When dinner needs to be fast, flavorful, and healthy, this Shrimp Stir-Fry is your new go-to. With tender shrimp, crisp vegetables, and a sweet-savory sauce that comes together in minutes, this recipe transforms everyday ingredients into a vibrant, restaurant-style dish — without the takeout price tag.
Perfect for busy weeknights, this stir-fry is loaded with color, nutrients, and bold Asian-inspired flavors. The best part? It’s done in under 30 minutes and uses just one pan. Whether you’re cooking for family, meal-prepping for the week, or impressing someone with your wok skills, this shrimp stir-fry delivers every time.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Ready in 30 Minutes – A quick meal without sacrificing flavor or quality
- Healthy & Balanced – Lean protein, crunchy vegetables, and minimal oil
- Easy Ingredients – You probably already have everything in your pantry
- Better Than Takeout – Freshly made with no preservatives or MSG
- Family-Friendly – Mild enough for kids, easy to spice up for adults
This recipe stands out because it achieves that perfect sauce-to-ingredient balance — glossy, slightly thickened sauce clings to every bite without drowning it. Plus, the combination of garlic, ginger, lime, and soy adds complex flavor with very little effort.
Ingredients Needed
Grouped by purpose, here’s what you’ll need for this shrimp stir-fry:
For the Shrimp and Veggies
- 2 tbsp extra-virgin olive oil – for sautéing
- 1 lb shrimp, peeled and deveined
- Kosher salt – to taste
- Freshly ground black pepper – to season shrimp
- 1 tbsp sesame oil – for flavor and aroma
- 1 small head broccoli, cut into small florets
- 1 red bell pepper, thinly sliced, ribs and seeds removed
- 8 oz sugar snap peas – adds sweetness and crunch
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely chopped
For the Stir-Fry Sauce
- ½ cup reduced-sodium soy sauce – base of the sauce
- Juice of 1 lime – adds brightness
- 2 tbsp light brown sugar – for balance
- 1 tbsp cornstarch – to thicken the sauce
- Pinch of crushed red pepper flakes – optional, for a mild kick
Tip: Fresh lime and ginger elevate this dish. Don’t substitute unless needed!
How to Make Shrimp Stir-Fry
This recipe follows a classic stir-fry technique: cook the protein, sauté the vegetables, add aromatics, and finish with sauce. Here’s how to do it step-by-step.
Step 1 – Cook the Shrimp
- In a large wok or nonstick skillet, heat olive oil over medium heat.
- Add shrimp in a single layer. Sprinkle with kosher salt and black pepper.
- Cook for 2–3 minutes, flipping once, until pink and opaque.
- Remove shrimp from the pan and set aside on a plate. Why this matters: Cooking the shrimp first prevents overcooking and keeps them juicy.
Step 2 – Stir-Fry the Vegetables
- In the same pan, add sesame oil. Heat over medium.
- Add broccoli florets, bell pepper slices, and sugar snap peas.
- Stir frequently for about 6–7 minutes. If veggies start to brown too fast, splash in a tablespoon of water to create steam.
- Add the minced garlic and chopped ginger. Cook for another 60 seconds, stirring constantly. Visual cue: Vegetables should be slightly softened but still crisp-tender.
Step 3 – Make the Sauce
- In a small bowl, whisk together:
- Soy sauce
- Lime juice
- Brown sugar
- Cornstarch
- Red pepper flakes (if using)
- Stir until smooth and the cornstarch dissolves completely.
Step 4 – Combine Everything
- Pour the sauce into the pan with the veggies.
- Stir well to coat everything evenly. Sauce will begin to thicken in 1–2 minutes.
- Add the cooked shrimp back into the pan.
- Toss to combine and heat through for another 2–3 minutes.
Look for: The sauce should be glossy and cling to the shrimp and vegetables without pooling.
Serving and Storage Tips
- How to Serve:
- Over steamed jasmine rice, brown rice, or cauliflower rice
- With noodles like rice noodles, lo mein, or soba
- As-is for a low-carb option
- Make It a Meal:
- Add a fried egg on top for extra richness
- Pair with a cold cucumber salad or miso soup
- Storage:
- Store leftovers in an airtight container for up to 3 days in the refrigerator
- Sauce may thicken when chilled — reheat gently with a splash of water
- Reheating:
- Reheat in a skillet over medium-low heat for best texture
- Microwave on medium for 1–2 minutes, stirring halfway through
Helpful Notes
- Shrimp Size Matters: Medium or large shrimp work best — small ones can overcook quickly.
- Customize the Veggies: Swap in carrots, mushrooms, baby corn, or bok choy depending on what you have.
- Spice It Up: Add extra red pepper flakes, chili garlic sauce, or sriracha if you like more heat.
- Sauce Consistency: Don’t skip the cornstarch. It thickens the sauce to coat everything evenly.
- Meal Prep Friendly: Make a double batch and pack with rice in containers for 2–3 easy lunches
Conclusion
This Shrimp Stir-Fry is the kind of meal that proves healthy eating doesn’t have to be bland or boring. It’s quick to prepare, loaded with nutrients, and filled with bold, satisfying flavor. Whether you’re a stir-fry beginner or a wok master, this recipe is guaranteed to impress without overwhelming you in the kitchen.
Tried this recipe? Drop a comment and star rating below — I’d love to hear how it turned out!
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🥢 What veggies or proteins did you swap in? Let us know in the comments — we love your creative twists!
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes! Just thaw completely, pat dry, and proceed with the recipe. Frozen shrimp work great — just avoid pre-cooked ones, as they can become rubbery.
How do I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce. Also, make sure your cornstarch and other condiments are certified gluten-free.
Can I substitute the shrimp?
Absolutely. You can use sliced chicken breast, tofu, beef strips, or tempeh instead. Just adjust cooking times accordingly.
Why is my stir-fry watery?
A watery stir-fry often means the cornstarch wasn’t enough or didn’t activate. Be sure to stir your sauce again before pouring, and let it simmer to thicken properly.
Can I freeze shrimp stir-fry?
It’s best enjoyed fresh, but you can freeze it. Cool completely, store in a freezer-safe container, and freeze for up to 1 month. Reheat gently on the stovetop with a splash of water or broth.
Shrimp Stir-Fry: Quick, Healthy, and Bursting with Flavor
Ingredients
Method
- Heat the olive oil in a large wok or nonstick skillet over medium heat. Add the shrimp in a single layer, season with salt and black pepper, and cook for 2–3 minutes, flipping once, until pink and opaque. Remove shrimp from the pan and set aside.
- Add the sesame oil to the same pan. Stir-fry the broccoli, red bell pepper, and sugar snap peas for 6–7 minutes, stirring frequently, until crisp-tender. Add a splash of water if needed to prevent burning.
- Add the minced garlic and chopped ginger to the vegetables and cook for about 1 minute, stirring constantly, until fragrant.
- In a small bowl, whisk together the soy sauce, lime juice, brown sugar, cornstarch, and red pepper flakes until smooth.
- Pour the sauce into the pan with the vegetables and cook for 1–2 minutes, stirring, until the sauce thickens and becomes glossy.
- Return the cooked shrimp to the pan and toss everything together. Cook for another 2–3 minutes until heated through and evenly coated with sauce. Serve immediately.