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Mark Anthony

Easy Shrimp Stir Fry Recipe

This Easy Shrimp Stir Fry Recipe delivers bold, savory Asian-inspired flavor in just 20 minutes! With juicy shrimp, colorful veggies, and a simple soy-ginger sauce, it’s the perfect quick dinner solution for busy nights. Healthy, customizable, and made in one pan—this is your new go-to stir fry!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian
Calories: 310
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1  lb large shrimp peeled and deveined
  • 2  tbsp sesame oil
  • 2 garlic cloves minced
  • 1  tbsp fresh ginger minced
  • 1 red bell pepper thinly sliced
  • 1  cup broccoli florets
  • 1  cup snap peas
  • 2  green onions sliced
Stir Fry Sauce
  • 1/4  cup low‑sodium soy sauce
  • 1  tbsp rice vinegar
  • 1  tbsp honey or maple syrup
  • 1  tsp cornstarch
  • 1/2  tsp red pepper flakes optional
Optional Toppings
  • Sesame seeds
  • Lime wedges
  • Steamed jasmine rice or noodles

Method
 

  1. Prep Ahead: Whisk together the sauce and chop all veggies before turning on the heat.
  2. Cook the Shrimp: In a large skillet or wok, heat 1 tbsp sesame oil on medium-high. Sear shrimp 2 minutes per side until pink. Remove and set aside.
  3. Aromatics First: Add remaining oil, sauté garlic and ginger for 30 seconds until fragrant.
  4. Add Veggies: Toss in peppers, broccoli, and snap peas. Stir-fry 3–4 minutes until bright and crisp.
  5. Sauce Time: Return shrimp to the pan, pour in sauce, and stir everything to coat. Cook 2–3 more minutes until sauce thickens.
  6. Serve Hot: Top with sesame seeds, green onions, or a lime wedge. Serve with rice or noodles.

Notes

asy Shrimp Stir Fry Recipe – Helpful Tips

Cooking Tips & Techniques
Use medium to large shrimp—peeled and deveined. Pat them dry before cooking so they sear instead of steam.
Stir-fry on high heat with a neutral oil like canola or avocado oil for quick, even cooking.
Cook the shrimp first and set aside to avoid overcooking while you stir-fry the veggies.
Slice vegetables evenly so they cook at the same pace—bell peppers, snap peas, carrots, and broccoli all work great.
Add the sauce at the very end—once everything is nearly cooked—to thicken slightly and coat the stir-fry beautifully.
Serving Suggestions
Serve hot over white rice, brown rice, quinoa, or noodles.
Top with sesame seeds, green onions, or a drizzle of sriracha for an extra kick.
Pair with egg rolls, dumplings, or a simple miso soup for a full Asian-inspired meal.
Also perfect wrapped in lettuce cups for a lighter, low-carb serving option.
Goes great with a crisp iced green tea or a cold sparkling water with lime.
Make-Ahead & Storage
Make-Ahead: Prep the veggies, shrimp, and sauce ahead of time. Stir-fry everything fresh when ready to serve.
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze only the shrimp and sauce components—veggies can become soggy when thawed.
Reheat: Warm in a skillet over medium heat for best texture. Avoid microwaving shrimp too long to keep them tender.
Tasty Variations to Try
Spicy Garlic: Add extra garlic and a spoonful of chili garlic sauce for a bold flavor boost.
Pineapple Shrimp Stir Fry: Toss in pineapple chunks for a sweet-and-savory twist.
Ginger Teriyaki: Swap the stir-fry sauce with teriyaki and fresh grated ginger for a sticky, savory finish.
Peanut Style: Add a spoonful of peanut butter to the sauce and top with crushed peanuts and lime juice.
Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of traditional rice.