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- 1 lb (450g) large shrimp - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup snap peas - 1 carrot, julienned - 2 tablespoons low-sodium soy sauce - 1 tablespoon oyster sauce (optional) - 1 teaspoon sesame oil This dish starts with key ingredients. Large shrimp offer a great base. The vegetable oil helps cook everything evenly. Garlic adds a strong flavor that wakes up your taste buds. For the vegetables, I love using a red bell pepper. It brings sweetness and color. Snap peas add a nice crunch, while julienned carrots give a hint of earthiness. Together, they make the dish bright and fresh. The sauces are just as important. Low-sodium soy sauce adds saltiness without too much sodium. If you like, add oyster sauce for a deeper flavor. Lastly, sesame oil gives a lovely finish. It adds richness that ties everything together. Gather these ingredients before you start cooking. Having everything ready makes the process smooth and fun! Heating the oil: Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. You want the oil hot but not smoking. This helps the shrimp cook quickly and evenly. Sautéing garlic and ginger: Once the oil is hot, add 4 cloves of minced garlic and 2 tablespoons of grated fresh ginger. Sauté them for about 30 seconds. You’ll smell a lovely aroma, which means it's time for the next step. Adding bell peppers, snap peas, and carrots: Next, toss in 1 sliced red bell pepper, 1 cup of snap peas, and 1 julienned carrot. Stir-fry these for about 3-4 minutes. You want the veggies tender but still crisp. Stir-frying technique: Keep the vegetables moving in the pan. This helps them cook evenly and keeps them crunchy. Stir-frying is quick, so stay close and watch them. Returning shrimp to skillet: Now, return the cooked shrimp to the skillet. Mix them well with the veggies. This allows all the flavors to blend. Final seasoning and serving suggestions: Add 2 tablespoons of low-sodium soy sauce, 1 tablespoon of oyster sauce (if you like), and 1 teaspoon of sesame oil. Stir everything together and cook for 2 more minutes. Season with salt and pepper to taste. Just before serving, mix in the white parts of 3 chopped green onions. Serve this dish over cooked jasmine rice or noodles and top it with the green onion greens. Enjoy your meal! To make your garlic ginger shrimp stir-fry shine, focus on seasoning. Start with salt and pepper. Taste as you go. You can always add more, but you can't take it out. Fresh ingredients matter too. Use fresh garlic and ginger for the best taste. They provide a bright flavor that dried spices can't match. Stir-frying is fast but needs attention. Heat your oil until it shimmers. This step helps your food cook evenly. Add garlic and ginger first, stirring quickly. This keeps them from burning. When you add shrimp, don’t crowd the pan. Cook in batches if needed. For vegetables, keep them crisp. Stir-fry them just until tender but still bright. This keeps their crunch and color. Pair your stir-fry with jasmine rice or noodles. Both options soak up the flavors well. For a beautiful dish, garnish with green onions. Just chop the green parts and sprinkle on top. It adds color and freshness. You might also add a sprinkle of sesame seeds for crunch. Enjoy your meal with a splash of lime for extra zest! {{image_2}} You can easily change the protein in this dish. If you want, try chicken, tofu, or beef. Each option brings a new taste. For a seafood twist, use scallops or fish. Add different vegetables to make it your own. You can use broccoli, bell peppers, or zucchini. These veggies add color and crunch. Just make sure to cut them small for even cooking. To mix up the flavor, add different sauces. Try teriyaki or sweet chili sauce for a sweet kick. You can also sprinkle in some red pepper flakes or chili paste for heat. Fresh herbs like cilantro or basil can brighten the dish. Just add them at the end for the best flavor. If you need a gluten-free option, use tamari instead of soy sauce. This keeps the taste while meeting dietary needs. For a low-carb meal, skip the rice or noodles. Serve the stir-fry over a bed of cauliflower rice instead. It’s a great way to enjoy the dish while cutting carbs. To keep your Garlic Ginger Shrimp Stir-Fry fresh, store it in an airtight container. Place it in the fridge right after it cools. This helps prevent bacteria growth. Your stir-fry can last in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating, use a skillet or pan over low heat. This method helps maintain the dish's flavor and texture. Stir gently to avoid overcooking the shrimp. You can also add a splash of water or broth to keep it moist. Avoid microwaving, as this can make the shrimp rubbery and the veggies soggy. Yes, you can freeze Garlic Ginger Shrimp Stir-Fry. To freeze, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it gently in a pan for the best results. Cooking shrimp is quick and easy. It usually takes about 2 to 3 minutes. When shrimp turn pink and curl up, they are done. Overcooking can make them tough. Keep an eye on them while cooking. Yes, you can use frozen shrimp. First, thaw the shrimp in the fridge overnight. If you are short on time, you can place them in cold water for about 15-20 minutes. Once thawed, pat them dry before cooking. This helps them sear better in the pan. This dish pairs well with many sides. Here are some ideas: - Cooked jasmine rice - Noodles, like soba or udon - Steamed broccoli or bok choy - A fresh salad with a light dressing These options will complement the flavors of the shrimp stir-fry nicely. Enjoy your meal! This blog post covered a tasty Garlic Ginger Shrimp Stir-Fry. We explored key ingredients, from shrimp to fresh veggies and sauces. I shared easy steps for cooking and tips to enhance flavor. You learned how to adapt the recipe with swaps and modifications for your diet. Always remember to store leftovers properly to maintain taste. With these tips, you can make a delicious dish any night of the week. Try it out and enjoy a quick, healthy meal!

Garlic Ginger Shrimp Stir-Fry

Indulge in a flavor-packed Garlic Ginger Shrimp Stir-Fry that's quick and delicious! This easy recipe features succulent shrimp, vibrant vegetables, and a savory sauce, perfect for busy weeknights. Ready in just 20 minutes, it pairs wonderfully with jasmine rice or noodles. Click through to explore this simple stir-fry recipe and elevate your dinner game with fresh ingredients and bold flavors!
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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, sliced

1 cup snap peas

1 carrot, julienned

3 green onions, chopped (whites and greens separated)

2 tablespoons soy sauce (low-sodium)

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

Salt and pepper to taste

Cooked jasmine rice or noodles, for serving

Instructions
 

Heat the vegetable oil in a large skillet or wok over medium-high heat.

    Add the minced garlic and grated ginger to the hot oil, sautéing for about 30 seconds until fragrant.

      Add the shrimp to the skillet, cooking for 2-3 minutes until they start to turn pink. Remove the shrimp from the skillet and set aside.

        In the same skillet, add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

          Return the cooked shrimp to the skillet with the sautéed vegetables. Add the soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine and cook for an additional 2 minutes until heated through.

            Season with salt and pepper to taste, and mix in the white parts of the green onions just before removing from heat.

              Serve the stir-fry over cooked jasmine rice or noodles, garnished with the green parts of the green onions on top.

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