Shrimp Stir-Fry
This shrimp stir-fry recipe is a fast, healthy dinner made with juicy shrimp, crisp vegetables, and a simple homemade stir-fry sauce. Ready in under 30 minutes, it’s better than takeout, lower in sodium, and perfect for busy weeknights or meal prep.
Ingredients
- Main Ingredients
- 1 lb raw shrimp peeled and deveined (tails removed)
- 1 cup bell peppers sliced
- 1 ½ cups broccoli florets
- 1 cup snap peas or green beans trimmed
- 1 cup carrots thinly sliced
- Sauce & Flavor Base
- ¼ cup soy sauce or tamari
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- Pantry Staples
- 1 –2 tbsp olive oil or avocado oil
- Salt and black pepper to taste
- Optional garnish: green onions or sesame seeds
Instructions
- Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch. Set aside.
- Prep the shrimp: Pat shrimp dry and season lightly with salt and pepper.
- Cook shrimp: Heat a large skillet or wok over medium-high heat with oil. Add shrimp in a single layer and cook 1–2 minutes per side until just pink. Remove and set aside.
- Stir-fry vegetables: Add a little more oil if needed. Cook vegetables for 3–5 minutes until crisp-tender.
- Add aromatics: Stir in garlic and ginger; cook 30 seconds until fragrant.
- Combine: Return shrimp to the pan and pour in the sauce. Stir constantly for 1–2 minutes until the sauce thickens and coats everything evenly.
- Finish: Remove from heat and rest for 1–2 minutes. Garnish if desired.
Notes
- Shrimp cook very quickly—remove them as soon as they turn opaque.
- Avoid overcrowding the pan to keep vegetables crisp.
- Sauce will continue thickening slightly after removing from heat.