Quick and Easy Shrimp Stir-Fry Recipe
This stir-fry combines the best parts of any takeout dinner — a slightly spicy, umami sauce, succulent shrimp, and perfectly crisp-tender veggies — but it’s made at home in 25 minutes! The shrimp stir-fry sauce steals the show for me. It’s not shy on garlic flavor, and it coats every nook and cranny of the broccoli florets and shrimp with sticky, saucy flavor. The flavors of garlic and toasted sesame oil take center stage in the stir-fry, and the sweet snow peas and bell pepper are the perfect fresh and crispy flavor balance to the stronger flavors of the sauce. Keep this garlic shrimp and veggie stir-fry tucked up your sleeve for those moments when you need to get dinner on the table now. Here’s looking at you busy weeknights after a long day at work or back-to-school season. This is so much faster than ordering carry-out, and a million times tastier!
Shrimp Stir-Fry Ingredients
The stir-fry shrimp and vegetables come together using easy-to-find ingredients that are available at most chain grocery stores. You may need to visit the international section of your local grocer for a few of the ingredients, but you shouldn’t have any issues locating everything. The tablespoon (or so) of Asian chili sauce gives it some oomph, but it’s a flavorful spice rather than a burn-your-mouth-off spice. However, if you want to make the dish spicier, be my guest. Just add more chili sauce or sprinkle on some red pepper flakes. Here’s what you’ll need to prepare the shrimp stir-fry and sauce.
For the stir-fry:
Oil (olive oil, peanut oil, and vegetable oil will all work) Red bell pepper Broccoli Snow peas Baby bok choy Raw shrimp (see section below for notes on what type of shrimp to buy) Sesame seeds, green onions, cilantro, etc., as desired for garnishing
For the stir-fry sauce:
Garlic cloves Low-sodium soy sauce Water Light brown sugar Toasted sesame oil (regular will work too, but the sesame flavor won’t be nearly as strong. If you have a Trader Joe’s in your area, their Toasted Sesame Oil is reasonably priced with great flavor) Asian chili sauce (See my Tips and Info below) Cornstarch
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
What’s the Best Type Shrimp for Stir-Fries?
Shrimp cooks very quickly and as such is prone to drying out in stir-fries. Dry shrimp are chewy, rubbery, and not at all what anyone wants to eat! One is a more translucent lighter red sauce that’s got hints of orange and pink in it, and it’s often labeled as a “sweet chili sauce”. If you have a Trader Joe’s in your area, I use their Sweet Chili Sauce. The Thai Kitchen brand also makes a Sweet Chili Sauce which is easy to find in most grocery stores. Overall, this type of chili sauce is milder than the next type I discuss. There’s also chili garlic sauce. It’s a much deeper, ruddier, and reddish color with visible chunks of chili pepper seeds. The most common and recognizable brand is Huy Fong Chili Garlic Sauce (buy it at your local grocer or big box retailer, link for packaging recognition) with a telltale grass green lid on the jar. Tablespoon for tablespoon, chili garlic sauce is spicier and bolder in flavor than the previously mentioned sauce. The Huy Fong brand is also famous for their sriracha, which is different and not exactly what this recipe calls for, although would work in a pinch. Use whichever sauce you like. For kids or spice-weary folks, I suggest the first. For those who like bold garlic flavor with heat, the second. I recommend using large shrimp for this garlic shrimp stir-fry recipe. That means there are 15 shrimp per pound. U20 shrimp would likely work here too, but they’ll be smaller than U15 shrimp, and therefore will cook quicker. If you see 26 to 30-count shrimp, that means there are 26 to 30 per pound — aka they’re very small! You might be tempted to buy the cheapest shrimp available, but cheap shrimp = small shrimp. And smaller shrimp cook in less than 2 minutes and pretty much always overcook in a skillet. I like juicy, succulent shrimp in my stir-fries and am willing to pay more for them. If I’m going to go through the trouble of preparing the shrimp-stir fry sauce and veggies from scratch, I want to enjoy every last bite of my meal!
Is it Better to Stir-Fry Shrimp with the Shells On or Off?
I purchase fresh deveined shrimp with the shells off but the tails still on for flavor and appearance. I get them the seafood counter at my local grocery store. Yes, I could save some money buy purchasing intact shrimp and cleaning them myself, but I simply don’t have the time or desire to peel and devein two full pounds of shrimp for dinner. My goal with this stir-fried shrimp and veggie recipe was to create a super quick and easy dinner that can be on the table in less than 30 minutes. Standing there shelling and deveining 2 pounds of shrimp will take me that much time on its own! Also I despise eating any dish that’s prepared with the shells still on shrimp. It creates the messiest meal ever and is just unappetizing watching everyone struggle with them at the dinner table. Therefore I always make sure to remove the shells before cooking and serving the dish!
Should I Use Fresh or Frozen Shrimp?
When shrimp is the star of the show in any recipe, I always like to use fresh shrimp. Simply put, fresh is better and go with this option if you can. However, based on availability or your budget, you may use frozen shrimp. They are cheaper and available in nearly every grocery freezer case. However, make sure you know are aware if they are uncooked frozen shrimp OR cooked frozen shrimp. Important Frozen Shrimp Tips: If using the former, thaw them and proceed with the recipe like you would if using fresh shrimp. If using the later, I suggest not adding them until the very end of the recipe. You just want to warm them through and not actually cook them (again, since they’ve already been cooked once and then frozen).
