This vibrant Vegetable Shrimp Stir Fry comes together in minutes for a quick weeknight dinner. It’s packed with crisp-tender vegetables and perfectly cooked shrimp, all coated in a savory-sweet sauce. The hot wok creates incredible aroma and flavor in this satisfying stir-fry.
Why You’ll Love This Vegetable Shrimp Stir Fry
- Quick & Easy: Ready in about 20 minutes from start to finish.
- Dynamic Flavor: Savory, sweet, and tangy sauce clings to every bite.
- Flexible Ingredients: Easily adapt with whatever veggies you have on hand.
- Light & Satisfying: Packed with lean protein and vibrant vegetables.
Ingredients & Tools
For the Stir Fry
- 450 g large raw shrimp, peeled and deveined
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 150 g snap peas or snow peas
- 2 medium carrots, julienned or thinly sliced
- 4 green onions, sliced (white and green parts separated)
For the Sauce
- 60 ml low-sodium soy sauce
- 2 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 tbsp water
- 1 tsp cornstarch
Tools: A large wok or a very large, heavy-bottomed skillet, a set of measuring spoons, and a small whisk or fork for the sauce.
Notes: Using low-sodium soy sauce gives you control over saltiness. Don’t skip fresh ginger and garlic—they provide an aromatic foundation powdered versions can’t match.
The magic here starts with the sauce—it’s the soul of the dish. Using low-sodium soy sauce gives you control over the saltiness, and the combination of oyster sauce and rice vinegar creates that classic, complex stir-fry flavor we all love. Don’t skip the fresh ginger and garlic; they provide an aromatic foundation that powdered versions just can’t match.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 25 g |
| Fat: | 9 g |
| Carbs: | 25 g |
| Fiber: | 5 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. Stir-frying is a fast process with no time to stop and measure. Have all your vegetables chopped, your sauce whisked together, and your shrimp patted dry and ready to go before you even turn on the heat.
- The shrimp secret. Tossing the raw shrimp with a little cornstarch and sesame oil is a game-changer. It gives them a delicate, slightly crisp exterior and helps the sauce cling to them beautifully later on.
- High heat is non-negotiable. You want your wok or pan screaming hot. This ensures the vegetables get a slight char (the coveted “wok hei”) and cook quickly, staying crisp-tender rather than steaming and becoming soggy.
- Customize your veg. This is your canvas! Broccoli florets, thinly sliced zucchini, mushrooms, or baby corn would all be fantastic additions. Just keep an eye on cooking times—harder veggies like broccoli may need a minute longer.
How to Make Vegetable Shrimp Stir Fry
Step 1: Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is crucial for getting a good sear. In a medium bowl, toss the shrimp with 1 tablespoon of cornstarch and 1 teaspoon of sesame oil until they are lightly and evenly coated. Set this aside while you prepare your sauce and vegetables.
Step 2: Make the stir-fry sauce. In a small bowl or a liquid measuring cup, whisk together the soy sauce, oyster sauce, rice vinegar, honey, 2 tablespoons of water, and 1 teaspoon of cornstarch. Whisk it until the cornstarch is fully dissolved and the honey is incorporated. Having this ready to go means no last-minute scrambling.
Step 3: It’s time to fire up the wok. Place your wok or large skillet over high heat and let it get seriously hot. You should see a faint wisp of smoke when you add 1 tablespoon of the vegetable oil. Carefully add the shrimp in a single layer. Let them sear for about 60-90 seconds per side until they’re pink and just cooked through. Don’t overcrowd the pan—cook in batches if needed. Remove the shrimp to a clean plate; they’ll finish cooking later.
Step 4: Add the remaining 1 tablespoon of oil to the hot wok. Immediately add the white parts of your green onions, the minced garlic, and grated ginger. Stir-fry for just 30 seconds—you’ll be hit with an incredible aroma, but be careful not to let the garlic burn.
Step 5: Now, add all your harder vegetables: the bell peppers, snap peas, and carrots. Toss and stir them constantly in the hot wok for about 3-4 minutes. You’re looking for them to be brightly colored and crisp-tender, with a few lovely browned spots from the high heat.
Step 6: Return the cooked shrimp to the wok, scattering them over the vegetables. Give your sauce another quick whisk (the cornstarch can settle) and then pour it over everything. It will bubble and thicken almost immediately. Toss everything together to coat evenly—this should only take about one minute.
