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Embark on a culinary journey with this Sizzling Shrimp & Garden Veggie Stir-Fry, a dish that embodies both flavor and nutrition. This quick and easy recipe showcases the beautiful colors and textures of fresh vegetables paired with succulent jumbo shrimp, making it an appealing choice for both weeknight dinners and entertaining guests. In just 20 minutes, you can create a meal that is not only delicious but also packed with essential nutrients, perfect for those who value health-conscious dining without compromising taste.

Flavorful Shrimp and Vegetable Stir-Fry

Indulge in the vibrant flavors of Sizzling Shrimp & Garden Veggie Stir-Fry, a quick and nutritious meal ready in just 20 minutes. This colorful dish pairs succulent jumbo shrimp with fresh bell peppers, broccoli, snap peas, and carrots, creating a feast for the eyes and palate. Perfect for busy weeknights or entertaining, it's packed with protein and essential vitamins. Elevate your cooking with this easy, delicious recipe that promises to impress!
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Ingredients
  

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

1 cup assorted bell peppers (red, yellow, and green), sliced into strips

1 cup broccoli florets, chopped into bite-sized pieces

1 cup snap peas, trimmed

1 medium carrot, peeled and julienned

4 cloves garlic, minced

1-inch piece of fresh ginger, grated

3 tablespoons low sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil (plus extra if needed)

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Salt and pepper, to taste

Cooked jasmine rice or quinoa, for serving

Optional: sesame seeds and chopped green onions, for garnish

Instructions
 

Prepare the Shrimp: In a medium-sized mixing bowl, season the peeled and deveined shrimp with a sprinkle of salt, a dash of pepper, and half of the soy sauce. Allow the shrimp to marinate for approximately 15 minutes while you prepare the vegetables.

    Chop the Veggies: Rinse and chop each vegetable as indicated. Aim for uniform sizes to ensure even cooking; this is particularly important for the bell peppers, broccoli, snap peas, and carrot.

      Heat the Wok: Place a large wok or non-stick skillet over medium-high heat. Add the vegetable oil, letting it heat until it shimmers and appears glossy.

        Cook the Shrimp: Once the oil is hot, gently add the marinated shrimp to the wok. Sauté the shrimp for about 2-3 minutes, or until they turn a lovely pink and opaque. Once cooked, remove the shrimp from the skillet and set aside, keeping warm.

          Stir-Fry the Veggies: In the same wok, add a drizzle of vegetable oil if needed, then toss in the minced garlic and grated ginger. Sauté for roughly 30 seconds until fragrant. Next, add the sliced bell peppers, broccoli florets, snap peas, and julienned carrot. Stir-fry these vibrant vegetables for 4-5 minutes, cooking until they are tender yet still crisp.

            Combine Sauce and Shrimp: Return the cooked shrimp to the wok. Pour in the remaining soy sauce, oyster sauce, and sesame oil. Mix everything together to ensure it’s evenly coated. Gently pour the cornstarch mixture into the skillet and stir continuously for an additional 1-2 minutes, until the sauce thickens and clings to the shrimp and veggies.

              Taste and Adjust: Sample the stir-fry and adjust the seasoning with additional salt and pepper, or add more soy sauce or sesame oil for a deeper flavor profile.

                Serve: Serve the delicious shrimp and vegetable stir-fry over a bed of cooked jasmine rice or fluffy quinoa. For an extra touch, garnish with a sprinkle of sesame seeds and a scattering of chopped green onions.

                  Prep Time: 15 min | Total Time: 20 min | Servings: 4 servings

                    - Presentation Tips: For a vibrant presentation, use a white plate to contrast the colorful stir-fry and neatly arrange the rice or quinoa alongside. Garnish with additional colorful vegetables atop the stir-fry and finish with a drizzle of sesame oil for shine.