This might be the easiest dinner to throw together after a long day—bright, colorful, and packed with flavor. If you’re craving a healthy, quick meal, this Shrimp Stir Fry with Vegetables Recipe is exactly what you need on your table tonight.
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Why You'll Love This Recipe
I’ve made this shrimp stir fry countless times, and it never disappoints. It’s that perfect mix of crisp veggies, juicy shrimp, and a silky sauce that hugs every bite. Plus, it’s fast enough for weeknights but fancy enough for guests.
- Speedy Prep: From start to finish in about 30 minutes—ideal for busy schedules.
- Balanced Flavor: Sweet, savory, and a touch of heat make every mouthful exciting.
- Endless Veggie Options: Customize with whatever fresh or frozen vegetables you have on hand.
- Easy to Master: Straightforward steps with practical tips to keep shrimp tender and veggies crisp.
Ingredients & Why They Work
This shrimp stir fry is a wonderful harmony of fresh ingredients and a luscious sauce that ties everything together. Each component has its own role, making the final dish both flavorful and satisfying. Plus, having good-quality shrimp and crisp vegetables really elevates the meal.
- Shrimp: Large, peeled and deveined shrimp work best for quick cooking and a juicy texture.
- Peanut Oil: Perfect for high-heat cooking with a mild flavor. Can be swapped with vegetable or olive oil.
- Broccoli Florets: Adds crunch and a vibrant green color. Fresh is preferred but frozen works if thawed well.
- Carrots: Julienned for texture and a hint of sweetness that balances the sauce.
- Yellow Onion: Brings a subtle sharpness that softens as it cooks.
- Snap Peas: Their natural sweetness and crisp snap add freshness.
- Red Bell Pepper: Bright color and juicy sweetness round out the vegetable medley.
- White Wine or Chicken Broth: Deglazes the pan and adds depth to the sauce.
- Cornstarch Slurry: Thickens the sauce to a glossy, luxurious finish.
- Soy Sauce & Honey: The salty-sweet backbone that makes the sauce irresistible.
- Garlic & Ground Ginger: Classic aromatics that elevate the dish.
- Hot Sauce: Just a touch to boost flavor complexity without overwhelming heat.
Make It Your Way
One of my favorite things about this shrimp stir fry with vegetables recipe is how versatile it is. Feel free to swap in your favorite veggies or spice it up to match your mood.
- Variation: I often add sliced mushrooms or baby corn for extra texture — it’s a simple tweak that makes a fun twist on the classic.
- Spicy Kick: If you like heat, toss in some freshly chopped chili peppers or a sprinkle of red pepper flakes instead of just hot sauce.
- Make it Gluten-Free: Swap regular soy sauce with tamari or coconut aminos for a gluten-free version that tastes just as good.
Step-by-Step: How I Make Shrimp Stir Fry with Vegetables Recipe
Step 1: Prep Your Ingredients
I like to start by measuring and prepping everything—get your shrimp thawed, peeled, and patted dry. Make sure your veggies are washed and cut—julienned carrots, sliced onions and pepper, trimmed snap peas, and broccoli florets all ready to rock. Mixing the sauce ingredients while prepping saves time later.
Step 2: Cook the Shrimp Just Right
Heat peanut oil over medium-high and add your shrimp. I set a timer for about 1 minute and 20 seconds per side to avoid overcooking. You’ll want them just opaque and tender — shrimp get rubbery fast, so timing is key here. Remove them to a clean plate once done, but don't worry—they’ll warm again in the sauce.
Step 3: Build Flavor with Veggies & Sauce
Lower the heat to medium and pour in the white wine or broth to deglaze your pan. Use a spatula to scrape up those flavorful browned bits on the bottom—it’s where a ton of the taste comes from! Let it reduce by half, then add your broccoli, carrots, onions, and snap peas. Toss for 3 minutes till veggies start to soften, then in go the bell peppers for 2 minutes.
Step 4: Bring It All Together
Pour in the pre-mixed sauce and let it simmer for 2-3 minutes. Then, slowly stir in your cornstarch slurry—it’ll thicken beautifully into a silky coating. Reduce heat to low and gently nestle the shrimp back in with any juices. Heat through for just about a minute, and you’re ready for the best part—serving!
Top Tip
From my experience, the success of this shrimp stir fry hinges on a few little tricks that make a big difference in taste and texture.
- Don’t Rush the Shrimp: Overcooked shrimp is rubbery and sad. Use a timer and pull them off just before they look fully done—they'll finish cooking in the sauce.
- Dry Your Veggies: If you use frozen broccoli, thaw and pat dry thoroughly to avoid soggy stir fry.
- Deglaze with Wine or Broth: Scraping the pan after cooking shrimp adds a depth that makes the sauce irresistible.
- Gradual Cornstarch Addition: Stir your slurry in slowly and adjust to get the sauce thickness you love without it getting gloopy.
How to Serve Shrimp Stir Fry with Vegetables Recipe
Garnishes
I love topping mine with chopped green onions and a sprinkle of toasted sesame seeds for that extra crunch and fresh zing. Sometimes I add roughly chopped peanuts for texture—it adds a lovely contrast to the silky sauce.
Side Dishes
Steamed jasmine or brown rice is my go-to for soaking up the sauce, but noodles like rice vermicelli or soba work beautifully too. Sometimes I serve it with a simple cucumber salad on the side for something cool and refreshing.