Step 7: The final flourish! Turn off the heat and stir in the green parts of your green onions. Do one final taste test—you might find it needs no adjustment, or perhaps a tiny extra splash of soy sauce. Serve immediately over steamed rice or noodles while it’s piping hot and glorious.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; vegetables become mushy upon thawing.
- Reviving: Reheat quickly in a wok or skillet over medium-high heat to restore texture.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect vehicle for soaking up every last drop of the delicious sauce.
- Cauliflower Rice — For a low-carb option, it provides a neutral base that lets the stir-fry flavors truly shine without competing.
- Simple Wonton Soup — A light, brothy soup to start the meal creates a more complete and restaurant-style dining experience at home.
Drinks
- Iced Green Tea — Its clean, slightly grassy notes cut through the richness of the sauce and cleanse the palate between bites.
- A Crisp Lager — The carbonation and mild bitterness of a light beer are a classic pairing that contrasts beautifully with the savory-sweet flavors.
- Gewürztraminer — This aromatic white wine has a hint of lychee and spice that complements the ginger and garlic in the stir-fry wonderfully.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut and fresh mango provide a tropical and refreshing end to the meal.
- Fortune Cookies and Orange Slices — A simple, light, and classic finish that feels authentic and doesn’t
Vegetable Shrimp Stir Fry
Make this easy Vegetable Shrimp Stir Fry in just 20 minutes! Packed with crisp veggies and tender shrimp in a savory-sweet sauce. Get the quick recipe now!
Ingredients
For the Stir Fry
-
450 g large raw shrimp (peeled and deveined)
-
1 tbsp cornstarch
-
1 tsp sesame oil
-
2 tbsp vegetable oil (divided)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 red bell pepper (sliced)
-
1 yellow bell pepper (sliced)
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150 g snap peas or snow peas
-
2 medium carrots (julienned or thinly sliced)
-
4 green onions (sliced (white and green parts separated))
For the Sauce
-
60 ml low-sodium soy sauce
-
2 tbsp oyster sauce (or vegetarian oyster sauce)
-
1 tbsp rice vinegar
-
1 tbsp honey or maple syrup
-
2 tbsp water
-
1 tsp cornstarch
Instructions
-
Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is crucial for getting a good sear. In a medium bowl, toss the shrimp with 1 tablespoon of cornstarch and 1 teaspoon of sesame oil until they are lightly and evenly coated. Set this aside while you prepare your sauce and vegetables.01
-
Make the stir-fry sauce. In a small bowl or a liquid measuring cup, whisk together the soy sauce, oyster sauce, rice vinegar, honey, 2 tablespoons of water, and 1 teaspoon of cornstarch. Whisk it until the cornstarch is fully dissolved and the honey is incorporated. Having this ready to go means no last-minute scrambling.02
-
It's time to fire up the wok. Place your wok or large skillet over high heat and let it get seriously hot. You should see a faint wisp of smoke when you add 1 tablespoon of the vegetable oil. Carefully add the shrimp in a single layer. Let them sear for about 60-90 seconds per side until they’re pink and just cooked through. Don’t overcrowd the pan—cook in batches if needed. Remove the shrimp to a clean plate; they’ll finish cooking later.03
-
Add the remaining 1 tablespoon of oil to the hot wok. Immediately add the white parts of your green onions, the minced garlic, and grated ginger. Stir-fry for just 30 seconds—you’ll be hit with an incredible aroma, but be careful not to let the garlic burn.04
-
Now, add all your harder vegetables: the bell peppers, snap peas, and carrots. Toss and stir them constantly in the hot wok for about 3-4 minutes. You’re looking for them to be brightly colored and crisp-tender, with a few lovely browned spots from the high heat.05
-
Return the cooked shrimp to the wok, scattering them over the vegetables. Give your sauce another quick whisk (the cornstarch can settle) and then pour it over everything. It will bubble and thicken almost immediately. Toss everything together to coat evenly—this should only take about one minute.06
-
The final flourish! Turn off the heat and stir in the green parts of your green onions. Do one final taste test—you might find it needs no adjustment, or perhaps a tiny extra splash of soy sauce. Serve immediately over steamed rice or noodles while it’s piping hot and glorious.07
