Easy Shrimp Stir Fry Recipe
Looking for a quick and tasty dinner that’s packed with vibrant veggies and succulent shrimp?
This easy shrimp stir fry is just what you need! Made with simple ingredients and a savory-sweet garlic-ginger sauce, it’s ready in just 25 minutes, making it the perfect weeknight meal.
Whether you serve it over rice or zucchini noodles, it’s a delicious, wholesome dish that will quickly become a go-to in your kitchen.
For the Stir Fry Sauce
- Chicken Broth – I use low sodium for better control of salt.
- Soy Sauce – Also low sodium to keep the dish from becoming too salty.
- Rice Vinegar – Adds a subtle tanginess to the sauce.
- Sesame Oil – For a nutty flavor that complements the stir fry.
- Sriracha Sauce – Provides a touch of heat, but you can adjust to taste.
- Honey – Sweetens the sauce and balances the savory flavors.
- Crushed Red Pepper – A little extra kick, but optional based on your spice tolerance.
- Garlic – Fresh garlic gives the sauce a savory depth.
- Grated Ginger – A key flavor that brightens the sauce.
- Cornstarch – Used to thicken the sauce to the perfect consistency.
For the Shrimp Stir Fry
- Canola Oil – Great for high-heat cooking, giving the stir fry a crispy texture.
- Shrimp – Peeled, deveined, and tails removed for easy eating.
- Chinese Five Spice – Adds a warm, aromatic flavor (optional, but recommended).
- Red Pepper – Thinly sliced for a mild crunch and color.
- Broccoli Florets – Bite-sized pieces for a fresh, crisp texture.
- Snow Peas – Adds a sweet, crisp element to the stir fry.
- Onion – Chopped for a bit of sharpness and flavor.
- Scallions – Freshly chopped, for garnish and added flavor.
Easy Shrimp Stir Fry Recipe
A simple and quick one-pan shrimp stir fry with vibrant vegetables and a flavorful, sweet and savory garlic-ginger sauce. Serve over rice or zucchini noodles for a satisfying meal.
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Servings: 4 servings
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Ingredients:
Stir Fry Sauce:- 1/4 cup low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha sauce
- 2 tablespoons honey
- 1/8 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 1 tablespoon grated ginger (or ginger paste)
- 1 tablespoon cornstarch
- 2 tablespoons canola oil
- 1 lb shrimp, peeled, deveined, and tails removed
- Chinese five spice (optional, see notes)
- 1 red pepper, sliced into thin strips
- 2 cups broccoli florets, cut into bite-sized pieces
- 8 ounces snow peas
- 1 small onion, chopped
- 2 scallions, chopped
Instructions:
- Prepare the shrimp: Peel, devein, and remove the tails from the shrimp. Pat them dry and sprinkle both sides with Chinese Five Spice (optional).
- Make the sauce: In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, sriracha, honey, crushed red pepper, garlic, ginger, and cornstarch. Set aside.
- Cook the vegetables: Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the chopped onions and broccoli florets, stirring constantly for about 1-2 minutes. Add the red pepper and snow peas and cook for another 1-2 minutes until the vegetables are crisp-tender. Remove the vegetables from the skillet and set aside.
- Cook the shrimp: Heat the remaining tablespoon of oil in the same skillet over medium heat. Add the shrimp and cook for 1-1.5 minutes per side or until cooked through. Remove the shrimp from the skillet and set aside.
- Make the sauce thick: Reduce the heat to low and give the sauce a quick whisk before adding it to the skillet. Cook the sauce for a minute or two until it thickens slightly.
- Combine and serve: Return the vegetables and shrimp to the skillet. Stir everything together until well combined and heated through. Top with chopped scallions and serve promptly.
Notes:
- For best results, use oils with high smoking points, such as canola, peanut, or vegetable oil. Make sure the skillet and oil are hot before adding the ingredients.
- Avoid overcrowding the pan. Cook in batches if necessary and plate the shrimp and vegetables separately.
- Shrimp cook quickly, just 1-2 minutes per side depending on their size.
- If you don’t enjoy Chinese Five Spice (which includes anise, cinnamon, star anise, cloves, and ginger), feel free to skip it and season the shrimp with just salt and pepper.
- Add or substitute vegetables as desired, such as carrots, mushrooms, or bok choy.
- Avoid cooking garlic at high heat to prevent burning. You can either add it directly to the sauce or reduce the heat and cook it with the other vegetables toward the end of their cooking time.
- Stir frying happens fast, so make sure to stay attentive.
- Leftovers can be stored in an airtight container in the fridge and reheated in the microwave at reduced power.
Nutrition:
Calories: 282 kcal | Carbohydrates: 24g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 762mg | Potassium: 762mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1903 IU | Vitamin C: 116mg | Calcium: 140mg | Iron: 3mg
- Can I use frozen shrimp?
Absolutely! Just make sure to fully thaw the shrimp and pat them dry before cooking. This way, you avoid any extra moisture that could affect the stir fry’s crispiness. - I don’t have Chinese Five Spice—what should I do?
No problem! You can skip it entirely or use a mix of cinnamon and ground ginger for a similar flavor profile. The stir fry will still taste amazing! - Can I use pre-chopped vegetables?
Yes, you can! Pre-chopped veggies (even frozen ones) are a great time-saver and work just as well in this stir fry. - How can I adjust the spice level?
To make it milder, simply reduce or skip the sriracha and crushed red pepper. Want more heat? Add extra sriracha or chili flakes to kick things up a notch. - Can I prepare the sauce ahead of time?
Absolutely! You can make the sauce in advance and store it in the fridge. Just give it a quick whisk before adding it to the pan, and you’re good to go.
