Quick and Delicious Shrimp Stir Fry Recipe

This Quick and Delicious Shrimp Stir Fry is everything a weeknight dinner should be: fast, flavorful, and incredibly satisfying. Juicy shrimp are tossed in a savory, slightly sweet stir-fry sauce with crisp vegetables, creating a colorful and nutritious meal that comes together in under 25 minutes. Whether you’re cooking for one or feeding a family, this recipe is a go-to for those nights when time is tight but you still want something truly delicious.

Why You’ll Love This Recipe

• Fast and Fuss-Free: This dish cooks in under 10 minutes! The prep is minimal, making it perfect for busy evenings.
• Healthy and Fresh: Packed with lean protein and vibrant veggies, it’s a wholesome meal that doesn’t skimp on flavor.
• Customizable: Swap out ingredients based on what you have in your fridge—this stir fry is incredibly forgiving and adaptable.
• One Pan Wonder: Less mess, fewer dishes. Everything cooks up in a single skillet or wok.

Ingredients You’ll Need

This shrimp stir fry is delightfully simple. Here’s what goes into it and why each ingredient matters:

• Shrimp: Use large, peeled, and deveined shrimp for quick cooking and juicy texture. Fresh or frozen (thawed) both work well.
• Soy Sauce: The base of your stir fry sauce. Adds savory umami depth.
• Garlic: Minced garlic adds bold flavor—don’t skip it.
• Ginger: Freshly grated ginger brightens the sauce with its sharp, zesty kick.
• Honey or Brown Sugar: Balances out the soy sauce and adds a touch of sweetness.
• Cornstarch: Helps thicken the sauce to coat the shrimp and veggies perfectly.
• Sesame Oil: Just a drizzle infuses that classic stir fry aroma and nutty taste.
• Vegetables: Bell peppers, snap peas, carrots, and broccoli are all excellent here. Use what you love or need to use up.
• Green Onions: Added at the end for a burst of fresh flavor and a bit of crunch.
• Red Pepper Flakes (Optional): For those who like a bit of heat.

Variations

This stir fry welcomes creativity. Here are a few tasty twists:

• Protein Swap: Try chicken, beef strips, or even tofu if you’re out of shrimp.
• Different Veggies: Mushrooms, zucchini, cabbage, or baby corn all work beautifully.
• Low-Sodium: Use a low-sodium soy sauce to reduce salt without losing flavor.
• Gluten-Free Option: Swap soy sauce for tamari or coconut aminos.
• Spicy Version: Add sriracha or chili garlic sauce for an extra fiery kick.

How to Make Quick and Delicious Shrimp Stir Fry

Step 1: Prep Everything First

This dish cooks fast, so have all your veggies chopped, shrimp thawed (if frozen), and sauce mixed before you start.

Step 2: Make the Stir Fry Sauce

In a small bowl, whisk together soy sauce, honey or sugar, grated ginger, minced garlic, cornstarch, and a splash of water. Set aside.

Step 3: Cook the Vegetables

Heat oil in a large skillet or wok over medium-high heat. Add your vegetables and stir fry for 3–4 minutes until just tender-crisp. Remove and set aside.

Step 4: Sear the Shrimp

Add a bit more oil if needed, then add the shrimp in a single layer. Cook for 1–2 minutes per side until they’re pink and opaque. Don’t overcrowd the pan.

Step 5: Add Sauce and Combine

Return the veggies to the pan, pour in the sauce, and stir everything together. Let the sauce bubble and thicken for 1–2 minutes, coating the shrimp and vegetables evenly.

Step 6: Finish and Serve

Toss in sliced green onions and sesame oil. Give it a final stir and serve hot!

Pro Tips for Making the Recipe

• Don’t Overcook the Shrimp: Shrimp cook incredibly fast—once they curl and turn pink, they’re done.
• Prep Ahead: Chop your veggies and mix the sauce earlier in the day to make dinnertime even easier.
• Use High Heat: A hot pan helps veggies stay crisp and gives shrimp a nice sear.
• Toss, Don’t Steam: Stir continuously to keep everything crisp and evenly coated.

How to Serve

This shrimp stir fry shines on its own but is even better with the right side:

Serve Over:

• Steamed Jasmine or Basmati Rice: A classic and neutral base.
• Brown Rice or Cauliflower Rice: For a healthier or low-carb twist.
• Rice Noodles or Lo Mein: Turn it into a noodle bowl!

Garnish With:

• Toasted sesame seeds
• Extra green onions
• Lime wedges for a citrusy zing

Make Ahead and Storage

Storing Leftovers

Let it cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

Freezing

Freeze in a sealed container for up to 2 months. Note: the texture of the shrimp and veggies may soften slightly when thawed.

Reheating

Reheat gently in a skillet over medium heat or in the microwave. Add a splash of water or broth to loosen the sauce if needed.

FAQs

Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking so they sear instead of steam.

How do I keep the vegetables crisp?
Use high heat and cook them quickly. Don’t overcrowd the pan, and avoid covering the skillet, which can cause them to steam.

What kind of pan should I use?
A large wok is ideal, but a big nonstick or stainless steel skillet works great too—just give everything enough room to move.

Can I double the recipe?
Yes! Just cook the shrimp and veggies in batches so they don’t overcrowd the pan, then combine everything at the end with the sauce.

Final Thoughts

This Quick and Delicious Shrimp Stir Fry is a flavor-packed lifesaver for hectic nights. It’s fast, healthy, and so easy to make your own. Whether you’re a seasoned cook or just starting out, this recipe will have you feeling like a stir fry pro in no time. Give it a try—you’ll be amazed at how something so simple can taste so incredible!

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