Easy Garlic Shrimp Stir-Fry with Vegetables

There’s something about a sizzling skillet of shrimp hitting a hot pan that just screams “lunch is about to be incredible.” I started making this garlic shrimp stir-fry a couple of years ago when I was deep into my meal prep game — I needed something fast, packed with protein, and loaded with vegetables that wouldn’t get soggy by Tuesday. This became my go-to. The secret is getting the pan screaming hot, cooking the shrimp fast so they stay juicy, and tossing everything together with a simple garlic-ginger sauce that coats every bite. My coworkers used to crowd around me in the break room asking what smelled so good. Now I batch the sauce on Sundays and throw this together in under 15 minutes flat.

aka The Lunchtime Hero Bowl

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons avocado oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 medium red bell pepper, sliced
• 2 cups broccoli florets
• 1 cup sugar snap peas, trimmed
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon raw honey
• 1 teaspoon red pepper flakes
• 2 cups cooked jasmine rice
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 1 lime, cut into wedges
• Sea salt and black pepper to taste

Instructions

1. Make the Sauce: In a small bowl, whisk together the coconut aminos, sesame oil, raw honey, and red pepper flakes. Set aside.
2. Sear the Shrimp: Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat. Season the shrimp with salt and pepper, then add them to the hot pan in a single layer. Cook for 2 minutes per side until pink and slightly charred. Remove and set aside.
3. Cook the Vegetables: Add the remaining tablespoon of avocado oil to the same pan. Toss in the broccoli and bell pepper, stir-frying for 3 minutes. Add the snap peas, garlic, and ginger, cooking for another 1-2 minutes until fragrant and the vegetables are crisp-tender.
4. Combine Everything: Return the shrimp to the pan and pour the sauce over everything. Toss to coat evenly and cook for 30 seconds until the sauce is heated through.
5. Serve: Spoon the stir-fry over cooked jasmine rice. Garnish with sliced green onions, sesame seeds, and a squeeze of fresh lime juice.

Tips

• Don’t overcrowd the pan when searing shrimp — work in batches if needed for the best char.
• For meal prep, store the stir-fry and rice separately to keep vegetables crisp.
• Swap jasmine rice for cauliflower rice to make this keto-friendly.
• Add a splash of coconut aminos at the end for extra umami if you like it saucy.
• This recipe works beautifully with chicken thighs or tofu instead of shrimp.