by Olena

Shrimp Stir Fry

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Olena Osipov
5 from 18 votes

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Shrimp Stir Fry with sweet and succulent shrimp, crispy vegetables, and homemade stir fry sauce. Serve over brown rice, spaghetti, quinoa, or cauliflower rice, and a 30-minute healthy dinner is ready.

Love shrimp and veggies? You might also love this lemon dill shrimp and zucchini, healthy shrimp salad, one pot shrimp boil or shrimp avocado salad!

Shrimp Stir Fry

Healthy Shrimp Stir Fry

Stir-fries are a saving grace on busy weeknights. And this shrimp stir fry is our family’s long-time favorite! Made with frozen shrimp, firm veggies, and super easy healthy stir fry sauce, I always know the dinner table will be quiet. Sometimes I even use a premium frozen vegetable mix from Costco – though these kinds of dishes are also great for the end of the week when you have veggies needing to be used up (like in this cabbage stir fry or Instant Pot stir fry).

There are a few tips for a delicious shrimp stir fry recipe. Where veggies turn out not mushy, shrimp not rubbery, and sauce not too runny. I’ve spent years cooking shrimp in all different ways – including for shrimp ceviche, shrimp skewers, and Thai shrimp curry with squash – and I’ve definitely got the method down to avoid ‘squeaky’/rubbery shrimp every single time!

However, if I were to give you one main tip, I would advise to have all ingredients ready before cooking and serve stir fry immediately. Good thing, stir fry is easy!

Shrimp Stir Fry garnished with sesame seeds

Ingredients You Will Need

There are 3 main components to a shrimp stir fry recipe.

  • Vegetables: Use any firm veggies like bell pepper, broccoli, asparagus, zucchini, snap peas, carrots, onion, and cabbage. If you decide to add mushrooms, cook them on high heat separately first to remove extra moisture. Also, there is fresh ginger and garlic that gives stir fry a lot of flavour.
  • Shrimp: You can use raw or cooked shrimp, fresh or frozen. When buying shrimp, I look at the wild vs. farmed factor and my budget. We eat shrimp as a treat for health reasons and buy it wild. But do what you can. 🙂
  • Sauce: My healthy stir fry sauce consists of water, soy sauce, maple syrup, vinegar, and cornstarch. It comes out thick, flavorful, and not overloaded with refined sugar and sodium. We love it! You could also use a Thai sweet chili sauce.

Stir Fry with Frozen Shrimp and Veggies

I usually buy frozen shrimp at Costco. This time it came in a 1 1/2 lbs bag, deveined, and 10-30 count per lb size. It looks cooked but it is just pink when raw.

How to defrost shrimp: Good news is if you forgot to thaw shrimp overnight, it takes minutes to do so. Please do not microwave shrimp. Instead, place shrimp in a colander and into a bowl with cold water. Let sit for 15-20 minutes and drain. You might want to give shrimp a gentle squeeze before cooking.

How to peel and devein shrimp: Most bagged shrimp comes peeled, deveined, and with tails on or off. But just in case, to peel simply break the shell at shrimp’s belly and remove. Then pull the tail off.

To devein shrimp, take a paring knife and cut on the outside along the spine. Remove the black line.

Frozen veggies: If you use frozen veggies, you can add them to the skillet without defrosting. I usually crank up heat to high and cook a little bit longer than fresh. You can also defrost and then cook, no problem.

How to Make Shrimp Stir Fry

  • Cut veggies into similar size pieces. Look at the size of your shrimp and cut same size. When making stir fry, it is very important to have all ingredients ready before cooking. Stir fry cooks fast and to avoid overcooked shrimp and mushy veggies, prep is key.
  • Make healthy stir fry sauce by combining water, soy sauce, maple syrup, vinegar and cornstarch in a medium bowl and whisk. You will have to whisk ingredients again right before adding to veggies and shrimp because cornstarch settles fast.
  • Cook shrimp: Add half the amount of oil, ginger, and garlic to a well preheated skillet and cook for 30 seconds, stirring frequently. This step will ensure ingredients will become flavorful to infuse the shrimp. Then add shrimp and cook for 3-4 minutes or until shrimp is white with pink and not opaque color. Transfer to a bowl right away. Shrimp needs very short cook time.
  • Cook veggies with remaining oil, garlic and ginger same way. All they need is 3-5 minutes, depending on type of veggies, to be crisp and not mushy. Stop 2 minutes before you think vegetables are done as residual heat keeps cooking them.
  • Add sauce and shrimp. Remember to whisk the sauce right before adding to the skillet. Then cook until sauce is thick and bubbly. Incorporate previously cooked shrimp gently.

