An easy, low-calorie, but tasty dish made with fresh ginger and vegetables. Use whatever vegetables you have on hand and adjust the heat to your liking!

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk water, ketchup, soy sauce, cornstarch, honey, sesame oil, and red pepper flakes in a bowl. Stir shrimp into sauce mixture until coated.

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  • Heat a wok or a large skillet over medium-high heat and add vegetable oil; cook and stir garlic and ginger in hot oil until fragrant and garlic begins to soften, 1 minute. Discard garlic and ginger, leaving oil in wok. Cook and stir broccoli, red bell pepper, onion, yellow squash, zucchini, and mushrooms in oil until slightly softened, about 5 minutes.

  • Stir shrimp and sauce mixture into vegetables; cook and stir until shrimp are hot and sauce has thickened and coated shrimp and vegetables, 3 to 5 more minutes. Serve over hot cooked rice.

Nutrition Facts

337 calories; protein 24.3g 49% DV; carbohydrates 39g 13% DV; fat 9.7g 15% DV; cholesterol 165.8mg 55% DV; sodium 755.8mg 30% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/05/2013
Ok my thoughts: 1) Ketchup? Sounded gross but turned out to be a nice addition to the flavor. 2) Needed more honey for my taste but that's personal preferrence. 3) Sesame oil: you don't need it if you don't have it but what starts out as overpowering really mellows and adds to the flavor as you cook it. I didn't have fresh ginger so I added ground ginger to the sauce. I added different veggies (see my photos) but you really can throw in anything you like. For prepping rather than stir fry the veggies then add the sauce and shrimp and let everything get soggy while trying to cook the shrimp I did the following: make the sauce to taste earlier in the day. (Flavors get better the longer they sit). I only used 1.5 tsp corn starch which gave the perfect thickness to the sauce. Toss the shrimp in to marinate. If it's not cooked cook it then toss it in. Later as you are stir frying your veggies re-heat the sauce/shrimp separately. When the veggies are done (about 5 minutes) toss in the shrimp/sauce mixture quickly stir and put into bowls. This keeps the veggies from boiling in the sauce and getting soggy. I had already cooked brown rice and just added the stir fry to that. IMHO the amount of liquid from the recipe was perfect for 2. I would make more if you have more than 2-3 people. Overall a very good dish and I would certainly make it again. Thanks Coastiewife! Read More
(19)

Most helpful critical review

Rating: 3 stars
04/18/2013
Just ok seemed bland. I added spinach mini corn bean sprouts water chestnuts but still something seemed lacking. Read More
(1)
33 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/05/2013
Ok my thoughts: 1) Ketchup? Sounded gross but turned out to be a nice addition to the flavor. 2) Needed more honey for my taste but that's personal preferrence. 3) Sesame oil: you don't need it if you don't have it but what starts out as overpowering really mellows and adds to the flavor as you cook it. I didn't have fresh ginger so I added ground ginger to the sauce. I added different veggies (see my photos) but you really can throw in anything you like. For prepping rather than stir fry the veggies then add the sauce and shrimp and let everything get soggy while trying to cook the shrimp I did the following: make the sauce to taste earlier in the day. (Flavors get better the longer they sit). I only used 1.5 tsp corn starch which gave the perfect thickness to the sauce. Toss the shrimp in to marinate. If it's not cooked cook it then toss it in. Later as you are stir frying your veggies re-heat the sauce/shrimp separately. When the veggies are done (about 5 minutes) toss in the shrimp/sauce mixture quickly stir and put into bowls. This keeps the veggies from boiling in the sauce and getting soggy. I had already cooked brown rice and just added the stir fry to that. IMHO the amount of liquid from the recipe was perfect for 2. I would make more if you have more than 2-3 people. Overall a very good dish and I would certainly make it again. Thanks Coastiewife! Read More
(19)
Rating: 5 stars
04/17/2018
I added 1/2 smooth peanut butter. Awesome!! Thanks for sharing:) Read More
(3)
Rating: 5 stars
02/25/2015
Very tasty and easy. I used a full pound of raw shrimp instead of cooked for more flavor and followed the recipe exactly. I think using cooked shrimp would result in overcooked shrimp at the end. Unlike some of the comments I could not taste the ketchup specifically at all and when I asked my husband what the sauce tasted like he couldn't identify it either and was surprised when I told him. Read More
(3)
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Rating: 5 stars
07/05/2015
5 outta 5... in love with this recipe made it 5 times with different veggies. OMG who knew ginger could change a dish. Starting flavoring the oil (Olive Oil) with the ginger and garlic the smell just envelops the dish. Double thumbs up everyone in the house thinkin i own Panda Express lol. OMG 2x the sauce! i always wondered how to make a sauce thick and i nail'd it on my seconded try(Holy Moly Corn Starch!!!)!..... PROUD BEGINNER cooking is very fun=) thanks for the recipe. Read More
(3)
Rating: 5 stars
09/04/2014
Made this with a bag of spring veggies instead of chopping a bunch plus added a can of water chestnuts & baby corn. Didn't have any sesame oil so I skipped that but it still turned out amazing!! Read More
(2)
Rating: 3 stars
04/17/2013
Just ok seemed bland. I added spinach mini corn bean sprouts water chestnuts but still something seemed lacking. Read More
(1)
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Rating: 5 stars
06/27/2014
This was such a great meal! I switched out a few vegetables for what I had on hand but it didn't change the flavor. I think it is the sauce that totally makes this meal!! Read More
(1)
Rating: 4 stars
02/05/2015
As promised this was done in 45 min ( including prep) and easy. The pepper flakes gave it a nice bite as well. Pre-cooked shrimp while convenient just doesn't have much flavor so drags this down a bit. No fault of the recipe just a case of taste vs. speed & convenience. Read More
(1)
Rating: 5 stars
04/19/2017
I made this and it was wonderful!! My husband said he likes it when I try something different. We will certainly be putting stars by this recipe so we make it again!! Read More
(1)