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This Shrimp Stir Fry delivers a vibrant, savory-sweet meal faster than takeout. Plump shrimp and crisp vegetables cook quickly in a glossy, perfectly balanced sauce. It’s a flexible, satisfying weeknight dinner that makes you feel like a kitchen hero.

Why You’ll Love This Shrimp Stir Fry

Incredibly fast: Ready in about 20 minutes of active cooking time.
Game-changing sauce: Glossy, savory-sweet coating that clings perfectly.
Fridge-cleaner friendly: Easily swap in whatever vegetables you have.
Feels special: Plump shrimp and vibrant veggies brighten any weeknight.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry
2 tbsp vegetable oil, divided
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, sliced
1 medium carrot, julienned
150 g broccoli florets
100 g snap peas
4 green onions, sliced
60 ml chicken or vegetable broth
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp honey or brown sugar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tsp water (slurry)

Tools: A large wok or a very large, heavy-bottomed skillet, a set of measuring spoons, and a couple of small bowls for pre-mixing your sauce and slurry.

Notes: The cornstarch on the shrimp gives them a light, velvety texture. Have all ingredients prepped before you start cooking.

Nutrition (per serving)

Calories:	285 kcal
Protein:	28 g
Fat:	9 g
Carbs:	22 g
Fiber:	4 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes

Before You Start: Tips & Ingredient Notes

Get your mise en place in place. This is the most important step. Have your shrimp marinating, your veggies chopped, your sauce mixed, and your slurry ready. The actual cooking is a fast, furious, and fabulous few minutes, and you won’t have time to hunt for that bottle of soy sauce.
What’s the deal with velveting the shrimp? Tossing the shrimp in a bit of cornstarch, soy sauce, and wine might seem odd, but it’s a classic Chinese technique called velveting. It creates a delicate, protective layer on the shrimp that keeps them incredibly juicy and tender during the high-heat cooking.
Can I use frozen shrimp? Absolutely, just make sure they’re fully thawed and patted very dry with paper towels before you marinate them. Excess water is the enemy of a good sear and will make your stir-fry steam instead of fry.
Is the wok non-negotiable? A carbon steel wok is ideal because it heats up fast and distributes heat evenly, but a large cast-iron or heavy stainless-steel skillet will work just fine. The key is using a pan that can take and hold high heat.

How to Make Shrimp Stir Fry

Step 1: In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and the Shaoxing wine until they’re evenly coated. Set this aside to marinate for about 10-15 minutes while you prep everything else. You’ll notice the marinade will look a bit pasty—that’s exactly what you want. In a separate small bowl or measuring jug, whisk together the chicken broth, 3 tablespoons of soy sauce, oyster sauce, and honey. This is your main sauce, so make sure the honey is fully dissolved.

Step 2: Prepare all your vegetables. Mince the garlic, grate the ginger, and slice the bell pepper, carrot, and green onions. Have your broccoli florets and snap peas ready to go. The trick here is to cut your harder vegetables, like the carrots, a bit thinner so they cook at the same rate as the more delicate ones. Now is also the time to make your cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water in a tiny bowl.

Step 3: Place your wok or large skillet over high heat and let it get seriously hot. You should see little wisps of smoke rising—that’s your cue. Add 1 tablespoon of the vegetable oil and swirl it around to coat the surface. Immediately add the marinated shrimp in a single layer. Let them sear undisturbed for about 45-60 seconds until you get a nice golden crust on one side, then flip and cook for another 30-45 seconds until they’re just opaque and pink. Don’t overcook them! Scoop the shrimp out and back into their bowl.

Step 4: Without cleaning the wok, add the remaining 1 tablespoon of oil. Toss in the garlic and ginger and stir-fry for just 15-20 seconds until incredibly fragrant—be careful not to let it burn. Now, add your harder vegetables first: the carrots and broccoli. Stir-fry for about 2 minutes, tossing constantly. You want them to get a bit of color but still remain crisp.

Step 5: Add the bell pepper and snap peas to the wok and continue to stir-fry for another 1-2 minutes. Everything should be vibrant and just starting to soften at the edges. Push the vegetables to one side of the wok. Give your pre-mixed sauce a quick stir and pour it into the empty space. It should sizzle and bubble immediately. Let it come to a simmer for about 30 seconds.

