Easy Shrimp Stir Fry Recipe

A Quick, Tasty Dinner You’ll Want to Make Again and Again!

If you’re anything like me, you love a meal that’s fast, tasty, and makes you feel like you put a lot of effort into dinner—even when you didn’t. That’s exactly why I love making shrimp stir-fry. It’s colorful, full of fresh veggies, and packed with flavor. Plus, it cooks in just about 20 minutes from start to finish! Perfect for those nights when you’re hungry but don’t want to spend hours in the kitchen.

I first made this shrimp stir fry when I had one of those days — you know, when you open the fridge and wonder what on earth you’re going to make. I threw some shrimp and veggies into a pan with a quick homemade sauce, and it turned into something so good, it’s now a weekly staple at my house!

I love this recipe because it fits right into my busy routine. It’s my go-to for a quick weeknight dinner when I don’t feel like cooking anything complicated. It’s also great if you’re trying to eat a little healthier because it’s loaded with veggies and lean protein.

The best part? You can serve it over rice, noodles, or even just eat it as-is if you’re keeping things lighter. It’s just one of those meals that feels like a win every single time.

It’s budget-friendly too, especially if you catch shrimp on sale or use frozen ones, which work just as well. And kids love it because the sauce is a little sweet and savory without being too spicy.

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What is Shrimp Stir Fry?

Shrimp stir fry is a simple and delicious dish made by cooking shrimp and vegetables quickly in a hot pan, usually with a flavorful sauce. It’s fast, colorful, and packed with both taste and nutrition. The best part is that everything cooks in one pan, making cleanup a breeze!

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Why You’ll Love It

• It’s ready in just 20 minutes! Perfect for busy nights when you want something homemade without the stress.
• It’s super flexible. You can use any vegetables you have — fresh, frozen, whatever you find in your fridge!
• It’s healthy but still tastes amazing. Lots of veggies, lean shrimp, and a light sauce make it a meal you can feel good about.
• It’s family-friendly. Even picky eaters usually love the sweet and savory flavors.
• It’s better than takeout! Seriously, once you taste how fresh and flavorful it is, you’ll want to skip the drive-thru.

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Ingredients You’ll Need

For the Shrimp Stir Fry:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil (or any cooking oil)
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 2 carrots, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced

For the Stir Fry Sauce:

• ¼ cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• ¼ cup water

Optional for Serving:

• Cooked white or brown rice
• Sesame seeds for garnish
• Sliced green onions

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Ingredient Notes

• Shrimp: I like using frozen shrimp that I thaw quickly — it’s just as good and often cheaper!
• Soy Sauce: Go for low-sodium if you can. Regular soy sauce can make the dish a little too salty.
• Honey: Adds just the right touch of sweetness without making the dish sugary.
• Cornstarch: Don’t skip this! It helps the sauce thicken and coat everything beautifully.
• Ginger and Garlic: Fresh makes a big difference in flavor — way better than powdered for this recipe.
• Vegetables: Feel free to swap in whatever you have — zucchini, mushrooms, or baby corn work great too!
• Sesame Oil: Adds a deep, nutty flavor. Just a little goes a long way!

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Kitchen Tools You’ll Need

• Large Skillet or Wok: You need something big and wide so the shrimp and veggies cook quickly and evenly. I love using my nonstick wok because it heats up fast and nothing sticks!
• Mixing Bowls: You’ll need a couple of bowls — one for tossing the shrimp and another for mixing the sauce.
• Measuring Cups and Spoons: To get the sauce just right — no guessing needed!
• Tongs or a Spatula: Helps you stir and flip everything without breaking the shrimp or veggies apart.
• Sharp Knife and Cutting Board: For chopping up all your veggies nice and fast. I always use my favorite big wooden cutting board — it gives me plenty of space.
• Small Whisk or Fork: To mix the stir fry sauce so the cornstarch doesn’t clump up.

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How to Make Shrimp Stir Fry

Step 1: Prep Everything Before You Start

Before you turn on the stove, chop all your veggies, peel and devein the shrimp (if it’s not already done), and mix your sauce ingredients in a small bowl.

• Pro Tip: Stir the cornstarch into the sauce well with a small whisk or fork so there are no lumps!
• You want everything ready to go because stir-frying happens fast — no time for chopping once things get cooking.

Step 2: Cook the Shrimp First

Heat 1 tablespoon of olive oil in your large skillet or wok over medium-high heat. Once the oil is hot (you’ll see it shimmer a little), add the shrimp in a single layer.

• Cook the shrimp for about 2 minutes on each side until they turn pink and curl into a loose “C” shape.
• The shrimp will go from gray and floppy to pink, firm, and slightly golden in spots.
• Take the shrimp out of the pan and set them aside on a plate. You’ll add them back later!

Pro Tip: Don’t overcook the shrimp — they can get rubbery fast! As soon as they’re pink and cooked through, pull them out.

Step 3: Stir Fry the Veggies

In the same pan, add another tablespoon of olive oil. Toss in the broccoli, carrots, and snap peas first, since they take a little longer to soften. Stir them around for about 3-4 minutes.

• Then add the sliced bell peppers, garlic, and ginger.
• Cook everything for another 2 minutes until the veggies are bright, tender-crisp (soft but still have a little bite).

The veggies should stay colorful and slightly crisp, not soggy. You want them cooked but still lively and fresh-looking.

If you don’t have snap peas or peppers, don’t worry — just use extra broccoli, carrots, or even throw in some zucchini!

Step 4: Add the Sauce and Shrimp Back In

Give your sauce one more quick stir (sometimes the cornstarch settles) and pour it into the hot pan with the veggies. It’ll bubble up almost right away — that’s perfect!

