15 Mins Honey Ginger Shrimp Stir-Fry
Delicious homemade shrimp stir-fry flavored with ginger, garlic, honey, and colorful vegetables like peppers, carrots, and beans over perfectly steamed jasmine rice. And it gets done in 15 minutes. So, it makes for a perfect weekday meal no matter how busy you are. Use fresh or frozen shrimp and veggies to keep things simple, easy, healthy, and nutritious.
I am a huge fan of shrimps and prawns. I grew up with mom making them often. My favorite is tandoori prawns and prawn pulao. And, shrimps make a great addition to stir-fry dishes. They are small and little bite-size treats that add so much flavor. And the best part is that they cook in minutes. So simple dishes like buttered shrimps or shrimp curry are so quick and easy to make.
Stir-fry is one of those dishes I make when I'm super busy and have no time to cook. I think stir-fry dishes are the simplest, and easiest. And they are also a quick way to get delicious and healthy meals on the table in less than 15 minutes. I have shared so many stir-fry dishes with you on this blog. And that's because being a working mom a quick lunch is what weekday meals are all about. In addition, most kids love stir-fry, which makes it a great way to get kids to eat veggies.
Today, I'm using pepper in my stir-fry. And yet, you could actually use almost any veggies you have in the fridge. See all my stir-fry recipes here for some ideas. If you have chicken make a chicken stir-fry. And if you have beef make beef stir-fry. Broccoli and beans also work great in stir-frys.
Also, the best thing about stir-fry is you can use frozen veggies and prawns. The frozen veggies cut down the prep time to almost zero. And they are super awesome when fresh greens are scarce in the winter season. But if you are lucky like me, it's summer right now so the grocery stores are bursting with veggies. So, I'm using fresh colorful bell peppers.
The frozen prawns are the most convenient and affordable. And, they come already cleaned and ready to use. I do not get prawns in the local market here at all. So I have to rely on frozen ones.
Stir-Fry recipes are also healthy recipes
In addition to being quick and easy, stir-fry recipes are usually very healthy recipes. You use vegetables and these are crisp-tender vegetables that retain more nutrients than if they were boiled. Also, stir-frying uses less oil. So the fat content is usually low.
I like to serve this either on some boiled rice or a bowl of plain noodles. If you are on a diet, skip the starch and enjoy just a big bowl of these tasty veggies.
The three golden rules of stir-fry
A stir-fry if done correctly is an absolute treat. The meat has to be well cooked, yet smoky not steam. The veggies have to be cooked al dente, meaning cooked but with a bite not soft and not mushy. Getting it right means following these three golden rules.
- The right pan for a stir-fry is a wok. If you don't have a wok use, a light
sautépan that you can heat on medium to high. Never use non-stick pots or heavy bottom pans. Non-stick will get ruined, and the heavy bottom pan will create steam.
- Mise en
plasor prepare before you stir-fry. A stir-fry is a quick dish, which means you have to get all the things ready before you turn that heat on. Cut the ingredients you need, prepare the sauce, have the garnish chopped. Keep that serving platter on hand so you can take it off the heat quickly.
- Quick cooking - Most stir-fry dishes take not more than 7 to 10 minutes on the heat. The idea of stir-fry is to cook quickly on high heat so keep that flame on high or medium-high. Use a splash of water when necessary to bring down the temperature of the heat in the pan. Never leave the
wokunattended (yup, don't answer that phone).
Ingredients and substitute (Save/Pin)
- Shrimps - I love using shrimps or prawns for this. And yet, you can also make this with chicken or beef. I shared a delicious Chicken stir-fry as well as Beef and pepper Stir-fry.
- Peppers - A great veggie to stir-fry because it cooks quickly and still looks bright and vibrant. I've used three colors today but use whatever color you can find and that makes your dish really beautiful.
- Onions - Sliced thickly these add a nice bite to the dish. And, if you don't like onions you can slice them up thin, which adds flavor to the sauce as well.
- Garlic and ginger - Ain't no stir-fry without these two flavor boosters.
- Herbs - I love cilantro, and yet Chinese parsley is most commonly used in stir-frys.
- Fish suace or Dashi - fish sauce is easily found in most Asian stores. If you like Japanese food you must tryDashi powder which is powdered Japanese fish stock often used to make Miso soup.
- Sesame Oil - Most Asian foods use sesame oil. Adding just a few drops of this can really give your stir-fry an authentic flavor. It also has a long shelf life, so will last in the pantry for a long time.
Useful Tips and Tools
- A stir-fry is best made in an Asian cooking pot called a wok. These like this one are made with a special material that works best for high heat cooking.
- Always use a spatula with a long handle to protect yourself from the high heat. Also, make sure you use one that is capable of handling high heat.