Step 6: Now, stir the vegetables into the simmering sauce. Give your cornstarch slurry another stir (the starch settles quickly) and drizzle it over the entire contents of the wok, stirring constantly. You’ll see the sauce transform from thin and watery to thick and glossy in just seconds. This is the magic moment!

Step 7: Return the cooked shrimp and any accumulated juices back to the wok. Add the sliced green onions and the teaspoon of sesame oil. Toss everything together for one final, glorious minute, just until the shrimp are heated through and coated in that beautiful, glossy sauce. Taste and adjust if needed—sometimes a tiny extra splash of soy sauce does the trick. Serve immediately over steamed rice.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Freeze for up to 1 month; vegetables may soften upon thawing.
Reviving: Reheat gently in a skillet, adding a splash of broth to refresh the sauce.

Serving Suggestions

Complementary Dishes

Steamed Jasmine Rice — The classic, fluffy base that soaks up the incredible sauce perfectly. It’s the ultimate comfort pairing.
Simple Cucumber Salad — Thinly sliced cucumbers with a quick rice vinegar dressing provide a cool, crisp, and refreshing contrast to the warm, savory stir-fry.
Vegetable Spring Rolls — A crispy, crunchy starter that leans into the takeout-at-home vibe and adds a different textural element to the meal.

Drinks

Earl Grey Iced Tea — The subtle bergamot and citrus notes in the tea are a surprisingly wonderful match for the ginger and savory elements in the stir-fry.
Off-Dry Riesling — A slightly sweet white wine with bright acidity that cuts through the richness of the sauce and complements the sweetness of the shrimp.
Ginger Beer — The spicy, fiery kick of a good ginger beer is a fantastic non-alcoholic option that echoes the fresh ginger in the dish itself.

Something Sweet

Mango Sticky Rice — The creamy, sweet, and tropical flavors are a dreamy way to end the meal, continuing the Asian-inspired theme beautifully.
Fortune Cookies — It’s a cliché for a reason! They’re fun, crunchy, and a little bit whimsical, making the whole dinner feel like a proper occasion.
Lychee Sorbet — Light, floral, and refreshing, a few scoops of this sorbet cleanse the palate and provide a wonderfully simple, elegant finish.

Top Mistakes to Avoid

Mistake: Crowding the wok. If you add too much at once, the temperature plummets and your food will steam and stew instead of getting that signature seared, “wok hei” flavor. Cook in batches if you’re doubling the recipe.
Mistake: Overcooking the shrimp. I’ve messed this up before too—it’s so easy to do! Shrimp cook in just 2-3 minutes total. They should be opaque and pink with a slight “C” shape. If they curl into tight “O”s, they’re likely overdone and will be rubbery.
Mistake: Adding the cornstarch directly to the sauce. Always mix cornstarch with a cold liquid first to make a slurry. Dumping the powder straight into the hot wok will result in lumpy, unappealing clumps in your otherwise glossy sauce.
Mistake: Using low heat. Stir-frying is a high-heat cooking method. If your pan isn’t hot enough, the vegetables will release their water and become soggy. Don’t be shy—get that wok screaming hot.

Expert Tips

Tip: Pat your shrimp bone-dry. After thawing and before marinating, press the shrimp between layers of paper towels. Any surface moisture will prevent browning and create steam, which is the enemy of a good sear.
Tip: Toast your sesame oil. Add the sesame oil at the very end, off the heat, just before serving. This preserves its delicate, nutty aroma. Cooking it over high heat can make it taste bitter.
Tip: Create a “flavor base” with your aromatics. When you add the garlic and ginger to the hot oil, don’t just toss them in. Push them to the side of the wok for a few seconds to let them sizzle and infuse the oil before you stir them through the other ingredients.
Tip: For a thicker sauce, let it reduce. If you prefer a sauce that really coats your spoon, after adding the slurry, let the stir-fry simmer for an extra 30-60 seconds before adding the shrimp back in. The sauce will thicken even more as it reduces.

FAQs

Can I make this Shrimp Stir Fry ahead of time?
You can do most of the prep ahead! Chop all the vegetables and store them in airtight containers in the fridge. Mix the sauce and the shrimp marinade in separate containers. When you’re ready to cook, it will come together in under 10 minutes. I don’t recommend cooking the entire stir-fry in advance, as the shrimp can become tough upon reheating and the vegetables will lose their lovely crisp-tender texture.

