• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • ingredient
    • Pasta
    • Beef
    • Poultry
    • Pork
    • Seafood
    • Vegetarian
    • soups
    • burgers
  • course
    • Beverages
    • Appetizers
    • Breakfast
    • Lunch
    • Main Courses
    • Sides
    • Salads
    • Snacks
    • Desserts
    • Condiments
  • method
    • 30-Minute Meals
    • Grilling
    • Instant Pot
    • Slow Cooker
    • Air Fryer
  • All Recipes
    • Main Courses
      • Beef Recipes
      • Chicken & Turkey
      • Pasta
      • Pork
      • Seafood
      • Soup, Stew, and Chili
      • Vegetarian
    • Breakfast
    • Breads and Muffins
    • Desserts
    • Kid-Friendly
    • Salads
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Pantry Staples
    • Allergy Friendly Recipes
      • Plant-Based
      • Gluten-Free
      • Dairy-Free
  • Instant Pot
  • 30-Minute Meals
  • Meet Kristen
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Instant Pot
  • 30-Minute Meals
  • All Recipes
  • Meet Kristen
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Shrimp Stir-Fry

    30-Minute Meals Allergy Friendly Recipes Dairy-Free Recipes Main Courses Real Food Seafood April 14, 2023 | By Kristen Chidsey | 4 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Made with stir-fried shrimp, a medley of fresh veggies, and a ridiculously delicious stir fry sauce, this shrimp stir fry is a quick and easy favorite recipe.

    Made with stir-fried shrimp, a medley of fresh veggies, and a ridiculously delicious stir fry sauce, this shrimp stir fry is a quick and easy favorite recipe.

    Skillet showing shrimp stir fry with veggies and stir fry sauce.

    When dinner needs to be fast, I love turning to recipes for stir-fries. From Chicken and Asparagus Stir Fry to Stir-Fried Chicken and Bok Choy, to this Shrimp Stir Fry. 

    Stir Fries cook up extremely fast, are loaded with protein, and don't sacrifice flavor, making them perfect for busy weeknights. 

    And this recipe for Shrimp Stir Fry is one of my favorites. Loaded with crisp-tender vegetables, tender shrimp, and a savory, garlic sauce stir-fry sauce, this is one recipe that is sure to be put on repeat at the house.  

    why you'll love this recipe

    • Ready in 15 minutes. That is faster than you can find a takeout menu!
    • Customizable. Don't like bell peppers or broccoli? Try sugar snap peas or zucchini. You get to pick the vegetables YOU like (or have on hand) to make this shrimp stir fry suitable for your family.  
    • Healthier Recipe. Not only is this recipe lower in fat, calories, and sodium than takeout, this stir fry is filled with lean protein and vegetables.

    Notes on Ingredients

    Ingredients labeled on counter for shrimp stir fry.
    • Shrimp: Use shrimp that is fresh or fully defrosted, peeled, and deveined. This recipe calls for large shrimp, but if you have smaller shrimp on hand, simply cook for less time. 
    • Vegetables: I love using a combination of sweet yellow or red peppers, green onions, and broccoli. Feel free to use cabbage, bok choy, snow peas, mushrooms, water chestnuts, zucchini, and/or yellow onions, in addition to or in place of the vegetables the recipe calls for. 
    • Ginger Root: For a flavorful, slightly spicy kick, use grated peeled ginger root, rather than dried ginger.
    • Oil: It is important to use cooking oil with a high smoke point like canola or vegetable oil. 
    • Stir Fry Sauce: This shrimp stir fry sauce is a little bit sweet, a little bit spicy, and balanced with soy and vinegar. 
      • Soy Sauce: Use low-sodium soy sauce to keep the sodium level to a minimum. Feel free to use coconut aminos or Tamari in place of the soy sauce. 
      • Honey: You need a bit of sweetness to balance out the savory ingredients in the sauce. I recommend using honey or brown sugar. 
      • Rice Wine Vinegar: Use vinegar labeled rice wine vinegar or rice vinegar for best results. Rice wine or rice vinegar is best in terms of flavor, but you can use white wine vinegar if that is all you have on hand. 
      • Hot Sauce: Use a hot sauce like Sriracha or cayenne pepper sauce, and adjust the amount according to your desired heat level. 
      • Shaoxing Wine: This is a type of rice wine that gives this stir fry an authentic restaurant flavor. Feel free to use mirin or dry sherry in place of the Shaoxing wine.
      • Cornstarch: The cornstarch helps the stir-fry wine to thicken. If you have an allergy to corn, feel free to use arrowroot powder in place of cornstarch.

    How to Make Shrimp Stir Fry

    Prepare the Stir-Fry Sauce. Mix together the water, soy sauce, Shaoxing wine, honey, rice vinegar, hot sauce, and cornstarch in a small bowl until well combined and the cornstarch has dissolved. 

