Shrimp Stir Fry

Name: Shrimp Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound raw large shrimp (peeled & deveined); 1 large red bell pepper (chopped); 4 cups broccolini (chopped); 1 cup snap peas or zucchini (chopped); 2 cups brown mushrooms (sliced); 1 green onion sprig (finely chopped); 1 tablespoon sesame seeds; 2 tablespoons oil (for frying); 1 3/4 cups chicken broth (low sodium); 3 large garlic cloves (minced); 1 tablespoon fresh ginger (minced); 3 tablespoons soy sauce (I used Bragg's liquid aminos); 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 3 tablespoons cornstarch

By Olena Osipov

5 from 28 votes

Sep 10, 2025

HP LC 30 KF GF

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This Shrimp Stir Fry Recipe is packed with juicy shrimp, crisp mixed vegetables, and a a simple, aromatic sauce. A quick, healthy dinner ready in under 30 minutes.

Shrimp stir fry garnished with sesame seeds.

Reader’s Review

Made this for dinner tonight – it was so flavorful and delicious! Even my picky teenagers loved it! Thanks for all your great recipes!
Randi

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Why You’ll Love This Stir Fry

Stir fries like this shrimp stir fry are perfect for a weeknight dinner in under 30 minutes. I use basically the same stir fry sauce for all of my stir fry recipes, then vary the protein and add veggies that are in the fridge.

This shrimp stir fry recipe is truly flexible and quick! What I love the most about it is that delicious thick sauce coats all ingredients plentiful. There is nothing worse than dry saucy dish when your expectations are not met.

And I assure you it’s not this stir fry with shrimp! You gotta try!

Ingredients for Shrimp Stir Fry

Shrimp, broccolini, brown mushrooms, bell pepper, zucchini, garlic, ginger, oil, sesame seeds, cornstarch, soy sauce, brown sugar, green onion, chicken broth, rice vinegar.

Shrimp: I use large shrimp that were previously frozen, peeled, and deveined. To defrost, place them in the fridge overnight or submerge in a large bowl of cold water for 10-15 minutes, then drain thoroughly.
Vegetables: I used bell peppers, broccolini, snap peas and mushrooms.
Fresh ginger and garlic: I always have fresh garlic on hand. A teaspoon of dried ginger will work in a pinch.
Oil: Any oil with high smoke point will work for stir frying. I like to use avocado oil.
Soy sauce: I use liquid aminos but feel free to use regular soy sauce. Tamari or coconut aminos are another gluten free option.
Sweetener: I add brown sugar because it makes stir fry sauce darker in color which my family likes. I have used honey and maple syrup numerous times before.
Vinegar: Use rice vinegar for the best results. Apple cider vinegar or lemon juice could also work.
Broth: Homemade chicken broth or vegetable broth as a base for the sauce.
Cornstarch: To thicken the shrimp stir fry sauce. Arrowroot starch or tapioca flour are good contenders.
The garnish: I use a combination of raw or toasted sesame seeds and finely chopped green onion.

How to Make Shrimp Stir Fry

Prep the sauce and veggies: Wash and chop all the vegetables into even sized pieces. Combine the broth, garlic, ginger, soy sauce, brown sugar, rice vinegar, and cornstarch in a medium bowl. Whisk well until lump free, then set aside.
Cook shrimp: Heat a large ceramic non-stick skillet or wok over medium-high heat with 1 tablespoon of oil. Add shrimp and stir fry for 4-5 minutes until they’ve just turned pink and are no longer opaque. Then remove onto a plate.
Stir fry the vegetables: Add the remaining oil and vegetables; cook for 5 minutes.
Add the sauce: Pour the sauce into the skillet and stir well. Allow it to boil and thicken. Finally, add the shrimp back into the pan, stir, and garnish with green onion and sesame seeds.

Tips for Best Results

Have all ingredients ready: Stir fry cooks quickly, so you will want to have all ingredients ready and prepped.
Use the right pan: You will also want to use a large wide pan and do not overcrowd it. If you do, the veggies may steam and become limp.
Don’t over cook: It’s important not to overcook the shrimp stir fry either, the vegetables should be tender crisp, and the shrimp should be just pink and no longer opaque.
Other firm vegetables to use: Bean sprouts, shredded and chopped carrots, asparagus, snow peas, shredded cabbage, baby corn, or edamame.

Shrimp stir fry served with rice in a bowl.

Serving Ideas

Grains: Enjoy shrimp stir fry over a bed of cooked quinoa, Instant Pot brown rice, Instant Pot long grain white rice or other grains.
Pasta: Mix in or serve over brown rice vermicelli, egg noodles, ramen, or whole wheat spaghetti.
Low carb: Learn how to make cauliflower rice for a lower in carbs option or try zucchini noodles.
Lettuce wraps: Swap the chicken for shrimp in these chicken lettuce wraps.

How to Store and Make Ahead

Store: Store leftover stir fry in an airtight container in the refrigerator for up to 2 days.

Reheat: Simmer with a splash of water or broth until warmed through, stirring occasionally.

Freeze: Not recommended – vegetables lose texture when thawed.

Make ahead: You can wash and chop the vegetables up to 24 hours in advance and store them in an airtight container in the fridge. The stir fry sauce could also be prepped in advance, just give it a good stir before using. Store covered in the refrigerator up to 2 days.