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This flavor packed Shrimp Stir Fry Recipe is loaded with juicy shrimp and tons of veggies. Toss in a delicious sauce that makes a healthy dinner idea.
Shrimp Stir Fry is one of my favorite ways to toss in colorful veggies that we have leftover. The vegetables cook tender and the jumbo shrimp is juicy and tender. We love to add a side of white rice to complete the meal.
This soy sauce based sauce is delicious mixed with the shrimp and vegetables. It is easy to make with simple ingredients. This stir fry can be made with different vegetables to make it your own. If you love stir fry recipes, check out these recipes – Instant Pot Beef Stir Fry Recipes, Easy Chicken Stir Fry Recipe, Easy Beef Stir Fry Recipe, and Teriyaki Chicken Stir Fry
Table of Contents
What Make Stir-Fry Taste Better?
The Stir Fry taste great because of the seasoning and sauce. Cooking the vegetables and shrimp together gives it the best flavor and the best texture.
If you are needing a quick and easy weeknight stovetop dinner idea, make this Shrimp Stir Fry. We love it because it is healthy, gluten free and delicious. We have made it for a quick dinner during the week and have even served it to family and friends.
Ingredients
- Large Shrimp Tail On – Choose peeled and deveined
- Broccoli Florets – Diced into bite size pieces
- Yellow Bell Pepper – Cut into 1 inch pieces
- Red Bell Pepper – Cut into 1 inch pieces
- Carrots – We like using the shredded ones
- Minced Garlic – Check out these The Best Garlic Substitutes
- Soy Sauce – If you are out, here are some The Best Soy Sauce Substitutes
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Substitutions and Additions
- Change Vegetables – Feel free to use different vegetables. Snap peas, zucchini, onions, water chestnuts, mushrooms, fresh or frozen vegetables can also be used.
- Seasoning – Feel free to use different seasoning. You can even add in sesame oil for added flavor. Red Pepper Flakes is also a delicious addition if you would like it a little spicy.
- Shrimp – We used uncooked shrimp for this recipe, but you can easily use precooked shrimp.
- Use Beef – This stir fry would be delicious with beef or pork.
- Scrambled Eggs – Scramble some eggs and mix with the stir fry. This adds extra protein and flavor to the stir fry.
- Soy Sauce Substitution – You can substitute soy sauce for coconut aminos.
- Green Onions – This easy shrimp stir fry is great served with chopped green onions.
How to Make Shrimp Stir Fry
Step 1 – Whisk Sauce Ingredients – In a small bowl, whisk together the stir fry sauce ingredients. Set aside.
Step 2 – Heat 1 tablespoon of the avocado oil in a large skillet over medium high heat. Add in the broccoli, shredded carrots and snow peas to the skillet. Sauté for 3-4 minutes until the veggies start to get tender. Then add in the bell peppers, garlic and ground ginger.
Step 3 – Cook the Shrimp – Add the remaining oil to the skillet and heat over medium high heat. Add the shrimp to the skillet and sauté for 3-4 minutes until the shrimp is pink and no longer opaque throughout.
Step 4 – Add Veggies and Sauce back to skillet – Add the veggies back to the skillet and stir the sauce into the skillet. Toss the shrimp and veggies to coat them with the sauce and cook for 1-2 minutes until the sauce thickens.
- Step 5 – Serve and Enjoy – Remove from the heat. Top with the sesame seed, serve over rice and enjoy for a weeknight dinner.
Recipe Tips
- Shrimp – We recommend using shrimp, peeled and deveined. It saves time to buy it already done but you can easily buy them without it done.
- Prepare Vegetables – When we plan on making stir fry for dinner, I have one of my kids cut and prepare the vegetables. This makes dinner time a breeze when we just have to toss the vegetable in the stir fry.
- Cooking Shrimp- It doesn’t take long to cook the shrimp. Make sure to not over cook the shrimp so it doesn’t get rubbery.
What to Serve with Shrimp Stir Fry?
- Rice – You serve shrimp stir fry with Instant pot White Rice Recipe, jasmine rice, or even brown rice. You can prepare your rice in a rice cooker and on the stove top.
- Low Carb Option – Make some cauliflower rice for an amazing side dish. Quinoa is also a great low carb option that goes well this this shrimp stir fry.
- Noodles – Mix the shrimp stir fry with some ramen noodles, rice noodles or even linguine.
Frequently Asked Questions
Yes, you should thaw frozen shrimp before mixing in the stir frying. Heating frozen shrimp in the mixture adds moisture which could cause your stir fry to be to juicy.
The perfect shrimp to use for Shrimp Stir Fry is the large, jumbo or colossal size shrimp. We buy the shrimp that is already peeled and deveined. But you can cook shrimp with the peel on. I like to keep things easy, so I look for the shrimp that is already peeled. When cooking shrimp for this stir fry, we always buy uncooked shrimp.
Refrigerate the leftovers in an airtight container for up to 3 days. Check out these Leftover Shrimp Recipes to enjoy this shrimp in another meal.
More Easy Shrimp Recipes
Easy Grilling
Grilled Shrimp Tacos
Easy Asian Dinner
Shrimp Lo Mein Recipe
Easy Asian Dinner
Shrimp Yakisoba
Easy Slow Cooker
Easy Crock Pot Shrimp Boil
We love to hear from you. If you make this Shrimp Stir Fry Recipe, please leave us a comment or a star review.
Shrimp Stir Fry
Ingredients
For the Shrimp and Vegetables:
- 2 pounds Large Shrimp Tail On peeled and deveined
- ½ tsp salt
- 1/2 tsp pepper
- 2 tbsp Avocado Oil
- 2 cups broccoli florets diced into bite size pieces
- 1 Yellow Bell Pepper cut into 1 inch pieces
- 1 cup Snow Peas
- 1 red bell pepper cut into 1 inch pieces
- 1/2 cup carrots shredded
- 1/2 tsp ground ginger
- 1 Tbsp minced garlic
- 2 tbsp sesame seeds
For the Stir Fry Sauce:
- 1 tbsp cornstarch
- 1/4 cup chicken broth
- 1 Tablespoons Rice Vinegar
- 1/4 cup soy sauce
- 2 tbsp honey
Instructions
- In a small bowl, whisk together the stir fry sauce ingredients. Set aside.
- Heat 1 tablespoon of the avocado oil in a large skillet over medium high heat. Add in the broccoli, shredded carrots and snow peas to the skillet. Sauté for 3-4 minutes until the veggies start to get tender. Then add in the bell peppers, garlic and ground ginger. Cook for 1-2 more minutes until the peppers are tender and the garlic is aromatic. Remove the veggies from the skillet to a separate plate.
- Add the remaining oil to the skillet and heat over medium high heat. Add the shrimp to the skillet and sauté for 3-4 minutes until the shrimp is pink and no longer opaque throughout. Add the veggies back to the skillet and stir the sauce into the skillet. Toss the shrimp and veggies to coat them with the sauce and cook for 1-2 minutes until the sauce thickens.
- Remove from the heat. Top with the sesame seed, serve over rice and enjoy!
