Shrimp Stir Fry Recipe

If you’re craving a quick, colorful, and utterly irresistible dinner, look no further than this Shrimp Stir Fry! With tender shrimp, crisp veggies, and a crave-worthy sauce, it’s the kind of dish that feels special but comes together in just 15 minutes flat.

Ingredients You’ll Need

There’s something magical about simple, fresh ingredients coming together to make a showstopping meal, and this Shrimp Stir Fry is proof! Each element here is chosen to give you that beautiful balance of flavors, colors, and satisfying textures you crave in a quick stir fry.

• Water: Helps blend with cornstarch for a glossy, thickened sauce that clings to every bite.
• Cornstarch: The secret to that luscious, restaurant-style sauce that coats your shrimp and veggies perfectly.
• Low-sodium soy sauce (or tamari): Adds a savory, umami-packed backbone to the dish. Go gluten-free with tamari if you’d like!
• Rice vinegar: Brings a subtle tang and rounds out the sauce for a lovely, bright flavor.
• Brown sugar: Adds depth and a gentle touch of sweetness to balance the salt and acidity.
• Minced ginger or garlic (or both): These aromatic powerhouses deliver punchy freshness—mix and match to suit your mood!
• Sriracha (optional): For just the right tickle of heat—adjust or skip to suit your spice preferences.
• Sesame oil (or vegetable oil): Sesame oil gives toasty nuttiness, but use vegetable oil if it’s what you have.
• Peeled large shrimp (patted dry): The star of the show—quick-cooking, juicy, and so satisfying.
• Asparagus (or snow peas): Adds vibrant green crunch and a pop of fresh spring flavor.
• Red bell pepper: Sweet and colorful, the perfect contrast to green veggies and pink shrimp.
• Cooked rice: Fluffy rice is the perfect canvas to soak up all those fabulous stir fry flavors.
• Toasted sesame seeds: A sprinkle on top brings nutty crunch and an elegant finish.

Variations

One of the best things about homemade Shrimp Stir Fry is how easy it is to riff on—swap the veggies, change the sauce, or play with proteins! Let your creativity (or fridge contents) guide you to make it just your own.

• Switch Up the Veggies: Try snow peas, snap peas, baby corn, broccoli, zucchini, carrots, mushrooms, or bok choy—follow your cravings and what’s in season.
• Go Meatless or Add More Protein: Replace shrimp with tofu or add a handful of edamame for a plant-based option. Chicken, scallops, or even thinly sliced steak work beautifully, too.
• Make it Gluten-Free: Use tamari instead of soy sauce and double-check that your other ingredients are gluten-free.
• Customize the Heat: You control the spice—add more sriracha, toss in a diced fresh chili, or skip the heat altogether for a family-friendly version.

How to Make Shrimp Stir Fry

Step 1: Whisk Together the Stir Fry Sauce

In a small bowl, whisk together the water and cornstarch until you have a smooth slurry—no lumps allowed! Add the soy sauce, rice vinegar, brown sugar, ginger, and sriracha. Give it a good stir so that everything dissolves and blends, then set it aside so it’s ready to work its magic.

Step 2: Sear the Shrimp

Grab your largest skillet or wok and get it ripping hot over high heat. Pour in the sesame oil (or vegetable oil). Working in a single layer if possible, add the shrimp and let them sear for about 2 minutes, stirring occasionally. Aim for mostly pink shrimp—they’ll finish cooking in the next steps, so don’t overdo it!

Step 3: Add Veggies & Stir Fry

Toss in the asparagus and red bell pepper pieces. Stir fry for one minute so they’re crisp-tender but still vibrant, soaking up all those savory flavors in the pan.

Step 4: Finish with Sauce

Give the prepared sauce a quick stir and pour it straight into the pan. Toss everything together and cook for another 30 seconds to a minute, just until the sauce is glossy and thickened and the shrimp are cooked through. You want everything coated but not overcooked!

Step 5: Serve & Garnish

Spoon the shrimp stir fry over fluffy cooked rice, and finish with a generous sprinkle of toasted sesame seeds. Serve right away while everything is piping hot and delicious!

How to Serve Shrimp Stir Fry

Garnishes

A generous sprinkle of toasted sesame seeds adds a nutty, toasty crunch, while freshly sliced green onions give a gorgeous pop of color and extra freshness to your Shrimp Stir Fry. For extra flair, add a few cilantro leaves or a wedge of lime for a citrusy lift!

Side Dishes

This dish is happy served over steamed jasmine or brown rice, but you can also go with rice noodles, cauliflower rice for a low-carb twist, or even quinoa. Lightly dressed Asian cucumber salad or a simple miso soup are also wonderful additions to round out the meal.

Creative Ways to Present

For a fun dinner party, serve Shrimp Stir Fry in small bowls as part of a DIY stir-fry bar with a variety of toppings and sauces. Or, plate it inside halved bell peppers or lettuce leaves for a playful, low-carb hand-held version—guaranteed to delight!

Make Ahead and Storage

Storing Leftovers

Cool any leftovers completely before transferring to an airtight container. Shrimp Stir Fry keeps well in the fridge for up to 2 days—just long enough for a speedy, delicious lunch the next day!

Freezing

While you can technically freeze Shrimp Stir Fry, shrimp and veggies can lose their signature texture after thawing. If you do freeze, store in a freezer-safe bag or container for up to 2 months and reheat gently to avoid mushiness.

Reheating

Reheat leftovers in a skillet over medium heat until piping hot, adding a splash of water or broth if needed to loosen the sauce. The microwave works in a pinch, but go slow and stir often so the shrimp don’t overcook.

FAQs

Final Thoughts

This Shrimp Stir Fry is truly my weeknight hero: vibrant, flavorful, and infinitely customizable. I hope you try it soon with your favorite vegetables and make it your own—don’t be surprised if it finds a permanent place in your dinner rotation!

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