Easy Shrimp Stir Fry is the perfect answer for busy weeknights when you want a wholesome meal without spending hours in the kitchen. Tender shrimp, crisp vegetables, and a flavorful homemade sauce come together in one pan for a colorful, satisfying dinner that’s ready in about 30 minutes.
Why You’ll Love This Recipe
- Ready in just 30 minutes.
- Loaded with colorful fresh vegetables.
- Packed with lean protein.
- Family-friendly and easy to customize.
- Better than takeout with simple pantry ingredients.
- Perfect for meal prep and leftovers.
Ingredients
For the Stir Fry
- 2 tablespoons canola oil
- 3 green onions, thinly sliced (white/light green and dark green separated)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 4 cups mixed vegetables (red bell pepper, asparagus, carrots)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound raw shrimp, peeled and deveined
- Cooked rice, quinoa, or noodles (optional)
For the Sauce
- ½ cup chicken broth, vegetable broth, or water
- 1½ tablespoons soy sauce
- 2 teaspoons honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon fresh lime juice
- 1 teaspoon chili garlic sauce or sriracha (optional)
- 1 teaspoon sesame seeds (optional)
Instructions
- In a small bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved. Set aside.
- Heat the oil in a large skillet or wok over medium heat.
- Add the white and light green parts of the green onions, garlic, and ginger. Cook for about one minute until fragrant.
- Increase heat to medium-high. Add the vegetables, salt, and pepper. Stir-fry for 3–5 minutes until slightly tender but still crisp.
- Add the shrimp and cook for 2–3 minutes until almost fully pink.
- Reduce heat to medium and pour in the prepared sauce. Stir continuously until the sauce thickens and evenly coats everything.
- Sprinkle with the reserved green onions and sesame seeds if desired.
- Serve the Easy Shrimp Stir Fry immediately over rice, quinoa, or noodles.
Tips & Tricks
- Pat shrimp dry before cooking for better browning.
- Avoid overcooking shrimp—they only need a few minutes.
- Frozen vegetables work well for convenience.
- Add broccoli, snap peas, mushrooms, or zucchini for extra variety.
- Increase sriracha or chili garlic sauce for more heat.
- Tamari is an excellent gluten-free substitute for soy sauce.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Dietary Notes: Dairy-Free, High Protein
Notes
- Fresh or frozen vegetables both work beautifully.
- Serve with jasmine rice, brown rice, quinoa, cauliflower rice, or noodles.
- Garnish with fresh cilantro, chopped peanuts, or extra sesame seeds.
- Add a squeeze of fresh lime before serving for extra brightness.
Nutrition (Approximate Per Serving)
- Calories: 310
- Protein: 28g
- Carbohydrates: 15g
- Fat: 15g
- Fiber: 4g
- Sugar: 6g
- Sodium: 610mg
FAQ
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.
What vegetables work best?
Bell peppers, broccoli, carrots, asparagus, snap peas, mushrooms, zucchini, and green beans are all excellent choices.
Can I make this ahead?
Yes. Prepare the sauce and chop the vegetables in advance to save time.
Is this healthy shrimp stir fry?
Absolutely. It’s packed with lean protein, fresh vegetables, and a light homemade sauce.
Can I make it spicy?
Yes. Add more chili garlic sauce, sriracha, or crushed red pepper flakes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months, although vegetables may soften slightly after thawing.
Reheating: Warm gently in a skillet over medium heat or microwave until heated through.
Similar Recipes
Easy Shrimp Stir Fry with Vegetables
Ingredients
For the Stir Fry
- 2 tablespoons canola oil
- 3 green onions thinly sliced (white/light green and dark green separated)
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 4 cups mixed vegetables red bell pepper, asparagus, carrots
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound raw shrimp peeled and deveined
- Cooked rice quinoa, or noodles (optional)
For the Sauce
- ½ cup chicken broth vegetable broth, or water
- 1½ tablespoons soy sauce
- 2 teaspoons honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon fresh lime juice
- 1 teaspoon chili garlic sauce or sriracha optional
- 1 teaspoon sesame seeds optional
Instructions
- In a small bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved. Set aside.
- Heat the oil in a large skillet or wok over medium heat.
- Add the white and light green parts of the green onions, garlic, and ginger. Cook for about one minute until fragrant.
- Increase heat to medium-high. Add the vegetables, salt, and pepper. Stir-fry for 3–5 minutes until slightly tender but still crisp.
- Add the shrimp and cook for 2–3 minutes until almost fully pink.
- Reduce heat to medium and pour in the prepared sauce. Stir continuously until the sauce thickens and evenly coats everything.
- Sprinkle with the reserved green onions and sesame seeds if desired.
- Serve the Easy Shrimp Stir Fry immediately over rice, quinoa, or noodles.
Notes
- Fresh or frozen vegetables both work beautifully.
- Serve with jasmine rice, brown rice, quinoa, cauliflower rice, or noodles.
- Garnish with fresh cilantro, chopped peanuts, or extra sesame seeds.
- Add a squeeze of fresh lime before serving for extra brightness.
Conclusion
This Easy Shrimp Stir Fry is a reliable recipe you’ll return to again and again. With juicy shrimp, crisp vegetables, and a flavorful homemade sauce, it’s an easy weeknight dinner that’s healthier than takeout and ready in just 30 minutes. Whether served over rice, quinoa, or noodles, it’s a delicious meal the whole family will enjoy.