15 Minute Shrimp And Vegetable Stir Fry
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 (see recipe notes)
  • 2 tsp. corn starch
  • 1 TBSP water
  • 2 TBSP soy sauce (or gluten-free tamari)
  • 2 TBSP hoisin sauce (or gluten-free hoisin)
  • 2 TBSP mirin
  • 1 TBSP rice vinegar
  • 1 tsp. fresh ginger, grated or cut into very fine matchsticks
  • ½ tsp. toasted sesame oil
  • ½-1 tsp. sriracha, OR a bit of sliced red chili (I used about ½ a fresno chili because they were already in my fridge -- slice pepper thinly, and if you don't want too much heat remove the seeds. When I don't have fresh chilis, sriracha is my go-to, and I find just shy of 1 tsp. to be perfect for me.)
Stir fry:
  • 2 TBSP coconut oil, peanut oil, or other neutral hi-heat oil
  • 1 lb shrimp, peeled and deveined
  • 1 large or 2 small zucchini, spiralized or chopped
  • 1 or 2 carrots, peeled and spiralized or cut into matchsticks
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced (or any other veggie you like -- snow peas, broccoli florets, or mushrooms all work well)
  • 2-3 green onions, sliced (white and green parts)
  • handful of fresh cilantro, chopped
  • ¾ cup roasted and salted peanuts, chopped (feel free to omit these if you're allergic. A couple TBSP toasted sesame will work instead.)
  • Lime wedges, for serving (optional)
  1. In a small bowl, whisk together the cornstarch and water. Add in the remaining sauce ingredients, and whisk to combine. Set aside.
  2. Slice and prepare all your veggies so they're ready to go in the pan, because the stir fry will only take a few minutes to cook.
  3. Add 1 TBSP oil to a large nonstick skillet or wok over high heat. Let the oil get nice and hot so it's glistening, and add the shrimp. Let cook for about 30-45 seconds per side, then remove to a plate. It's okay if they aren't fully cooked, as they will finish cooking when they're added back to the pan at the end.
  4. Add the remaining TBSP of oil to the pan, and when it's nice and hot add all the veggies. Let cook for 1-2 minutes -- I like my veggies a crisp still, and not mushy. If yours are chopped into larger chunks, you may need to cook slightly longer.
  5. Give the sauce a quick stir to distribute any cornstarch that's settled to the bottom, and pour that into the pan. Add the shrimp, green onions, cilantro, and peanuts. Cook for about one minute, stirring and tossing everything together, until the sauce is thick and bubbling and coats everything evenly.
  6. Serve immediately with additional peanuts or cilantro for garnish, and lime wedges if you like. You can serve this just as it is, or with a side of noodles or rice.
This makes about 2 large servings if you serve it all on its own. If you add some rice or noodles, it will serve 4. Whenever I make rice, I make extra and freeze it in single-serving baggies. I had extra turmeric rice from THIS RECIPE, and it went great with this stir fry.

This dish can be made gluten-free by swapping the soy sauce for tamari, and by choosing a gluten-free variety of hoisin sauce. Feel free to omit the nuts if you're allergic, or swap them for toasted sesame seeds.

And because I always get asked: THIS is the spiralizer I use. If you don't have a spiralizer for this recipe, no worries -- just chop your zucchini and finely slice the carrots and you're good to go.
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2017/01/15-minute-shrimp-and-vegetable-stir-fry.html