This vibrant shrimp stir fry is a quick, nutritious weeknight dinner that combines tender shrimp with crisp, colorful vegetables.
Packed with lean protein and fiber, it’s naturally low in carbs and saturated fat while delivering essential vitamins and minerals.
Ready in just 20 minutes, it’s an easy, satisfying meal perfect for everyday cooking or meal prep.
Shrimp Stir Fry with Vegetables
Equipment
- 1 Large Skillet or Wok
- 1 small bowl or glass measuring cup
- cutting board
- Knife
- Spoon or spatula for stirring
Ingredients
For the Stir Fry:
- 2 tablespoons neutral oil canola, avocado, or vegetable
- 3 green onions thinly sliced (separate white/light green from dark green)
- 4 cloves garlic minced
- 2 tablespoons fresh ginger finely chopped or grated
- 4 cups mixed vegetables red bell pepper, asparagus, carrots, or seasonal favorites
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lb raw shrimp peeled and deveined (tail removed)
- Cooked rice quinoa, or noodles (optional, for serving)
For the Sauce:
- ½ cup chicken or vegetable broth or water
- 1½ tablespoons soy sauce gluten-free if needed
- 2 teaspoons honey or preferred sweetener
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch or arrowroot for paleo version
- 1 tablespoon fresh lime juice about 1 lime
- 1 teaspoon chili garlic sauce or sriracha optional, for mild or spicy
- 1 teaspoon sesame seeds optional, for garnish
Instructions
- Prepare the Sauce: In a small bowl or glass measuring cup, combine the broth, soy sauce, honey, toasted sesame oil, cornstarch, lime juice, and chili garlic sauce (if using). Whisk thoroughly until the cornstarch dissolves and the sauce is smooth. Set aside. This pre-made sauce will thicken quickly when added later, so having it ready ensures a seamless cooking process.
- Prep Vegetables and Shrimp: Wash and chop all vegetables into bite-sized pieces for even cooking. Slice green onions, keeping the white and light green parts separate from the darker green tops for garnish. Peel and devein the shrimp if not already done. Having all ingredients prepped ahead prevents overcooking and ensures a fast, efficient stir fry.
- Heat the Oil: Place a large skillet or wok over medium heat and add 2 tablespoons of neutral oil (canola, avocado, or vegetable). Allow the oil to heat until it shimmers slightly, which usually takes 30–60 seconds. Hot oil ensures the aromatics release their full flavor quickly.
- Sauté Aromatics: Add the white and light green parts of the sliced green onions, minced garlic, and grated ginger to the hot oil. Stir constantly for about 1 minute until fragrant and lightly toasted, being careful not to burn the garlic. This step creates the flavor base for the stir fry.
- Cook the Vegetables: Increase the heat to medium-high. Add the mixed vegetables and sprinkle with salt and black pepper. Stir frequently, allowing them to brown lightly while retaining some crispness. Cook for 3–5 minutes, depending on vegetable thickness. The goal is tender-crisp vegetables with vibrant color and natural sweetness.
- Add the Shrimp: Push the vegetables slightly to the side of the skillet and add the shrimp in a single layer if possible. Cook for 2–3 minutes, stirring occasionally, until the shrimp turn pink and opaque but are not overcooked. Shrimp cook quickly, so careful attention prevents toughness.
- Combine Sauce with Stir Fry: Reduce the heat to medium or medium-low. Pour the prepared sauce over the shrimp and vegetables. Stir continuously to coat all ingredients evenly. Cook for 1–2 minutes until the sauce thickens and becomes glossy, ensuring every piece is flavorful.
- Garnish and Finish: Sprinkle the reserved dark green parts of the sliced green onions and sesame seeds (if using) over the top. These add a fresh, vibrant touch and a subtle crunch. Taste and adjust seasoning with extra soy sauce, lime juice, or salt if desired.
- Serve Immediately: Transfer the stir fry to plates or a serving dish. Serve hot over cooked rice, quinoa, or noodles for a complete meal. The dish is best enjoyed immediately to maintain the crispness of the vegetables and the juiciness of the shrimp.
- Storage and Reheating (Optional): If you have leftovers, allow the stir fry to cool slightly before storing in an airtight container in the fridge for up to 2–3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to restore moisture and prevent the sauce from thickening too much.
Notes
- Use any combination of vegetables you like or have on hand; bell peppers, broccoli, snap peas, carrots, or zucchini all work beautifully.
- Frozen vegetables can be used—just add a few extra minutes to the cooking time.
- For a paleo or grain-free option, substitute arrowroot powder for cornstarch.
- Adjust spice levels with chili garlic sauce, sriracha, or omit entirely for a mild version.
- Serve over rice, quinoa, or noodles for a complete meal, or enjoy on its own for a low-carb option.
- This recipe is best eaten immediately but can be refrigerated for 2–3 days and reheated gently.
Chef’s Secrets For Perfect Stir Fry
The secret to a perfect shrimp stir fry lies in prep and timing.
Always chop vegetables evenly to ensure they cook uniformly and retain their crispness.
Prepping the sauce in advance prevents last-minute scrambling and helps the cornstarch thicken evenly without clumping.
Cook shrimp quickly over medium-high heat—overcooking makes them rubbery, while undercooking leaves them translucent.
Using high-quality sesame oil and fresh aromatics like garlic and ginger adds layers of flavor that elevate a simple weeknight meal into a restaurant-quality dish.
Serving Suggestions To Impress Guests
This stir fry is versatile and pairs beautifully with several sides.
Serve it over steamed jasmine rice, nutty quinoa, or tender egg noodles for a comforting, complete meal.
Garnish with extra sesame seeds, fresh lime wedges, or chopped cilantro for a fresh finish.
For an extra crunch, sprinkle roasted peanuts or cashews on top.
It also works well as a filling for lettuce wraps or as a protein-packed topping for cauliflower rice in a low-carb meal.
Storage Tips For Maximum Freshness
Store leftover shrimp stir fry in an airtight container in the refrigerator for up to 2–3 days.
To maintain the vegetables’ texture and prevent the sauce from thickening excessively, allow the dish to cool slightly before sealing.
When reheating, use a skillet over medium heat with a splash of water or broth to restore moisture, or microwave briefly in short intervals, stirring in between.
Avoid freezing shrimp stir fry, as shrimp can become rubbery when thawed and reheated.
Frequently Asked Questions
1. Can I use frozen shrimp and vegetables?
Yes! Frozen shrimp should be thawed in the refrigerator or under cold running water before cooking.
Frozen vegetables can be added directly but may require a few extra minutes to reach the desired crisp-tender texture.
2. How can I make this stir fry spicier or milder?
Adjust the heat by increasing or reducing chili garlic sauce, sriracha, or fresh chili flakes.
For a milder version, simply omit spicy ingredients and rely on the garlic, ginger, and sesame oil for flavor.
3. What is the best way to prevent shrimp from overcooking?
Cook shrimp quickly over medium-high heat and remove them from the skillet as soon as they turn pink and opaque.
They continue to cook slightly after removing from heat, so err on the side of undercooked for perfectly tender shrimp.
4. Can I make this dish ahead of time for meal prep?
Yes, you can prep all ingredients in advance, including chopping vegetables and mixing the sauce.
Cook the shrimp and vegetables just before serving to maintain texture, or reheat gently from refrigerated leftovers for a convenient meal.
5. Are there alternatives to cornstarch in the sauce?
Absolutely. Arrowroot powder, potato starch, or tapioca starch can be used as thickening agents.
For a low-carb option, you can skip starch entirely, although the sauce will be thinner and less glossy.
