15-Minute Spicy Shrimp and Vegetable Stir-Fry

Why You’ll Love This Recipe

I love how this stir-fry checks all the boxes — quick, nutritious, and full of flavor. The garlic, ginger, and crushed red pepper flakes bring the heat and depth, while tamari ties everything together with umami richness. It’s an easy clean-out-the-fridge kind of meal, and it always turns out delicious. Best of all, it only takes one pan and no fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1–2 cups green beans (fresh or frozen)

• 1–2 cups broccoli florets (fresh or frozen)

• 1 red bell pepper, sliced (or substitute with chili peppers for more heat)

• 12 oz shrimp (peeled, deveined; I thaw frozen shrimp in cold water first)

• 2 tablespoons tamari or soy sauce

• 1 tablespoon olive oil (or sesame oil)

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 scallions, chopped

• 1/2 teaspoon crushed red pepper flakes (adjust to taste)

• Optional: lime wedges, sesame seeds, or fresh cilantro for garnish

Directions

1. Prep the ingredients: Before I heat the pan, I chop the vegetables, mince the garlic, grate the ginger, and slice the scallions so everything is ready to go.

2. Cook the veggies: I heat olive oil in a large skillet or wok over medium-high heat. I add the green beans and broccoli and stir-fry for 1–2 minutes. If I’m using frozen veggies, I cover the pan briefly just to steam them a little faster — but I make sure not to overdo it.

3. Add bell pepper: I toss in the red bell pepper and stir-fry for another 1–2 minutes to soften it slightly without losing its crunch.

4. Add shrimp and tamari: I stir in the shrimp and tamari (or soy sauce) and cook for 2–3 minutes, until the shrimp start turning pink.

5. Finish with flavor: I add in the garlic, ginger, red pepper flakes, and scallions, stirring for another 2–3 minutes until everything is cooked through and fragrant.

6. Serve: I remove from heat and plate it immediately. If I’m feeling fancy, I garnish with sesame seeds, fresh herbs, or a squeeze of lime.

Servings and timing

This recipe serves 2 and takes just 15 minutes from start to finish — it’s perfect for weeknights or when I want a fast and healthy dinner without much prep or cleanup.

Variations

• Use different vegetables: Snow peas, zucchini, mushrooms, or shredded cabbage all work well here.

• Make it vegetarian: I swap shrimp for tofu or tempeh and adjust cooking time accordingly.

• Add a grain: I serve it over cauliflower rice, jasmine rice, or rice noodles if I want something more filling.

• Use a stir-fry sauce: I sometimes add a splash of rice vinegar, sesame oil, or a touch of honey for a different flavor profile.

• Adjust the spice: I dial up the heat with more red pepper flakes or fresh chili if I’m in the mood.

Storage/Reheating

This stir-fry is best enjoyed fresh, but leftovers store well in an airtight container in the fridge for up to 2 days. I reheat gently on the stovetop or in the microwave until warmed through. The shrimp can overcook if reheated too long, so I keep it quick.

FAQs

Can I use precooked shrimp?

Yes, I can, but I add it during the final minute of cooking just to warm it through so it doesn’t become rubbery.

Do I need a wok?

No. A large skillet or sauté pan works just as well for this recipe.

Can I use frozen vegetables?

Absolutely. I cook them just a little longer to make sure they’re heated through and tender.

What’s the best way to thaw shrimp?

I place frozen shrimp in a bowl of cold water for about 10–15 minutes, then pat them dry before cooking.

Is this meal good for meal prep?

It works for short-term prep. I store it in the fridge and enjoy within 2 days for best flavor and texture.

Conclusion

This Spicy Shrimp and Vegetable Stir-Fry is one of those reliable, 15-minute meals I can turn to when I want something clean, flavorful, and quick. It’s light, packed with protein and veggies, and easy to customize with what I have on hand. Whether I’m eating clean or just need dinner on the table fast, this stir-fry is always a win.