Shrimp and Veggie Stir-Fry with Brown Rice

Why You’ll Love This Recipe

• Fast, colorful, and balanced: lean shrimp, fiber-rich brown rice, and lots of crisp veggies.
• Light soy-ginger glaze that tastes bright and savory without being heavy.
• One pan for the stir-fry, minimal cleanup, and easy weeknight timing.
• Flexible: swap veggies you have on hand or adjust the heat to taste.

Grocery List

• Produce: Broccoli florets, carrot, red bell pepper, snow peas, scallions, fresh ginger, garlic, limes (optional)
• Dairy: None
• Pantry: Brown rice (quick-cooking or regular), low-sodium soy sauce, rice vinegar, honey, cornstarch, toasted sesame oil, neutral oil (avocado or canola), low-sodium broth or water, red pepper flakes, kosher salt, black pepper, sesame seeds (optional)

Full Ingredients

For the Brown Rice

• 1 cup quick-cooking brown rice (or 1 cup regular long-grain brown rice; see instructions)
• 2 cups water
• 1/4 tsp kosher salt

For the Shrimp and Vegetables

• 1 lb large raw shrimp (21/25 count), peeled and deveined, tails on optional
• 2 cups small broccoli florets (about 8 oz)
• 1 medium carrot, thinly sliced on the bias (about 1 cup)
• 1 red bell pepper, thinly sliced (about 1 1/2 cups)
• 1 cup snow peas, trimmed (about 4 oz)
• 3 scallions, thinly sliced (whites and greens divided)
• 2 tbsp neutral oil (avocado or canola), divided
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

For the Light Soy-Ginger Glaze

• 1/3 cup low-sodium chicken or vegetable broth (or water)
• 3 tbsp low-sodium soy sauce
• 1 tbsp unseasoned rice vinegar
• 1 tbsp honey (or packed light brown sugar)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp cornstarch
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional, to taste)

Garnish

• 2 tsp toasted sesame seeds
• Lime wedges

Step-by-Step Instructions

Step 1: Rinse and cook the brown rice

Rinse the rice under cold water for 15 seconds to remove excess starch. For quick-cooking brown rice: bring 2 cups water and 1/4 tsp salt to a boil in a small saucepan over high heat, stir in 1 cup rice, cover, reduce heat to low, and cook 10 minutes. Remove from heat and let stand covered 5 minutes, then fluff.

For regular long-grain brown rice: bring 2 cups water and 1/4 tsp salt to a boil, stir in 1 cup rice, cover, reduce to low, and simmer 40–45 minutes. Remove from heat and rest covered 10 minutes, then fluff. Start this first so it’s ready when the stir-fry finishes.

Step 2: Prep the shrimp and whisk the glaze

Pat shrimp very dry with paper towels for the best sear. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. In a small bowl or liquid measuring cup, whisk together the broth, soy sauce, rice vinegar, honey, ginger, garlic, cornstarch, sesame oil, and red pepper flakes until smooth and no cornstarch lumps remain. Keep the glaze near the stove; things move quickly.

Step 3: Preheat your pan hot and fast

Set a wok or 12-inch skillet over high heat until very hot, 2–3 minutes. The surface should be around 425 F if using an infrared thermometer; a drop of water should sizzle and evaporate within 2 seconds. Add 1 tbsp neutral oil and swirl to coat until shimmering but not smoking.

Step 4: Stir-fry the vegetables to crisp-tender

Add broccoli and carrot; stir-fry 2 minutes. Add the bell pepper, snow peas, and the white/light-green parts of the scallions; cook 2 minutes more, tossing frequently, until vegetables are bright and crisp-tender. If the pan seems dry and broccoli is still firm, splash in 1 tbsp water and let it steam for 20–30 seconds. Transfer vegetables to a large plate or bowl.

Step 5: Sear the shrimp

Add the remaining 1 tbsp oil to the hot pan. Arrange shrimp in a single layer and cook 45–60 seconds until the bottoms are lightly browned and pink. Flip and cook another 45–60 seconds until just opaque and C-shaped (internal temp about 125–130 F). Do not overcook—pull them once they turn opaque.

Step 6: Glaze, toss, and thicken

Return the vegetables to the pan with the shrimp. Give the glaze a quick stir, then pour it in. Cook, tossing constantly, 30–60 seconds over high heat until the sauce boils, thickens, and evenly coats the shrimp and vegetables with a glossy sheen. Remove from heat and fold in the scallion greens.

Step 7: Serve and garnish

Spoon rice into warm bowls, top with the shrimp and veggie stir-fry, and sprinkle with sesame seeds. Serve with lime wedges for a bright finish.

Pro Tips

• Have everything chopped and the glaze mixed before you turn on the heat; stir-frying goes fast.
• Dry shrimp thoroughly so they sear instead of steam. If your pan is small, cook shrimp in two batches.
• Slice carrots thinly on the bias so they cook at the same rate as the other vegetables.
• Keep the heat high and the food moving for crisp-tender veggies and juicy shrimp.
• For ultra-glossy sauce, give the glaze one last whisk right before pouring it in so the cornstarch is fully suspended.

Variations

• Spicy: Add 1–2 tsp chili-garlic sauce or sriracha to the glaze and finish with extra red pepper flakes.
• Nutty crunch: Stir in 1/2 cup toasted cashews or peanuts during the final toss.
• Vegetarian: Swap shrimp for 14 oz extra-firm tofu (pressed, cubed) or 12 oz sliced mushrooms; sear until browned before adding the vegetables back.

Storage & Make-Ahead

Chop vegetables up to 3 days ahead and refrigerate in airtight containers. Whisk the glaze up to 2 days ahead; whisk again before using. Cook rice up to 3 days ahead; reheat with a splash of water. Leftovers keep 3 days refrigerated in separate containers (rice and stir-fry). Reheat gently in a skillet over medium heat with 1–2 tsp water just until hot and steaming to avoid overcooking the shrimp. Stir-fry does not freeze well due to the shrimp and vegetables’ texture.

Nutrition (per serving)

Approximate: 430 calories; 29 g protein; 51 g carbohydrates; 12 g fat; 6 g fiber; 690 mg sodium. Calculations assume 1/4 of recipe, 3/4 cup cooked brown rice per serving, and all sauce and oil used.