Shrimp Stir Fry Recipe

shrimp and lots of vegetables in sauce in a skillet with a wooden spoon.

4.91 from 10 votes

Shrimp stir fry is a quick and healthy dish loaded with juicy shrimp, many different vegetables, and an easy homemade stir fry sauce. This stir fry sauce is a a little sweet and a little spicy and goes perfectly with shrimp, vegetables, and also chicken.

Prep Time10

Cook Time15

Total Time25

Course: dinner, Main Course

Cuisine: Asian

Diet: Gluten Free, Low Lactose

Servings:

Calories: 338kcal

Author: Lyuba Brooke

Ingredients

1 lb large shrimp
1 bunch broccoli
8 oz baby bella mushrooms or other variety
8 oz snow peas
1/2 cup diced green onion
2 bell peppers

Stir Fry Sauce:

1/2 cup soy sauce or gluten-free soy, tamari, or coconut aminos
1 cup chicken broth can also use vegetable broth
2 tbsp rice vinegar
1/4 cup honey
6 garlic cloves
2 tsp chili paste more if you want spicier
2 1/2 tbsp cornstarch

US Customary - Metric

Instructions

Prepare Shrimp and Other Ingredients:

For best results, use large or jumbo shrimp. If using frozen, thaw in the fridge overnight and pat dry before cooking. (See my full guide to peeling and deveining shrimp if needed.)
Whisk all ingredients for the sauce together and set aside. Chop vegetables and set aside.

Cooking Stir Fry:

Preheat a large cooking pan or a wok over medium heat and add peanut oil.
Sauté vegetables, mixing often, until start to soften.
Vegetables cooking notes: Start cooking heartier, harder vegetables like onions, carrots, broccoli, cauliflower, mushrooms, snow peas, and bell peppers first to give them a little extra time to soften. Soft and delicate vegetables, like zucchini, summer squash, and leafy greens should be added last because they cook so fast and can be too mushy if overcooked.
Tip: Don’t cook vegetables all the way because it will continue to cook after you take it out of the pan and later with sauce.
Take veggies out of the pan and add a little more oil to the pan.
Sauté shrimp over medium-high heat until just turns opaque on each side. (Be careful not to overcook the shrimp! Cook shrimp just until they turn opaque. When overcooked, shrimp can be tough and chewy.)
Add vegetables back into the pan and stir.
Whisk the sauce again and pour it into the pan. Stir well and cook for a few minutes, just until sauce thickens.
Stir in green onions and serve right away.
You can serve shrimp stir fry over rice, with noodles, or just on it's own.

Video

Notes

Shrimp - It's better to use large or jumbo shrimp so they don't accidentally overcook. You can use frozen shrimp. Be sure to let them slowly thaw in the fridge prior to cooking.
Adding More Spice: You can easily add spicy to a stir fry by adding some chili peppers. Depending on how much spice you want, choose either a milder pepper like jalapeno, or a spicier pepper like red chili pepper or Thai chili pepper. Amount of peppers will also affect the spice level as well as leaving the seeds in or discarding them. Remember that chili peppers store most of their spice in the seeds. If you don’t want to add the peppers, you can also spice the dish up with a dash of cayenne pepper.
Gluten Free Note: If you need to make this stir fry gluten free, simple swap low sodium soy sauce for gluten free soy sauce, tamari, or coconut aminos. Remaining ingredients should already be gluten free but double check the labels to make sure.

Nutrition