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A skillet of shrimp stir fry recipe with broccoli, red peppers, and mushrooms sits beside two plates of white rice topped with the savory dish. Four forks rest on a checkered cloth nearby.
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4.95 from 20 votes

Shrimp Stir Fry Recipe

Master this quick and versatile Shrimp Stir Fry recipe packed with colorful vegetables and coated in a savory-sweet sauce. Ready in under 30 minutes, it's the perfect healthy weeknight dinner solution!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Servings: 6
Author: Melissa Griffiths

Equipment

  • small bowl I love these because they have lids and double as serving bowls.
  • whisk
  • large skillet It's a bit of a splurge, but it'll last you a lifetime!

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

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, for 3-5 minutes.
  • Remove shrimp from the pan and set aside. In the same pan 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 crisp-tender 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

Substitutions & Variations:
  • 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. 
 
Custom Sauce: The sauce can be adjusted to suit your preferences. For a spicier version, add sriracha, red pepper flakes, or a dash of chili oil. If you prefer a sweeter profile, increase the honey slightly. For an extra umami boost, consider adding a tablespoon of oyster sauce or hoisin sauce to the mix.
 
Serving Suggestions: While rice is traditional, this stir fry pairs wonderfully with other bases too. Try serving it over noodles (rice noodles for a gluten-free option), cauliflower rice for a low-carb alternative, or quinoa for added protein. You can even enjoy it on its own for a lighter meal.
 
Cooking Rice:

Nutrition

Serving: 1 of 6 servings | Calories: 394kcal | Carbohydrates: 67g | Protein: 23g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 1045mg | Potassium: 609mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7663IU | Vitamin C: 56mg | Calcium: 106mg | Iron: 2mg

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