how to make Shrimp Stir Fry step by stephow to make Shrimp Stir Fry step by step

how to make Shrimp Stir Fry step by stephow to make Shrimp Stir Fry step by step

Shrimp Stir Fry in a skillet with healthy stir fry sauce

Serving Suggestions and Storage Tips

To serve shrimp stir fry, garnish with sesame seeds and green onion on individual plates or right in the skillet. It is optional and if you do not have garnishes on hand, not a big deal. Serve over quinoa, brown rice, brown rice vermicelli or whole wheat spaghetti. Or serve over cauliflower rice for a low carb meal. It mainly depends on what we ate for a few days before. 🙂

Store leftovers in an airtight container for up to 1 day. I have to admit that vegetables become mushy as they sit in the sauce, even same day. That’s why I recommend to eat stir fry within 1 day. Or cut recipe in half before cooking.

Shrimp Stir Fry recipe in a skillet on a linen towel

More Tips for Best Shrimp Stir Fry

  • I used 1.5 lbs shrimp and it was a lot. I just didn’t want to re-freeze the remainder of the package. Less shrimp would be even more healthy and just fine.
  • Make chicken and shrimp stir fry by combining two.
  • Any high smoke cooking oil like coconut oil and grapeseed oil will work.
  • Instead of cornstarch, you may use arrowroot powder or half the amount (1 1/2 tbsp) flour.
  • If you don’t have fresh ginger, skip or use 1 tsp dried ginger.
  • Make spicy by adding red pepper flakes to taste.
  • Shrimp and veggies cook more with residual heat, so make sure not to overcook. It is better to undercook this recipe, in fact.

I hope you enjoy this super easy and healthy shrimp stir fry. Would love to hear below in comments. 🙂

More Healthy Stir Fry Recipes

You might also enjoy these recipes for Thai salmon, shrimp tacos with slaw, and fish tacos!

Shrimp Stir Fry recipe

Shrimp Stir Fry

Shrimp Stir Fry

Shrimp Stir Fry with sweet and succulent shrimp, crispy vegetables and homemade stir fry sauce. Serve over brown rice, spaghetti, quinoa or cauliflower rice and 30 minute healthy dinner is ready.
5 from 18 votes
Print Save Rate
Course: Dinner
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 323kcal
Author: Olena Osipov

Ingredients

  • 1 - 1.5 lbs raw or cooked shrimp peeled & deveined
  • 6 cups 2 lbs firm stir fry vegetables, chopped
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1/4 cup soy sauce I used Bragg's liquid aminos
  • 1 cup cold water
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice or white vinegar
  • 3 tbsp cornstarch
  • 1 green onion sprig finely chopped
  • 1 tbsp sesame seeds
  • 2 tbsp avocado oil

Instructions

  • Make sure vegetables are chopped before cooking the stir fry. Things happen quickly once you get going.
  • In a medium bowl, whisk together water, soy sauce, maple syrup, vinegar and cornstarch. Set aside.
  • Preheat large ceramic non-stick skillet or wok on medium-high heat and add 1 tbsp of oil.
  • Add half amount of garlic and ginger and cook for 30 seconds, stirring frequently.
  • Add shrimp and cook for 3-5 minutes or until not opaque and pink, stirring occasionally. Remove onto a plate and set aside.
  • Add remaining 1 tbsp of oil, garlic and ginger. Cook for 30 seconds, stirring frequently.
  • Add vegetables and cook for another 3 minutes.
  • Whisk sauce well (cornstarch settles fast at the bottom) and add to the wok. Stir and let sauce come to a boil, then cook for a few minutes until it has thickened.
  • Add shrimp back, stir and garnish with green onion and sesame seeds.
  • Serve hot over quinoa, brown rice, brown rice vermicelli or whole wheat spaghetti.

Store: Refrigerate covered for up to 2 days.

    Notes

    • I used 1.5 lbs shrimp and it was a lot. I just didn't want to re-freeze remainder of the package. Less shrimp would be even more healthy and just fine.
    • Make chicken and shrimp stir fry by combining two.
    • Any high smoke cooking oil like coconut oil and grapeseed oil will work.
    • Instead of cornstarch, you may use arrowroot powder or half the amount (1 1/2 tbsp) flour.
    • If you don't have fresh ginger, skip or use 1 tsp dried ginger.
    • Make spicy by adding red pepper flakes to taste.
    • Shrimp and veggies cook more with residual heat, so make sure not to overcook. It is better to undercook this recipe, in fact.

    Nutrition

    Calories: 323kcal | Carbohydrates: 35g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 354mg | Potassium: 526mg | Fiber: 8g | Sugar: 4g | Vitamin A: 9242IU | Vitamin C: 24mg | Calcium: 237mg | Iron: 5mg
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