15-Minute Garlic Shrimp Stir-Fry

Name: 15-Minute Garlic Shrimp Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 400 g (14 oz) raw peeled shrimp, deveined; 1 tbsp avocado or sesame oil; 300 g (10 oz) stir-fry vegetables: snap peas, peppers, broccoli; 3 garlic cloves, finely chopped; 1 tbsp fresh ginger, grated; 2 tbsp low-sodium soy sauce; 1 tbsp honey; 1 tsp rice vinegar; 1 tsp cornstarch mixed with 3 tbsp water; 250 g (about 1 1/2 cups) cooked jasmine rice; sliced spring onions and sesame seeds (a handful)

Plump garlic-ginger shrimp and crisp vegetables in a sticky soy-honey sauce. Faster than takeout, with 47g of protein per plate.

Prep

5 min

Cook

10 min

Total

15 min

Servings

490

Calories per serving

47g

Protein per serving

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Why this recipe works

Faster than ordering takeout

When you need dinner in the time it takes to order takeout, this is it. Shrimp cook in about three minutes, the sauce is five pantry ingredients, and a bag of pre-cut stir-fry vegetables takes care of the chopping.

Shrimp is one of the leanest proteins you can buy, which is why a generous plate with rice still comes in under 500 calories while delivering 47g of protein.

Have everything measured and within reach before the wok goes on. Once it's hot, the cooking takes less than ten minutes.

Nutrition per serving

The numbers, worked out

For 1 of 2 servings, estimated from standard food data. Values vary a little with brands and portion sizes.

Calories

490

Includes the rice

Protein

47g

Shrimp is almost pure protein

Carbohydrates

56g

Mostly from jasmine rice

Fat

Kept low: one spoon of oil

Fiber

From the stir-fry vegetables

For 2 servings

Ingredients

Stir-fry

400 g (14 oz) raw peeled shrimp, deveined

1 tbsp avocado or sesame oil

300 g (10 oz) stir-fry vegetables: snap peas, peppers, broccoli

3 garlic cloves, finely chopped

1 tbsp fresh ginger, grated

Sauce

2 tbsp low-sodium soy sauce

1 tbsp honey

1 tsp rice vinegar

1 tsp cornstarch mixed with 3 tbsp water

To serve

250 g (about 1 1/2 cups) cooked jasmine rice

A handful sliced spring onions and sesame seeds

490 kcal · 47g protein per serving

5 minutes prep · 10 minutes cooking

Instructions

Mix the sauce

Whisk together the soy sauce, honey, rice vinegar and cornstarch slurry. Set aside.

Stir-fry the vegetables

Heat the oil in a wok or large skillet over high heat. Add the vegetables and stir-fry for 3 minutes until bright and just tender.

Add the aromatics

Push the vegetables to the side, add the garlic and ginger and cook for 30 seconds until fragrant.

Cook the shrimp

Add the shrimp and cook for 2 to 3 minutes, turning once, until pink and opaque.

Glaze

Pour in the sauce and toss for about 1 minute until glossy and thickened.

Serve

Serve over the rice, topped with spring onions and sesame seeds.

Why you'll love it

Takeout flavor, home-cooked numbers

47g of protein a plate

Shrimp is one of the leanest proteins there is, so the protein adds up quickly.

Done in 15 minutes

Pre-cut vegetables and a five-ingredient sauce mean almost no prep.

Under 500 calories

A full plate with rice and a glossy sauce, for a fraction of a typical takeout order.

Dairy-free

Nothing to swap if you avoid dairy. For gluten-free, just use tamari.

Make it yours

Ingredient swaps

Use what's already in your kitchen. Here is how each swap changes the dish.

Gluten-free

Use tamari instead of soy sauce.

Lower carb

Serve over cauliflower rice to save about 140 calories per serving.

Chicken instead of shrimp

Use thinly sliced chicken breast and cook it for 5 to 6 minutes, until cooked through, before adding the sauce.

Frozen shrimp

Thaw them overnight in the fridge or under cold running water, then pat completely dry before cooking.

Meal prep & storage

Best fresh, still good tomorrow

It's at its best straight from the wok, but leftovers make a good next-day lunch.

2 days

In the fridge

Keep leftovers in an airtight container for up to 2 days.

Quick and hot

Reheating

Reheat in a hot pan for 1 to 2 minutes, or microwave briefly. Longer heating makes shrimp rubbery.

Not ideal

Freezing

Cooked shrimp turns tough when frozen and reheated. Freeze raw shrimp instead.

Prep ahead

Make ahead

Mix the sauce and prep the vegetables in the morning, and dinner takes 10 minutes.

From our kitchen

Recipe tips

Texture

Watch the shape

Take the shrimp off the heat as soon as they curl into a C. An O shape means overcooked.

Texture

Get the pan really hot

High heat sears instead of steaming, which keeps the vegetables crisp.

Texture

Dry the shrimp

Pat them dry with paper towel so they sear rather than boil.

The recipe card

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15-Minute Garlic Shrimp Stir-Fry

Prep 5 min
Cook 10 min
Total 15 min
Serves 2

490 Calories
47g Protein
56g Carbs
9g Fat
4g Fiber

Nutrition per serving (1 of 2 servings), estimated from standard food data. Values vary with brands and portion sizes.

Ingredients

400 g (14 oz) raw peeled shrimp, deveined
1 tbsp avocado or sesame oil
300 g (10 oz) stir-fry vegetables: snap peas, peppers, broccoli
3 garlic cloves, finely chopped
1 tbsp fresh ginger, grated
2 tbsp low-sodium soy sauce
1 tbsp honey
1 tsp rice vinegar
1 tsp cornstarch mixed with 3 tbsp water
250 g (about 1 1/2 cups) cooked jasmine rice
sliced spring onions and sesame seeds (a handful)

Instructions

Mix the sauce. Whisk together the soy sauce, honey, rice vinegar and cornstarch slurry. Set aside.
Stir-fry the vegetables. Heat the oil in a wok or large skillet over high heat. Add the vegetables and stir-fry for 3 minutes until bright and just tender.
Add the aromatics. Push the vegetables to the side, add the garlic and ginger and cook for 30 seconds until fragrant.
Cook the shrimp. Add the shrimp and cook for 2 to 3 minutes, turning once, until pink and opaque.
Glaze. Pour in the sauce and toss for about 1 minute until glossy and thickened.
Serve. Serve over the rice, topped with spring onions and sesame seeds.

Keep cooking

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