Shrimp Stir Fry

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This shrimp stir fry is a quick and flavorful 30 minute meal made with juicy shrimp, crisp-tender vegetables, and a sweet and slightly spicy sauce. It is perfect for serving over rice or noodles when you are craving a takeout-style dinner at home.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: asian

Servings: servings

Author: Krista Teigen

Ingredients

For the Sauce

¼ cup soy sauce
¼ cup chicken broth
1½ tbsp brown sugar
1 tbsp chili garlic sauce
½ tbsp cornstarch
3 cloves garlic minced
1 knob ginger about 1-inch, minced
½ tsp sesame oil

Shrimp and Vegetables

1 tbsp olive oil
3 green onions roughly chopped
2 large carrots sliced into coins
1 large red bell pepper chopped
2 cups snow peas
pinch of salt and pepper
1 lb raw jumbo shrimp

For the Toppings

sesame seeds
chopped green onion

Instructions

Whisk together the sauce ingredients in a bowl or shake in a jar. Set aside.
Heat the olive oil in a large skillet over medium heat. Once heated, add in the green onions, carrots, bell pepper, and snow peas. Sprinkle with salt and pepper and cook for a few minutes until tender crisp.
Stir in the shrimp and cook for 2-3 minutes until pink.
Add in the sauce, and stir occasionally until the sauce thickens.
Serve with rice and top with sesame seeds and chopped green onion.

Notes

Use raw, large or jumbo shrimp (peeled and deveined): I always go with raw (not pre-cooked) shrimp that are peeled and deveined to save time and ensure a clean flavor. Large or jumbo shrimp are ideal because they’re less likely to overcook and give you a better, meatier bite in a quick stir fry like this. If you’re using frozen, be sure to thaw it beforehand.
Use whatever veggies you have: Broccoli, zucchini, snap peas, mushrooms, or even cabbage all work well—just cut them evenly so they cook at the same rate.
Adjust the heat to your taste: Add a pinch of red pepper flakes or extra chili garlic sauce if you like it spicier, or scale it back for a milder version.

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