“Beginner Shrimp Stir-Fry Recipe (One Pan, 15 Minutes, No Stress)”

Ingredients

• 1 pound Frozen Shrimp (peeled and deveined; thaw in cold water and pat dry)
• 2 tablespoons Extra Virgin Olive Oil (for sautéing; use a high‑smoke‑point oil if preferred)
• 1/2 teaspoon Kosher Salt (season shrimp and vegetables)
• 1/4 teaspoon Black Pepper (freshly ground if possible)
• 1/4 teaspoon Garlic Powder (adds subtle garlic flavor)
• 1/4 teaspoon Chili Flakes (optional for heat)
• 12 ounces Frozen Stir‑Fry Vegetables (Bird’s Eye Broccoli Mix) (no need to thaw; includes broccoli, carrots, and peppers)
• 2 tablespoons Kikkoman Soy Sauce (regular or low‑sodium)
• 2 tablespoons Teriyaki Sauce (store‑bought)
• 2 tablespoons Hoisin Sauce (adds sweet‑savory depth)
• 1 package Microwaveable Cooked Rice (about 2 cups cooked; heat 90 seconds before serving)

Instructions

1. Thaw and Dry Shrimp

   Place frozen shrimp in a colander and run under cold water for 2‑3 minutes, then pat dry with paper towels.

   Time: PT5M

2. Season Shrimp

   In a small bowl, combine kosher salt, black pepper, garlic powder, and optional chili flakes. Toss the shrimp until evenly coated.

   Time: PT2M

3. Heat Oil

   Add 2 Tbsp extra virgin olive oil to the skillet and heat over medium‑high until the oil shimmers and small ripples form.

   Time: PT1M

   Temperature: Medium‑high

4. Sear Shrimp

   Add the seasoned shrimp in a single layer. Cook 2 minutes, stirring once, until the shrimp turn pink and are about 75 % done.

   Time: PT2M

   Temperature: Medium‑high

5. Remove Shrimp

   Turn off the heat and transfer the shrimp to a plate; set aside.

   Time: PT0.5M

6. Season Vegetables

   Sprinkle a pinch of kosher salt, black pepper, and garlic powder over the frozen stir‑fry vegetables.

   Time: PT1M

7. Cook Vegetables

   Add the seasoned vegetables to the same skillet. Stir‑fry 5 minutes over medium‑high until bright‑colored and just tender.

   Time: PT5M

   Temperature: Medium‑high

8. Add Sauce

   Stir in 2 Tbsp soy sauce, 2 Tbsp teriyaki sauce, and 2 Tbsp hoisin sauce. Mix until everything is evenly coated.

   Time: PT1M

9. Finish Shrimp and Combine

   Reduce heat to low, return the shrimp (with any juices) to the pan, and cook 3 minutes, allowing the shrimp to finish cooking and absorb the sauce.

   Time: PT3M

   Temperature: Low

10. Heat Rice

    Place the microwaveable rice in a microwave‑safe bowl and heat for 90 seconds, then fluff with a fork.

    Time: PT2M

11. Plate and Serve

    Spoon the rice onto plates, top with the shrimp‑vegetable stir‑fry, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g