Quick and Delicious Shrimp Stir Fry Recipe

This Quick and Delicious Shrimp Stir Fry is a total weeknight hero! It comes together in under 25 minutes, bursts with vibrant colors and bold, savory flavors, and is endlessly customizable. Juicy shrimp, crisp vegetables, and a glossy, umami-packed sauce come together in one skillet, making cleanup a breeze. It’s light yet satisfying, and the kind of meal you’ll find yourself craving again and again.

Why You’ll Love This Recipe

• Super Fast: From fridge to table in about 20 minutes — perfect for when you’re short on time but still want something homemade and tasty.
• Full of Flavor: The sauce is the real star — salty, garlicky, slightly sweet, and just a hint of heat. It clings beautifully to the shrimp and veggies.
• Healthy and Colorful: Packed with lean protein and vibrant vegetables, this stir fry is nutritious without sacrificing flavor.
• One Pan Wonder: Less cleanup, more flavor. Everything cooks in one skillet or wok.

Ingredients You’ll Need

Here’s what you’ll need to whip up this flavor-packed shrimp stir fry:

• Shrimp: Use peeled and deveined shrimp — they cook super fast and soak up all that delicious sauce.
• Bell Peppers: Adds color, crunch, and a mild sweetness. Use red, yellow, or orange for visual appeal.
• Broccoli: Gives the dish a hearty, satisfying bite and soaks up the sauce beautifully.
• Carrots: Sliced thinly, they add natural sweetness and a touch of crunch.
• Garlic and Ginger: The aromatic duo that builds deep flavor — fresh is best for both.
• Soy Sauce: The base of the sauce. Use low-sodium if you prefer more control over saltiness.
• Sesame Oil: A little goes a long way for that nutty, toasty aroma that screams stir fry.
• Honey or Brown Sugar: Just a touch to balance out the saltiness and bring a mild sweetness.
• Cornstarch: Helps thicken the sauce so it clings to every bite.
• Red Pepper Flakes: Optional, but highly recommended if you like a little heat.

Variations

• Spice It Up: Swap red pepper flakes with sriracha or chili garlic sauce for more kick.
• Different Veggies: Snap peas, zucchini, mushrooms, or baby corn are all great additions.
• Protein Swap: Use chicken, tofu, or beef strips if you’re not in a shrimp mood.
• Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.

How to Make Quick and Delicious Shrimp Stir Fry

Step 1: Prep Everything First

Stir fry is fast, so you’ll want everything chopped and ready before you turn on the stove. Peel and devein the shrimp, slice your veggies, and mix up your sauce ingredients in a small bowl.

Step 2: Cook the Veggies

In a large skillet or wok over medium-high heat, add a bit of oil. Toss in the carrots and broccoli first since they take longer to soften. After a couple of minutes, add the bell peppers. Stir frequently — you want them crisp-tender, not mushy.

Step 3: Add Garlic, Ginger, and Shrimp

Once the veggies are almost there, push them to the side and add a splash more oil. Sauté the garlic and ginger for 30 seconds until fragrant, then toss in the shrimp. Stir everything together and cook until the shrimp turn pink and opaque — about 3–4 minutes.

Step 4: Pour in the Sauce

Give your sauce a quick stir (especially if it has cornstarch — it settles!) and pour it into the pan. Stir everything well so the sauce coats every veggie and shrimp. Let it simmer for 1–2 minutes until slightly thickened.

Step 5: Finish and Serve

Turn off the heat, drizzle with a bit of sesame oil, and give it one last stir. Your stir fry is ready to hit the plate!

Pro Tips for Making the Recipe

• Use High Heat: Stir fry is all about quick cooking — high heat helps everything sear instead of steam.
• Don’t Overcook Shrimp: They cook quickly. The moment they turn pink and curl slightly, they’re done.
• Slice Veggies Evenly: Uniform cuts ensure everything cooks at the same rate.
• Sauce Consistency: If the sauce seems too thick, add a splash of water or broth. If too thin, let it bubble a bit longer to reduce.

How to Serve

This shrimp stir fry is super versatile and works well with a variety of sides:

Serve Over:

• Steamed white or brown rice
• Jasmine or basmati rice for added aroma
• Noodles (like soba, udon, or rice noodles)
• Quinoa for a protein-rich twist

Garnish Ideas:

• Sliced green onions
• Sesame seeds
• Lime wedges for a fresh citrusy finish
• A handful of chopped cilantro for an herby touch

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen a bit overnight, making it even tastier the next day.

Freezing

Shrimp doesn’t always reheat well from frozen, but the stir fry can be frozen if needed. Just be sure to cool it completely before freezing. Thaw in the fridge before reheating.

Reheating

Reheat in a skillet over medium heat until warmed through. You can also use the microwave, but the shrimp may be a bit firmer.

FAQs

Can I use frozen shrimp for this stir fry?
Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.

What’s the best oil for stir frying?
Use oils with high smoke points like avocado oil, vegetable oil, or peanut oil. Sesame oil adds flavor but burns quickly — use it at the end for finishing.

Can I make the sauce ahead of time?
Absolutely! Mix up the sauce and keep it in the fridge for up to 4 days. Just give it a good shake or stir before using.

Is this recipe good for meal prep?
Definitely. It stores and reheats well, making it a great option for meal prepping lunches or quick dinners throughout the week.

Final Thoughts

This Quick and Delicious Shrimp Stir Fry is everything a busy night meal should be — fast, flavorful, and fuss-free. With its colorful veggies, succulent shrimp, and crave-worthy sauce, it’s a go-to recipe you’ll keep coming back to. Try it once, and it might just become your new favorite stir fry!

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