This one-pan shrimp stir-fry brings together colorful veggies, juicy shrimp, and a sweet & savory sauce. It’s the classic you’ve always loved — reimagined.
Stir fry is one of those meals that literally everyone has tried at least once in their lifetime… especially if you’ve been to a Chinese buffet. It’s super versatile, as you can make it with a whole host of veggies, but also super easy to switch up the proteins. That’s why I have so many stir fries on hand! And I love them all!
Shrimp stir fry may not be as popular as its steak and chicken counterparts, but I think it’s equally as tasty! The juicy large shrimp, bell peppers, peas, and onions are mixed in a savory stir fry sauce made from soy sauce, garlic, ginger, cornstarch, and brown sugar. Every bite bursts with flavor – now that’s what I’m talking about!
Stir fry obsessed? If you want more stir fries, check out salmon stir fry, short rib stir fry, beef stir fry, and Korean beef stir fry.
Shrimp Stir Fry Video
How to Make Shrimp Stir Fry
Stir fry is easier to make than it looks. It’s a simple process of creating the sauce, frying the shrimp and vegetables, and mixing it all together.
- Whisk the sauce: Create the stir fry sauce by whisking all the sauce ingredients together in a small bowl.
- Sauté the veggies: Preheat a wok or large skillet over medium-high heat. Sauté the bell peppers and snow peas until golden brown and crisp-tender. Remove and set aside.
- Cook the shrimp: In the same pan, cook the shrimp until pink and opaque, about four minutes.
- Combine it all together: Return the veggie mixture to the pan, then pour the stir-fry sauce over everything. Cook for a few more minutes.
- Enjoy: Remove from the heat and enjoy!
Hot tip: Go above and beyond by pairing your shrimp stir fry with classic basmati white rice. If you prefer noodles, veggie lo mein is the way to go. Otherwise, wonton soup is a great side and fresh spring rolls or gyoza are great appetizers.
Shrimp Stir Fry Variations
One of the best aspects of stir fry is how easily customizable it is. Substitutions or additions of other ingredients are very welcome and often elevate and make the dish even tastier. It’s a great opportunity to clean out the extra veggies in your fridge and use them in a delicious dish.
- Make it spicy: Add a kick to the stir fry with sliced jalapeno peppers or red pepper flakes. Or, add a few drops of sriracha to your plate.
- Change the veggies: Use up the veggies you have in the fridge. Carrots, mushrooms, zucchini, cabbage, bok choy, broccoli, and asparagus are great options.
- Add nuts: For more crunch, add roasted peanuts or cashews.
- Garnish the top: Top the stir fry with a sprinkle of sesame seeds, herbs like cilantro, or sliced green onions for a restaurant-worthy look.
Tips from the Kitchen
I love this recipe for the taste and how much my boys have loved it growing up. It was always an easy way to get more veggies into our diets. Follow these pointers to see how I make this quality entree every time.
- Cook with the right pan: For stir fry, I recommend a wok or a large stainless steel pan. Avoid using a nonstick pan as they are not meant to handle the high temperature necessary for a good stir fry.
- Purchase large tail-on shrimp: It is best to use large tail-on shrimp as the tail adds flavor. Make sure to devein and peel the shrimp prior to adding them into the stir fry.
- Prepare all the ingredients first: For the best success, have all the ingredients ready to go before turning on the heat. Stir fry is meant to be cooked hot and fast.
- Use olive or avocado oil: Stir fry is best cooked over high heat, so a high-smoke point oil like olive or avocado oil is vital. Check out our ultimate oil guide for more oil-y tips.
- Sauté on high heat: For the best texture and flavor, sauté on high heat, but don’t overcook the shrimp or veggies! Overcooked shrimp becomes rubbery and overcooked veggies become mushy.
- Sauté until brown: When sautéing, watch for the veggies and shrimp to start to brown. This browning, or caramelizing, adds flavor.
- Adjust the amount of sauce: If you add more vegetables, add more sauce to adjust for the added ingredients. Otherwise, the dish may turn out more bland and less saucy than desired.
- Garnish: For extra visual appeal, top the dish with toasted sesame seeds.
Storage Tips & Reheating
There’s no such thing as making too much of this shrimp stir fry. If you make more than is consumed in one meal, store and reheat it for lunch or dinner the next day.
- Refrigerator: To store for up to four days, keep leftovers in an airtight container in the fridge.
- Reheating: To easily reheat from the fridge, microwave the stir fry until warmed through. Or, reheat in a pan on the stovetop.
Hot tip: Avoid freezing cooked shrimp stir fry. Cooked veggies don’t thaw well and turn into mush.
More Asian-Inspired Recipes
- Egg Roll in a Bowl – Super easy deconstructed egg roll
- Hunan Chicken – Chicken thigh and veggies tossed in a spicy sauce.
- Yakisoba Noodles – Japanese noodle dish with a salty, sweet and sour sauce
- Hunan Beef – Hot and spicy beef and veggies
Recipe
Ingredients
Stir Fry Sauce
- 2 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1/3 cup soy sauce low sodium
- 2 tbsp brown sugar
- 1 tbsp corn starch
Shrimp Stir Fry
- 1 tbsp oil avocado or olive
- 1 large red bell pepper cut into strips
- 1 cup snow peas
- 2 lbs raw large shrimp tail on, peeled and deveined
- 1/4 cup green onions sliced
Instructions
Stir Fry Sauce
- In a small bowl, whisk all the sauce ingredients together and set aside.
Shrimp Stir Fry
- Preheat a wok or large skillet with oil over medium high heat. Add in the sliced bell pepper and snow peas. Cook until golden brown (about 3-5 minutes). Remove the veggies from the pan and set them aside.
- In the same pan, cook the shrimp until pink and opaque, about 4 minutes.
- Add veggies and green onions to the pan. Pour the sauce over the shrimp and the veggies. Cook for an additional 2-4 minutes.
- Remove from the heat and enjoy!
No Comments