usual takeout place which is basically 800 calories of regret, and suddenly I feel pretty good about my life choices.
Final Thoughts (Because Every Recipe Needs These)
Look, if I can make this without burning down my kitchen, anyone can. I’m the person who once set off the smoke alarm making scrambled eggs. Scrambled. Eggs.
The best part? Everything cooks in about 15 minutes once you get the hang of it. Perfect for those nights when you walk in the door at 7 PM and need food that doesn’t come from a drive-through window.
Try this recipe. Seriously. Let me know how yours turns out, and if you come up with any weird additions that somehow work (like Jake’s pineapple situation), I want to hear about them.
Now I’m craving this again just from writing about it. Thanks a lot, brain.
Shrimp and Veggie Stir-Fry
A quick and healthy shrimp and veggie stir-fry that's ready in 15 minutes. Packed with protein and colorful vegetables, this easy weeknight dinner has only 285 calories and 29g protein per serving.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Step 1Mix all sauce ingredients in a small bowl and set aside.
- Step 2Pat shrimp dry with paper towels and season with salt and pepper.
- Step 3Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp in single layer and cook 2 minutes per side until pink and golden. Remove and set aside.
- Step 4Add remaining oil to same pan. Add bell peppers and zucchini, cook 3-4 minutes stirring occasionally.
- Step 5Add snap peas, garlic, and ginger. Cook 2 minutes until fragrant.
- Step 6Return shrimp to pan and pour sauce over everything. Stir and cook 1-2 minutes until sauce thickens.
- Step 7Garnish with green onions and serve immediately over rice or enjoy as is.