A quick and delicious garlic shrimp stir-fry with vibrant vegetables, served over jasmine rice or quinoa. Perfect for busy weeknights.

1 lb (450g) large shrimp, peeled and deveined

4 cloves garlic, minced

1 inch fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 red bell pepper, sliced

1 cup snap peas

1 green onion, sliced

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Cooked jasmine rice or quinoa, for serving

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Heat a large skillet or wok over medium-high heat. Add the olive oil and sesame oil, allowing it to heat until shimmering.
Add the minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds until fragrant.
Toss in the shrimp and cook for 2-3 minutes or until the shrimp turn pink and opaque. Season with salt, pepper, and red pepper flakes if desired.
Add the sliced red bell pepper and snap peas to the skillet. Stir everything together and cook for another 2-3 minutes until the vegetables are tender-crisp.
Pour the soy sauce over the mixture and toss to combine. Cook for an additional minute, allowing the flavors to meld together.
Remove from heat and garnish with sliced green onions.
Serve immediately over cooked jasmine rice or quinoa.

Leftovers can be stored in an airtight container for up to 2 days.

For a gluten-free option, substitute soy sauce with tamari or coconut aminos.

Feel free to swap vegetables like broccoli, carrots, or zucchini for a custom stir-fry.

Add a tablespoon of honey or brown sugar to the soy sauce mixture for a sweeter taste.

Increase the red pepper flakes or add sriracha for extra heat.