I love making Shrimp Stir Fry for dinner! It comes together effortlessly, even when I don’t feel like cooking. It’s quick and bursting with flavor and texture. The cooked rice is my favorite part because it’s a great way to use leftovers and also saves time! If you have kids, you need to give this stir fry recipe a try. Mine are picky, but they love the sauce
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The sauce makes the meal! It’s savory and sweet, and thickens perfectly in the skillet. I love the hint of spice as well. It adds depth to the other ingredients, creating a flavor bomb with every bite.
If you like easy stir fry recipes, you will love this Chicken Stir Fry and my Bean and Pork Stir Fry too!
Why You’ll Love This Recipe
- Ready in less than 30 minutes: If you want a quick meal for dinner, this stir fry shrimp and vegetables recipe is a great option.
- It’s budget-friendly: The ingredients are fairly inexpensive, so it’s the perfect recipe if you’re on a tight budget or if you have a large family.
- It’s a great way to use leftovers: Try making this stir-fry shrimp recipe using leftovers like shrimp and rice to create a whole new meal.
Ingredients
Below I have included ingredients for the shrimp and vegetable stir fry, as well as the shrimp stir fry sauce. They are basic ingredients that you should be able to find in the Asian section at your local grocery store.
For the sauce
- Soy sauce: This adds savory Asian flavors to make this recipe feel like an authentic stir fry. Feel free to use regular or low sodium if you prefer.
- Garlic: I use fresh minced garlic for this recipe. If you prefer jarred minced garlic for convenience, it’s not as potent, so you may need to use more than the recipe calls for.
- Honey: This provides the perfect amount of sweetness, while also helping to thicken the sauce.
- Ginger: I love the hint of spice you get from fresh ginger. I like to grate it myself whenever I can. If you want to use ginger powder, it’s a little stronger, so decrease the amount to 1-2 teaspoons.
- Sesame oil: Toasted sesame oil is one of my favorite ingredients. Just a little bit adds depth of flavor and makes the dish feel more authentic.
- Hoisin sauce: This balanced sauce is wonderfully savory and tangy with a touch of heat that adds flavor and depth to the shrimp and veggies. You don’t need to use much - a little goes a long way!
- Cornstarch: To ensure the sauce perfectly thickens and coats the shrimp and vegetables, I stir in some cornstarch. It doesn’t clump the way that flour does.
For the stir fry
- Vegetables: I use red bell pepper, asparagus, broccoli, and snow peas in this particular stir fry but you can use any combination of veggies that you enjoy. Broccoli in shrimp is one of my favorite combos next to asparagus and shrimp.
- Shrimp: Ensure the shrimp are raw because this will keep them from overcooking. If you choose cooked shrimp, add them later in the cooking process to warm them. I like ones that are already peeled and deveined for convenience, but I leave the tails on for flavor.
- Cooked rice: Use cooked leftover rice or cook it in advance for this recipe. I use it as a base for the stir fry.
- Sesame seeds: This is a tasty garnish I feel lifts the dish. You can leave it out if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lemon garlic: Adjust the sauce to include lemon juice instead of soy sauce and add fresh herbs like cilantro or barley to make a zesty version.
- Teriyaki mushroom: Add teriyaki sauce instead of hoisin sauce to make the stir fry extra sweet and savory. Then, swap or add sliced mushrooms to the veggies.
- Chicken and shrimp: Cut the amount of shrimp in half and add chunks of chicken breast to make this recipe even more filling.
How to Make Shrimp Stir Fry
Here are the instructions on how to make this easy shrimp stir-fry recipe. Measure your sauce ingredients and chop your vegetables to ensure everything is ready before you start cooking.
Step 1: Make the sauce. Combine the sauce ingredients in a small mixing bowl. Whisk it until well mixed and then set it aside for now.
Step 2: Cook the veggies. Heat your skillet over medium heat and add 1 tablespoon of avocado oil. Once it's hot, add the vegetables. Cook them for about 3-4 minutes or until they start to soften.
Step 3: Add the shrimp. Add the remaining avocado oil and shrimp to the skillet. Cook for 2 minutes per side or until they are perfectly pink and cooked through.
Step 4: Stir in the sauce. Pour the sauce into the skillet with the shrimp and vegetables. Let everything cook for about 2-3 minutes or until the sauce has thickened and everything is well coated.
Step 5: Garnish. Give it all a good stir and then sprinkle the sesame seeds over the top of the skillet.
