Stir-fried Shrimps and Vegetables

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This dish is the simplest of stir-fry that packs a lot of flavor. It is an easy lunch or dinner, under 30-minute meal. I use a very good quality soy sauce that packs a lot of flavor – I buy soy sauce and sesame oil directly from an Asian supermarket. I kept the sauce light by not adding cornstarch; most stir -fried dishes contain cornstarch. The fresh thyme, ginger and garlic brings out the flavors of the shrimps and vegetables. The hot pepper is optional, but it does add to the flavor – keeping it whole during the cooking process makes for a very mild heat. I hope you will enjoy this delicious recipe as much as we did.

5 from 1 vote

Stir-fried Shrimps and Vegetables

A simply flavorful, quick and easy lunch or dinner meal.

Course Dinner, Lunch, Main Course
Cuisine Chinese
Keyword Seafood, Shrimps, Shrimps and Vegetables, Vegetables
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 to 6 People
Author Yasmin Rasheed


  • 2 pounds jumbo shrimps (organic or wild) peeled, deveined, rinsed and dry thoroughly
  • 1 two inch piece of ginger peeled and thinly sliced
  • 15 cloves fresh garlic roughly chopped
  • 6 ounces organic string beans snip off the ends
  • 2 large onions peeled, halved and cut each half into 1 inch chunks
  • 1 organic red bell pepper seeds removed and cut into 1 inch chunks
  • 1 organic yellow bell pepper seeds removed and cut into 1 inch chunks
  • Optional: 1 whole hot pepper habanero preferred
  • 1 bunch of organic fresh thyme about 10 sprigs – leave whole or use only the leaves
  • 2 tablespoons sesame oil
  • 1-1/2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 3 tablespoons soy sauce
  • 1 bunch of organic scallions rough chopped about 1 inch length


  1. Heat a cast iron wok over high heat.  Add one tablespoon sesame oil.  Allow the oil to heat up for a few seconds.  When the oil is nice and hot, add the shrimp and 1/2 teaspoon black pepper.  Mix frequently for about three minutes – add one teaspoon salt – stir.  Remove the shrimp and any liquid in the pan to a plate and set aside.

    Note: Don’t be tempted to overcook the shrimps – as soon as it is no longer pink is a good time to remove it from the pan.

    I used a cast iron wok – it retains the heat well.

  2. Add one tablespoon sesame oil to the wok.  When the oil is very hot, add the garlic and ginger – stir frequently for one to two minutes.

  3. Add the string beans, onions, red and yellow peppers, thyme and the hot pepper if using one. Add 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Stir frequently for 3 to 4 minutes.

  4. Add the shrimp, soy sauce and scallions.  Stir frequently for 1 to 2 minutes.

  5. Plate and serve hot.  Enjoy!

    Note: Serve as is for a low carbohydrate dish or serve on a bed of rice.

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