Shrimp Stir-Fry with Brown Rice
Tender shrimp and crisp vegetables tossed in a light, savory sauce, served over nutty brown rice. This quick weeknight stir-fry comes together in under 30 minutes and delivers all the satisfaction of takeout with clean, fresh ingredients.
For 4 servings
- boil · ~40 min
Cook the brown rice.
Bring 3 cups of water to a boil in a saucepan. Add the rinsed brown rice and a pinch of salt. Reduce heat to low, cover, and simmer for 35-40 minutes until tender and water is absorbed. Fluff with a fork and keep covered.
- prep · ~2 min
Make the stir-fry sauce.
1.In a small bowl, whisk together soy sauce and rice vinegar.2.Add honey, cornstarch, and red pepper flakes.3.Whisk until cornstarch is fully dissolved and sauce is smooth. Set aside.TIPDissolving the cornstarch in cold liquid first prevents lumps in your sauce. - prep · ~1 min
Pat the shrimp dry and season.
Spread the peeled shrimp on paper towels and pat thoroughly dry. Season with a pinch of black pepper.
TIPDry shrimp sear better and develop a nice golden color instead of steaming in the pan. - fry · ~4 min
Sear the shrimp.
1.Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.2.Add shrimp in a single layer and cook for 2 minutes without moving.3.Flip and cook for 1 more minute until pink and opaque.4.Transfer shrimp to a plate and set aside. - fry · ~5 min
Stir-fry the vegetables.
1.Add the remaining 1 tablespoon of oil to the same wok.2.Add broccoli florets and carrot julienne first; stir-fry for 2 minutes.3.Add red bell pepper strips and snow peas; stir-fry for another 2 minutes.4.Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.TIPKeep the vegetables crisp-tender. They should still have a slight crunch and bright color. - mix · ~1 min
Combine everything and finish the sauce.
1.Return the cooked shrimp to the wok with the vegetables.2.Pour the prepared sauce over the shrimp and vegetables.3.Toss everything together for 1 minute until the sauce thickens slightly and coats the ingredients evenly.4.Remove from heat and drizzle with toasted sesame oil.TIPWork quickly here — the cornstarch will thicken the sauce almost immediately on high heat. - serve · ~1 min
Plate and garnish.
1.Divide the brown rice among four bowls.2.Top each with the shrimp and vegetable stir-fry.3.Garnish with sliced green onions and a sprinkle of sesame seeds.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp thoroughly dry before searing to ensure a golden-brown crust.
- 2Cook broccoli and carrots first since they take longer than snow peas and bell pepper.
- 3Work in small batches if needed to avoid overcrowding the wok and steaming the ingredients.
- 4Taste the finished stir-fry and add a pinch of salt if needed, as low-sodium soy sauce varies in saltiness.
- 5Use a high smoke-point oil like avocado or grapeseed if you prefer an alternative to vegetable oil.
- 6Make the sauce ahead and keep it whisked until ready to use so the cornstarch stays suspended.
Adapt it for your goals.
Low-oil
Reduce vegetable oil to 1 tablespoon total and use a nonstick wok or skillet; increase the water by 2 tablespoons in the sauce to maintain moisture.
high proteinHigh-protein
Replace half the shrimp with 250 g of cubed firm tofu or chicken breast, adjusting cooking time accordingly for each protein.
jainJain
Skip the garlic and onion-family ingredients (replace garlic with asafoetida), use honey alternative like jaggery, and ensure no root vegetables are cut more than 24 hours in advance.
veganVegan
Swap shrimp for 400 g of extra-firm tofu or canned chickpeas, replace honey with maple syrup or agave, and omit any animal-derived ingredients.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provides high-quality, low-fat protein that supports muscle repair and satiety without excess calories.
Good Source of Fiber
Brown rice and vegetables like broccoli and snow peas supply dietary fiber, aiding digestion and helping maintain steady energy levels.
Packed with Vitamin C
Red bell pepper and broccoli are excellent sources of vitamin C, which supports immune function and collagen production.
Low in Added Sugars
Only a teaspoon of honey sweetens the entire dish, keeping added sugar minimal while still balancing the savory sauce.
Heart-Friendly Fats
Toasted sesame oil adds a small amount of unsaturated fats, and the recipe uses modest oil overall for a lighter stir-fry.
Frequently asked questions
Thaw frozen shrimp completely in the refrigerator or a colander under cold running water, then pat very dry—wet shrimp will steam and become tough.