Creative Ways to Present
For special dinners, I’ve served this stir fry in a hollowed-out bread bowl or over a bed of crunchy lettuce leaves for a fun, interactive meal. It’s also fantastic spooned into mini bell peppers as bite-sized appetizers at parties.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container and keep them in the fridge for up to 3 days. The shrimp and veggies stay surprisingly good if reheated gently.
Freezing
While I usually prefer fresh, you can freeze this shrimp stir fry. Be sure to cool it completely first, then store in freezer-safe containers. It reheats well but the texture of the shrimp will soften slightly, so plan to enjoy it within a month for best quality.
Reheating
To reheat, I thaw leftovers fully and gently warm them in a skillet over medium heat. This helps keep the shrimp tender and veggies crisp. Avoid the microwave if you can, to prevent rubbery shrimp.
Frequently Asked Questions:
Yes! Frozen shrimp work perfectly. Just thaw them completely under cold water, pat dry thoroughly, and remove shells and veins if necessary before cooking. This helps prevent excess moisture and keeps the texture right.
You can customize this recipe with your favorite veggies like sliced mushrooms, baby corn, zucchini, bok choy, or even kale. Just adjust cooking times slightly for sturdier vegetables.
Use a timer and cook shrimp just until they turn opaque—usually about 1 minute and 20 seconds per side on medium-high heat. Remember they’ll keep cooking a bit in the sauce after you take them off the heat.
Absolutely! Use low sodium tamari or coconut aminos instead of soy sauce to make this stir fry gluten-free without sacrificing flavor.
Final Thoughts
Shrimp stir fry with vegetables is one of those dependable, weeknight heroes I keep coming back to. It’s simple, satisfying, and stays bright and fresh when you get the timing right. Give this recipe a shot—you'll love how easy it is to whip up a dish that looks gorgeous, tastes incredible, and feels a little special every time.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Description
This flavorful Shrimp Stir Fry is a quick and easy dish packed with fresh vegetables and tender shrimp, all coated in a savory honey soy sauce with a hint of ginger and garlic. Perfect for a weeknight dinner, it combines a vibrant mix of broccoli, carrots, snap peas, bell peppers, and onions stir-fried to perfection and served best over steamed rice or noodles.
Ingredients
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 ¼ cups chicken broth
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (such as Frank's Hot Sauce)
- ¼ teaspoon ground ginger
Stir Fry
- 1 lb large uncooked shrimp (26/30 size), peeled and deveined
- 2 tablespoons peanut oil (or substitute olive or vegetable oil)
- ⅓ cup dry white wine (such as Chardonnay or Pinot Grigio) or chicken broth
- 3 cups broccoli florets
- ¾ cup carrots, julienned
- 1 yellow onion, sliced
- 1 cup snap peas
- 1 red bell pepper, sliced
For Serving (Optional)
- 3 cups cooked rice, any kind
Instructions
- Prepare Sauce: In a covered container, combine the cornstarch and cold water. Shake well to form a slurry and set aside in a cool place. In a medium bowl, mix together chicken broth, low sodium soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set this sauce mixture aside.
- Prepare Ingredients: Thaw the shrimp completely if frozen and pat dry. Remove shells, tails, and veins if preferred. Measure and prep all vegetables and ingredients before cooking for smooth workflow.
- Cook Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 minute and 20 seconds per side. Use a timer to avoid overcooking. Once cooked, transfer shrimp to a clean plate, leaving any residual juices in the pan. Shrimp will continue to cook slightly afterward.
- Deglaze Pan: Reduce heat to medium and pour in the white wine (or chicken broth). Use a silicone spatula to scrape the bottom and sides of the skillet, loosening any browned bits. Allow the liquid to reduce by half, about 3 minutes.
- Cook Vegetables: Add a little more oil if needed. Toss in broccoli, carrots, onions, and snap peas; stir to coat in oil. Cook for 3 minutes until vegetables begin to soften. Add red bell peppers and cook for an additional 2 minutes.
- Add Sauce and Thicken: Pour in the prepared sauce mixture and let it simmer for 2 to 3 minutes. Bring the sauce to a gentle boil. Shake the cornstarch slurry again and slowly stir it into the boiling sauce until it reaches the desired thickness. Lower heat to low to keep warm.
- Combine and Finish: Return the cooked shrimp and any collected juices to the skillet. Spoon sauce over the shrimp and stir gently, allowing everything to heat through for about 1 minute.
- Serve: Optionally garnish with green onions, toasted sesame seeds, or chopped peanuts. Serve the stir fry hot over steamed rice or noodles.
Notes
- The shrimp used is large, labeled as 26/30 per pound; fresh or frozen shrimp can be used.
- If using frozen shrimp, thaw under cool water and pat dry before cooking. Removing shells and veins is optional; removing shells after sautéing prevents overcooking.
- Frozen broccoli may be used, but thaw and pat dry before cooking for best results.
- White wine options like Chardonnay or Pinot Grigio work well for deglazing; chicken broth can be substituted to keep the dish alcohol-free.
- The hot sauce in this recipe adds flavor without significant spiciness; Frank's Hot Sauce is recommended.
- Additional vegetables such as spinach, kale, celery, mushrooms, cauliflower, cabbage, baby corn, green beans, water chestnuts, zucchini, bok choy, or bamboo shoots can be added for variety.
- To reduce sodium, use low sodium soy sauce and reduced sodium chicken broth.
- Toppings like green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds add texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat to avoid rubbery shrimp from overcooking.
- Nutrition values exclude rice and are estimated per serving with four servings total.
Nutrition
- Serving Size: 1 serving without rice
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 180 mg
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