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Easy Shrimp Stir-Fry with Ginger Rice
Easy Shrimp Stir-Fry with Ginger Rice
Antonis Achilleos / Ayesha Curry
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(28 rated)
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This bright, flavorful dish may just quickly become one of your weeknight go-tos. The shrimp gets a touch of sweetness from the honey, and the bell pepper and sugar snap peas add the crunch factor. Served over a bed of rice, the dish perfectly satiates that weeknight craving for delicious stir-fry without weighing you down.


    • 1 tablespoon unsalted butter
    • 1½ tablespoons grated fresh ginger, divided
    • 4 teaspoons finely chopped garlic, divided
    • 1 cup uncooked jasmine rice
    • 1½ cups water
    • Kosher salt
    • 2 tablespoons honey
    • 3 tablespoons soy sauce
    • 1 teaspoon toasted sesame oil
    • 1/4 teaspoon crushed red pepper flakes
    • 1 tablespoon vegetable oil
    • 1 cup sugar snap peas, trimmed, strings removed
    • 3 baby red bell peppers, seeded and thinly sliced
    • 3 baby yellow bell peppers, seeded and thinly sliced
    • 1 pound extra-large (16/20-count) peeled, deveined raw shrimp
    • Sliced green onion (optional)
    • Black sesame seeds, toasted (optional)


1. In a small saucepan, melt the butter over medium heat. Add 1 tablespoon grated ginger and 1 tablespoon chopped garlic, and sauté until fragrant. Add the rice, and stir to coat, letting it gently toast, about 3 minutes. Add the water and a pinch of kosher salt. Bring to a boil over medium-high heat, stirring once; reduce heat to low, cover and cook until rice is tender, and liquid is absorbed, about 15 minutes. Remove from heat and let stand covered for 5 minutes.

2. In a small bowl, whisk together the honey, soy sauce, sesame oil and red pepper flakes.

3. In a large nonstick skillet, warm the vegetable oil over medium-high. Add the sugar snap peas and bell peppers, and sauté until tender-crisp, 2-3 minutes.

4. Add the shrimp and cook just until pink, about 2 minutes. Add remaining ginger and garlic, and cook until fragrant, about 30 seconds. Stir in the sauce; remove from heat.

5. Fluff the rice and divide among 4 bowls. Top with the stir-fry and garnish with the green onions and toasted sesame seeds.

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