Easy Shrimp Stir Fry

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This easy shrimp stir fry is a fast, colorful dinner that is on the table in about 25 minutes. Juicy shrimp and crisp vegetables like broccoli, red bell pepper, snow peas and onion are tossed in a sweet and savory garlic ginger sauce with a gentle kick of sriracha. It is lighter than takeout, packed with protein and flexible enough to use whatever vegetables you have in the fridge.

The sauce takes two minutes to whisk together, and the shrimp cook in just a few minutes, so this is one of the quickest weeknight dinners you can make. Serve it over rice, noodles or zucchini noodles. For more quick stir fries, try my honey garlic chicken stir fry or chicken and broccoli stir fry.

Why You Will Love This Shrimp Stir Fry

• Ready in 25 minutes. Shrimp cook in about 3 minutes.
• One pan. Vegetables, shrimp and sauce all cook in a single skillet or wok.
• Healthy and light. About 282 calories and plenty of vegetables per serving.
• Sweet, savory and a little spicy. Honey, soy, ginger, garlic and sriracha in balance.
• Endlessly flexible. Swap vegetables, change the heat or use chicken instead.

Ingredients You Will Need For Easy Shrimp Stir Fry

Everything here is easy to find at a regular grocery store. Exact amounts are in the recipe card below.

For the stir fry sauce

• Low sodium chicken broth: gives the sauce body without extra salt. Vegetable broth also works.
• Low sodium soy sauce: for savory depth.
• Rice vinegar: adds a mild, bright tang.
• Sesame oil: a small amount adds a rich, toasty flavor.
• Honey: balances the salty and spicy elements.
• Sriracha and crushed red pepper: for gentle heat. Adjust to taste.
• Fresh garlic and ginger: the aromatic heart of the sauce.
• Cornstarch: thickens the sauce so it clings to the shrimp and vegetables.

For the stir fry

• Shrimp: 1 pound, peeled, deveined and tails removed. Large shrimp (26 to 30 per pound) work best.
• Canola oil: or another neutral high heat oil.
• Broccoli florets, red bell pepper, snow peas and onion: a crunchy, colorful mix.
• Scallions: for a fresh finish.
• Chinese five spice (optional): a light sprinkle on the shrimp adds warmth.

How to Make Easy Shrimp Stir Fry

1. Prep the shrimp

Peel and devein the shrimp and remove the tails, then pat them very dry with paper towels. Dry shrimp sear instead of steaming. Sprinkle both sides lightly with Chinese five spice if you are using it.

2. Whisk the sauce

In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, sriracha, honey, crushed red pepper, garlic, ginger and cornstarch until smooth. Set it aside and give it another stir right before using, since cornstarch settles.

3. Cook the vegetables

Heat 1 tablespoon of oil in a large wok or skillet over medium high heat. Add the onion and broccoli and stir fry for 1 to 2 minutes. Add the red pepper and snow peas and cook for another 1 to 2 minutes, until the vegetables are bright and crisp tender. Transfer them to a plate.

4. Sear the shrimp

Add the remaining oil to the pan and arrange the shrimp in a single layer. Cook for 1 to 2 minutes per side, until pink and opaque. Shrimp are done when they curl into a loose C shape. A tight O shape means they are overcooked.

5. Add the sauce and toss

Return the vegetables to the pan, pour in the sauce and toss everything with kitchen tongs for 1 to 2 minutes, until the sauce thickens and turns glossy. Sprinkle with chopped scallions and serve right away.

Tips for the Easy Shrimp Stir Fry

• Have everything ready. Stir frying is fast, so prep all your ingredients before you start.
• Cook shrimp and vegetables separately. This keeps the shrimp tender and the vegetables crisp.
• Use high heat. It gives the vegetables a light char and keeps them from getting soggy.
• Cut vegetables into similar sizes. They will cook evenly.
• Do not overcook the shrimp. They go from tender to rubbery in less than a minute.

How to Buy and Thaw Shrimp

Frozen shrimp are often the freshest option, since they are usually frozen right after being caught. Look for bags labeled raw, peeled and deveined to save prep time. Shrimp are sold by count per pound, so 26 to 30 means there are about 26 to 30 shrimp in a pound.

To thaw them quickly, place the shrimp in a colander and run cold water over them for 5 to 10 minutes, tossing occasionally. You can also thaw them overnight in the fridge. Avoid thawing shrimp in hot water or at room temperature. Once thawed, pat them dry and cook within a day.

