This Shrimp Stir Fry is speedy, vibrant, and bursting at the seams with fresh flavor—think glossy, succulent shrimp snuggled up with crisp-tender veggies in a savory-sweet sauce, all tossed together in under 20 minutes! It’s the weeknight dinner you’ll want to make on repeat (and impress anyone lucky enough to snag a bite).
Why You’ll Love This Recipe
- Speedy Satisfaction: This Shrimp Stir Fry sizzles up in just about 15 minutes—perfect for even your busiest days.
- Customizable Veggies: Easily riff on the recipe with any veggies you have in the fridge for a new combo every time.
- Crave-Worthy Sauce: The homemade stir fry sauce coats every bite with the ideal balance of savory, tangy, and just a touch of sweetness.
- Healthy & Hearty: Packed with lean protein and colorful veggies, this dish feels light yet totally satisfying.
Ingredients You’ll Need
You only need a handful of staple ingredients to bring this dish to life, but each one plays a starring role—adding luscious texture, vivid color, and layers of flavor to your Shrimp Stir Fry.
- 2 tablespoons water + 1 tablespoon cornstarch: This duo transforms into a glossy, silky sauce that clings perfectly to every shrimp and veggie.
- 1/4 cup low-sodium soy sauce (or gluten-free tamari): The foundation of the sauce—umami-rich and just salty enough for bold flavor.
- 2 tablespoons rice vinegar: Adds a gentle tang that brightens up the whole dish.
- 1 tablespoon brown sugar: A mellow sweetness to balance the savory and tangy notes.
- 1 tablespoon minced ginger or garlic (or both): Essential aromatics that infuse your stir fry with warmth and complexity.
- 2 teaspoons sriracha (optional): For those who love a little (or a lot) of heat—totally adjustable to your preference.
- 1 tablespoon sesame oil or vegetable oil: Creates a shimmering, fragrant base in the pan to cook everything quickly and evenly.
- 1 1/4 pounds peeled large shrimp (patted dry): The star protein—juicy, tender, and perfect for soaking up the sauce.
- 8 ounces asparagus (cut into 1-inch pieces) or snow peas: Either will add bright color and a satisfying snap.
- 1 large red bell pepper (cut in 1-inch pieces): For juicy crunch and a pop of natural sweetness.
- 2 cups cooked rice: The classic stir fry companion, ready to soak up all that delicious sauce.
- 1 teaspoon toasted sesame seeds (for serving): A finishing sprinkle for crunch and nutty aroma.
Variations
The beauty of Shrimp Stir Fry is just how flexible it is. Whether you want to swap veggies, adjust the spice, or tailor it to your dietary needs, you’re free to make it entirely your own!
- Veggie Swap: Use snap peas, broccoli, zucchini, mushrooms, baby corn, or any of your favorite seasonal veggies for endless new flavors and textures.
- Protein Change-Up: Try this stir fry with chicken pieces, firm tofu, or even thin-sliced beef for a delicious twist on the original.
- Spice Level: Dial up the heat with extra sriracha, a pinch of red pepper flakes, or go mild by leaving the spice out completely.
- Low-Carb Option: Serve your shrimp and veggies over cauliflower rice or spiralized zucchini for a lighter meal.
How to Make Shrimp Stir Fry
Step 1: Whisk the Sauce
Start by whisking the water and cornstarch together in a small bowl until smooth—that’s your thickening base. Stir in the soy sauce, rice vinegar, brown sugar, ginger, and sriracha (if you like heat) to create a well-balanced stir fry sauce. Set it near your stove so you’re ready to pour when the time comes!
Step 2: Cook the Shrimp
Heat your sesame (or vegetable) oil in a large skillet or wok over high heat until it’s shimmering and nearly smoking—this ensures the shrimp sear quickly for great flavor. Add the shrimp in a single layer and stir occasionally, just until mostly pink—about 2 minutes. Don’t worry if they’re slightly underdone; they’ll finish cooking with the veggies.
Step 3: Add the Veggies
Toss in your asparagus (or snow peas) and red bell pepper. Stir fry everything for just one minute—this maintains their vibrant color and irresistible crunch.
Step 4: Sauce and Finish
Pour your prepared sauce over the shrimp and veggies. Stir well to coat everything and let it cook for about 30 seconds to 1 minute, until the sauce turns glossy and thick. Serve immediatelly over fluffy rice, garnishing with toasted sesame seeds for that final pop of flavor and texture.
Pro Tips for Making Shrimp Stir Fry
- Shrimp Selection: Use large shrimp and pat them dry thoroughly before cooking so they get that irresistible, light golden sear instead of steaming in the pan.
