Shrimp Stir Fry

5 from 17 votes

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Quick and easy shrimp stir fry that is made with lots of vegetables, shrimp, rice and a simple homemade sauce in 30 minutes or less.

shrimp stir fry in the pan it's made in plus 2 serving bowls with a portion in each with rice
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This shrimp stir fry recipe is sure to be a crowd pleaser! It’s made with all kinds of vegetables, a really simple sauce that only takes a few minutes to stir together. The best part is you probably have everything on hand to make it already.

For some other family favorites with shrimp, try Shrimp Noodle Stir Fry , Linguine Rosa with Shrimp , and Simple Shrimp Fajitas .

Table of Contents

Why You’ll Love this Recipe

  • Easy to make
  • Lots of veggies
  • You probably have the ingredients already
  • Takes about 30 minutes total
  • Recipe is flexible and can be made to your preferences

Recipe Ingredients

Pan of shrimp stir fry before serving
  • Shrimp: peeled and deveined shrimp is what you are looking for. You can peel and devein yourself it just takes a lot of time. Fresh or frozen shrimp both work great, just thaw full before cooking
  • Garlic and butter: cooking the shrimp in butter and garlic makes it full of flavor
  • Vegetables: mushrooms, broccoli florets, carrots, bell pepper are what I’ve called for in this recipe because it’s a great mix of textures and colors but feel free to use what you like or have on hand
  • Cooked rice: I serve the stir fry over rice but feel free to serve it over something else (cauliflower rice for example) if you’d prefer
  • For the sauce: chicken broth, soy sauce, honey or brown sugar, vinegar, corn starch are combined to make a simple and delicious stir fry sauce. It’s thick and a little sticky and the right amount of sweet, salty, and vinegar

See the recipe card below for full information on ingredients and quantities

How to Make Shrimp Stir Fry:

  1. I like to start by cooking my shrimp in a little butter and garlic, it makes them so full of flavor.
  2. Prep the vegetables that you are using (cut them into even bite-sized pieces so that they cook evenly and are easy to eat).
  3. Remove the cooked shrimp from the pan and add a little more oil to cook up the vegetables.
  4. While the vegetables are cooking add all of the ingredients for the sauce to a small bowl and mix to combine.
  5. When the vegetables are tender and cooked to your liking, add the shrimp back to the pan and then pour the sauce into the pan.
  6. Cook the sauce until it thickens, about 3 minutes.
  7. Serve the sauce shrimp and vegetable stir fry over hot rice and your meal is done.

Frequently Asked Questions

How can I make this meal gluten free?

If you need this recipe to be gluten-free, just make sure you use a gluten-free soy sauce.

I don’t like shrimp, what else can I use?

Pick your protein! Just season it well and cook it through before removing from the pan and then proceed with the recipe as directed.

I don’t have time to chop vegetables, what should I do?

You can also use frozen vegetables for this dish or stir fry frozen vegetable mixes.

How can you tell when shrimp is fully cooked?

When properly cooked, the shrimp will change from grey to pink in color, and the flesh is slightly opaque. Shrimp cook quickly (2-3 minutes depending on size).

Top view of pan of stir fry from the top on a checkered napkin

If you’ve tried this Shrimp Stir Fry Recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation!

More Rice Recipes to Consider:

5 from 17 votes

Shrimp Stir Fry

Quick and easy healthy shrimp stir fry that is made with lots of vegetables, shrimp, and a simple homemade sauce in 30 minutes or less.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6 (Serves 4-6)

Ingredients 

  • 1 pound medium raw shrimp, peeled and deveined
  • 5 cloves garlic, crushed, divided
  • 1 tablespoon butter or oil
  • 1 teaspoon canola, olive, or coconut oil
  • 4 ounces sliced mushrooms
  • 2 cups broccoli florets
  • 4 carrots peeled and sliced thinly on the diagonal
  • 1 red bell pepper, thinly sliced
  • hot cooked brown or white rice for serving

Sauce:

  • 2/3 cup chicken broth or water
  • 1/3 cup good quality soy sauce
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar or white vinegar
  • 2 tablespoons corn starch
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Instructions 

  • In a large skillet or wok, heat butter and half of the garlic over medium heat until the butter melts.
  •  Add the shrimp and cook until no longer translucent, stirring occasionally (3-5 minutes).
  •  Remove shrimp from the pan and set aside. In the same pan that you took the shrimp out of, add the olive oil and turn the heat up to medium high. Add all of your veggies.
  • Put the lid on the pot so that the veggies can cook in their steam, stirring occasionally.
  • While the vegetables cook, in a small bowl add the broth, soy sauce, honey, and vinegar. Gradually whisk in the corn starch so that it doesn’t get clumpy.  Add the other half of the garlic to the sauce.
  • After the veggies have cooked for about 5 minutes, add the sauce and allow it to simmer with the lid on until the veggies are just tender crisp and the sauce thickens, stirring often. Don’t overcook the vegetables.
  • When the veggies are ready, throw in the shrimp and heat through.
  • Serve over hot cooked rice.

Video

Notes

  • Don’t love shrimp? You can use just about any protein that you like. Just season it well and cook it through before removing from the pan and then proceed with the recipe as directed.
  • If you need this recipe to be gluten-free, just make sure you use a gluten-free soy sauce.
  • Feel free to use any combination of veggies that you have on hand or are in season.
  • You can also use frozen vegetables for this dish or stir fry frozen vegetable mixes. Just heat through before adding your sauce and shrimp.
  • Cooking the shrimp in the garlic first is great, if you have a little fresh ginger on hand (a tablespoon or 2) cooking it in garlic and ginger is so good too.
  • You could garnish this dish with sesame seeds if you’d like. 

Nutrition

Serving: 1 of 6 servings, Calories: 307kcal, Carbohydrates: 67g, Protein: 8g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Cholesterol: 1mg, Sodium: 940mg, Potassium: 409mg, Fiber: 4g, Sugar: 10g, Vitamin A: 7604IU, Vitamin C: 56mg, Calcium: 57mg, Iron: 1mg
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Recipe Rating




21 Comments

  1. Sheila Laituri says:

    5 stars
    Great, healthy meal. Add cashews and ginger.

  2. Larry says:

    Amazing recipe. Easy to make and deeeelicious!!! Definitely a repeat. Maybe with chicken.

    1. Melissa says:

      It works great with chicken! I do that often!

  3. Nancy says:

    Quick and easy. I skipped the broccoli and used asparagus because that is what I had. I will make again

  4. Judy says:

    5 stars
    Making it tonight!

  5. Pat Higgins says:

    5 stars
    It was delicious; my husband told me that this recipe is a keeper. I did not have the rice vinegar and had to use white vinegar instead. It still turned out delicious

  6. Jacque says:

    This is a delicious meal! We are counting calories at our home. How much would you say is a serving size?

    1. Melissa says:

      It’s 1/5 of the recipe not including the rice!

  7. Shelley says:

    5 stars
    Absolutely delicious! I added the ginger while cooking the shrimp, as suggested. We ate this with rice noodles.

  8. Patty says:

    5 stars
    Great stir fry! So good and easy to make! I will make this again!