Here’s a vibrant, fast shrimp stir fry that balances sweet, salty and umami in a single pan. Plump shrimp toss with crisp snow peas and carrots in a glossy sauce—ready in about 15–20 minutes. It’s ideal for busy weeknights, customizable to your pantry, and scales well for meal prep while staying light and satisfying.
Ingredients
– 1 lb (450 g) raw shrimp, peeled and deveined (tails optional)
– 2 tbsp vegetable oil (or peanut/avocado oil)
– 1 cup snow peas or snap peas, trimmed
– 1 medium carrot, julienned
– 1 red bell pepper, thinly sliced (optional)
– 3 cloves garlic, minced
– 1-inch piece ginger, grated
– 3 tbsp soy sauce (or tamari)
– 1 tbsp oyster sauce (optional)
– 1 tbsp rice vinegar or lime juice
– 1 tbsp honey or brown sugar
– 1 tsp sesame oil
– 1/2 cup low-sodium chicken or vegetable broth
– 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
– Salt and freshly ground black pepper to taste
– Sesame seeds and sliced green onions for garnish
Servings and Cooking Time
Servings: 3–4 servings (about 1 cup per person)
Preparation time: 10 minutes
Cooking time: 8–12 minutes
Total time: 18–22 minutes
Nutritional Value
Nutritional values below are approximate and given per 1 serving (about 1 cup):
– Serving size: ~1 cup (≈200–250 g)
– Calories: 230–300 kcal
– Protein: 24–28 g
– Fat: 8–12 g
– Carbohydrates: 10–18 g
– Fiber: 2–3 g
– Sodium: varies (mainly from soy sauce)
These values are estimates for one person.
Step-by-Step Cooking Process
– Pat shrimp dry and season lightly with salt and pepper to remove excess moisture.
– Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil and broth.
– Heat a large wok or skillet over high heat and add vegetable oil until shimmering.
– Add carrots and bell pepper first; stir-fry 1–2 minutes until beginning to soften.
– Add snow peas and continue stir-frying for 30–45 seconds to keep them crisp.
– Push vegetables to the side, add a little more oil, then add shrimp in a single layer.
– Cook shrimp 1–2 minutes per side until pink and slightly curled; remove and set aside.
– Reduce heat to medium, add garlic and ginger, and cook 20–30 seconds until fragrant.
– Pour sauce into the pan and bring to a simmer, then stir in cornstarch slurry to thicken.
– Return shrimp and vegetables to the pan, toss to coat evenly in the glossy sauce.
– Taste and adjust seasoning with salt, pepper or a splash of lime juice.
– Remove from heat, garnish with sesame seeds and sliced green onions, and serve immediately.
Alternative Ingredients
You can substitute chicken or firm tofu for shrimp, use tamari for gluten-free, swap snow peas for broccoli florets, and replace honey with maple syrup. For a spicier version add chili paste or sliced fresh chiles.
Serving and Pairings
Serve over steamed jasmine or brown rice, cauliflower rice, or alongside garlic noodles. Pair with a light cucumber salad, miso soup, or simple steamed bok choy. A crisp white wine or light lager complements the dish.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen sauce; avoid high heat to prevent overcooking shrimp. Not recommended for freezing—shrimp texture degrades when frozen and reheated.
Cooking Mistakes
– Overcrowding the pan — causes steaming, not searing.
– Overcooking shrimp — makes them rubbery; remove as soon as opaque.
– Adding cornstarch directly to a hot pan — it can clump; use a slurry.
– Skipping high heat — prevents proper stir-fry texture.
– Using too much sauce — yields a soupy finish.
– Not drying shrimp — moisture reduces browning.
– Ignoring seasoning adjustments — taste at the end.
Helpful Tips
– Prep all ingredients before heating the pan (mise en place).
– Use a hot, well-seasoned wok or a large heavy skillet.
– Cook shrimp in batches if necessary to keep high heat.
– Slice vegetables uniformly for even cooking.
– Add delicate greens (spinach) at the very end to wilt briefly.
– Finish with a squeeze of lime for brightness.
FAQs
How do I prevent shrimp from becoming rubbery?
Cook shrimp quickly over high heat and remove them from the pan as soon as they turn opaque and curl slightly. Shrimp continue to cook from residual heat, so pull them a bit early to keep them tender.
Can I use frozen shrimp for stir fry?
Yes—thaw frozen shrimp completely in the refrigerator or under cold running water, pat dry thoroughly, then proceed. Removing excess moisture is essential to achieve proper sear and avoid steaming.
What vegetables work best in a shrimp stir fry?
Crisp vegetables that hold texture work best: snow peas, snap peas, bell peppers, carrots, broccoli, and baby corn. Add leafy greens at the end to prevent overcooking.
How can I make this stir fry gluten-free?
Use tamari or a certified gluten-free soy sauce and substitute oyster sauce with a gluten-free alternative (or additional tamari plus a dash of fish sauce if suitable).
Is there a good vegetarian alternative to shrimp?
Firm tofu (pressed and pan-seared) or tempeh are excellent vegetarian swaps. Cook until crisp and use the same sauce and vegetables for a similar flavor profile.
How do I adjust the sauce for more flavor?
Increase umami with a splash of fish sauce or a teaspoon of miso paste, add a touch more honey for sweetness, or stir in chili garlic sauce for heat. Always adjust to taste at the end.
Can I meal-prep shrimp stir fry?
Yes—store shrimp stir fry in meal prep containers for up to 2 days. Keep rice separate to retain texture, and reheat gently to avoid overcooking the shrimp.
Conclusion
Shrimp stir fry is a quick, versatile meal that delivers bright flavors and satisfying texture with minimal effort. With a handful of fresh vegetables and a balanced sauce, it’s perfect for busy evenings and easily tailored to dietary needs.
Shrimp Stir Fry
Ingredients
- 1 lb 450 g raw shrimp, peeled and deveined (tails optional)
- 2 tbsp vegetable oil or peanut/avocado oil
- 1 cup snow peas or snap peas trimmed
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced (optional)
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 3 tbsp soy sauce or tamari
- 1 tbsp oyster sauce optional
- 1 tbsp rice vinegar or lime juice
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
- Salt and freshly ground black pepper to taste
- Sesame seeds and sliced green onions for garnish
Instructions
- Pat shrimp dry and season lightly with salt and pepper to remove excess moisture.
- Whisk together soy sauce, oyster sauce (if using), rice vinegar, honey, sesame oil and broth.
- Heat a large wok or skillet over high heat and add vegetable oil until shimmering.
- Add carrots and bell pepper; stir-fry 1–2 minutes until they begin to soften.
- Add snow peas and stir-fry 30–45 seconds to keep them crisp.
- Push vegetables to the side, add a little more oil, then add shrimp in a single layer.
- Cook shrimp 1–2 minutes per side until pink and slightly curled; remove and set aside.
- Reduce heat to medium, add garlic and ginger and cook 20–30 seconds until fragrant.
- Pour sauce into the pan and bring to a simmer, then stir in cornstarch slurry to thicken.
- Return shrimp and vegetables to the pan, toss to coat evenly in the glossy sauce.
- Taste and adjust seasoning with salt, pepper or a splash of lime juice; garnish with sesame seeds and green onions and serve immediately.
Nutrition
