Shrimp Stir Fry

5 from 1 vote

An easy weeknight meal that's packed with protein, vegetables & made with an easy sauce, this Shrimp Stir Fry recipe is ready in under 30 minutes!

Course Chicken, Dinner, Lunch, Main Course, Main Dish, Meal Prep, Take Out

Cuisine Asian, Chinese, Dinner, Family Meal, Fast Food, Healthy, Lunch, Meal Prep, Restaurant-Style, Takeout, Weeknight Meal

Keyword Shrimp Stir Fry

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 368kcal

Author Chrissie

Equipment

Ingredients

For the stir fry sauce:

2/3 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons brown sugar or 3-4 tablespoons honey
2 tablespoons hoisin sauce
1-3 teaspoons sriracha optional but a little heat is recommended
2 teaspoons sesame oil
5 cloves garlic
2 tablespoons ginger or use 1 teaspoon powdered ginger
4 tablespoons cornstarch
8 tablespoons water

For the stir fry:

2 tablespoons vegetable oil
2 teaspoons sesame oil
2 pounds shrimp approximately 36 pieces, peeled
1 red bell pepper
8 ounces snow peas
2 carrots julienned
8 ounces asparagus
2 cups mushrooms cut in half
4 small bok choy chopped

US Customary - Metric

Instructions

Wash and chop your veggies.
Measure out the sauce ingredients, mix them and set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of the vegetable oil and one teaspoon of the sesame oil. When the oil is hot, add in the shrimp so the bottom of the pan is covered but not overcrowded. You may have to cook it in two batches.
When the shrimp is pink and browned on both sides (2-3 minutes), remove it to a plate repeat with the remaining shrimp.
Add 1 tablespoon of vegetable oil and one teaspoon of sesame oil to the skillet or wok.
Add the carrots, mushrooms, peppers and cook. As they're cooking, add the asparagus, bok choy and snow peas to the skillet and sauté for just a few moments. Make sure the veggies are vibrant in colour and still have a bit of crunch to them.
Add the shrimp (with the juices on the plate) back in and mix. Add the sauce ingredients to the pan and mix them well until you get a nice, velvety sauce that thickens slightly.
Serve over rice or noodles.

Notes

Recipe Substitutions

For this shrimp stir fry recipe you can use any veggies you'd like.

Storage Instructions

This stir fry keeps well in an airtight container in the fridge for up to 3 days.

Freezer Instructions

Although we don't recommend freezing this stir fry after cooking (for best results), it is possible to freeze it in an airtight container for up to 3 months.

Nutrition