Shrimp Stir Fry

Shrimp and vegetable stir fry in a skillet.

4.86 from 14 ratings

from kristineskitchenblog.com

Succulent shrimp, crisp vegetables and the most delicious stir fry sauce make this Shrimp Stir Fry a favorite! It's healthy, ready in 30 minutes, and perfect for lunch or dinner.

Prep Time20

Cook Time10

Total Time30

Servings: servings

Calories: 524kcal

Author: Kristine Rosenblatt

Ingredients

Stir Fry Sauce

⅓ cup water or chicken broth*
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
4 cloves garlic minced
2 teaspoons cornstarch
⅛ teaspoon crushed red pepper flakes or to taste*

Stir Fry

2 ½ tablespoons olive oil or avocado oil, divided
1 ½ pounds large shrimp peeled and deveined, tail on or off
2 carrots julienne cut
1 red bell pepper thinly sliced
8 ounces sugar snap peas
4 green onions white and light green parts only, chopped

For Serving

4 cups cooked rice
sesame seeds optional

Instructions

Combine all of the stir fry sauce ingredients in a small bowl or liquid measuring cup. Whisk to combine. Set aside.
Pat the shrimp dry with paper towels. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
Add the shrimp to the pan in a single layer (cook in batches if needed). Cook about 2 minutes per side, until pink. Transfer the cooked shrimp to a clean plate.
Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add the carrots, bell peppers and sugar snap peas and cook, stirring often, for 2-3 minutes or until the vegetables are just crisp-tender.
Whisk the stir fry sauce once more to make sure everything is well combined and then pour it into the skillet. Return the shrimp to the pan. Cook, stirring, for 1 minute, until the sauce has thickened.
Stir in the chopped green onions. Serve stir fry over cooked rice, garnished with a sprinkle of sesame seeds if desired.

Video

Notes

Using chicken (or vegetable) broth in the sauce makes for a slightly more flavorful sauce. Water works fine, though, especially if you'd have to open a can of broth just to use 1/3 cup in this recipe.
Unless you're really sensitive to spice, I highly recommend adding the red pepper flakes to the stir fry sauce. The pop of heat takes this shrimp stir fry to the next level.
You can substitute other vegetables for the ones used in this recipe. Try broccoli, mushrooms, asparagus, snow peas, bok choy, zucchini or yellow onion. Add quick-cooking veggies, such as zucchini, to the pan later than firmer vegetables like carrots and broccoli.
For a gluten-free shrimp stir fry, substitute the soy sauce with gluten-free coconut aminos, gluten-free tamari or gluten-free soy sauce.
Leftover shrimp stir fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently so as not to make the shrimp tough, either in a skillet on the stove or in the microwave.

Nutrition

Nutrition information is only an estimate.

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