Shrimp Stir Fry

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Need a weeknight winner? This shrimp stir fry cooks in minutes and is coated in an easy homemade sauce.

Stir fry is a go-to meal around here — so much so that my kids roll their eyes about it even as they’re gobbling up their plates.

We love them because they’re quick, easy, and can be customized based on whatever you have in the fridge or freezer. They’re truly the all stars in our kitchen!

This shrimp stir fry is a great option, thanks to how quickly shrimp cooks. Add it to some sweet bell pepper and snap peas (also quick-cooking) and you’ve got a veggie and protein-packed dish ready to go!

Ingredients for shrimp stir fry

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Cornstarch
• Soy sauce
• Chicken stock
• Sesame oil
• Granulated sugar
• Lime juice
• Sriracha – Optional, if you want to add heat. I always do!
• Neutral cooking oil, like avocado or canola
• Green onions (aka scallions)
• Garlic
• Ginger
• Raw shrimp – Peeled and deveined with the tails removed
• Sugar snap peas
• Bell pepper

If you are using frozen shrimp, make sure to thaw it according to the package instructions, and use it immediately after thawing.

I recommend using low-sodium soy sauce and chicken stock to prevent the final dish from being too salty, as shrimp naturally contains some sodium.

You’ll also want to make a batch of your favorite rice to go along with this stir fry. I love my Zojirushi rice cooker, but a Tiger rice cooker is slightly more affordable and works just as well. You can sometimes find them at Costco, too! Keep in mind that if you’re using a rice cooker, it might take longer than the stir fry, but the rice will stay warm until you’re ready to eat.

How to make this recipe

Make the sauce first so it’s ready to go when you need it. Add the cornstarch to a small bowl or a 2-cup liquid measuring cup.

Add half the soy sauce and whisk until the cornstarch is fully dissolved. Whisk in the remaining soy sauce, plus the chicken stock, sesame oil, sugar, lime juice, and Sriracha (if using). Set this aside.

Place a large skillet or a wok on a burner set to medium heat. Add the neutral cooking oil and heat to just shimmering.

Add the white and light green portions of the green onion to the pan, along with the garlic and ginger. Cook for just 60 seconds, stirring to prevent scorching.

Increase the heat and add the snap peas and bell peppers. Cook and stir for 3-5 minutes, just until the vegetables are starting to soften. You might see some caramelization, but there shouldn’t be any burning.

Add the shrimp and cook for 2-3 minutes, stirring frequently. The shrimp will start to curl and turn opaque as it cooks; you want it just cooked through at this point.

Reduce heat to medium-low and stir in the stir fry sauce. Cook and mix until the sauce is thickened and everything is well-coated, about 1-2 minutes.

Remove from heat and serve over your favorite rice. Top with the dark parts of the green onion and sesame seeds if desired.

Recipe suggestions

The sugar snap peas can be swapped in favor of snow peas, which will cook in about the same amount of time.

Sliced carrots or zucchini are also great vegetable options, but they will likely need a little extra time to cook through. You can parboil or blanch them ahead of time to save time during sautéing, if you like.

Honey can be used in place of the granulated sugar in the sauce.

Do not use sesame oil for cooking here; it is only for the sauce! Sesame oil (especially toasted sesame oil) can be strong in flavor, so you should use a neutral oil for the cooking.

More shrimp recipes

Looking for other easy shrimp dishes?

Try my pesto shrimp or creamy shrimp pasta, or my pal Brandy’s shrimp tacos for dinner.

Shrimp hush puppies are a great appetizer, or you can serve up Air Fryer cajun shrimp with your favorite dipping sauce.

Make this easy shrimp stir fry for dinner tonight!

Shrimp Stir Fry

This quick and easy shrimp stir fry comes together in minutes for a flavorful meal.

Author : Megan Myers

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings 4

Calories 427 kcal

Ingredients

  

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For the sauce:

• 2 teaspoons cornstarch
• 1/4 cup low-sodium soy sauce
• 1/4 cup low-sodium chicken stock
• 1 teaspoon sesame oil
• 1 1/2 teaspoon granulated sugar
• 2 teaspoons fresh lime juice
• 2 to 3 teaspoons Sriracha, or to taste, optional

For the stir fry:

• 2 tablespoons neutral cooking oil, such as avocado
• 3 green onions, thinly sliced, pale and dark greens separated
• 4 cloves garlic, grated or minced
• 1 tablespoon fresh ginger, grated or minced
• 2 cups sugar snap peas
• 2 cups sliced bell pepper, (1 1/2 – 2 medium)
• 1 pound raw shrimp, peeled, deveined, tail off

For serving:

• 4 cups cooked rice
• Toasted sesame seeds

Directions

• Place the cornstarch in a small bowl. Whisk in half the soy sauce until the cornstarch is dissolved. Whisk in the remaining soy sauce, chicken stock, sesame oil, sugar, lime juice, and Sriracha, if using. Set aside.
  2 teaspoons cornstarch, 1/4 cup low-sodium soy sauce, 1/4 cup low-sodium chicken stock, 1 teaspoon sesame oil, 1 1/2 teaspoon granulated sugar, 2 teaspoons fresh lime juice, 2 to 3 teaspoons Sriracha
• Heat the oil in a large skillet or wok set over medium heat. Add the white and pale green slices of green onion to the pan along with the garlic and ginger. Cook for 60 seconds, stirring.
  2 tablespoons neutral cooking oil, 3 green onions, 4 cloves garlic, 1 tablespoon fresh ginger
• Turn up the heat to medium-high and add the snap peas and bell peppers. Cook for 3-5 minutes until the vegetables are just softened and starting to caramelize.
  2 cups sugar snap peas, 2 cups sliced bell pepper
• Add the shrimp and cook, stirring frequently, for 2-3 minutes, until just barely cooked through.
  1 pound raw shrimp
• Turn the heat down to medium-low and add the sauce. Stir until thickened, 1-2 minutes.
• Serve over cooked rice. Top with dark green onions and toasted sesame seeds.
  4 cups cooked rice, Toasted sesame seeds

Notes

• If using frozen shrimp, thaw according to package directions and use immediately.

Nutrition

Calories: 427 kcalCarbohydrates: 59 gProtein: 24 gFat: 10 gSaturated Fat: 1 gCholesterol: 143 mgSodium: 1282 mgPotassium: 557 mgFiber: 4 gSugar: 7 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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