Ginger Garlic Shrimp Stir-Fry with Brown Rice

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 25 minutes

Succulent shrimp, crisp vegetables, and aromatic flavors of ginger and garlic come together in a wholesome and satisfying dish.

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The tender shrimp and nutrient-rich vegetables are wok-tossed in a savory ginger garlic sauce, creating a delightful combination of tastes and textures that will leave you craving more. Served with nutty brown rice, this recipe is a nutritious and flavorful alternative to your favorite Chinese takeout.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 320

1 cup brown rice, uncooked
1 pound large shrimp, peeled and deveined
2 tablespoons vegetable oil, divided
3 garlic cloves, minced
1-inch ginger, grated
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup sliced snow peas
1 cup sliced carrots
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce (substitute with hoisin sauce for a vegetarian option)
1 tablespoon honey or brown sugar
1 tablespoon cornstarch
1/4 cup water
2 green onions, sliced (for garnish)
Sesame seeds, for garnish

Steps

Step 1

In a medium saucepan, combine the uncooked brown rice with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for about 20-25 minutes or until the rice is cooked and tender. Once done, fluff the rice with a fork and set it aside.

Step 2

While the rice is cooking, in a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

Step 3

Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Once cooked, transfer the shrimp to a plate and set them aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the sliced red and yellow bell peppers, snow peas, and carrots for 3-4 minutes until they become crisp-tender.

Step 5

In a small bowl, mix together the low-sodium soy sauce, oyster sauce (or hoisin sauce), honey (or brown sugar), cornstarch, and water. Stir until the cornstarch dissolves.

Step 6

Return the cooked shrimp to the skillet with the stir-fried vegetables. Pour the sauce over the mixture and toss everything together until the shrimp and vegetables are evenly coated with the ginger garlic sauce.

Step 7

Divide the Ginger Garlic Shrimp Stir-Fry over the cooked brown rice. Garnish with sliced green onions and a sprinkle of sesame seeds for an eye-catching presentation and added texture

Make it your own!

Add a kick of heat by incorporating red pepper flakes or sriracha sauce into the ginger garlic sauce.
Include your favorite vegetables, such as broccoli, bok choy, or water chestnuts, for additional variety and nutrition.
For a meat-inclusive version, substitute the shrimp with thinly sliced chicken or beef.