Shrimp Stir Fry with Vegetables
A fast, colorful shrimp stir fry loaded with crisp vegetables, aromatic garlic and ginger, and a tangy, slightly sweet sauce. High in protein, fiber-rich, and low in carbs, this versatile dish is perfect for a quick dinner, meal prep, or serving over rice, noodles, or quinoa.
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.
