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Made with tender stir-fried shrimp, fresh vegetables, and a sweet and savory sauce, this Shrimp Stir Fry is a go-to weeknight dinner. It comes together in about 15 minutes, is packed with lean protein, and is easy to customize with whatever veggies you like.
Looking for more stir fry recipes that deliver big flavor with easy to find ingredients and minimal prep? Don't miss my recipes for Ground Beef and Broccoli Stir Fry, Chicken and Bok Choy Stir-Fry, and Moo Goo Gai Pan.
Kristen's Keys for Shrimp Stir-Fry
Keep these tips in mind when making this shrimp stir fry recipe as they will help streamline the prep and intensify the flavor.
- Have everything prepped before you turn on the stove. This shrimp stir fry cooks quickly, so it is best to have the veggies chopped and sauce whisked together before the actual cooking starts.
- Use the right pan. 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. A large skillet or wok works well.
- Pat the shrimp dry with a paper towel before adding it to the skillet. This will help prevent oil splatter and allow the shrimp to evenly brown.
- Use fresh, not frozen, veggies. They stay crisp-tender instead of soft and watery.
5-star Reader Review
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. -Abby
How to Make Shrimp Stir Fry
Make the sauce, cook the shrimp, stir-fry the veggies, and toss it all together. A protein-veggie packed dinner will be on the table in about 15 minutes!
Step One: Prepare 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.
Step Two: Cook 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 to the skillet in a single layer. Cook the for 1 minute, flip, and continue cooking 1-2 minutes or until the shrimp is opaque throughout. Once cooked, remove the shrimp to a clean plate and set aside.
Size of shrimp matters. You can use small, medium, large, or jumbo shrimp for this stir-fry. Just remember that shrimp cook very quickly. As soon as they turn pink and opaque, remove them from the pan to prevent overcooking.
Step Three: Stir Fry Vegetables
Add the vegetables to the same pan as you used to cook the shrimp and cook, stirring often, for 2-3 minute, or until just crisp-tender. Add garlic and ginger and sauté 30 seconds longer, just until fragrant.
Step Four: Toss Together
Give the sauce another quick stir, then pour it into the pan. Let it bubble for 1-2 minutes, stirring constantly, until it thickens and coats the vegetables. Once thickened, add the shrimp back to the skillet and toss to coat.
Serving Suggestions
This shrimp stir fry is hearty enough to enjoy on its own, but it's also great served over rice, quinoa, or cauliflower rice (try Instant Pot white rice, brown rice, or quinoa). Finish with a sprinkle of toasted sesame seeds for extra flavor and crunch, and you've got a healthy weeknight dinner your family will ask for again.
Recipe Modifications
- Gluten-Free: Use tamari or coconut aminos and swap the Shaoxing wine for mirin or dry sherry.
- No Cornstarch? Arrowroot powder works as a 1:1 replacement.
- No Shaoxing Wine? Replace it with mirin or dry sherry.
- Options for Veggies: Try snap peas, zucchini, mushrooms, or whatever needs using up, in place of peppers and broccoli.
- Protein Swap: Chicken, lean beef, pork, or tofu all work, just adjust cooking time since shrimp is the fastest of the bunch.
More Quick-Cooking Shrimp Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Shrimp Stir Fry
Video
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
Instructions
- In a medium mixing bowl whisk together ¼ cup water, ¼ cup low-sodium soy sauce, 2 tablespoons Shaoxing wine, 2 tablespoon honey, 1 tablespoon rice wine vinegar, 1 teaspoon hot sauce, and 2 teaspoons 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. While the oil is heating, pat the shrimp dry with a paper towel
- Add the shrimp to a the hot skillet in a single layer. Cook for 1 minute, flip, and cook for an additional 1-2 minutes or until the shrimp is opaque throughout (time will vary based on size of shrimp). 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 fresh broccoli florets and saute for 1 minute. After one minute, add the sliced bell peppers and sliced green onions, and saute for 2-3 minutes, stirring often until the vegetable are crisp-tender.
- Add 2 cloves minced garlic and 1 teaspoon freshly grated ginger root 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2023 and updated in 2026.
I would love to try this recipe, but I don't have the wine or the other subs you mention. Can I use vegetable broth instead? Or just leave the wine out with no sub? Thank you 🙂
Hi Diana! If you happen to have apple juice or white grape juice, use that. If not omit.
I left it out, and the dish was still delicious! My husband and I both loved it! Thanks for answering my question so quickly! This will be in the rotation for sure!
Wonderful! Thanks for sharing, Diana!
Excellent simple tips, easily adaptable to own's taste. Thank you!
Your recipes are so scrumptious! One request, however, is to specify cooked or raw shrimp in the ingredient list where appropriate. It makes a difference. Keep inspiring!
It certainly does make a difference. This is for raw shrimp (and unless specified assume raw) 🙂
Couldn’t taste the garlic or ginger in the dish, also no spiciness to the dish, I doubt I will make again too many things just didn’t go right for me.
Hi Irene! I am sorry you weren't wowed by the flavor in this stir fry. This dish was never intended to be spicy or prominent in garlic or ginger flavor. You can feel free to increase each of those ingredients up to 1 tablespoon each if desired (per recipe notes) and be sure to use fresh ginger and fresh garlic.
We love a good stir fry! This was so easy to make and yummy. All of my kids loved it!
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.
I am honored this was your husband's birthday meal! Thank you for taking the time to share your review 🙂
I love seafood and this shrimp stir-fry is my new fav! So delicious and satisfying!