Garlic Ginger Shrimp Stir-Fry – the perfect way to use up shrimp for a quick, and easy lunch or dinner! A few weeks ago, frozen shrimp was BOGO at Publix. I definitely took advantage, because usually seafood is pricey, and BOGO was a great deal. But after using a bag up for tacos, and also for this pasta, I was bored and uninspired as to what to do with the next bag. I actually took to our Facebook Group and asked for dinner ideas.
Shrimp Stir-Fry ended up piquing my interest, and so, dinner was created. But also, THIS IS PERFECT FOR LUNCH! I don’t mean to yell, but it’s so damn easy, and makes a ton. Years ago, I used to love to buy the stir-fry seasoning that you would just add veggies, protein, and water to, and it’d easily thicken up. Jason challenged me back then to make my own stir-fry sauce, after I complained about the ingredient list (but for real: why is sugar in basically everything?).
You can always find fresh garlic, and ginger in my spice cabinet. Sometimes the ginger is a fresh knob, but if not, there is always ginger spice powder to use. Making your own stir-fry sauce is easy, and you know exactly what goes into it! You just need cornstarch (or arrowroot powder for a cleaner/paleo life), soy sauce, and whatever spices you like. I did add raw honey for a little sweetness to balance the garlic and ginger.
This Garlic Ginger Shrimp Stir-Fry would be great with chicken as well! I paired 1/2 serving of brown rice, mixed with 1/2 serving of cauliflower rice. Keep it simple; you can rice your own cauli, or buy the crumbles. I’ve recently decided to bring grains back into my diet – in moderation, and I feel like half of a serving, mixed with stir-fry veggies is super filling, and perfect for lunch, and dinner. AND! It’s done in under thirty minutes – exactly the kind of meal we need on a Monday, right?
This stir-fry is filling, and sweet, a tad spicy from the ginger, and comforting all at under 300 calories. #holla The Nutrition Facts do not include a side of rice. Below is for stir-fry with cauliflower, only.
- 4-6 leaves baby bok choy, roughly chopped
- 1 red bell pepper, quartered and sliced
- 1 pound shiitake mushrooms, sliced (or any other mushrooms)
- salt and pepper, to taste
- 4 cloves garlic, minced
- 1-inch knob fresh ginger (or 2 tbsp dried ginger spice)
- ½ cup chicken stock (or vegetable stock)
- 1 tsp cornstarch
- 1 tbsp rice wine vinegar
- ½ tbsp honey
- 1 tbsp sesame oil
- 1½ pounds medium shrimp, peeled and deveined
- ½ cup cauliflower crumbles (optional)
- green onions and sesame seeds, for garnish (optional)
- Prep veggies: roughly chop the bok choy, keeping the leaves and stalks separate from each other.Quarter and slice red pepper. Mince the garlic. Remove the stems from the shiitakes and thinly slice the caps. Peel and mince the ginger, if using.
- In a small bowl, whisk together the stock, cornstarch, and rice wine vinegar.
- In a large nonstick skillet, heat the sesame oil over medium-high heat until hot. Add the bok choy stalks, red bell pepper and mushrooms, spreading into a single layer of skillet. Season with salt and pepper. Cook, without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softened, 2 to 3 minutes.
- Add in the garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
- Season the shrimp on both sides with salt and pepper. Add to the vegetables and cook until just pink, about 1 to 2 minutes per side.
- Push all the ingredients to the outer edges of the pan. Pour the sauce mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Stir in cauliflower crumbles, if using.
- Top with green onions, and sesame seeds, if desired.