Easy Shrimp Stir Fry Recipe

There’s something magical about a stir fry: it’s fast, flavorful, and packed with vibrant veggies and juicy shrimp that come together in no time. This easy shrimp stir fry has become one of my weeknight go-tos because it checks all the boxes—healthy, customizable, and so satisfying. Plus, the combination of tender shrimp, crisp veggies, and a tangy, slightly sweet sauce makes every bite irresistible. Trust me, once you try this, you’ll want it in your weekly rotation, too.

this RECIPE

A quick story: my first stir fry success

I still remember the first time I made a stir fry that didn’t turn into a soggy mess. I was just out of college, armed with a single pan and a fridge full of random ingredients. I threw shrimp and veggies into the pan, not really knowing what I was doing, and poured in a bottle of premade sauce. It wasn’t bad, but it didn’t have that fresh, bold flavor I was craving. Fast forward to today, and I’ve learned that the secret lies in the balance of flavors—savory, tangy, sweet—and using fresh ingredients. This recipe is the result of many experiments, and let me tell you, it’s a winner. Even my picky eaters devour it!

The origin story of stir fry

Stir frying originated in China and has become a beloved cooking method worldwide for its speed and versatility. Traditional stir fries use a wok, a high-heat cooking vessel that allows ingredients to cook quickly while preserving their texture and nutrients. Over time, this technique has evolved, with cooks from different cultures adding their own twist. Today, stir fries like this shrimp version are a testament to how simple, fresh ingredients can transform into a delicious, wholesome meal in just minutes.

Let’s talk ingredients: what makes this dish shine

The beauty of a stir fry is how customizable it is, but let’s dive into the key players here:

• Shrimp: The star of the show! Juicy, tender shrimp cook in minutes and soak up all the flavors of the sauce. If you don’t have shrimp, thinly sliced chicken or tofu works well, too. Pro tip: Look for wild-caught shrimp for the best flavor.
• Snow peas: Their sweet crunch adds freshness to the dish. Sugar snap peas or green beans are great substitutes.
• Mushrooms: They bring an earthy richness. If mushrooms aren’t your thing, try zucchini or even broccoli.
• Orange bell pepper: A pop of color and natural sweetness that balances the tangy sauce. Any bell pepper will work here.
• Garlic and ginger: The dynamic duo of stir frying, these aromatics bring depth and warmth to the dish. Fresh is best, but powdered versions can work in a pinch.
• Sauce ingredients: Soy sauce, lime juice, sesame oil, and rice vinegar create a perfectly balanced sauce with just a hint of sweetness from brown sugar. If you’re gluten-free, tamari or coconut aminos are great substitutes for soy sauce.

Kitchen gear: what you need (and what you can skip)

A stir fry is one of the easiest dishes to make because it doesn’t require a ton of fancy equipment. Here’s what you’ll need:

• Large skillet or wok: If you have a wok, great! Its high sides are perfect for tossing everything together. If not, a large skillet works just fine.
• Sharp knife: You’ll want to slice your veggies thinly to ensure they cook evenly.
• Small whisk or fork: For mixing the sauce and ensuring there are no lumps from the cornstarch.
• Tongs or a spatula: These make it easy to toss the shrimp and veggies as they cook.

No wok? No problem! Just use whatever large pan you have on hand—what matters most is the technique.

Step-by-step: how to make shrimp stir fry like a pro

Here’s how you can whip up this dish in no time:

1. Mix the sauce: In a small bowl, whisk together the soy sauce, lime juice, rice vinegar, brown sugar, sesame oil, cornstarch, and water. Set it aside. This step is crucial for that glossy, thickened sauce later on.
2. Cook the shrimp: Heat 2 tablespoons of vegetable oil in your skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until they’re pink and just cooked through. Be careful not to overcook them—they should be tender and juicy. Transfer the shrimp to a plate.
3. Sauté the aromatics: In the same pan, heat the remaining oil. Add the garlic and ginger and sauté for about 30 seconds until fragrant. Keep the heat moderate to avoid burning them (burnt garlic can overpower the dish).
4. Cook the veggies: Toss in the snow peas, mushrooms, and bell pepper. Stir fry for 2-3 minutes until they’re tender-crisp. You want them to keep a bit of bite for texture.
5. Combine everything: Pour in the sauce, stirring constantly as it thickens. This should only take about a minute. Return the shrimp to the pan and toss everything to coat.
6. Serve: Spoon the stir fry over steamed rice and serve immediately. (Or just eat it straight from the pan—I won’t judge!)

Variations and adaptations you’ll love

This recipe is super flexible, so feel free to make it your own:

• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Vegan/vegetarian: Replace shrimp with tofu or tempeh, and use vegetable broth instead of water in the sauce.
• Low-carb: Serve over cauliflower rice or zucchini noodles instead of regular rice.
• Seasonal veggies: Swap the snow peas and mushrooms for whatever’s in season—think asparagus in the spring or butternut squash in the fall.
• Spicy kick: Add a teaspoon of chili paste or Uni-Eagle Sriracha to the sauce for some heat.

How to serve it up in style

To make this stir fry feel like a feast, serve it with perfectly steamed jasmine or basmati rice. For extra flair, garnish with sesame seeds or chopped green onions. You could even sprinkle on some crushed peanuts for added crunch. If you’re hosting, serve it family-style in a large dish with a side of fresh spring rolls or a simple cucumber salad for a refreshing contrast.

What to drink? Here are my favorites

This dish pairs beautifully with drinks that enhance its fresh, tangy flavors. Here are a few ideas:

• Lime soda: A fizzy drink with a splash of lime juice mirrors the citrusy notes of the sauce.
• Iced green tea: Light and refreshing, this is a perfect complement to the stir fry.
• Ginger ale: Its slight sweetness and spice pair well with the ginger in the dish.
• Coconut water: A cool, hydrating option if you’re keeping it tropical.

Storage and reheating tips

Leftovers? Lucky you! Here’s how to store and reheat them:

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure the shrimp are cooled completely before refrigerating to keep them tender.
• Reheating: Reheat gently in a skillet over low heat with a splash of water to loosen the sauce. Avoid using the microwave—it can overcook the shrimp and make them rubbery.

Scaling up or down

This recipe serves about 4, but it’s easy to adjust. For a larger crowd, double the ingredients, but cook the shrimp in batches to avoid overcrowding the pan. For smaller portions, halve everything but keep the sauce ratios the same—leftover sauce is never a bad thing!

FAQs

1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking to avoid excess water in the pan.

2. Can I prep this ahead of time?
Absolutely. Chop your veggies and mix the sauce in advance, then cook everything fresh when you’re ready to eat.

3. What if my sauce is too thick?
No worries—just add a splash of water to thin it out until it reaches your desired consistency.

4. How do I avoid overcooking shrimp?
Keep an eye on them! Shrimp cook quickly, so as soon as they turn pink and opaque, they’re done.

5. Can I use a different oil?
Sure! Peanut oil or avocado oil are great options for stir frying due to their high smoke points.

Go ahead—grab your skillet and give this shrimp stir fry a try. It’s quick, easy, and so full of flavor, you’ll want to make it again and again!

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