Two plates of shrimp stir-fry over rice with peppers, snap peas, and sesame seeds, a glass of wine, and silverware.

Two plates of stir-fried shrimp with rice, peppers, and snap peas, sprinkled with black sesame seeds, bathed in bright, natural lighting.

Photography by Antonis Achilleos for Sweet July Magazine, Spring 2020 Issue

Easy Shrimp Stir-Fry with Ginger Rice

By Sweet July

When it comes to quick and flavorful proteins, shrimp pretty much wins in all categories. It innately has a delicious, sweet flavor, but easily transforms and adapts to a range of different flavor profiles.

Serves: 4

Time: 35 minutes

But it’s best quality by far is that it takes just minutes to cook, making it the perfect weeknight go-to.

This dish combines a gorgeous sauce with fresh ginger and garlic, which coats the shrimp and perfectly crisp vegetables. While a standard jasmine rice will certainly do the trick, we’ve upped the flavor by infusing the rice with some of the same aromatics in the sauce. It’s a game changer, and we’ll apologize in advance if you’re now unable to eat rice any other way.

Overhead shot of two plates of stir-fried shrimp with rice, snap peas, and peppers. Black sesame seeds are sprinkled throughout. Cutlery is on the side.

Ingredients

- 1 tbsp unsalted butter
- 1 1/2 tbsp grated fresh ginger, divided
- 4 tsp finely chopped garlic, divided
- 1 cup uncooked jasmine rice
- 1 1/2 cups water
- Kosher salt
- 2 tbsp honey
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/4 tsp red pepper flakes
- 1 tbsp vegetable oil
- 1 cup sugar snap peas, trimmed strings, strings removed
- 3 baby red bell peppers, seeded and thinly sliced
- 3 baby yellow bell peppers, seeded and thinly sliced
- 1 pound extra-large (16/20 count) peeled, deveined raw shrimp
- Sliced green onion, optional
- Black sesame seeds, toasted, optional

Instructions

step 1

In a small saucepan, melt the butter over medium heat. Add 1 tablespoon grated ginger and 1 tablespoon chopped garlic, and sauté until fragrant. Add the rice, and stir to coat, letting it gently toast, about 3 minutes. Add the water and a pinch of kosher salt. Bring to a boil over medium-high heat, stirring once; reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand covered for 5 minutes.

step 2

In a small bowl, whisk together the honey, soy sauce, sesame oil and red pepper flakes.

step 3

In a large nonstick skillet, warm the vegetable oil over medium-high. Add the sugar snap peas and bell peppers, and sauté until tender-crisp, 2 to 3 minutes.

step 4

Add the shrimp and cook just until pink, about 2 minutes. Add remaining ginger and garlic, and cook until fragrant, about 30 seconds. Stir in the sauce; remove from heat.

step 5

Fluff the rice and divide among 4 bowls. Top with the stir-fry, and garnish with the green onions and toasted sesame seeds.

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Easy Shrimp Stir-Fry with Ginger Rice

But it’s best quality by far is that it takes just minutes to cook, making it the perfect weeknight go-to.

Ingredients