Shrimp Stir-Fry with Vegetables is a vibrant, quick-cooking dish that brings together tender shrimp, crisp vegetables, and a savory, glossy sauce in one satisfying meal. Inspired by classic Asian stir-fry techniques, this recipe focuses on high heat, fresh ingredients, and bold flavors that come together in minutes. It’s the kind of dish that feels both wholesome and indulgent, making it perfect for busy weeknights or when you want a colorful, nutritious dinner without much fuss.
This stir-fry is incredibly versatile—you can swap vegetables based on what’s in your fridge, adjust the sauce to your taste, and serve it with rice, noodles, or even on its own for a lighter option. Every bite is packed with texture, flavor, and freshness.
Why I Love This Recipe
I love this recipe because it’s fast, flavorful, and endlessly adaptable. Shrimp cooks quickly and stays juicy, while the vegetables retain their crunch and color. The sauce strikes the perfect balance of salty, savory, and slightly sweet without being heavy. It’s one of those meals that feels like takeout—but healthier, fresher, and made exactly the way you like it.
Why This Is a Must-Try Dish
- Ready in under 30 minutes
- Packed with protein and vegetables
- Healthy, colorful, and satisfying
- Easily customizable
- Perfect for meal prep or weeknight dinners
If you enjoy quick meals that don’t compromise on flavor, this shrimp stir-fry is a must-try.
Recipe Overview
- Course: Main Course
- Cuisine: Asian-Inspired / Chinese-Style
- Preparation Time: 15 minutes
- Cooking Time: 10–12 minutes
- Total Time: 25–30 minutes
- Servings: 4 servings
- Calories: Approximately 380–420 calories per serving (without rice)
Ingredients
For the Stir-Fry
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons vegetable oil (or sesame oil blend)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or snow peas
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon cornstarch
- ¼ cup water or chicken broth
Optional Garnishes
- Sesame seeds
- Sliced green onions
- Red pepper flakes
Cooking Directions
- Whisk sauce ingredients together and set aside.
- Sear shrimp briefly until pink; remove from pan.
- Stir-fry vegetables until crisp-tender.
- Add sauce and simmer until thickened.
- Return shrimp, toss to coat, and serve immediately.
Step-by-Step Preparation Method
Step 1: Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, cornstarch, and water. Set aside.
Step 2: Cook the Shrimp
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: Stir-Fry the Vegetables
Add remaining oil to the pan. Stir-fry broccoli, bell peppers, carrots, and snap peas for 3–4 minutes until crisp-tender.
Step 4: Add Aromatics
Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
Step 5: Combine and Finish
Pour in sauce and let it simmer until thickened. Return shrimp to the pan and toss everything together until evenly coated and heated through.
How to Serve Shrimp Stir-Fry
- Serve over steamed jasmine or basmati rice
- Pair with fried rice or noodles
- Garnish with green onions and sesame seeds
- Enjoy as a low-carb meal on its own
Recipe Tips
- Pat shrimp dry before cooking for best sear
- Cook shrimp quickly to avoid rubbery texture
- Prep all ingredients before heating the pan
- Keep heat high for classic stir-fry flavor
- Adjust sauce sweetness or saltiness to taste
Variations (Detailed)
Spicy Shrimp Stir-Fry
Add chili garlic sauce or sriracha to the sauce.
Garlic Butter Shrimp Stir-Fry
Finish with a tablespoon of butter for richness.
Teriyaki Shrimp Stir-Fry
Replace sauce with teriyaki sauce.
Low-Carb Version
Skip sauce thickener and serve over cauliflower rice.
Mixed Protein Stir-Fry
Add chicken, beef, or tofu alongside shrimp.
Freezing and Storage
Freezing
- Not recommended, as shrimp can become rubbery
Storage
- Store in airtight container in refrigerator
- Keeps well for 2–3 days
- Reheat gently in a skillet or microwave
Special Equipment Needed
- Wok or large skillet
- Sharp knife and cutting board
- Mixing bowls
- Measuring spoons and cups
- Wooden spoon or spatula
Conclusion
Shrimp Stir-Fry with Vegetables is a fast, healthy, and flavor-packed dish that fits perfectly into busy lifestyles without sacrificing taste. With juicy shrimp, colorful vegetables, and a savory sauce, this recipe is both comforting and energizing. Whether you’re cooking for your family or prepping meals for the week, this stir-fry is one you’ll want to make again and again.
Shrimp Stir-Fry with Vegetables
Shrimp Stir-Fry with Vegetables is a vibrant, quick-cooking dish that brings together tender shrimp, crisp vegetables, and a savory, glossy sauce in one satisfying meal.
Ingredients
For the Stir-Fry
For the Sauce
Optional Garnishes
Instructions
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Step 1: Prepare the Sauce : In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, cornstarch, and water. Set aside.
-
Step 2: Cook the Shrimp : Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
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Step 3: Stir-Fry the Vegetables : Add remaining oil to the pan. Stir-fry broccoli, bell peppers, carrots, and snap peas for 3–4 minutes until crisp-tender.
-
Step 4: Add Aromatics : Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
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Step 5: Combine and Finish : Pour in sauce and let it simmer until thickened. Return shrimp to the pan and toss everything together until evenly coated and heated through.
