Garlic Butter Shrimp & Vegetable Stir Fry: A Restaurant-Style Dinner Under $5
This garlic butter shrimp stir fry brings serious flavor to the table in about twenty minutes, using budget-friendly frozen shrimp as the star. A quick sear in butter gives the shrimp a rich, slightly caramelized edge before a colorful mix of broccoli, bell pepper, and snap peas gets stir-fried right in the same pan, soaking up all that leftover flavor. Garlic and a splash of soy sauce bring everything together into a glossy, savory sauce that clings to both the shrimp and vegetables, while a touch of red pepper flakes adds optional heat. Served over a simple bed of white rice, this dinner tastes like something you’d order from a favorite takeout spot, minus the delivery fee and the wait. With 34 grams of protein and a full serving of vegetables, it’s a genuinely balanced plate that comes together in one pan. At under $5, it’s proof that seafood dinners don’t have to be reserved for special occasions.
Ingredients
Method
- Pat the thawed shrimp dry and season with salt and pepper.
- Heat butter in a large skillet over medium-high heat.
- Add the shrimp and cook for 1 to 2 minutes per side until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- Add the broccoli, bell pepper, and snap peas to the same skillet.
- Stir-fry the vegetables for 4 to 5 minutes until crisp-tender.
- Add the minced garlic and red pepper flakes if using, cooking for 30 seconds.
- Return the shrimp to the skillet and add the soy sauce.
- Toss everything together until well combined and heated through.
- Serve over the cooked white rice.
