Is it just me, or do we all need really really easy recipes right now? Life continues to be crazy, but one thing is true: we all need to eat. So, in the spirit of making things quick but nutritious and delicious, I’m kicking off a new series today: done in 30.
You might recognize done in 30 from my cookbook—one of my favorite, most-recommended chapters—and this series is meant to get you even more 30-minute dinners that don’t sacrifice taste for time.
Before we get into it, I’m writing to you from NYC today for a very exciting reason… I was on the Today Show this morning cooking another 30-minute meal from Don’t Think About Dinner!! Thank you for helping me get here and all the support 💗 Catch the replay here!
On to today’s recipe!
When you want something fast and flexible but refuse to settle for boring, make this recipe. My honey garlic noodle stir fry with shrimp is the first meal in my done in 30 series, featuring recipes that come together in 30 minutes or less but don’t sacrifice flavor or nutrition. Because we may not have time, but we do have goood taste!!
With sweet honey garlic noodles, juicy shrimp, crisp vegetables, and a glossy stir fry sauce that coats everything perfectly, this one is truly better than takeout. I bet you can get it on the table faster than takeout, and you probably have most of the ingredients in your pantry or fridge right now!!
It’s endlessly flexible, so if you don’t have what you need on hand, you can skip that extra trip to the grocery store and utilize all the swaps. Swap the shrimp for chicken, ground meat, tofu, or salmon; use whatever veggies are lingering in your fridge, or grab a pre-chopped mix to save time and energy.
Full swap list is below so you can make it work with whatever you already have in your fridge.
Everything you need for today’s recipe, minimal tools required:
large skillet, saute pan, or wok (code JENNEATSGOOOD10)
saucepan or small pot (code JENNEATSGOOOD10)
tongs, whisk, & microplane
💫 I’m so excited to kick off this series to support busy schedules and provide easy, delicious options for weeknight meals. Follow along on Instagram for daily recipe videos over the next 10 days. Let’s cook!
Honey Garlic Noodle Stir Fry with Shrimp
serves 4 | prep time: 10 minutes | cook time: 20 minutes
gluten-free, dairy-free, pescatarian
INGREDIENTS
1/4 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce)
3 tablespoons raw honey
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sriracha (optional)
1 teaspoon tapioca flour or arrowroot starch (can substitute cornstarch)
1 tablespoon olive oil
1 pound medium peeled and deveined shrimp (thawed if frozen)
kosher salt
10 ounces ramen noodles (I used rice ramen for gluten-free)
1 small broccoli head, cut into 1/2-inch florets (about 2 cups)
1 red bell pepper, cored and thinly sliced (about 1 1/2 cups)
1 large carrot, thinly sliced at a bias
4 green onions, thinly sliced, plus more for topping
4 garlic cloves, grated
1 1/2 tablespoons minced peeled fresh ginger (or 1 1/2 teaspoons ground ginger)
juice of 1 lime (additional lime wedges for serving if desired)
sesame seeds, for garnishing (optional)
INSTRUCTIONS
In a small bowl or jar, whisk together the coconut aminos, honey, rice vinegar, sesame oil, sriracha (if using), and tapioca flour. Ensure the flour is fully mixed in and set aside.
Heat the olive oil in a large skillet or wok over medium heat until shimmering. Add the shrimp to the pan in one layer. Cook without disturbing until lightly browned and opaque, 2 to 3 minutes, flip, and cook another 2 to 3 minutes. Toss with a pinch of salt and transfer to a large plate.
While the shrimp cooks, prepare the ramen according to package instructions, about 4 minutes. Drain and set aside. (Toss with a drizzle of sesame oil to prevent sticking if desired).
While the ramen cooks, heat the same skillet used for the shrimp to medium-high heat. Add the broccoli, bell pepper, carrots, and green onion. Cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes.
Reduce the heat to medium and stir in the garlic and ginger. Continue cooking until aromatic, about 1 minute. Pour in the sauce and simmer until slightly thickened, 2 to 3 more minutes.
Remove the skillet from the heat and add the lime juice, cooked ramen, and shrimp. Toss to evenly combine.
To serve, divide between four bowls and top with sesame seeds (if using) and sliced green onion. Serve with a lime wedge on the side.
Store it: Refrigerate in a sealed container for up to 3 days.
Reheat it: For best results, return to a small skillet over low heat, add a splash of water to precent sticking. Heat until warm, about 10 minutes. Or, microwave until warm, about 2 minutes.
Easy modifications to save time, energy, and money.
Protein swaps: If seafood isn’t your thing, you can swap for diced chicken thighs, shaved steak, diced tofu, edamame, or if seafood is your thing and you just wanna try something new, cubed salmon would also go great! Adjust cook times as needed and ask any specific questions you have in the comments.
Veggie swaps: This is a fridge cleanout meal. Mushrooms, zucchini, any bell pepper, cabbage—almost any veggie works. Save time and energy using pre-chopped vegetables, or veggies that don’t require chopping, like snap peas, or a bag of frozen edamame.
Noodle swaps: Switch up the base! Instead of ramen noodles, use stir-fry noodles, white rice, or brown rice. Using brown rice will put you over 30 min, or swap for some precooked to save more time.
Honey: The recipe calls for raw honey, this is what I typically have on hand and suggest, but you can use whatever honey you have in your own pantry. Maple syrup also works if you’re going for plant-based.
Tapioca flour: Use cornstarch to thicken the sauce if you don’t have arrowroot or tapioca on hand.
Ginger: If you’re sensitive to ginger, dial it down with just half the called for amount. You can always add more but you can’t take it out! Fresh grated is a delicious aromatic element, or you can swap for ground.
Here’s what I have in store during the next 9 days of my done in 30 series:
the dreamiest, creamiest sun-dried tomato skillet
easy-to-prep bowls with all the Mediterranean flavors
a fresh, but cozy, soup (yes—soup in 30 min!!)
a week-long dinner plan with five 30-minute meals
Let me know if you make today’s recipe and send pics in our chat! For the next 10 days I’ll be sharing one recipe video each day over on Instagram, follow along and make sure you’re subscribed here to get access to new recipes 💫
I can’t wait for you to see all of them and hopefully find some new favorites!
I can't wait to make the honey garlic stir fry!! I may do that on Friday!!
Just finished eating this and we all loved it! It came together so quickly and easily, a keeper for sure. Thank you SO MUCH!