Easy Shrimp Stir Fry
There’s something magical about the sizzle of a hot pan, the aroma of garlic and ginger filling the kitchen, and a meal coming together in minutes.
This shrimp stir fry feels like a takeout favorite but is even better—fresh, vibrant, and made right at home.
Juicy shrimp, crisp-tender veggies, and a rich, savory-sweet sauce come together in just 25 minutes, making this a go-to weeknight dinner.
Serve it over rice or zucchini noodles, and you’ve got a quick, flavorful, and wholesome meal that’ll satisfy any craving.
Let’s cook!
For Shrimp Stir Fry
- Shrimp – Use peeled, deveined shrimp with tails removed. They cook quickly and stay juicy.
- Chinese Five Spice – Adds warm, aromatic depth to the shrimp. If you’re not a fan, simply season with salt and pepper.
- Canola Oil – A high-smoke-point oil that helps stir-fry everything quickly without burning.
- Red Bell Pepper – Adds natural sweetness and a pop of color to the dish.
- Broccoli Florets – Provides a hearty, nutritious bite. Cut into small, even pieces so they cook fast.
- Snow Peas – Crisp and slightly sweet, they bring freshness to the stir fry.
- Onion – Adds a mild, savory depth to the overall flavor.
- Scallions – Used for garnish, they give a final touch of freshness.
For Stir Fry Sauce
- Low Sodium Chicken Broth – Forms the flavorful base of the sauce.
- Low Sodium Soy Sauce – Adds umami and a rich, savory taste.
- Rice Vinegar – Gives a mild tang that balances the sweetness.
- Sesame Oil – Just a touch for a nutty aroma and depth.
- Sriracha Sauce – Brings a hint of heat without overpowering the dish.
- Honey – Adds natural sweetness to balance the salty and spicy elements.
- Crushed Red Pepper – For an extra layer of spice. Adjust to your heat preference.
- Garlic & Ginger – The heart of the stir fry’s flavor. Freshly minced for the best taste.
- Cornstarch – Helps thicken the sauce so it coats the shrimp and veggies beautifully.
Easy Shrimp Stir Fry
Notes
Ingredients
For the Stir Fry Sauce:
- ¼ cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sriracha sauce
- 2 tbsp honey
- ⅛ tsp crushed red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp grated ginger or ginger paste
- 1 tbsp cornstarch
For the Stir Fry:
- 2 tbsp canola oil (or peanut/vegetable oil)
- 1 lb shrimp, peeled, deveined, tails removed
- ½ tsp Chinese Five Spice (optional, see notes)
- 1 red bell pepper, julienned
- 2 cups broccoli florets, bite-sized
- 8 oz snow peas
- 1 small onion, chopped
- 2 scallions, chopped
Instructions
Prepare the Shrimp:
- Pat shrimp dry and season lightly with Chinese Five Spice (or salt and pepper if preferred).
Make the Sauce:
- In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, sesame oil, sriracha, honey, crushed red pepper, garlic, ginger, and cornstarch.
Cook the Vegetables:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add the onions and broccoli, stirring constantly for 1–2 minutes.
- Add the red pepper and snow peas, cooking for another 1–2 minutes until crisp-tender. Remove from the pan and set aside.
Cook the Shrimp:
- Heat the remaining tablespoon of oil in the skillet.
- Add shrimp and cook for 1–1½ minutes per side until opaque and cooked through. Remove from the pan.
Finish the Stir Fry:
- Lower the heat and whisk the sauce again before adding it to the skillet.
- Let it simmer until slightly thickened.
- Return the cooked vegetables and shrimp to the pan, stirring to coat everything in the sauce.
- Sprinkle with chopped scallions and serve immediately.
- Oil Choice: Use high-smoke-point oils like canola, peanut, or vegetable oil for best results.
- Cooking Tips: Avoid overcrowding the skillet to ensure even cooking. Cook in batches if necessary.
- Shrimp Cooks Quickly: It only takes about 1–2 minutes per side, so keep a close eye to prevent overcooking.
- Chinese Five Spice: This blend includes anise, cinnamon, star anise, cloves, and ginger. If you’re not a fan, simply season with salt and pepper.
- Vegetable Variations: Swap in carrots, mushrooms, or bok choy based on your preference.
- Garlic Tip: Avoid cooking garlic at high heat to prevent burning—mix it into the sauce or add it at the end of cooking.
- Storage & Reheating: Store leftovers in an airtight container in the fridge and reheat gently in the microwave at reduced power.
Nutrition
Calories: 282kcal | Carbohydrates: 24g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 762mg | Potassium: 762mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1903IU | Vitamin C: 116mg | Calcium: 140mg | Iron: 3mg
1. Can I use frozen shrimp and veggies?
You absolutely can! Just thaw the shrimp first, and go ahead and add frozen veggies right to the stir fry. They might release a bit more moisture, so just cook them a little longer to let it evaporate.
2. What vegetables should I use?
You can mix it up with your favorites! Think broccoli, bell peppers, snow peas, onions, or mushrooms. Feel free to throw in anything you like—this recipe is super adaptable!
3. How do I avoid overcooking the shrimp?
Shrimp cooks fast—1 to 2 minutes per side. Just keep an eye on them! Once they turn pink and opaque, remove them from the pan so they don’t get rubbery.
4. Do I need to marinate the shrimp?
No need to marinate! The stir fry sauce adds plenty of flavor. Just toss the shrimp in a bit of seasoning (like Chinese Five Spice, or salt and pepper) and you’re good to go.
5. What should I serve with shrimp stir fry?
Serve it up with rice, quinoa, or even zucchini noodles for a lighter option. You can also go low-carb and use cauliflower rice. It’s all about what you’re craving!