- High Heat is Key: Preheat your wok or skillet until it’s genuinely hot to help your stir fry ingredients cook lightning-fast and stay crisp-tender.
- Batch Cooking: If you’re doubling the recipe, cook the shrimp and veggies in batches so you don’t overcrowd the pan—this ensures everything sears properly, not steams.
- Sauce Timing: Add the stir fry sauce at the very end for the glossiest, most flavorful finish—overcooking can dull its sparkle and thicken it too much.
How to Serve Shrimp Stir Fry
Garnishes
Top your Shrimp Stir Fry with a generous sprinkle of toasted sesame seeds or a handful of sliced green onions for nutty crunch and fresh color. A few sprigs of fresh cilantro or a squeeze of lime juice can add lovely brightness and make the dish pop at the table.
Side Dishes
This stir fry is a dream alongside fluffy white or brown rice, but you can also serve it with noodles or even cauliflower rice for a lighter touch. If you’d like, add an Asian cucumber salad or steamed edamame for a complete meal that feels restaurant-inspired.
Creative Ways to Present
For a fun twist, serve your Shrimp Stir Fry in lettuce cups for easy hand-held bites, or pile it high in a bowl with extra sauce on the side. Try threading the shrimp and veggies on skewers for a playful party presentation that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
Any leftover Shrimp Stir Fry can be cooled to room temperature, transferred to an airtight container, and refrigerated for up to 2 days. The shrimp will stay juicy, and the veggies remain surprisingly crisp when stored properly.
Freezing
For the best quality, it’s not recommended to freeze Shrimp Stir Fry, as the texture of shrimp and tender veggies can become watery once thawed. For make-ahead meals, prep the sauce and cut veggies in advance, storing them separately in the fridge until you’re ready to cook.
Reheating
Gently reheat leftovers in a skillet over medium heat, tossing just until hot—this helps prevent the shrimp from overcooking and the sauce from thickening too much. A quick zap in the microwave works in a pinch, but the stovetop brings back the freshest texture and flavors.
FAQs
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What type of shrimp works best for Shrimp Stir Fry?
Look for large peeled shrimp (sometimes labeled 21–25 count per pound) for the most succulent, juicy texture. Fresh or properly thawed, deveined shrimp cook quickly without getting rubbery.
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How do I avoid overcooking the shrimp?
Keep a close eye—the shrimp should turn pink and just curl up, usually within 2 minutes. Since they’ll cook further with the veggies and sauce, it’s okay to pull them slightly underdone at first for perfectly tender results.
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Can I make this stir fry gluten-free?
Absolutely! Simply use tamari or coconut aminos instead of soy sauce, and double-check your other ingredient labels to keep the entire dish gluten-free.
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What other sauces can I try if I want something different?
Feel free to experiment—a homemade teriyaki, hoisin, or even a tangy orange sauce can work beautifully with the same basic stir fry method for a fresh take on the classic.
Final Thoughts
If you’re ready for a weeknight dinner that’s quick to make, endlessly adaptable, and absolutely delicious, this Shrimp Stir Fry will have you coming back for more. Give it a try and let your taste buds do a little happy dance!
Print
Shrimp Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: Stovetop
- Method: Stovetop
Description
A quick and flavorful shrimp stir fry with a delicious sauce, tender shrimp, crisp asparagus, and bell peppers, served over rice and garnished with sesame seeds.
Ingredients
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/4 cup low-sodium soy sauce (or gluten-free tamari)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon minced ginger or garlic (or both)
- 2 teaspoons sriracha (optional)
- 1 tablespoon sesame oil or vegetable oil
- 1 1/4 pounds peeled large shrimp (patted dry)
- 8 ounces asparagus, cut into 1-inch pieces (or snow peas)
- 1 large red bell pepper, cut into 1-inch pieces
- 2 cups cooked rice
- 1 teaspoon toasted sesame seeds for serving
Sauce:
Stir Fry:
Instructions
- Make the Sauce: Whisk water and cornstarch until smooth. Add soy sauce, rice vinegar, brown sugar, ginger, and sriracha. Set aside.
- Cook Shrimp: Heat oil in a skillet, cook shrimp until mostly pink.
- Add Veggies: Stir fry asparagus and bell peppers for 1 minute.
- Finish Dish: Pour in sauce, cook until glossy. Serve over rice, sprinkle with sesame seeds.
Notes
- Don’t overcook the shrimp.
- Customize with your favorite vegetables.
- Adjust the spice level to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 220mg
