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Shrimp Stir-Fry
Isabella

Shrimp Stir-Fry: Quick, Healthy, and Bursting with Flavor

This quick and healthy shrimp stir-fry features tender shrimp, crisp vegetables, and a glossy sweet-savory sauce made with garlic, ginger, lime, and soy sauce. Ready in under 30 minutes and made in one pan, it’s the perfect better-than-takeout dinner for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

Shrimp and Vegetables
  • 2 tbsp extra-virgin olive oil for sautéing
  • 1 lb shrimp peeled and deveined
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tbsp sesame oil
  • 1 small head broccoli cut into small florets
  • 1 red bell pepper thinly sliced
  • 8 oz sugar snap peas
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled and finely chopped
Stir-Fry Sauce
  • ½ cup reduced-sodium soy sauce
  • 1 lime juiced
  • 2 tbsp light brown sugar
  • 1 tbsp cornstarch
  • 1 pinch crushed red pepper flakes optional

Method
 

  1. 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.
  2. 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.
  3. Add the minced garlic and chopped ginger to the vegetables and cook for about 1 minute, stirring constantly, until fragrant.
  4. In a small bowl, whisk together the soy sauce, lime juice, brown sugar, cornstarch, and red pepper flakes until smooth.
  5. Pour the sauce into the pan with the vegetables and cook for 1–2 minutes, stirring, until the sauce thickens and becomes glossy.
  6. 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.

Notes

Use medium or large shrimp for best texture. Feel free to swap in vegetables like carrots, mushrooms, or bok choy. For a gluten-free option, use tamari or coconut aminos instead of soy sauce. Leftovers keep well in the refrigerator for up to 3 days.