    Side by side photo showing shrimp stir fry sauce before and after whisking together.

    Stir Fry the Shrimp. In a large skillet, heat the oil until shimmering. While the oil is heating, pat the shrimp dry with a paper towel and then add the shrimp to the skillet in a single layer. Cook the shrimp for 1 minute, flip, and cook for an additional 1-2 minutes or until the shrimp is opaque throughout. Once cooked, remove the shrimp to a clean plate and set aside. 

    Side-by-side photo showing shrimp before and after sauteeing.

    Stir Fry the Vegetables. Heat a bit more oil in the same skillet. Once the oil is shimmering, add in the broccoli and saute for 1 minute. After one minute, add the bell pepper and green onions and saute for 2-3 minutes, stirring often until the vegetable are crisp-tender. Add garlic and ginger and saute 30 seconds longer, just until fragrant. 

    Side by side photo showing veggies before and after sauteeing.

    Add Sauce. Quickly whisk the sauce again to fully incorporate and then pour it into the skillet with the vegetables. Let the sauce cook for about 1 minute or until thickened, stirring constantly. 

    Vegetables and stir fry sauce in skillet.

    Toss Together. Return the cooked shrimp to the skillet and toss to coat with sauce. 

    Shrimp and vegetables in saute pan with stir fry sauce.

    Serving Suggestions

    This Shrimp Stir Fry is substantial to stand alone as a one-pot meal. It is also delicious served over Instant Pot Brown Rice, Instant Pot Jasmine Rice, Instant Pot Quinoa, or cauliflower rice. 

    I also love adding toasted sesame seeds before serving, for additional flavor and crunch. 

    Bowl of rice with garlic shrimp stir fry.

    ∗ tips to remember ∗

    Use the right pan. It is best to use a large cast iron skillet, wok, or large skillet. You want a pan that will be able to handle high heat and has quite a bit of surface area so that everything cooks evenly. 

    Blot the shrimp dry before cooking. This will help prevent splatter and help the shrimp to cook evenly and brown slightly. 

    Don't overcook the shrimp. Shrimp cooks very quickly and can become rubbery if overcooked. You will know it is done when the shrimp becomes opaque.

    Use fresh, not frozen vegetables. That will ensure your vegetables are crisp-tender and not mushy. 

    FAQs about Shrimp Stir Fry

    Can you make this stir fry using frozen shrimp?

    No! Your shrimp must be fully defrosted in order to cook evenly. To defrost frozen shrimp quickly, remove the shrimp from their packaging and place them directly into a large bowl of cold water. Let them sit in the water for 10-15 minutes, stirring every few minutes, until fully defrosted. Drain and pat dry and proceed with the recipe.

    Can I use something other than shrimp?

    Absolutely! Feel free to use cubed lean beef, pork, chicken, or tofu in place of the shrimp. You may need to adjust the cooking time, as pork, beef, and chicken will take a bit longer to cook than shrimp. 

    Can this stir-fry recipe be made gluten-free?

    Yes, with several modifications. Shaoxing wine contains gluten, so it is best to replace it with Mirin or dry Sherry. A lot of brands of soy sauce contain gluten as well, so it is best to use Tamari or coconut aminos in place of the soy sauce (or ensure your soy sauce is gluten-free.)

    More Stir Fry Recipes to Try

    • Stir-Fried Chicken and Bok Choy
    • Hunan Chicken
    • Chicken Asparagus Stir Fry
    • Hunan Beef
    • Moo Goo Gai Pan

    If you enjoyed this easy stir fry recipe, I would love for you to leave a comment and review below.

    Shrimp stir fry served on top of rice with fresh broccoli in background.

    Shrimp Stir Fry

    Made with stir-fried shrimp, a medley of fresh veggies, and a ridiculously delicious stir fry sauce, this shrimp stir fry is a quick and easy favorite recipe.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Chinese
    Prep Time: 5 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 12 minutes minutes
    Servings: 4
    Calories: 243kcal
    Author: Kristen Chidsey

    Ingredients

    Stir Fry Sauce

    • ¼ cup water
    • ¼ cup low-sodium soy sauce
    • 2 tablespoons Shaoxing wine or dry sherry
    • 2 tablespoon honey or brown sugar
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon hot sauce
    • 2 teaspoons cornstarch

