This Garlic Shrimp & Vegetable Stir-Fry is a clean, colorful dish designed for everyday healthy cooking without sacrificing flavor. Juicy shrimp are quickly seared and tossed with crisp broccoli, snap peas, and carrots in a light, savory sauce that coats every bite. The result is fresh, satisfying, and naturally nourishing. Perfect for busy weeknights, this dish comes together fast and delivers restaurant-style taste using simple ingredients and precise technique.
For the Shrimp
- 350 g large shrimp, peeled and deveined
- Salt, to taste
- Freshly ground black pepper
- 1 teaspoon cornstarch (optional, for tenderness)
For the Vegetables
- 1½ cups broccoli florets
- 1 cup sugar snap peas or green beans
- 1 medium carrot, thinly sliced
- 2 spring onions, sliced
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar or lemon juice
- 1 teaspoon honey or sugar
- 3 tablespoons water
For Stir-Frying
- 1½ tablespoons neutral oil
- 3 cloves garlic, finely chopped
- ½ teaspoon grated ginger (optional)
Method
1. Prepare the Shrimp
Rinse the shrimp and pat them completely dry using paper towels. Season lightly with salt and black pepper. If using cornstarch, sprinkle it over the shrimp and toss gently. This helps lock in moisture during cooking.
2. Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, and water. Mix until smooth and balanced. Set aside near the stove for quick access.
3. Blanch the Vegetables
Bring a pot of water to a boil. Add broccoli florets and cook for 1½ minutes until bright green. Remove immediately and drain well. This step ensures even cooking later without overcooking in the pan.
4. Sear the Shrimp
Heat a large wok or skillet over medium-high heat. Add one tablespoon oil. When hot, place shrimp in a single layer. Cook for 60–90 seconds per side until pink and lightly golden. Remove shrimp and set aside. Do not overcook.
5. Stir-Fry the Aromatics
Add remaining oil to the same pan. Lower heat slightly. Add garlic and ginger. Stir constantly for 15–20 seconds until fragrant. Avoid browning the garlic.
6. Cook the Vegetables
Add carrots and snap peas to the pan. Stir-fry for 2–3 minutes until slightly tender but still crisp. Add blanched broccoli and toss gently to combine.
7. Combine and Sauce
Return shrimp to the pan. Pour the prepared sauce around the edges. Toss everything together for 30–45 seconds until the sauce lightly coats the shrimp and vegetables and turns glossy.
8. Finish and Serve
Add spring onions and give a final toss. Taste and adjust seasoning if needed. Serve immediately on its own or with steamed rice or noodles.
Chef’s Tips
- Always dry shrimp before cooking to achieve a proper sear.
- High heat ensures quick cooking and prevents sogginess.
- Blanching broccoli preserves color and texture.
- Keep vegetables slightly crisp for freshness.
- Sauce should lightly coat, not drown, the ingredients.
