With juicy shrimp, crisp-tender vegetables, and a sweet-savory sauce, this shrimp and vegetable stir-fry is one of those 30-minute weeknight meals that makes everyone at the table happy. Use your favorite veggies, and serve on a bed of rice!
If you love shrimp as much as we do, try honey garlic shrimp and marinated grilled shrimp, too. For even more options, check out all of our seafood recipes.
Table of Contents
Before You Get Started
Before you fire up the skillet, here are a few important things to keep in mind:
- Pick the right shrimp. Large shrimp cook quickly but hold their shape better than smaller ones. Fresh or frozen both work, just be sure they’re thawed, peeled, and deveined.
- Prep your vegetables. Stir fry moves fast. Chop everything before you start so it’s ready to toss in.
- Choose a hot pan and neutral oil. A wok is traditional, but a big skillet works too. Use an oil with a high smoke point, like vegetable or canola.
- Sauce matters. Whisk (or shake) the cornstarch until smooth so it thickens properly.
** Tip: Keep the sauce close by. Once the shrimp and veggies are ready, things move quickly, and you’ll want to pour that sauce in right away.
Step-by-Step: How to Make Shrimp Stir Fry
Cooking stir fry is all about timing and high heat. Here’s how I do it at home:
Step 1: Make the Sauce
Shake or whisk together the stir fry sauce.
Step 2: Marinate the Shrimp
Toss the shrimp in a little bit of the sauce for flavor, but don’t use it all. Most of the sauce is saved for later when everything comes together in the skillet.
Step 3: Cook the Vegetables
Stir-fry the veggies in hot oil just until they’re crisp-tender, and then remove them to a plate.
** Tip: The vegetables don’t need to be totally done at this point. They will continue cooking for a couple more minutes in the sauce at the end.
Step 4: Sear the Shrimp
Cook the shrimp quickly until just pink. They’ll only need about 2 to 3 minutes total.
** Tip: Shrimp are done as soon as they curl into a “C” shape and are opaque. They will have a pinkish color.
Step 5: Bring It All Together
Pour in the reserved sauce along with a little broth or water. Stir everything around until the sauce thickens and coats the shrimp and vegetables.
** Tip: I typically use water (instead of broth), because the sauce is salty and flavorful on its own. If you’re using broth, make sure it’s unsalted or low-sodium.
Serving Suggestions
Spoon this stir fry over bowls of white rice, jasmine rice, or brown rice. You could also try it with noodles, like lo mein or rice noodles, quinoa, or keep it low carb with cauliflower rice.
Garnish with sliced green onions, sesame seeds, or a sprinkle of peanuts for crunch. A squeeze of lime or drizzle of hot sauce at the table never hurts either.
Variations and Customizations
- Swap the vegetables with mushrooms, zucchini, asparagus, or green beans.
- Use chicken, beef, or tofu in place of shrimp.
- Double the sauce if your family loves extra to soak into rice or noodles.
- Spice it up with crushed red pepper or sriracha.
- Adjust the sauce to your taste: extra vinegar for tang, honey or more brown sugar for sweetness, or tamari for a gluten-free option.
Frequently Asked Questions
Why is my sauce too runny?
It probably needs a little more time to cook. Simmer for another minute until it thickens. If it’s still thin, whisk an extra teaspoon of cornstarch with water and stir it into the pan.
How do I keep shrimp from turning rubbery?
Don’t walk away from the skillet. Shrimp only need 2 to 3 minutes total. Add the sauce as soon as they start to turn pink and curl.
How do I keep the vegetables crisp?
Use high heat and don’t overcrowd the pan. Remove them to a plate when they’re still slightly crisp, since they will continue cooking in the skillet with the sauce for another minute or so.
Can I use frozen shrimp or vegetables?
Yes, just thaw the shrimp completely and pat them dry. Frozen vegetables can be tossed straight into the skillet, but they will release extra moisture and will likely have a softer texture.
Related Recipes
- Chicken and Bell Pepper Stir Fry
- Egg Roll in a Bowl
- Chicken and Broccoli Stir Fry
- Shrimp Ramen with Peanut Sauce
Be sure to check out all of our other Asian recipes, too!
Did you make this recipe?
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Watch How to Make It
Shrimp and Vegetable Stir Fry
Ingredients
- ½ cup less-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced or grated fresh ginger (or 1 teaspoon ground ginger)
- 1 large garlic clove, minced or grated (about 1 teaspoon)
- 2 tablespoons cornstarch
- 1 lb. large shrimp, peeled and deveined
- 3 tablespoons vegetable oil, divided
- 1 medium sweet bell pepper (any color), seeded and cut into bite-size pieces
- 1 cup broccoli florets
- 1 cup snow peas (or sugar snap peas)
- ½ cup matchstick carrots (or thinly sliced)
- ½ cup water or low-sodium chicken broth
- Kosher salt and ground black pepper, to taste
- Cooked white rice, for serving
- Optional garnish: sliced green onion, toasted sesame seeds, chopped peanuts, cashews, chow mein noodles, or crushed red pepper flakes
Instructions
Make the Sauce
- In a mason jar or small bowl, whisk or shake together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic, and cornstarch until smooth. Set aside.
Prep the Shrimp
- Pat the shrimp dry with paper towels. Toss them with about ¼ cup of the sauce mixture. Set aside, reserving the remaining sauce for later.
Cook the Vegetables
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the peppers, broccoli, snow peas, and carrots. Stir-fry until crisp-tender, about 4 to 5 minutes. Remove to a plate.
Cook the Shrimp
- Wipe the skillet clean and add the remaining 2 tablespoons of oil over high heat. Once hot, add the shrimp, leaving most of the marinade behind (discard this marinade). Spread the shrimp in a single layer and let them sear for 1 minute without moving. Flip and cook just until pink, about 1 to 2 more minutes.
Bring It All Together
- Add the water or broth, the reserved sauce, and the cooked vegetables back to the skillet. Stir-fry over high heat for 1 minute, or until the sauce thickens and coats everything. Remove from the heat. Taste and season with salt and pepper, if needed.
Serve
- Spoon the stir-fry over rice and garnish with optional toppings.
Notes
- Leftovers: fridge for 3 to 4 days. Reheat gently in a skillet or in the microwave with a splash of water.
- Any size shrimp will work; just adjust the cooking time accordingly.
- Prep all of your ingredients in advance.
- Use a very large hot skillet with a neutral oil with a high smoke point (vegetable or canola).
- Whisk (or shake) the cornstarch until smooth so it thickens properly.
- Serve on a bed of white rice, or on cauliflower rice for even more veggies.
Oh my goodness that was fantastic. I can see you could make that with chicken beef or pork. Excellent!!
We’re so glad you enjoyed it, Karen!