Ingredients

1 pound shrimp, peeled and deveined
2 tbsp olive oil (or sesame oil for more flavor)
3 cloves garlic, minced
1-inch piece fresh ginger, grated (optional but recommended)
2 cups bok choy, halved or chopped
1 red bell pepper, diced
1 large carrot, thinly sliced
1 cup zucchini or yellow squash, diced (optional)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (optional for richness)
1 tbsp honey or brown sugar
½ tsp red pepper flakes (optional, for heat)
Salt & pepper, to taste
Fresh cilantro or sesame seeds, for garnish

Directions

Pat shrimp dry and season lightly with salt and pepper.

Chop all vegetables so they are ready to stir-fry quickly.

In a small bowl, whisk together soy sauce, oyster sauce, honey, and red pepper flakes. Set aside.

Heat 1 tbsp oil in a large skillet or wok over medium-high heat.

Add shrimp and cook 2–3 minutes per side until pink and just cooked through. Remove and set aside.

Add the remaining oil to the same pan. Toss in garlic and ginger, sauté until fragrant.

Add carrots and bell peppers, cook for 3–4 minutes.

Stir in bok choy and zucchini, cook for 2 more minutes until tender-crisp.

Return shrimp to the skillet.

Pour sauce over everything and toss well to coat. Cook for another 1–2 minutes until heated through.

Garnish with cilantro or sesame seeds and serve hot.