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Shrimp stir fry served over white rice with carrots, bell peppers, snow peas, sesame seeds, and green onions
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5 from 1 vote

Shrimp Stir Fry

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 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner
Cuisine: asian
Difficulty: Easy
Servings: 4 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.

Video

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.

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 18g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1693mg | Potassium: 477mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6853IU | Vitamin C: 72mg | Calcium: 113mg | Iron: 2mg