Step 6: Serve. Spoon the shrimp and veggies over a bowl of rice and enjoy!
Recipe Tips
- Ensure the veggies are cooked properly: Each one cooks at a different rate, so keep an eye on them to prevent any from becoming under or overcooked.
- Preheat the skillet: Stir-frying uses high heat to caramelize ingredients and build depth of flavor. So, make sure your skillet is hot enough before you begin.
- Thaw the shrimp: Do not try to make this recipe with frozen shrimp. The excess moisture will prevent them from getting color and cooking properly. This will also make the whole dish watery.
If you love recipes like this one skillet meal, you may also enjoy this Kung Pao Bowl.
Storage Directions
- Storing: Store leftovers in an airtight container for up to 3 days. To freeze, place in a freezer-safe container and store it for up to 2 months.
- Reheating: You can reheat your leftover shrimp and stir-fry vegetables in a saucepan over medium heat or the microwave.
- Make Ahead: The best way to prepare this dish in advance is cook the rice ahead and make the stir fry sauce. Store both items in the refrigerator for up to 24 hours before cooking them. I recommend cooking the shrimp and veggies right before serving.
Serving Suggestions
- Some tasty appetizers to serve before this meal are cream cheese wontons or air fryer egg rolls to keep an Asian-inspired theme.
- A great side dish would be this savory teriyaki eggplant. The teriyaki flavors tie in perfectly to the stir fry.
- Add pickled habanero peppers as a garnish for a pop of freshness, heat, and acidity. If you want crunch, try some wonton crisps.
Recipe FAQs
This happens when the shrimp become overcooked. Once they are pink, they are done. If you cook them past that, they will become rubbery and tough to chew.
Of course! Fresh or frozen shrimp are great for this recipe. Just ensure that you pat them dry either way.
I add cornstarch to the sauce to thicken it and as it cooks, it becomes even thicker. If you want a thinner sauce, add a splash of water or soy sauce to thin it out.
More Delicious Shrimp Dishes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Shrimp Stir Fry
Equipment
- skillet
Ingredients
Sauce Ingredients
- ¼ cup low-sodium soy sauce
- 4 cloves garlic minced
- 2 tablespoons honey
- 1 tablespoon ginger grated
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
Stir Fry Ingredients
- 2 tablespoons avocado oil divided
- 1 red bell pepper sliced
- 2 cups asparagus sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 2 pounds large raw shrimp tail-on, peeled, and deveined, defrosted
- 4 cups cooked white rice
- 1 tablespoon sesame seeds.
Instructions
- In a bowl add the sauce ingredients. Mix until combined. Set aside.
- To the skillet add 1 tablespoon avocado oil and vegetables over medium heat. Cook for 3-4 minutes.
- Add the shrimp to the skillet. Add the remainder of the avocado oil. Cook the shrimp for 2 minutes on each side.
- Add the sauce to the skillet. Cook for 2-3 minutes or until the sauce is thick.
- Serve the stir-fry over rice.
- Top with sesame seeds.
Notes
- Place your leftover shrimp and vegetable stir-fry in an airtight container. Store it in the refrigerator for up to 3 days.
- Be careful not to overcook your shrimp. They will be rubbery, chewy, and difficult to eat.
- Ensure your shrimp are fully thawed and patted dry before you start cooking. This will help them cook properly and prevent the stir fry from becoming watery.
Nutrition
This post was originally published November 2018. It's bee updated with a refreshed recipe, new images, and content.
Max says
Such an easy recipe to make and already got requests to make it again Picky husband and kids absolutely loved it Added some hot sauce and some leftover vegetables right before serving to warm them up. Thx for another dinner idea I can make.
Karin and Ken says
My son adds hot sauce too and loves it. So happy you’re enjoying this easy recipe. All the best. Karin
Tabitha says
This stir fry is terrific. Served it with noodles and on another day with rice Both were a hit. Family gobbled it all up and I couldn’t ask for more. Thanks for sharing this recipe I have included it in my rotation. Take care Karin 💕
Karin and Ken says
I can’t decide whether I prefer noodles or rice too. I love this stir fry. I’m glad you do too. All the best. Karin
Nikki says
Absolutely loved this and so did everyone else. What an easy recipe and it tastes so good. Thank you for sharing another keeper. Keep up the great work Karin. You’re appreciated ❤️
Karin and Ken says
Thank you for your kind words. You just made my day. All the best. Karin