Sesame Garlic Shrimp and Vegetable Stir-Fry
This light stir-fry pairs juicy shrimp with zucchini and colorful bell peppers in a simple sauce of soy, garlic, ginger and sesame oil. It cooks in one pan in about 20 minutes and packs well into containers for lunches. Serve it on its own, over rice or with noodles.
Preparation Steps
Pat the shrimp dry and season them lightly with salt and pepper.
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and opaque all the way through. Transfer to a plate.
Add the zucchini and bell peppers to the same pan and stir-fry for 4 to 5 minutes, until tender but still crisp.
Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant.
Pour in the soy sauce and the rice vinegar, if using. Return the shrimp to the pan and toss everything together for 1 minute to heat through.
Sprinkle generously with sesame seeds and serve, or divide among meal prep containers once cooled.
Tips & Variations
- Do not overcook the shrimp: once they curl into a loose C shape and turn opaque, they are done.
- Add broccoli florets, snap peas or sliced mushrooms, or swap the shrimp for thinly sliced chicken cooked to 165°F (74°C).
- Refrigerate meal prep portions for up to 3 days. Reheat until steaming hot.
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