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Shrimp and Veggie Stir Fry

Updated: Mar 2, 2021

As mentioned in Day 47 of The Challenge

I love stir fires! They are simple, adaptable to whatever is in the fridge, tasty, with endless different flavours to jazz them up. I like the range of colours and textures, the ability to make it vegetarian or meaty, or in this case shrimpy. (It was time to introduce shellfish to Mini Me, so it was shrimp week. Although initially suspicious of them he loves shrimp now!)


2 onions, chopped

1 head of garlic chopped

1 red and 1 yellow pepper, chopped

Half a head of broccoli, cut into florets (floretted?)

10 shrimp

1 tbsp peanut oil

1 tbsp soy sauce

1/2 tbsp rice wine vinegar

2 tsp sesame oil

1 tbsp black sesame seeds

2 tbsp chili flakes (or pul biber*, as my chili of choice often is)

1) Heat oil in a wok. Add the onions and garlic and stir for a couple of minutes. Add the rest of the veg and stir fry at high heat for about 5 minutes.

2) Add the chili flakes, soy sauce and rice wine vinegar and tuck the shrimp in with the veg and cook for about 4-5 more minutes until the shrimp is just cooked.

3) Sprinkle sesame seeds over the top just before the shrimp are done cooking. Serve hot over rice. A touch of sweet and sour or sweet chili sauce is not necessary but does not go amiss...

I hope you enjoy this as much as we did! Mini Me even decided he preferred the leftovers for breakfast instead of porridge (better than porridge?!)

* This is an affiliate link to help you find what you need to make the recipe. You will not be charged any more by using this link but you will be helping support more delicious recipes!


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