- Also, you will need a few mixing bowls to make sure you have everything ready for a quick stir-fry.
- Lastly, a chopping board and kitchen knife to chop all the veggies and have them ready on hand.
15 Mins Honey Ginger Shrimp Stir-Fry (Save/Pin)
- Prep all veggies - clean and chop them - long thin slices (julienne).
- Prepare the shrimps - clean and pat dry.
- Cut tofu - sliced long and thin similar to peppers.
- Prepare sauce - mix all ingredients in the small bowl and still to combine.
wokon the medium to high heat.
- Add one tbsp oil - saute shrimps for about 3 minutes until almost cooked. Remove from wok and set aside.
- Add another tbsp oil - lightly brown the tofu on all sides - remove and set aside.
- Then add another tbsp oil - saute ginger, garlic.
- Add the chopped bell peppers - saute for two minutes.
- Add any other veggies if using at this time too.
- Time to add the shrimp back into the wok.
- Add the sauce and the green onions.
- Check if the shrimps are cooked (shrimps become a pretty pink when cooked).
- Finally, sprinkle some fresh chopped cilantro.
- Use green leaves from the spring onions for garnish.
Tips for Perfect Stir-fry
- Stir-fry is quick cooking, so always have all your ingredients ready before you start.
- High heat is always recommended for stir-fry. And yet, some veggies like broccoli, carrots, and beans benefit better from medium-high with a slash of water. While mushrooms and leaves benefit from high heat to quickly evaporate the released moisture.
- Also, when adding any liquid turn the heat up and stir at the same time so everything is coated in the starch before the water evaporates
- Take the pan off the heat when done to prevent overcooking.
- Sometimes it’s best to transfer the stir-fry to a serving plate to prevent veggies going mushy.
- Use salt sparingly because – sauces used in stir-frys have salt added to them as a preservative.
Frequently asked questions
The best thing about stir-fry dishes is that they are so versatile and leave you so much freedom to add or subtract. In this ginger shrimp stir-fry, you can use less ginger if you please or add a tad bit more. I love the crisp ginger so I add more and remove the extra for garnish. You can also add lemongrass, Chinese parsley, or dill.
Absolutely! Try adding some broccoli, green beans, or peppers as I have done in my recipes for Chicken and green bread stir-fry, chicken and broccoli stir-fry. I love adding colorful bell peppers when they are in season. Beef and pepper stir-fry is a classic combination, and yet chicken and peppers work just as well.
Yes, beef is very popular in stir-fry recipes. You can even try thinly sliced pork, chopped sausages. Also, fish and seafood is always a great addition on its own or alongside the meat in a stir-fry. Asian cooking uses pork and seafood in stir-fry dishes very successfully.
It is recommended to use soybean oil, vegetable oil, peanut oil, or sunflower oil. All of these have a high smoking point. Any oil that works well for deep frying is preferable for stir-fry because a stir-fry is cooked on high heat. Olive oil, in contrast, is best used raw on salad and when cooking with a light saute method.
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15 Mins Honey Ginger Shrimp Stir-FryPrint Pin Rate
For the stir-fry
- 2 cups (10 oz) Shrimps cleaned, veined and shelled
- 3 tbsp Canola oil
- 1/2 cup Spring onions chopped
- 1 clove Garlic thinly sliced
- 1/2 inch Ginger thinly sliced
- 4 cups Bell peppers About 4 to 5 medium peppers, sliced.
- 100 grams Tofu Optional. Sliced length-wise
- 1/4 cup Cilantro or Chinese parsley chopped
For the sauce
- 1 tbsp Soya sauce
- 1 1/2 tbsp Honey or brown sugar
- 1 tbsp fish sauce or 1 tsp Dashi powder
- 1/2 tbsp Sesame oil
- 1 tbsp Cornstarch
- 1 tsp Rice wine vinegar
- 2 tbsp Water
- Veggies - clean and chop them - long thin slices (julienne).
- Shrimps - clean, vein, shell, and pat dry. (leave the tails on)
- Tofu - slice long and thin similar to peppers.
- Sauce - mix all ingredients in the small bowl and still to combine.
- Place wok on the medium to high heat.
- Add 1 tbsp oil and then add the shrimps - saute for about 3 minutes until almost cooked. Remove from wok - and set aside.
- Add another tbsp oil - Lightly brown the tofu on all sides - remove and set aside.
- Add another tbsp oil to the wok - saute ginger, garlic.
- Add the chopped bell peppers - I used green, orange and red here.
Saute for two minutes.
- Add tofu and other veggies if using.
- Add the shrimps back into the wok.
- Next, add the prepared sauce and green onions. Saute a minute more.
- Finally, sprinkle some fresh chopped cilantro.
- Use green leaves from the spring onions for garnish.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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