    Stir Fry

    • 2 tablespoons canola oil divided
    • 1 pound defrosted large shrimp peeled and deveined
    • 2-3 cups fresh broccoli florets cut into bite-sized pieces
    • 2 large red or yellow bell peppers thinly sliced
    • 6 green onions chopped
    • 2 cloves minced garlic
    • 1 teaspoon freshly grated ginger root
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • In a medium mixing bowl whisk together water, soy sauce, Shaoxing wine, honey, rice vinegar, hot sauce, and cornstarch until well combined and the cornstarch has dissolved. Set aside.
    • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until shimmering.
    • Pat the shrimp dry with a paper towel and add the skillet in a single layer. Cook the shrimp for 1 minute, flip, and cook for an additional 1-2 minutes or until the shrimp is opaque throughout. Once cooked, remove the shrimp to a clean plate and set aside.
    • Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat. Once heated, add in the broccoli and saute for 1 minute. After one minute, add the bell pepper and green onions and saute for 2-3 minutes, stirring often until the vegetable are crisp-tender.
    • Add garlic and ginger and saute 30 seconds longer.
    • Quickly whisk sauce again to fully incorporate and then pour it into the skillet with the vegetables. Let the sauce cook for about 1 minute or until thickened, stirring constantly.
    • Return the cooked shrimp to the skillet and toss to coat with sauce. Turn off the heat.
    • Serve with rice and sesame seeds and additional green onions if desired.

    Notes

    Storage: Shrimp is always best served immediately after preparation. However, leftover shrimp can be stored in the refrigerator for up to 3 days in an airtight container. Reheat in a dry skillet over low heat or in the microwave on 50% power.
    Shrimp: Use shrimp that is fresh or fully defrosted, peeled, and deveined. This recipe calls for large shrimp, but if you have smaller shrimp on hand, simply cook for less time.
    Defrosting Shrimp: To defrost frozen shrimp quickly, remove the shrimp from their packaging and place them directly into a large bowl of cold water. Let them sit in the water for 10-15 minutes, stirring every few minutes, until fully defrosted. Drain and pat dry and proceed with the recipe.
    Hot Sauce: Use a hot sauce like Sriracha or cayenne pepper sauce, and adjust the amount according to your desired heat level.
     

    Nutrition

    Calories: 243kcal | Carbohydrates: 22g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 143mg | Sodium: 765mg | Potassium: 568mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3236IU | Vitamin C: 150mg | Calcium: 111mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    « Whole Wheat Blueberry Muffins
    Homemade Chicken Tenders »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Shana Y

      May 04, 2023 at 7:10 am

      5 stars
      We love a good stir fry! This was so easy to make and yummy. All of my kids loved it!

      Reply
    2. Abby

      May 01, 2023 at 6:20 am

      5 stars
      Made this for my husbands birthday and he raved about it! He ate two helpings and requested more for lunch the next day. Great recipe.

      Reply
      • Kristen Chidsey

        May 01, 2023 at 7:26 am

        I am honored this was your husband's birthday meal! Thank you for taking the time to share your review 🙂

        Reply
    3. Sharina

      April 27, 2023 at 11:10 pm

      5 stars
      I love seafood and this shrimp stir-fry is my new fav! So delicious and satisfying!

      Reply

    Primary Sidebar

    Made with stir-fried shrimp, a medley of fresh veggies, and a ridiculously delicious stir fry sauce, this shrimp stir fry is a quick and easy favorite recipe.

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    • jar of plain yogurt next to instant pot
      Instant Pot Yogurt
    • Perfect Hard Boiled Eggs Sliced Open on cutting board
      Instant Pot Hard Boiled Eggs
    • Instant Pot Pot Roast sliced up on white platter with carrots and potatoes.
      Instant Pot Pot Roast
    • Whole seasoned chicken on trivet inside inner pot.
      Instant Pot Whole Chicken
    • Bowl of Cold Start Yogurt
      Instant Pot Cold Start Yogurt
    • Inner pot of instant pot filled dried beans
      Instant Pot Beans
    • How to use the instant pot as a slow cooker
      How to Use Your Instant Pot as a Slow Cooker
    • 4 chicken breasts cooked inside instant pot.
      Instant Pot Chicken Breast (Fresh or Frozen)

    Reader Favorites

    • Bowl of creamy coleslaw made with shredded green cabbage.
      Easy Homemade Coleslaw
    • Homemade Chicken Tenders on platter.
      Homemade Chicken Tenders
    • Baked Instant Pot Sweet Potato on white plate topped with pat of butter.
      Instant Pot Sweet Potatoes
    • Chili seasonings labled on wooden board
      Chili Seasoning Recipe
    • 3 Salmon Fillets on green plate topped with limes.
      Easy Baked Salmon
    • Instant Pot Chicken Wing being dipped into ranch dressing.
      Instant Pot Chicken Wings
    • Latte in glass mug with coffee beans on the counter.
      Easy Homemade Latte Recipe
    • Creamy and Cheesy Chicken and Rice in yellow casserole dish
      Creamy and Cheesy Chicken and Rice

    Footer

    Made with stir-fried shrimp, a medley of fresh veggies, and a ridiculously delicious stir fry sauce, this shrimp stir fry is a quick and easy favorite recipe.

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM