Shrimp and Vegetable Stir Fry

5 from 1 vote

A family-friendly shrimp and vegetable stir fry loaded with crisp vegetables, sweet and savory sauce, and ready in about 30 minutes.

Course Dinner

Cuisine American, Asian, Chinese

Keyword shrimp and vegetable stir fry, shrimp stir fry, shrimp stir fry recipe, stir fried shrimp and vegetables

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 294kcal

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

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.

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.

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.

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.

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.

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.