• Stir continuously for about 1-2 minutes as the sauce thickens and coats the vegetables.
• Add the shrimp back in and toss everything together until it’s heated through, about another 1-2 minutes.

Pro Tip: Keep everything moving once you add the sauce so it thickens evenly and doesn’t clump in one spot.

The sauce will go from thin and watery to glossy and just thick enough to coat the back of a spoon.

Step 5: Serve and Enjoy!

Spoon the stir fry over cooked rice or noodles if you like, sprinkle on some sesame seeds or green onions for extra flavor, and dig in!

• If you want a little kick, you can drizzle a bit of sriracha or sprinkle red pepper flakes on top.
• This dish is best served hot and fresh, right out of the pan!

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Tips and Tricks for Success

• Use a hot pan! Make sure your skillet or wok is hot before adding the shrimp and veggies. This helps everything cook quickly and evenly without getting soggy. Trust me, the crispiness of those veggies is everything.
• Don’t overcook the shrimp. Shrimp cook so fast! If you leave them in the pan for too long, they’ll get tough. As soon as they turn pink and curl up, pull them out and set them aside.
• Adjust the sauce thickness. If the sauce thickens too much while you’re cooking, just add a little extra water, a tablespoon at a time, until you get your desired consistency. A sauce that’s too thick can overpower the dish.
• Keep it colorful. The more colorful your veggies, the better the dish looks and tastes! I love using a mix of bell peppers, snap peas, and carrots for a vibrant and tasty meal.
• Taste and tweak! Don’t be afraid to taste the sauce before adding it to the pan. If it’s too sweet, add a splash of soy sauce. If it’s too salty, a little extra honey can balance it out.

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Ingredient Substitutions and Variations

• Shrimp: If you’re not a fan of shrimp, you can swap them out for chicken breast or tofu. Just make sure to cook the chicken thoroughly or use pre-cooked tofu to keep the stir-fry quick and easy!
• Veggies: The great thing about stir fry is how adaptable it is. If you don’t have broccoli or snap peas, try using mushrooms, zucchini, or even spinach. It’s all about using what you’ve got in the fridge!
• Soy Sauce: You can use tamari if you need a gluten-free option. Or for a deeper flavor, swap soy sauce for coconut aminos, which is naturally sweeter and saltier.
• Rice: Serve your stir fry over cauliflower rice for a low-carb option or use brown rice if you want a bit more fiber and texture.
• Honey: If you’re looking to cut back on sugar, you can use agave nectar or maple syrup instead of honey. Both will still give that sweet-savory balance you love.

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Serving Suggestions

• Over Steamed Rice: My favorite way to serve shrimp stir fry is over fluffy white or brown rice. The rice soaks up all the delicious sauce, making every bite even better!
• With Noodles: If you’re craving something different, try serving the stir fry over noodles (like rice noodles or even spaghetti for a twist). The noodles soak up the sauce and make it feel like a hearty meal.
• With a Side Salad: I love pairing this stir fry with a simple side salad — something light and fresh with a tangy vinaigrette. It balances out the richness of the stir fry perfectly.
• With Steamed Veggies: If you want to keep things super healthy, serve it with steamed veggies on the side. Broccoli, asparagus, or even a medley of your favorite veggies work great!
• On Its Own: Honestly, this dish is so filling that you can even enjoy it as-is, especially if you’re watching your carbs or want a lighter meal.

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Storage and Reheating Instructions

• To Store: Let the stir-fry cool to room temperature before transferring it to an airtight container. It will keep in the fridge for 2-3 days.
• To Reheat: I recommend reheating your stir fry in a skillet over medium heat with a splash of water or broth to keep it moist. Heat for about 5 minutes, stirring occasionally.
• Freezing: If you want to freeze it, you can freeze the shrimp stir fry (without the rice) in a sealed freezer-safe bag for up to 2-3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.
• Pro Tip: If you’re storing with rice, keep the rice in a separate container so it doesn’t get soggy when reheated.

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Frequently Asked Questions

How do I make this shrimp stir-fry spicier?

If you like a little heat, add some sriracha to the sauce or sprinkle red pepper flakes on top before serving. You can also toss in a diced chili pepper with the garlic and ginger for an extra kick!

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp works great. Just thaw them in the fridge overnight or run them under cold water for a few minutes before cooking. They cook just as well as fresh shrimp!

What other vegetables can I add to the stir fry?

Feel free to get creative! Zucchini, mushrooms, baby corn, and even bok choy are awesome additions. Whatever veggies you like — throw them in!

Can I make this stir fry without soy sauce?

Yes, you can substitute soy sauce with coconut aminos for a gluten-free option or use tamari if you’re avoiding gluten. You can also use liquid aminos or fish sauce if you like a stronger umami flavor.

Can I double the recipe for a bigger crowd?

Definitely! This recipe is easy to double. Just make sure to cook the shrimp in batches so the pan doesn’t get overcrowded. You want everything to cook evenly and get that perfect crisp!

How do I keep the veggies crisp and not soggy?

The key is to stir-fry the veggies on high heat for a short amount of time. You want them to stay colorful and tender-crisp. Don’t overcrowd the pan, and give the veggies room to cook evenly.

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I hope you’re as excited to try this shrimp stir fry as I am! It’s quick, delicious, and perfect for any night of the week. Whether you’re making it for a busy family dinner or just craving something flavorful and healthy, this dish will hit the spot.

If you give it a try, I’d love to hear how it turns out! Drop a comment below or connect with me on social media — let’s chat about all the yummy variations you come up with.