This pregnancy has had me craving ALL kinds of things… mostly things that aren’t that unusual for me (umm HELLO – cheese, carbs, and pickles have always been loves of mine… just not on this scale!). On occasion though, I’ve HAD to have something that I normally wouldn’t go for. Like last week, I wanted coleslaw… BAD. I have never really even been a fan of coleslaw. Not that I hated it, I just never loved it. I could take it or leave it. But last week I n.e.e.d.e.d. it. So I ordered a pulled pork sandwich and a big side of coleslaw from a local barbeque joint.

Craving Satisfied.

Then this week? It was shrimp. I’m not a big shrimp person. I mean I like it okay, I just hardly ever want it. I very RARELY make shrimp at home…  hubs is allergic to touching raw shrimp (his fingers turn bright red and swell) so I would be the one that has to clean them and that just ain’t happening, folks! Plus the stench it makes? Gag. me. I either make it when the already cleaned and deveined ones are on sale or I order it out on very rare occasions. I’m more of a chicken, pork, steak, or fish gal! 😉

But not last week… I wanted SHRIMP.

I decided I wanted a shrimp stir-fry and went to Mr.Google for some research.

I stumbled across the lovely Andie’s recipe and made a few minor tweaks to her recipe to make it to our personal taste. I have a serious thing for snow peas in my stir-fry and can never have enough garlic so you KNOW I had to add those! A few minor changes to the sauce and we were on our way!

The prep work to this stir-fry takes more time than the actual stir-fry process. Once all my veggies were chopped up and the sauce was made, I put some rice on the stove and when the rice was almost finished I started up the skillet for the stir-fry.

A few short minutes later dinner was on the table!

Wham Bam Thank You Ma’am!

This shrimp stir-fry was DELCIOUS! Hubs loved it… I loved it… and most importantly baby loved it! 😉

There are few things more delicious that a stir-fry of veggies coated in fresh garlic and ginger and a delicious sweet and spicy sticky sauce! Yum & Yum.

This recipe would be fantastic with some cubed chicken in place of the shrimp as well! You would obviously need to cook the chicken longer to be sure it was cooked completely through.

For a fast, delicious, and fresh veggie filled dinner… make this easy stir-fry!

One bite and you’ll be saying, “Winner, Winner, Chick…. errr… Shrimp Dinner!”


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Easy Ginger Garlic Shrimp Stir-Fry

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10-15 minutes

Total Time: 30-35 minutes

The key to making a stir-fry quick and easy is prepping ahead. Chop all your veggies, make the sauce, prep your shrimp, and cook your rice ahead so when it comes time to do the actual stir-frying, it's only a matter of minutes before dinner is on the table!


3 tablespoons low sodium soy sauce
1 tablespoon seasoned rice vinegar
3 teaspoons brown sugar
2 teaspoons sesame oil
2 rounded teaspoons cornstarch
1 1/4 teaspoons crushed red pepper flakes
1 pound large peeled and deveined shrimp
2 tablespoons extra light olive oil
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 cup sliced mushrooms
1 cup snow peas
3 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons finely chopped fresh ginger
Rice for serving


In a small bowl whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and crushed red pepper flakes. Set aside until ready to use. Make sure all of your veggies are prepped and chopped before starting the stir-fry process.

Rinse the shrimp and pat them dry throughly with a paper towel. Season with a pinch of salt and pepper.

Heat 1 tablespoon of the oil in a large skillet (or wok set if you have one) over medium-high heat heat. When oil is good and hot (it will sizzle if you put the tip of a piece of shrimp in it), add the shrimp and stir-fry quickly until just cooked through (it'll be pink and opaque throughout) - only about 2-3 minutes. Be careful not to overcook as the shrimp will become rubbery. Transfer to a plate & remove tails if desired.

Add the remaining tablespoon of the oil to the same pan (no need to wipe it out) and give it a minute to heat up. When the oil is hot again, add the onion and stir-fry for 30 seconds then add the red pepper, green pepper, mushrooms, and snow peas. Continue to stir-fry until all veggies are tender crisp (only about 2 minutes). Next add the garlic and ginger and stir constantly until fragrant, 30-40 seconds. Pour in the sauce mixture and bring to a boil, reduce the heat to medium-low and simmer until thickened, about 1 minute. Add the shrimp back into the pan and stir to coat with the sauce.

Serve immediately over prepared rice (white or brown).

Adapted minimally from: Can You Stay for Dinner