Shrimp Stir Fry

4.82 from 11 votes

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.

Prep Time5

Cook Time8

Total Time12

Course: Main Course

Cuisine: Asian

Servings:

Author: Kristen Chidsey

Ingredients

Stir Fry Sauce

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

Stir Fry

2 tablespoons peanut, avocado, or canola oil divided
1 pound large shrimp defrosted, peeled, and deveined
2-3 cups fresh broccoli florets cut into bite-sized pieces
2 large red or yellow bell peppers cored and thinly sliced
6 green onions chopped
2 cloves minced garlic
1 teaspoon grated ginger root

US Customary - Metric

Instructions

In a medium mixing bowl, whisk together ¼ cup water, ¼ cup low-sodium soy sauce, 2 tablespoons Shaoxing wine, 2 tablespoons 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 the hot skillet in a single layer. Cook for 1 minute, flip, and cook for an additional 1-2 minutes, or until the shrimp are opaque throughout (time will vary based on the size of the 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 sauté for 1 minute. After one minute, add the sliced bell peppers and sliced green onions and sauté for 2-3 minutes, stirring often until the vegetables are crisp-tender.
Add 2 cloves minced garlic and 1 teaspoon grated ginger root and saute 30 seconds longer, just until fragrant.
Quickly whisk the sauce again to fully incorporate, 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 and remove the skillet from the heat to stop the cooking process.
Serve with rice and sesame seeds and additional green onions if desired.

Video

Notes

Shrimp: Use shrimp that are 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.

Shaoxing Wine: Mirin or Dry Sherry work equally well. Chicken stock is suitable, but won't pack the same depth of flavor.

Oil: Select a refined oil with a high smoke point, like peanut oil, avocado oil, canola oil, or light olive oil.

Hot Sauce: Use a hot sauce like Sriracha or cayenne pepper sauce, and adjust the amount according to your desired heat level.

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.

Nutrition