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To make this dish, you need some key items. Here is what to gather: - 1 pound large shrimp, peeled and deveined - 2 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup bell peppers (red, yellow, green), sliced - 1 cup snap peas, trimmed - 1 medium carrot, julienned These ingredients form the base of the dish. The shrimp brings protein, while the veggies add crunch and color. Next, you need to add flavor. Here are the seasonings and sauces you should use: - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey - Salt and pepper to taste Soy sauce adds saltiness, while sesame oil gives a nutty taste. Honey balances the flavors with a hint of sweetness. Garnishes can make your dish shine. Consider these options: - Fresh cilantro, chopped Cilantro adds a fresh touch. It enhances the look and adds a burst of flavor. You can also try adding lime or chili flakes for more zest! Start by rinsing the shrimp under cold water. Make sure they are peeled and deveined. This step is key for a clean bite. Then, pat them dry with a paper towel. This helps the shrimp sear well. In a large skillet, melt two tablespoons of unsalted butter over medium-high heat. Once the butter is melted, add four cloves of minced garlic. Sauté the garlic for about 30 seconds. You want it fragrant but not brown. Next, toss in the shrimp and cook them for 2-3 minutes. Stir frequently until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate. In the same skillet, add the colorful veggies. Start with one cup of sliced bell peppers, one cup of snap peas, and one medium carrot, julienned. Stir-fry these vegetables for about 3-4 minutes. You want them to be tender-crisp, not mushy. This keeps them vibrant and tasty. The leftover garlic and butter from the shrimp will add flavor. Keep stirring to coat the veggies evenly. Now, it’s time to bring it all together. Return the shrimp to the skillet with the cooked veggies. Pour in two tablespoons of soy sauce, one tablespoon of sesame oil, and one tablespoon of honey. Stir to combine all the ingredients evenly. Cook for another 1-2 minutes. This step warms everything through and melds the flavors. Season with salt and pepper to your taste. Serve the shrimp and veggie stir-fry hot over jasmine rice or quinoa. Finish with a sprinkle of freshly chopped cilantro for a burst of color and flavor. To get shrimp just right, start with fresh shrimp. You want large shrimp, peeled and deveined. They cook fast, so watch them closely. Cook shrimp for about 2-3 minutes. They will turn pink and opaque when done. Do not overcook them; they can become rubbery. Remove them from the pan as soon as they're ready. This keeps them juicy and tender. Garlic butter is key in this dish. Use unsalted butter for the best taste. Melt it in your skillet before adding minced garlic. Sauté the garlic for about 30 seconds. This brings out its rich flavor. If garlic browns, it can taste bitter. Combine the garlic butter with the shrimp and veggies for a savory taste. Add soy sauce, sesame oil, and honey for a sweet touch. This mix creates a deep and rich flavor. To save time, prep all your ingredients first. Slice the veggies and mince the garlic ahead of time. You can even buy pre-peeled shrimp. Use a sharp knife for quick vegetable cutting. Keep everything within reach while cooking. This helps you stay focused and quick. The whole dish takes about 15 minutes to make. Once you master this, you can whip it up any night! {{image_2}} You can swap shrimp for chicken, tofu, or beef. Each protein brings its own taste. Chicken cooks similarly to shrimp. Just cut it into small pieces. Tofu needs a bit more time to brown and absorb flavors. Beef should be thinly sliced for quick cooking. Always adjust cooking times based on your choice. Feel free to add more veggies to your stir-fry. Broccoli, zucchini, and mushrooms work well. You can even use frozen mixed vegetables if you're in a hurry. Simply toss them in with the other veggies. This adds color and nutrients. The more veggies, the more fun your dish becomes. Change up the flavor with different sauces. Try teriyaki, sweet chili, or peanut sauce. Each sauce offers a unique twist. Just mix it in with the soy sauce. You might want to adjust the honey amount too. This will keep the balance of sweet and savory just right. Experimenting with flavors makes your dish exciting and new each time. Store your leftover Minute Garlic Butter Shrimp Stir-Fry in an airtight container. This keeps the shrimp and veggies fresh. Place the container in the fridge. Use the leftovers within two days for the best taste. Always let the dish cool before sealing it up. To reheat, use a skillet over medium heat. Add a splash of water or soy sauce for moisture. Stir often to heat evenly. This keeps the shrimp juicy and the veggies crisp. Avoid using a microwave, as it can make the shrimp rubbery. You can freeze this dish for later use. Place the stir-fry in a freezer-safe bag. Squeeze out all the air and seal it tight. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. Shrimp is fully cooked when it turns pink and opaque. It should curl into a C shape. If it is still gray or has a rubbery texture, it needs more time. Cooking shrimp usually takes about 2-3 minutes. Keep an eye on them while cooking to avoid overcooking. Yes, you can make this stir-fry in advance. Cook the shrimp and veggies, then let them cool. Store them in an airtight container in the fridge for up to two days. When you're ready to eat, just reheat it in a skillet over medium heat. This saves time on busy days. This garlic butter shrimp stir-fry goes well with jasmine rice or quinoa. Both are great bases. You can also serve it with a side salad or steamed veggies for extra nutrition. Consider adding some crusty bread to soak up those delicious garlic butter flavors! This blog post covered the essential ingredients, step-by-step instructions, and useful tips for making garlic butter shrimp stir-fry. I shared ways to enhance flavor and how to store leftovers. You can switch shrimp for other proteins or add extra veggies for variety. With this recipe, you’ll enjoy a tasty meal that’s quick and easy. Remember, cooking is fun, and trying new things keeps it interesting. Dive in and enjoy your garlic butter shrimp stir-fry today. Happy cooking!

Minute Garlic Butter Shrimp Stir-Fry with Veggies

Whip up a delicious Minute Garlic Butter Shrimp Stir-Fry with Veggies in just 15 minutes! This quick and easy recipe features succulent shrimp tossed with colorful bell peppers, snap peas, and carrots, all brought together with garlic, butter, and a drizzle of honey. Perfect for a busy weeknight meal, serve it over jasmine rice or quinoa for a satisfying dish. Click to explore this tasty recipe and elevate your dinner game!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons unsalted butter

4 cloves garlic, minced

1 cup bell peppers (red, yellow, green), sliced

1 cup snap peas, trimmed

1 medium carrot, julienned

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey

Salt and pepper to taste

Cooked jasmine rice or quinoa, for serving

Fresh cilantro, chopped (for garnish)

Instructions
 

In a large skillet or wok, melt the unsalted butter over medium-high heat.

    Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant but not browned.

      Toss in the shrimp and cook for 2-3 minutes, stirring frequently, until they turn pink and opaque.

        Remove the shrimp from the skillet and transfer them to a plate, leaving any residual garlic and butter in the pan.

          In the same skillet, add the sliced bell peppers, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until the veggies are tender-crisp.

            Return the shrimp to the skillet with the vegetables.

              Pour in the soy sauce, sesame oil, and honey, stirring to combine everything evenly. Cook for another 1-2 minutes until heated through.

                Season the stir-fry with salt and pepper to taste.

                  Serve the shrimp and veggie stir-fry hot over a bed of jasmine rice or quinoa.

                    Garnish with freshly chopped cilantro before serving.

                      Prep Time: 10 mins | Total Time: 15 mins | Servings: 4