Shrimp Stir-Fry with Rice

Shrimp Stir-Fry with Rice

When you’re on the road, you want dinner to be quick, light, and hassle-free—and this Shrimp Stir-Fry checks all the boxes. Made with just a handful of ingredients and one skillet, it’s perfect for RV living. Whether you’re parked lakeside or nestled in the mountains, this easy dish delivers big flavor with minimal cleanup. Just sauté, serve, and enjoy the freedom of a delicious meal wherever the road takes you.

Ingredients:

▢ 1/2 lb. Frozen shrimp peeled & deveined (about 20–25 medium shrimp)

▢ 2 cups  Stir-fry veggies fresh or frozen (e.g., broccoli, bell peppers, snap peas, carrots)

▢ 2 tablespoons Soy sauce

▢  2 cloves, minced (or 1/2 teaspoon garlic powder) garlic

▢ 1 teaspoon sesame oil (adds flavor, but can substitute with olive oil if needed)

▢ 2 cups Pre-cooked microwaveable rice or instant rice (1 pouch or 1 cup uncooked instant rice)

Directions:

• Prep the shrimp and veggies:If using frozen shrimp, thaw them under cold water and pat dry. If using frozen vegetables, no need to thaw — just keep them ready.
• Cook the rice:
  
  If using microwaveable rice, heat it according to package instructions and set aside. If using instant rice, cook it first so it’s ready to serve.
• Heat the skillet:
  
  Add the sesame oil to a large skillet over medium heat. Let it warm up until slightly shimmering.
• Sauté the garlic:
  
  Add minced garlic and cook for 30–60 seconds until fragrant, stirring constantly so it doesn’t burn.
• Add the shrimp:
  
  Toss in the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp from the pan and set aside to avoid overcooking.
• Cook the vegetables:
  
  In the same skillet, add a little more oil if needed. Toss in the stir-fry vegetables and sauté for 5–7 minutes, stirring occasionally until tender-crisp.
• Combine & season:
  
  Return the shrimp to the pan with the veggies. Pour in the soy sauce and stir well to coat everything evenly. Cook for 1–2 more minutes to heat through.Serve:
  
  Spoon the stir-fry mixture over your warm rice. Optional: drizzle with extra soy sauce, sprinkle sesame seeds, or add a dash of chili flakes for heat.

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