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.
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
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: 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.
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.
More Shrimp Recipes to Try
More Stir Fry Recipes to Try
Shrimp Stir Fry
Equipment
Ingredients
For the Stir Fry:
- 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
For the Sauce:
- 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
Instructions
- In a medium bowl, whisk together broth, garlic, ginger, soy sauce, brown sugar, rice vinegar and cornstarch. Set aside.
- Preheat large ceramic non-stick skillet or wok on medium-high heat and add 1 tablespoon of oil. Add shrimp and cook for 3-5 minutes or until not opaque and pink, stirring occasionally. Remove onto a plate along with juices and set aside.
- Add remaining 1 tablespoon of oil, bell pepper, broccolini, snap peas and mushrooms. Cook for 5 minutes, stirring occasionally.
- Whisk sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir and cook for 1-2 minutes until sauce has thickened.
- Add back in shrimp with juices, stir and garnish with green onion and sesame seeds.
- Serve hot over rice, quinoa, vermicelli or noodles.
Notes
- Store: Refrigerate covered for up to 2 days. Do not freeze.
- Reheat: By simmering stir fry on the stove with a splash of water or broth until heated through. Stir occasionally.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m not the cook in my home but I knew I needed to step up to the plate and help out. I needed easy light recipes and landed on your blog. I made the shrimp stirfry and put it over brown rice and it was excellent. I did not realize I didn’t have avocado oil so I used a spicy Sesame oil. I also did not have rice or white vinegar so I used a white wine vinegar and squeezed a little bit of orange and lemon in it as the cook in the house suggested. It was a fantastic meal and I will be checking out many more of your recipes as I attempt to share in more of the cooking responsibilities.
Awe, you are so welcome, Lin! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great week!
This is a great recipe! However I’m the only one in my family who eats this. How could I tweak the recipe for one person?
You could use half of the amounts for each ingredient to make a smaller portion.
Once again, more scrumptious goodness from an easy to follow, few ingredients & directions kind of recipe. This one’s a keeper!
Thank you 🙂
Excellent, tasty, easy and nutritious.
I like this recipe cos it’s easy to cook and it’s delicious with steamed rice.
Thanks for sharing the recipe.
You are welcome Irene.
It was YUMMY!
Can I use sesame oil instead of avocado for cooking shrimp and veggies? Will it change the flavor too much?Thanks
Yes you can.
I just discovered your website, and I must say I love your recipes. I have successfully tried shrimp tacos and shrimp stir fry. Thanks so much for coming up with healthy, easy and creative dishes!
Aww, thanks so much Darlene!
Made this tonight for dinner and everyone loved it! Beautiful colors, great taste and really easy to make. I’ll definitely be making this again!
Thank You!
Thank you so much for the fantastic review, Christy!
So good! My husband begged for me to make it again the next night!
Yay! Happy to hear that your husband enjoyed the shrimp stir fry so much!