Shrimp & Vegetable Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Place in a bowl and season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 minced garlic cloves, lemon zest, and 2 tbsp olive oil. Toss to coat and let sit 10 minutes at room temperature while you prep vegetables.

Heat a large skillet or wok over medium-high heat until hot. Add a drizzle (about 1 tsp) of oil if pan is dry. Add shrimp in a single layer, cooking 1–2 minutes per side until pink and opaque and just cooked through. Do not overcook. Remove shrimp to a plate and set aside.

Prep and cook vegetables

In the same skillet or wok, add 1 tbsp olive oil over medium-high heat. Add the sliced onion and cook 1–2 minutes until slightly softened. Add minced garlic (1 clove) and grated ginger (1 tsp); cook 30 seconds until fragrant.

Add the carrots and broccoli and stir-fry 2–3 minutes. Add the red bell pepper and snap peas and continue stir-frying 2–3 more minutes until vegetables are bright, slightly tender but still crisp. Stir in 1 tsp sesame oil to coat. If pan starts to stick, splash 1–2 tbsp water to create steam and prevent burning.

Taste a piece of broccoli or carrot to ensure vegetables are cooked to your liking. Remove vegetables to the plate with shrimp, leaving any fond in the pan for flavor.

Make sauce

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp honey (or brown sugar), 0.25 tsp red pepper flakes (optional), and 1 tsp fresh lemon juice. In a separate small cup, dissolve 1 tsp cornstarch in 3 tbsp water and add to the sauce mixture; stir to combine.

Return the skillet to medium heat. Pour the sauce into the hot pan and bring to a simmer, scraping up any browned bits. Let simmer 30–60 seconds until slightly thickened. If the sauce becomes too thick, add 1–2 tbsp water to reach desired consistency.

Add the cooked vegetables and shrimp back to the pan. Toss to coat thoroughly in the sauce and warm through for 30–60 seconds. Adjust seasoning with an extra pinch of salt or splash of soy sauce if needed.

Turn off heat. Stir in chopped scallions and sprinkle sesame seeds if using. Taste and add additional lemon juice or red pepper flakes to taste.

Serve immediately over steamed rice, noodles, or by itself. Leftovers keep covered in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.