Best Shrimp Stir Fry Recipe

This Best Shrimp Stir Fry Recipe is a total game-changer for weeknights, bringing vibrant flavor and satisfying crunch right to your table in minutes! We’re talking about plump, perfectly cooked shrimp tossed in a dreamy, savory-sweet sauce alongside a rainbow of crisp, fresh vegetables. It’s light, healthy, and honestly, better than takeout. Trust me, you are going to absolutely love how quickly this comes together while still tasting utterly fantastic. Get ready to fire up that wok, because this one is a winner!

Why You’ll Love This Recipe

• Lightning Fast: From prep to plate, you’re looking at just 20 minutes. Seriously, it’s faster than ordering delivery!
• Sauce is Boss: The magic is in the addictive sauce—a perfect balance of salty, sweet, and umami that coats every single ingredient beautifully.
• Vibrant and Crunchy: We keep the veggies crisp-tender (hello, snap peas!), ensuring every bite has wonderful texture and freshness.
• Customizable Dream: It’s so easy to swap in your favorite vegetables or proteins, making it a perfect clean-out-the-fridge meal!

Ingredients

All you need for this bright and flavorful stir fry is your wok, about 20 minutes, and these essential ingredients!

• Shrimp: The star of the show! Use peeled and deveined shrimp for the fastest prep. They cook quickly and absorb the sauce like a dream.
• Vegetable Oil: Our starting point. It’s great for high-heat cooking and ensures nothing sticks to your wok.
• Red and Yellow Bell Peppers: These bring gorgeous color and a delicate sweetness that pairs beautifully with the savory sauce.
• Snap Peas: Adds that incredible, satisfying snap and a fresh, green element to the mix.
• Carrot: Slice it thin! It adds a pleasant texture and a subtle earthy sweetness.
• Garlic and Ginger: The dynamic duo of Asian cooking! Use fresh if you can—they provide the essential fragrant base for the entire dish.
• Soy Sauce (Low Sodium): Provides the fundamental salty, savory, umami flavor. Low sodium helps us control the seasoning.
• Oyster Sauce: This is the secret weapon for adding a deep, glossy, and restaurant-quality richness to the sauce.
• Honey: Just a touch! It balances the saltiness of the soy and oyster sauce, creating that irresistible sweet-savory balance.
• Sesame Oil: Add this near the end—it delivers that signature, nutty aroma that defines a great stir fry.
• Green Onions: Used as a garnish right at the end for a final pop of fresh, slightly sharp flavor.
• Sesame Seeds: The perfect crunchy, decorative finishing touch.
• Salt and Pepper: For seasoning the shrimp and vegetables to your personal taste before the sauce goes in.

Note: The exact measurements for these ingredients can be found in the easy-to-use recipe card located directly under this article!

How to Make the Best Shrimp Stir Fry

This is truly one of the simplest and quickest dinner recipes out there. Just follow these easy steps and dinner is served!

Step 1: Sear the Shrimp

Heat your vegetable oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, add your peeled and deveined shrimp. Cook them quickly, about 2–3 minutes, until they turn pink and opaque. They’re done! Remove them immediately and set them aside. We don’t want overcooked rubbery shrimp!

Step 2: Build the Flavor Base

Add the minced garlic and grated ginger to the same pan. Sauté for about 30 seconds. You’ll know it’s ready when that incredible, fragrant aroma hits you—don’t let it burn!

Step 3: Stir Fry the Veggies

Toss in your sliced bell peppers, snap peas, and thin-cut carrots. Stir fry for 3–4 minutes. The goal here is for them to become slightly tender, but still wonderfully crisp. A good stir fry needs that satisfying crunch!

Step 4: Mix and Thicken the Sauce

While the veggies are cooking, quickly whisk together your soy sauce, oyster sauce, honey, and sesame oil in a small bowl. Once the veggies are done, return the cooked shrimp to the pan and pour this delicious sauce all over the mix. Stir well so every piece of shrimp and every veggie slice is perfectly coated.

Step 5: Finish and Garnish

Cook for just an additional 2 minutes. The sauce will bubble slightly and thicken up nicely, clinging to the ingredients. Once it looks glossy and rich, remove it from the heat. Sprinkle those beautiful sliced green onions and sesame seeds right over the top and serve immediately!

Pro Tips for Making the Recipe

• Use a Hot Wok: High heat is key for a proper stir fry. Make sure your wok or skillet is nice and hot before you add the oil (and before you add the shrimp!)—this prevents steaming and encourages a proper sear.
• Don’t Overcrowd the Pan: If you’re doubling the recipe, work in batches. Overcrowding lowers the pan temperature and makes the ingredients steam instead of stir-fry, resulting in mushy vegetables.
• Prep Everything First (Mise en Place): Stir-frying is fast, so you need to have everything sliced, minced, and measured before you turn on the heat. Once the cooking starts, there’s no time to chop!
• Cook the Shrimp in Two Stages: Cooking the shrimp briefly at the start, removing it, and then adding it back at the end is the secret to perfectly tender, never-tough shrimp.

How to Serve

This shrimp stir fry is so flavorful, you really don’t need much to go with it, but here are a few ideas for a complete meal:

• Classic Pairing: Serve over a bed of fluffy Jasmine Rice or Brown Rice to soak up all that incredible sauce.
• Noodle Night: Serve over thick, chewy lo mein noodles or rice noodles for a heartier dish.
• Light & Healthy: For a low-carb option, serve over cauliflower rice or a simple side of leafy greens.

Make Ahead and Storage

This recipe is best enjoyed immediately after cooking, but it can certainly be prepped ahead and stored safely!

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days.

Freezing

Due to the high water content of the vegetables and the texture of shrimp when thawed, freezing this dish is not recommended for the best quality. It’s too easy to whip up fresh!

Reheating

To reheat, spread the stir fry in a thin layer on a baking sheet and heat in the oven at 350°F (175°C) until warmed through, or gently reheat in a pan on the stovetop over medium heat for about 5 minutes. Avoid the microwave if possible, as it can make the shrimp chewy.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, absolutely! Frozen shrimp works perfectly well for stir fry. However, the most important step is to make sure the shrimp is completely thawed and patted very dry with paper towels before you add it to the hot oil. If the shrimp is wet, it will cool down the pan and cause the shrimp to steam instead of sear, resulting in a less desirable texture.

2. I don’t have oyster sauce. What can I substitute?

While oyster sauce provides a unique depth, you can substitute it with an equal amount of Hoisin Sauce for a sweeter, thicker result, or add an extra teaspoon of soy sauce and a pinch of sugar if you need a quick fix. Alternatively, a vegetarian oyster sauce is widely available and works just as well.

3. Can I add other vegetables to this stir fry?

Please do! That’s the beauty of stir fry. Great additions include broccoli florets, sliced mushrooms, bok choy, or sliced water chestnuts for extra crunch. Just remember to add harder vegetables (like broccoli) first, and softer ones (like mushrooms) later, to ensure everything cooks evenly.

4. How can I make this dish spicier?

If you’re looking for a kick, you have a few options! You can add a pinch of red pepper flakes to the garlic and ginger in Step 2, or whisk a dash of Sriracha or chili garlic sauce directly into the prepared stir fry sauce in Step 5. You can also garnish your final dish with a few drops of chili oil!