Quick cook Shrimp Stir Fry! Made with protein rich shrimp, an abundance of fresh tender-crisp vegetables, and a flavorful savory sauce. It’s a weeknight dinner staple!
Easy Shrimp Stir Fry
Stir fry is one of the best answers when you’ve got a lot of vegetables in the fridge to use up and don’t quite know what to do with all of them before they’re about to spoil.
This version of stir fry uses shrimp because not only are they delicious but they cook so quickly too. Shrimp can cook in 3 minutes or less, plus the veggies cook in 5!
Have family or friends help with the prep (chopping the vegetables and peeling the shrimp) and you’ll have dinner ready in no time!
Vegetables to Use for Shrimp Stir Fry
You don’t need to stick to the recipe when it comes to stir fry add-ins. Here is a list of great stir fry vegetable options (using common produce ingredients in the U.S.) to use up what you have:
- Broccoli
- Cauliflower
- Green beans
- Asparagus
- Corn
- Peas (loose or pods)
- Mushrooms
- Bell peppers
- Carrots
- Onions
- Bean sprouts
- Zucchini or squash
- Water chestnuts
- Cabbage or bok choy
Shrimp Stir Fry Recipe Ingredients
Stir Fry Sauce Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp cornstarch
- 1/2 cup low-sodium chicken broth
- 2 Tbsp Shaoxing wine
- 1 Tbsp honey
- 2 tsp rice vinegar
- 1 tsp sriracha
- 1 tsp sesame oil
Stir Fry Ingredients
- 1 lb. large shrimp, peeled and deveined
- 3 Tbsp vegetable oil or olive oil
- 1 1/2 cups EACH broccoli florets, chopped bell pepper and snow peas
- 1/2 cup chopped green onions, just light and white green portion
- 1 Tbsp minced garlic
- 2 tsp minced ginger
Possible substitutes
- Shaoxing wine: Dry sherry will work in its place.
- Honey: Brown sugar works fine.
- Rice vinegar: Apple cider vinegar will do.
- Shrimp: You could also try this with another protein such as chicken, beef, or tofu. Adjust cook time accordingly.
- Vegetables: Try other fresh vegetables that you have in the fridge.
How to Make Shrimp Stir Fry
- Whisk together all sauce ingredients in a bowl.
- Heat a large skillet with 1 Tbsp oil over medium-high heat.
- Cook shrimp: Dab shrimp dry, add to skillet and quickly spread into a single even layer (no overlapping). Season with a pinch of salt.
- Cook shrimp through about 1 to 1 1/2 minutes minutes per side. Transfer shrimp to a plate.
- Saute vegetables: Heat remaining 2 Tbsp oil in skillet. Add broccoli saute 1 minute. Toss in snow peas, bell pepper and green onions and saute 3 – 4 minutes until veggies are tender crisp.
- Add garlic and ginger and saute 30 seconds longer.
- Pour in sauce and let thicken: Whisk sauce once more then pour into skillet. Let cook until thickened, stirring constantly, about 1 minute.
- Return shrimp to skillet and toss to coat with sauce.
- Garnish with green onions and some sesame seeds if desired.
Helpful Tips for the Best Shrimp Stir Fry
- Preheat the skillet for a better sear on ingredients and therefor more flavor.
- Blot the shrimp dry with paper towels before beginning to remove extra moisture, it will brown a little better.
- Careful not to overcook shrimp. Shrimp cook quickly they only need about 1 to 1 1/2 minutes per side to cook in a hot skillet. If overcooked they can get rubbery.
- Only cook veggies until tender crisp for the best texture. They should have a little bite to them.
- Cook sauce long enough to thicken. Cornstarch takes about 1 minute of cooking to adequately thicken a sauce.
More Stir Fry Recipes to Try
Shrimp Stir Fry
Made with protein rich shrimp, an abundance of fresh tender-crisp vegetables, and a flavorful savory sauce. It’s a weeknight dinner staple!
Servings: 4
Stir Fry Sauce
- 1/2 cup low-sodium chicken broth
- 2 Tbsp soy sauce*
- 2 Tbsp Shaoxing wine
- 1 Tbsp honey
- 2 tsp rice vinegar
- 1 tsp sriracha
- 1 tsp sesame oil
- 1 Tbsp cornstarch
Stir Fry
- 1 lb. large shrimp, peeled and deveined
- 1 pinch salt
- 3 Tbsp vegetable oil or olive oil
- 1 1/2 cups (slightly packed) small broccoli florets
- 1 1/2 cups (5 oz) snow peas
- 1 1/2 cups chopped bell pepper (red and/or yellow)
- 1/2 cup chopped green onions, just light and white green portion
- 1 Tbsp minced garlic
- 2 tsp minced ginger
- 1 tsp sesame seeds, optional
For the sauce
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In a medium mixing bowl whisk together chicken broth, soy sauce, Shaoxing wine, honey, rice vinegar, sriracha, sesame oil and cornstarch until well blended.
For the stir fry
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Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.
-
Dab shrimp dry, add to skillet and quickly spread into a single even layer (no overlapping). Season with a pinch of salt.
-
Let cook about 1 to 1 1/2 minutes until pink on bottom side. Quickly turn shrimp then let cook until pink on opposite side and opaque throughout, about 1 to 1 1/2 minutes longer.
-
Transfer shrimp to a plate.
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Heat remaining 2 Tbsp oil in skillet. Add broccoli saute 1 minute. Add snow peas, bell pepper and green onions and saute 3 – 4 minutes until veggies are tender crisp.
-
Add garlic and ginger and saute 30 seconds longer.
-
Whisk sauce once more then pour into skillet. Let cook until thickened, stirring constantly, about 1 minute.
-
Return shrimp to skillet and toss to coat with sauce.
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Sprinkle with sesame seeds if using and optionally you can garnish with a some sliced green onions for garnish. Serve right away over rice if desired.
*If you need to reduce salt in the recipe use unsalted chicken broth, unsalted Shaoxing wine, and low-sodium soy sauce.
Nutrition Facts
Shrimp Stir Fry
Amount Per Serving
Calories 292
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Cholesterol 143mg48%
Sodium 852mg37%
Potassium 561mg16%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 11g12%
Protein 20g40%
Vitamin A 4047IU81%
Vitamin C 139mg168%
Calcium 120mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
