Easy Shrimp Stir Fry Recipe
What makes this shrimp stir fry extra special is how easy and flexible it is. You can swap in whatever vegetables you have on hand, and it still turns out amazing.
Equipment
- Large Skillet or Wok
- Mixing Bowls
- Measuring cups and spoons
- Tongs or a spatula
- Sharp Knife and Cutting Board
- Small whisk or fork
Ingredients
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
Instructions
Step 1: Prep Everything Before You Start
- Before you even turn on the stove, chop all your veggies, peel and devein the shrimp (if it’s not already done), and mix your sauce ingredients together in a small bowl.
- Pro Tip: Stir the cornstarch into the sauce really 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!
Notes
Nutritional Value (Approximate per Serving)
- Calories: 250–300 kcal
- Protein: 25–30 g
- Carbs: 20–25 g
- Fiber: 4–5 g
- Fat: 10–15 g
- Sodium: 600–800 mg (can be reduced by using low-sodium soy sauce)
- Sugar: 5–7 g
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.