Shrimp Stir Fry is one of the easiest dinners you can make when you’re short on time but still want a fresh, homemade meal. Tender shrimp cook in just a few minutes and are paired with colorful vegetables in a savory sauce that’s slightly sweet with a touch of heat.
This recipe is perfect for busy weeknights because everything cooks in a single skillet or wok. Serve it over steamed rice, brown rice, quinoa, or noodles for a complete meal that the whole family will enjoy.
1. Shrimp Stir Fry Recipe (Yield: 6 Servings)
Ingredients
- 2 pounds large raw tail-on shrimp, peeled and deveined
- 1 cup snow peas
- 1 red bell pepper, thinly sliced
- ½ pound asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 6 garlic cloves, minced
- ¼ cup low-sodium soy sauce or tamari
- 2 tablespoons light brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili sauce, such as sambal oelek
- 1 tablespoon cornstarch
Instructions
Pat the shrimp dry with paper towels to remove excess moisture. Dry shrimp sear better and develop more flavor during cooking.
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch until the cornstarch is fully dissolved. Set the sauce aside.
Heat a large wok or heavy skillet over medium-high heat until hot. Add the vegetable oil and swirl to coat the pan.
Add the asparagus and cook for about 3 minutes, stirring frequently. Since asparagus takes slightly longer to cook than the other vegetables, giving it a head start helps everything finish at the same time.
Add the sliced bell pepper and snow peas. Continue stir-frying for another 2 to 3 minutes until the vegetables become crisp-tender while still retaining their bright color.
Transfer the vegetables to a clean plate and set aside.
Add the minced garlic to the same skillet and cook for about 30 seconds, stirring constantly until fragrant. Be careful not to let it brown.
Add the shrimp in a single layer. Cook for about 1½ to 2 minutes on the first side until they begin turning pink.
Flip the shrimp and cook for another 1 to 2 minutes. The shrimp should be just cooked through and opaque. Avoid overcooking, as shrimp become rubbery very quickly.
Return the cooked vegetables to the skillet with the shrimp.
Give the prepared sauce another quick whisk, then pour it into the pan.
Stir everything together continuously for about 2 to 3 minutes as the sauce comes to a gentle simmer and thickens enough to coat the shrimp and vegetables evenly.
Taste the sauce and adjust the seasoning if desired. Add a splash of soy sauce for extra saltiness or a little more chili sauce if you enjoy additional heat.
Remove the skillet from the heat immediately once the sauce has thickened.
Serve the shrimp stir fry hot over steamed rice, jasmine rice, brown rice, cauliflower rice, or noodles. Garnish with sliced green onions, toasted sesame seeds, or a squeeze of fresh lime juice if desired.
2. Tips for Perfect Shrimp Stir Fry
Use large or jumbo shrimp for the best texture. They stay juicy during stir-frying and are less likely to overcook.
Pat the shrimp completely dry before cooking. Removing excess moisture helps the shrimp sear instead of steam.
Prepare all of your ingredients before turning on the stove. Stir-frying happens quickly, so having everything ready makes cooking much easier.
Cook the vegetables until they are crisp-tender rather than soft. They should still have a slight bite and vibrant color.
Don’t overcrowd the pan. If necessary, cook the shrimp in two batches so they brown evenly instead of releasing too much liquid.
Whisk the sauce again just before pouring it into the skillet. Cornstarch settles quickly, and mixing it ensures the sauce thickens properly.
Remove the shrimp from the heat as soon as they become opaque. Overcooked shrimp lose their tender texture.
Serve the stir fry immediately after cooking. Fresh stir-fry tastes best when the vegetables are crisp and the sauce is glossy.
3. Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them dry before cooking to prevent excess water from thinning the sauce.
Can I substitute different vegetables?
Absolutely. Broccoli, mushrooms, zucchini, carrots, snap peas, baby corn, or bok choy all work well in this recipe.
Can I make this recipe ahead of time?
You can prepare the sauce and chop the vegetables ahead of time, but the stir fry is best cooked just before serving for the freshest texture.
How do I store leftovers?
Store leftover shrimp stir fry in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat until warmed through.
Is this recipe gluten-free?
It can be. Simply use tamari or a certified gluten-free soy sauce and confirm that your chili sauce is also gluten-free.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 285 |
| Protein | 36 g |
| Total Fat | 8 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 720 mg |
| Cholesterol | 285 mg |
| Iron | 3 mg |
This Shrimp Stir Fry Recipe is an easy meal that’s packed with colorful vegetables, tender shrimp, and a flavorful homemade sauce. It comes together in about 30 minutes, making it a perfect option for busy weeknights while still delivering fresh, restaurant-quality flavor.
Once you’ve mastered this simple recipe, you can easily customize it with your favorite vegetables or adjust the spice level to suit your taste. Serve it over rice or noodles for a satisfying homemade dinner that’s quick, healthy, and sure to become a regular part of your meal rotation.