What can I use instead of oyster sauce?
If you need a substitute, you have a couple of good options. For a vegetarian version, use vegetarian stir-fry sauce or mushroom stir-fry sauce. Alternatively, you can mix an extra tablespoon of soy sauce with a teaspoon of hoisin sauce and a half teaspoon of brown sugar. It won’t be identical, but it will provide a similar depth of savory, umami flavor.

My stir-fry is too salty. How can I fix it?
Oh, it happens to the best of us! The easiest fix is to add a bit more volume. Toss in a handful of extra, quick-cooking vegetables like shredded cabbage or more snap peas. You can also add a squeeze of fresh lime or lemon juice, or a tiny pinch of sugar, which can help balance out the saltiness. A splash of water or unsalted broth can also dilute it slightly.

How can I make this recipe spicier?
I love a spicy kick! The easiest way is to add 1-2 teaspoons of chili-garlic sauce or Sriracha directly into your main sauce mixture before you cook. For a more aromatic heat, add 1-2 dried red chilies or a fresh, thinly sliced red chili pepper when you’re stir-frying the garlic and ginger.

Is it okay to use different vegetables?
Absolutely, that’s one of the best things about stir-fries! Just keep the cooking times in mind. Add hard vegetables (like carrots, broccoli stems) first, followed by medium ones (bell peppers, onions), and delicate ones (spinach, bean sprouts) at the very end. Zucchini, mushrooms, baby corn, and water chestnuts are all fantastic additions. The goal is to have everything perfectly cooked, not mushy.

Shrimp Stir Fry

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, chinese

Servings 4

Total Time 23 minutes

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Make this easy Shrimp Stir Fry in just 20 minutes! Plump shrimp, crisp veggies, and a glossy sauce make a perfect weeknight meal. Get the recipe now!

Ingredients

For the Shrimp Marinade

450 g large raw shrimp (peeled and deveined)
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry

For the Stir Fry

2 tbsp vegetable oil (divided)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 red bell pepper (sliced)
1 medium carrot (julienned)
150 g broccoli florets
100 g snap peas
4 green onions (sliced)
60 ml chicken or vegetable broth
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp honey or brown sugar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tsp water (slurry)

Instructions

01
In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and the Shaoxing wine until they're evenly coated. Set this aside to marinate for about 10-15 minutes while you prep everything else. In a separate small bowl or measuring jug, whisk together the chicken broth, 3 tablespoons of soy sauce, oyster sauce, and honey.
02
Prepare all your vegetables. Mince the garlic, grate the ginger, and slice the bell pepper, carrot, and green onions. Have your broccoli florets and snap peas ready to go. Now is also the time to make your cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water in a tiny bowl.
03
Place your wok or large skillet over high heat and let it get seriously hot. Add 1 tablespoon of the vegetable oil and swirl it around to coat the surface. Immediately add the marinated shrimp in a single layer. Let them sear undisturbed for about 45-60 seconds until you get a nice golden crust on one side, then flip and cook for another 30-45 seconds until they're just opaque and pink. Scoop the shrimp out and back into their bowl.
04
Without cleaning the wok, add the remaining 1 tablespoon of oil. Toss in the garlic and ginger and stir-fry for just 15-20 seconds until incredibly fragrant. Now, add your harder vegetables first: the carrots and broccoli. Stir-fry for about 2 minutes, tossing constantly.
05
Add the bell pepper and snap peas to the wok and continue to stir-fry for another 1-2 minutes. Push the vegetables to one side of the wok. Give your pre-mixed sauce a quick stir and pour it into the empty space. It should sizzle and bubble immediately. Let it come to a simmer for about 30 seconds.
06
Stir the vegetables into the simmering sauce. Give your cornstarch slurry another stir and drizzle it over the entire contents of the wok, stirring constantly. You'll see the sauce transform from thin and watery to thick and glossy in just seconds.
07
Return the cooked shrimp and any accumulated juices back to the wok. Add the sliced green onions and the teaspoon of sesame oil. Toss everything together for one final, glorious minute, just until the shrimp are heated through and coated in that beautiful, glossy sauce. Serve immediately over steamed rice.