Shrimp Stir Fry

Ingredients

• 1 lbShrimp$8.50
• 1 packMixed vegetables$3.20
• 4 cupscooked rice$2.40
• 1 tbspGinger$0.40
• 2 tbspTamari (wheat-free soy sauce)$0.30
• 2 tbspVegetable oil$0.21
• 1/2 tspSalt—
• 3Green onion$0.84
• 1 tbspCornstarch$0.05
• Total for 4 servings$15.90

Most of the cost is shrimp ($8.50) and mixed vegetables ($3.20). With oil, spices and staples already at home, the shop drops to about $12.99. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the shrimp thoroughly dry with paper towels, place them in a bowl, and season evenly with the salt.
2. In a small bowl, whisk together the tamari (wheat-free soy sauce), grated ginger, cornstarch, and 3 tablespoons of water until completely dissolved to create the stir-fry sauce.
3. Heat 1 tablespoon of the vegetable oil in a large skillet or wok over high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 minute, then stir-fry for 1 to 2 minutes until opaque, pink, and curled into loose C-shapes (reaching an internal temperature of 145°F/63°C); transfer immediately to a plate.
4. Add the remaining 1 tablespoon of vegetable oil to the skillet over medium-high heat. Add the mixed vegetables and stir-fry for 3 to 4 minutes until crisp-tender and steaming hot.
5. Return the cooked shrimp to the skillet, pour in the tamari sauce mixture, and toss continuously for 1 to 2 minutes until the sauce bubbles and thickens into a glossy glaze coating the ingredients.
6. Remove the pan from the heat and fold in the sliced green onion.
7. Portion the warm cooked rice among four dinner bowls and ladle the shrimp and vegetable stir-fry over the top to serve immediately.