Best Vegetables for Shrimp Stir Fry

This recipe uses broccoli, red bell pepper, snow peas and onion, but almost any quick cooking vegetable works. Try sugar snap peas, asparagus, zucchini, mushrooms, baby corn, carrots, bok choy or water chestnuts. Add firm vegetables like carrots and broccoli first and quick cooking ones like zucchini and bean sprouts toward the end. A bag of frozen stir fry vegetables is a great shortcut on busy nights. Cook them straight from frozen over high heat so the extra moisture evaporates before you add the shrimp.

Easy Variations

• Chicken stir fry: use thinly sliced chicken breast and cook until 165°F.
• Extra spicy: add more sriracha, chili garlic sauce or fresh sliced chilies.
• Teriyaki shrimp: swap the sauce for a quick homemade teriyaki with mirin and brown sugar.
• Gluten free: use tamari and make sure your broth is gluten free.
• Add noodles: toss in cooked lo mein or rice noodles with the sauce.
• Nutty crunch: sprinkle with toasted cashews or sesame seeds.

The Secret to Restaurant Style Stir Fry at Home

Restaurant woks run on burners far hotter than a home stove, which is why takeout stir fries have that smoky, slightly charred flavor. You can get close at home with a few simple habits. Preheat your pan until the oil shimmers before adding anything. Cook in batches so the pan stays hot, since overcrowding drops the temperature and causes the food to steam.

Keep the ingredients moving with tongs or a spatula so they cook evenly without burning. Finally, add the sauce at the very end, when everything is already cooked, and let it bubble for just a minute to thicken. These steps keep the vegetables crisp and bright and the shrimp plump and juicy, with a glossy sauce that clings instead of pooling in the bottom of the plate.

Meal Prep Tips

Shrimp stir fry is ideal for fast weeknight cooking when you prep ahead. Chop all the vegetables up to two days in advance and store them in a sealed container lined with a paper towel. Mix the sauce and keep it in a jar in the fridge. Peel and devein the shrimp the night before and keep them covered on a plate in the coldest part of the fridge. When you get home, the whole dinner cooks in about 10 minutes. Cook rice in a big batch at the start of the week so it is ready to reheat.

What to Serve With Shrimp Stir Fry

Steamed jasmine or brown rice is the classic base. Fried rice, lo mein or rice noodles make it more filling, and zucchini noodles or cauliflower rice keep it low carb. Serve it with egg rolls, a crunchy Asian cucumber salad or my better than takeout chicken fried rice. Garlicky enoki mushrooms are another tasty side.

Storage and Reheating

• Refrigerator: store leftovers in glass meal prep containers for up to 3 days.
• Reheating: warm in a skillet over medium heat for 2 to 3 minutes with a splash of water, or microwave in 30 second intervals. Avoid overheating the shrimp.
• Freezing: not ideal, since the vegetables and shrimp lose their texture.
• Food safety: cook shrimp until opaque, which is 145°F, and refrigerate leftovers within 2 hours.

Is Shrimp Stir Fry Healthy?

Yes. Shrimp are high in lean protein and low in calories and fat, and they provide selenium, iodine and vitamin B12. The vegetables add fiber, vitamin C and antioxidants. Each serving has about 282 calories and about 25 grams of protein. Using low sodium soy sauce and broth keeps the sodium in check, and you can reduce the honey slightly if you want less sugar.

Common Mistakes to Avoid

• Wet shrimp. They will steam and water down the sauce. Pat them dry.
• Crowding the pan. Cook in batches if your pan is small.
• Adding the sauce too early. Add it at the end so it thickens quickly without overcooking the shrimp.
• Forgetting to stir the sauce. Cornstarch sinks, so whisk again before pouring.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw them under cold running water, then pat them completely dry before cooking.

How do I know when shrimp are cooked?

They turn pink and opaque and curl into a loose C shape. This usually takes 1 to 2 minutes per side.

Can I use cooked shrimp?

Yes. Add them with the sauce just to warm through, about 1 minute.

What is the best pan for stir fry?

A wok is ideal, but a large skillet works well. Choose the largest pan you have so the ingredients are not crowded.

Can I make the sauce ahead?

Yes. Store it in a jar in the fridge for up to 5 days and shake well before using.

Is this recipe spicy?

It is mildly spicy. Leave out the sriracha and red pepper for no heat, or add more for extra kick.

Final Thoughts

This easy shrimp stir fry is proof that a healthy, restaurant style dinner can come together in less than half an hour. Tender shrimp, crisp vegetables and a glossy garlic ginger sauce make every bite satisfying. Keep a bag of frozen shrimp in the freezer and you will always be ready for a quick, delicious weeknight meal.

Nutrition Per Serving

Nutrient	Amount
Calories	282 kcal
Protein	25 g
Carbohydrates	22 g
Fat	10 g
Saturated Fat	1 g
Fiber	3 g
Sugar	13 g
Sodium	890 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.