This Shrimp Stir Fry recipe is a healthy meal full of fresh veggies and succulent shrimp. Combined with a flavorful sauce, this easy recipe is a great dinner for occasion that the whole family will love.
A Quick Look at the Recipe
✅ Recipe Name: Shrimp Stir Fry
🕒 Ready In: ~20 minutes
👪 Serves: 4 servings
🍽 Calories: ~310 per serving (estimated)
🥣 Main Ingredients: Shrimp, broccoli, carrots, baby corn, garlic, ginger, soy sauce
📖 Dietary Info: Dairy-free; gluten-free option with tamari
👌 Difficulty: Easy - quick stovetop cooking with simple homemade sauce
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This shrimp stir fry recipe brings together onions, broccoli, bell peppers, carrots, and baby corn with a simple soy-honey sauce thickened with cornstarch for that classic takeout-style finish. Fresh garlic and ginger add bold flavor, while the shrimp cooks in just a couple of minutes for an easy shrimp stir fry that feels both healthy and satisfying.
If you love quick weeknight meals, take a look at a few more easy recipes like Sun-Dried Tomato Chicken, Sheet Pan Lemon Pepper Salmon, and Taco Casserole. They're perfect for keeping dinner simple without sacrificing flavor.
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Why You'll Love this Shrimp Stir Fry:
Vibrant Flavors: The sauce delivers a perfect blend of sweet, tangy, and spicy notes that elevate every bite.
Quick and Easy: With minimal prep and a fast cook time, it's ideal for a weeknight dinner without sacrificing flavor.
Fresh and Crunchy: Crisp vegetables provide a delightful contrast to the tender, juicy shrimp.
Customizable: Feel free to adjust the spice level or mix in your favorite veggies, making it adaptable to your taste.
Balanced Meal: Packed with protein and colorful veggies, it's a nourishing dish that feels indulgent yet healthy.
Key Ingredients:
- soy sauce. Provides a foundation with a salty kick that enhances the overall savory flavor.
- honey. Offers a natural sweetness that balances the flavors.
- broccoli. Offers a crisp texture and earthy flavor.
- red bell pepper: Lends a vibrant color and mild sweetness.
- matchstick carrots: Contribute a satisfying crunch along with a slight natural sweetness.
- baby corn: Provides a tender crunch with a subtle sweetness.
- shrimp: Cooks quickly and absorbs the flavors of the sauce, delivering a tender, juicy protein element that ties the dish together.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Swap the soy sauce for tamari or coconut aminos while keeping the same flavor balance.
- Use different vegetables: Substitute broccoli and peppers with snap peas, zucchini, mushrooms, or bok choy based on what you have on hand.
- Change the protein: Replace the shrimp with chicken, beef, tofu, or a plant-based protein for a flexible stir fry base.
- Adjust the heat: Increase the sriracha for more spice or reduce it for a milder shrimp stir fry.
- Serve it differently: Spoon the stir fry over rice, noodles, or cauliflower rice, or enjoy it on its own for a lower-carb option.
How to Make Shrimp Stir Fry:
- Step 1: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, sriracha, and cornstarch until smooth. Set aside.
- Step 2: In a large skillet medium-high heat, heat a bit of oil. Add the minced garlic and ginger. Add the onions, broccoli, red bell pepper, carrots, and baby corn.
- Step 3: Push the vegetables to the side of the pan and add the shrimp in a single layer. Cook for about 1-2 minutes per side until pink and opaque.
- Step 4: Pour the sauce over the shrimp and vegetables. Toss everything together and cook for another 2-3 minutes until the sauce thickens and coats the ingredients evenly.
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Recipe Notes & Tips:
- Spice Level: Adjust the sriracha according to your taste. Use less for a milder flavor or add extra red pepper flakes or chili oil for more heat.
- Shrimp Tips: Keep an eye on the shrimp as they cook quickly. They're done when pink and opaque. Avoid overcooking to keep them tender and juicy.
- Vegetable Variations: Feel free to swap or add other vegetables like snap peas, zucchini, mushrooms, bok choy, or asparagus.
- Extra Crunch: For added texture, toss in a handful of chopped cashews, peanuts, or sesame seeds before serving.
- Gluten-Free Option: Replace soy sauce with tamari or a certified gluten-free soy sauce alternative.
- Cooking Tip: Use a large pan or wok to prevent overcrowding. If needed, cook in batches to ensure even heat distribution and avoid steaming the ingredients instead of stir-frying.
How to Store:
Refrigerate: Store any leftover shrimp stir fry in an airtight container in the refrigerator. It should keep well for 2-3 days.
Reheating: Reheat in a skillet or microwave until thoroughly warmed, being careful not to overcook the shrimp again.
Freezing: Cool completely, then store in a freezer-safe container for up to 1-2 months; thaw overnight in the refrigerator before reheating.
Shrimp Stir Fry FAQs:
Shrimp stir fry works well with quick-cooking vegetables such as broccoli, bell peppers, carrots, snap peas, mushrooms, and baby corn. These vegetables stay crisp-tender and cook in about the same time as the shrimp.
Yes, shrimp stir fry can be made in a large skillet or sauté pan. A wide pan allows enough surface area to sear the shrimp and vegetables without steaming them.
To thicken shrimp stir fry sauce, whisk cornstarch into the sauce before adding it to the pan. Once heated, the sauce becomes glossy and thick enough to coat the shrimp and vegetables evenly.
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Shrimp Stir Fry
Ingredients
- ½ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 2 tablespoons cornstarch
- 5 garlic cloves
- 1 tablespoon ginger
- 1 cup onion, sliced
- 2 cups broccoli florets
- 1 cup red bell pepper, sliced
- 1 cup matchstick carrots
- 1 cup baby corn, canned or fresh
- 1 pound large shrimp, peeled and deveined
Instructions
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, sriracha, and cornstarch until smooth. Set aside.
- In a large skillet or wok over medium-high heat, heat a bit of oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the onions, broccoli, red bell pepper, carrots, and baby corn. Stir-fry for 3-4 minutes until they begin to soften but remain crisp.
- Push the vegetables to the side of the pan and add the shrimp in a single layer. Cook for about 1-2 minutes per side until pink and opaque.
- Stir the sauce mixture again to ensure the cornstarch is well combined, then pour it over the shrimp and vegetables. Toss everything together and cook for another 2-3 minutes until the sauce thickens and coats the ingredients evenly.
- Remove from heat and serve over cooked rice or noodles. Garnish with sesame seeds or green onions if desired.
Nutrition
Notes
- Spice Level: Adjust the sriracha according to your taste. Use less for a milder flavor or add extra red pepper flakes or chili oil for more heat.
- Shrimp Tips: Keep an eye on the shrimp as they cook quickly. They're done when pink and opaque. Avoid overcooking to keep them tender and juicy.
- Vegetable Variations: Feel free to swap or add other vegetables like snap peas, zucchini, mushrooms, bok choy, or asparagus.
- Extra Crunch: For added texture, toss in a handful of chopped cashews, peanuts, or sesame seeds before serving.
- Gluten-Free Option: Replace soy sauce with tamari or a certified gluten-free soy sauce alternative.
- Cooking Tip: Use a large pan or wok to prevent overcrowding. If needed, cook in batches to ensure even heat distribution and avoid steaming the ingredients instead of stir-frying.
Jill says
Quick, easy and tastes even better than takeout!