How to Make Shrimp and Vegetable Stir-Fry
It took me longer to discuss the merits of the best shrimp to use in stir-fries than it will take you to actually make this recipe! When I say this garlic shrimp stir-fry is easy, I mean it. Let’s take a look at how the stir-fry is made: Step 1: Prepare the stir-fry sauce. It’s as easy as whisking together the minced garlic, water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch in a small bowl or glass measuring cup. Step 2: Stir-fry the shrimp and vegetables. Heat a little oil in a large skillet or wok, then add the chopped veggies and cook over medium-high heat until crisp-tender. Step 3: Add and cook the shrimp. Step 4: Add the stir-fry sauce. Pour the prepared sauce over the cooked shrimp and veggies. Cook a few more minutes to thicken up the sauce. However, those cooking estimates are only if you used large (U15) shrimp as instructed! If your shrimp are smaller than that, they’ll need less time in the skillet – possibly much less. Use your eyes, and not the clock, to decide when the shrimp are cooked through! Plus, then the shrimp simmers in the stir fry sauce with the veggies for another 4-5 minutes so you definitely will not have to worry if they’re done or not – they will be! Step 5: Serve! We love the stir-fry shrimp and vegetables over white rice, but noodles or cauliflower rice are great too.
Storage Instructions
I don’t love reheated shrimp, so I suggest enjoying the stir-fry while it’s hot and fresh. However, leftovers may be stored in an airtight container in the fridge for up to 3 days. If you’re eating this as leftovers, say as for lunch at home the next day, I simply set it out on my counter about 30-45 minutes before I am going to eat it so it has a chance to come up to room temp. This takes the chill off the stir fry, and I can also avoid actually have to microwave it nor deal with reheating it in a skillet. I do not recommend freezing the leftovers. The veggies would become grainy once frozen, and the shrimp would be rubbery.
Serving Suggestions
You can’t go wrong with serving this stir-fry over a bed of white rice or brown rice. For a twist, jasmine rice is tender and fragrant. Cauliflower Rice or Easy Fried Rice are also great! Whichever type of rice you select, they all soak up that glorious stir-fry sauce! You can also pair the stir-fry with boiled or stir-fried noodles. I have a great Sweet and Sour Noodles recipe if you need one. My Chicken Pad Thai is also a reader favorite! The stir-fry is a complete meal as is, but you can try serving it with one or more of the following Asian-inspired sides for a better-than-takeout feast at home:
Fresh Spring Rolls Sheet Pan Orange Ginger Veggies Teriyaki Salad (omit the chicken) Mushroom Vegetable Soup Green Edamame Salad
More Easy Asian Inspired Recipes:
Easy Better-Than-Takeout Shrimp Fried Rice — One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Chicken Stir-Fry with Noodles — Skip takeout and make this EASY stir fry that’s ready in 15 minutes!! Loaded with juicy chicken, crisp-tender veggies, comforting noodles, and Asian-inspired flavors! Perfect for busy weeknights! Skinny Broccoli and Mixed Vegetable Stir Fry – Skip takeout and make your own fast, easy, and healthy stir fry! Think of all the money and calories you’ll save! Thai Coconut Chicken Stir Fry – Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that’s irresistible! Layers of flavor, easy, ready in 20 minutes and healthy! Mandarin Orange Chicken Stir-Fry — An easy Asian stir fry with tender chicken, juicy oranges, and veggies! Skip takeout and make this one skillet recipe that’s ready in 15 minutes and perfect for busy weeknights! Chicken Pad Thai — EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!! Sweet and Sour Noodles — Ready in 30 minutes and made with a homemade sweet and sour sauce! Perfect as a side or main dish, and kids love this recipe! Asian Pork Noodles — An EASY comfort food stir fry that’s ready in 20 minutes with so many textures and flavors in every bite!! Juicy pork, tender noodles, crisp-tender veggies in a bath of sesame oil, soy sauce, ginger, and chili garlic sauce if you want to turn up the heat!! Thai Curry Noodles — Make these EASY Thai-inspired red curry noodles in either your Instant Pot OR on the stovetop!! Either way these noodles are COMFORTING, flavorful, and ready in less than 10 MINUTES! Faster than calling for takeout! A great MEATLESS MAIN dish or hearty side!! Peanut Chicken with Peanut Noodles — Ready in 20 minutes and is way healthier than takeout. Peanut sauce automatically makes everything taste amazing! Peanut Noodles with Mixed Vegetables and Peanut Sauce – Fast, easy, fresh, healthy, and ready in 5 minutes! Better-Than-Takeout Cashew Chicken – Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier! Easy 15-Minute Sweet and Sour Chicken – Faster, easier, healthier, and tastes better than takeout or a restaurant! Perfect balance of sweet yet sour Asian flavors that the whole family will love! Sesame Mango Chicken – An easy Asian-inspired recipe with tender sesame chicken, juicy mango, and soy-garlic-ginger infused cabbage and carrots! One skillet, ready in 15 minutes, and perfect for busy weeknights! Easy Better-Than-Takeout Chicken Fried Rice – One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken! P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe} – Skip the restaurant version and make at home in 20 minutes! Easy, healthier because you’re controlling the ingredients, and they taste way better!
