Shrimp Stir Fry Recipe

Introduction

This shrimp stir fry is a quick and flavorful weeknight dinner packed with fresh vegetables and a savory sauce. It’s easy to make and perfect for serving over rice for a satisfying meal.

Ingredients

• ⅓ cup water (or chicken broth*)
• ⅓ cup low sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons sesame oil
• 2 tablespoons minced fresh ginger
• 4 cloves garlic (minced)
• 2 teaspoons cornstarch
• ⅛ teaspoon crushed red pepper flakes (or to taste*)
• 2 ½ tablespoons olive oil (or avocado oil, divided)
• 1 ½ pounds large shrimp (peeled and deveined, tail on or off)
• 2 carrots (julienne cut)
• 1 red bell pepper (thinly sliced)
• 8 ounces sugar snap peas
• 4 green onions (white and light green parts only, chopped)
• 4 cups cooked rice
• sesame seeds (optional)

Instructions

1. Step 1: Combine all of the stir fry sauce ingredients in a small bowl or liquid measuring cup. Whisk to combine and set aside.
2. Step 2: Pat the shrimp dry with paper towels. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
3. Step 3: Add the shrimp to the pan in a single layer (cook in batches if needed). Cook about 2 minutes per side, until pink. Transfer the cooked shrimp to a clean plate.
4. Step 4: Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add the carrots, bell peppers, and sugar snap peas and cook, stirring often, for 2-3 minutes or until the vegetables are just crisp-tender.
5. Step 5: Whisk the stir fry sauce once more to make sure everything is well combined and then pour it into the skillet. Return the shrimp to the pan. Cook, stirring, for 1 minute, until the sauce has thickened.
6. Step 6: Stir in the chopped green onions. Serve the stir fry over cooked rice, garnished with a sprinkle of sesame seeds if desired.

Tips & Variations

• Use chicken broth in place of water for a richer sauce flavor.
• Add other vegetables like broccoli or snap peas for extra crunch and nutrition.
• Adjust crushed red pepper flakes to control the spiciness to your liking.
• To keep shrimp tender, avoid overcooking and remove from heat as soon as they turn pink.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to avoid overcooking the shrimp. For best texture, reheat just until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw completely and pat dry before cooking to ensure they sear properly and don’t release excess water.

What can I substitute if I don’t have cornstarch?

You can use arrowroot powder or potato starch as a thickening alternative in equal amounts to cornstarch.

Shrimp Stir Fry Recipe

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★★★★★

4.5 from 77 reviews

This vibrant and flavorful Shrimp Stir Fry is a quick and healthy meal perfect for busy weeknights. Featuring tender shrimp, crisp vegetables, and a tangy homemade stir fry sauce, it’s served over fluffy cooked rice for a satisfying dish that’s both nutritious and delicious.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Sauce Ingredients

• ⅓ cup water (or chicken broth)
• ⅓ cup low sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons sesame oil
• 2 tablespoons minced fresh ginger
• 4 cloves garlic (minced)
• 2 teaspoons cornstarch
• ⅛ teaspoon crushed red pepper flakes (or to taste)

Main Ingredients

• 2 ½ tablespoons olive oil (or avocado oil, divided)
• 1 ½ pounds large shrimp (peeled and deveined, tail on or off)
• 2 carrots (julienne cut)
• 1 red bell pepper (thinly sliced)
• 8 ounces sugar snap peas
• 4 green onions (white and light green parts only, chopped)
• 4 cups cooked rice
• sesame seeds (optional)

Instructions

1. Prepare the sauce: Combine all of the stir fry sauce ingredients—water or chicken broth, low sodium soy sauce, honey, sesame oil, minced fresh ginger, minced garlic, cornstarch, and crushed red pepper flakes—in a small bowl or liquid measuring cup. Whisk thoroughly to blend and set aside.
2. Cook the shrimp: Pat the shrimp dry with paper towels to ensure a good sear. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, cooking about 2 minutes per side until they turn pink and opaque. Work in batches if necessary to avoid overcrowding. Transfer cooked shrimp to a clean plate.
3. Sauté the vegetables: Add the remaining 1 ½ tablespoons olive oil to the skillet. Toss in the julienned carrots, thinly sliced red bell pepper, and sugar snap peas. Stir often and cook for 2 to 3 minutes, just until vegetables become crisp-tender but still vibrant and slightly crunchy.
4. Add the sauce and shrimp: Whisk the prepared stir fry sauce again to ensure even mixing, then pour it over the vegetables in the skillet. Return the cooked shrimp to the pan as well. Stir continuously for about 1 minute, allowing the sauce to thicken and coat the shrimp and veggies evenly.
5. Finish and serve: Stir in the chopped green onions for fresh flavor and crunch. Serve the shrimp stir fry hot over 4 cups of cooked rice. Optionally, garnish with a sprinkle of sesame seeds for added texture and a nutty touch.

Notes

• You can substitute chicken broth for water in the sauce for extra flavor.
• Adjust crushed red pepper flakes according to your preferred spice level.
• Cook the shrimp in batches to avoid overcrowding the pan, which ensures even cooking.
• Use avocado oil as an alternative to olive oil for a higher smoke point.
• Serve immediately for optimal texture and freshness.

Keywords: Shrimp Stir Fry, quick dinner, easy stir fry, healthy shrimp recipe, Asian stir fry