Garlic Shrimp Stir Fry

This easy Garlic Shrimp Stir Fry brings together broccoli, crisp snow peas, sweet red bell pepper, onion, and succulent shrimp in a mouthwatering good, slightly spicy honey garlic sauce.   I love to serve this delicious stir fry dish with big flavor over white rice, brown rice, quinoa, or cauliflower rice.

My darling daughter and I love shrimp. I don’t think we have met a shrimp that we didn’t love yet. It could be the reason I have so many delectable shrimp recipes on my site. Have you tried any of my other shrimp recipes? Cajun Shrimp Pasta, Shrimp Scampi, Air Fryer Popcorn Shrimp, and this Garlic Shrimp Stir Fry recipe are just a few of our favorites.

How to make Garlic Shrimp Stir Fry

Start by preparing the shrimp. First, peel, remove the tails, and devein the shrimp.   Then pat the shrimp dry and sprinkle both sides with Chinese Five Spice. Please see below for more information on cleaning and preparing shrimp.

In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, sriracha sauce, honey, crushed red pepper, garlic, ginger, and cornstarch. Set the sauce aside for just a few minutes. Next, in a large skillet over medium heat, add a little bit of canola or vegetable oil. Once it is hot, add the onions and broccoli. Cook for about 1-2 minutes, stirring constantly. Then add the red pepper and snow peas and cook for 1-2 minutes or until crisp tender. Now plate the veggies.

Next, add a little more oil to the skillet over medium-high heat. Once hot, add the shrimp and cook for about 1-2 minutes on each side. Work in batches so as not to crowd the pan. Plate the shrimp and give the sauce a quick whisk to recombine the ingredients. Now reduce the heat to low and add the sauce. Whisk until thickened, adding a little more chicken broth if it becomes too thick. Finally, add the vegetables and shrimp back to the skillet and heat for 1-2 minutes. Garnish with green onions, sesame seeds, or red pepper flakes. For best results, serve this Garlic Shrimp Stir Fry promptly.

How to clean shrimp

Arrange a clean area to work near the kitchen sink. You will need cold running water. If the heads are still attached to the shrimp, find the first hinge in the shell behind the eyes and cut it there to remove the heads. Most grocery stores and markets remove the heads prior to sale.

To shell the shrimp, pull on the legs, and the shell will begin to peel away easily. You can remove the tail or keep the tail on for dishes like shrimp cocktails. Next, take a small pairing knife and make a shallow cut down the center of the back to the top edge of the tail area. Now to remove the black intestine, run the cool water over the back of the shrimp and rub so the vein will come out easily. Dry the shrimp with paper towels and refrigerate until ready to cook.

Recipe notes and helpful tips

• Use oil with a high smoking point, like canola, peanut, or vegetable oil. Get the skillet and oil hot before adding the vegetables and shrimp.
• Don’t crowd the skillet. Cook in batches and plate the veggies and shrimp.
• Shrimp cook very quickly. They only need about 1-2 minutes per side, depending on size.
• Chinese Five Spice contains anise, cinnamon, star anise, cloves, and ginger. If you don’t like these spices, omit them and season with salt and pepper.
• Cook the sauce last and add everything back to the pan for a quick warm-up.
• This recipe works well with other proteins like beef, chicken, or pork.
• If there is a vegetable that you do not like, substitute a different one in its place. Other veggies to add or substitute with include carrots, mushrooms, or bok choy. 
• Do not cook garlic at high heat as it will burn, so add it to the sauce. Or reduce the heat and add it to work with a larger group of vegetables that are done or almost done.
• Stir fry moves very fast and needs your full attention.
• Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.

Other shrimp dishes you will love!

Easy Shrimp Stir Fry Recipe

An easy one skillet stir fry recipe with shrimp, red peppers, onions, broccoli, snow peas, and a salty-sweet garlic ginger Asian sauce.  Serve over rice or zucchini noodles for a complete meal.

4.91 from 22 votes

Print Pin Rate

Course: main meal shrimp

Cuisine: Asian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Calories: 282kcal

Author: Beth Pierce

Ingredients

Stir Fry Sauce

• 1/4 cup low sodium chicken broth
• 1/4 cup low sodium soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sriracha sauce
• 2 tablespoons honey
• ⅛ teaspoon crushed red pepper
• 2 cloves garlic minced
• 1 tablespoon grated ginger or ginger paste
• 1 tablespoon cornstarch

Shrimp Stir Fry

• 2 tablespoons canola oil
• 1 lb shrimp peeled deveined and tails removed
• Chinese five spice see notes
• 1 red pepper sliced julienne
• 2 cups broccoli florets cut in bite size pieces
• 8 ounces snow peas
• 1 small onion chopped
• 2 scallions chopped

Instructions

• Peel, remove tails and devein the shrimp.  Pat the shrimp dry and sprinkle both sides of the shrimp with Chinese Five Spice.
• In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, sriracha sauce,  honey, crushed red pepper, garlic, ginger, and cornstarch.
• Heat 1 tablespoon oil in a large skillet over medium-high heat.  Add the onions and broccoli.  Cook for about 1-2 minutes, stirring constantly.  Add the red pepper and snow peas and cook for 1-2 minutes or until crisp tender; stirring constantly.   Plate the veggies.
• Heat 1 tablespoon oil in a skillet over medium heat.  Add shrimp and cook 1 - 1 1/2 minutes per side or until cooked through. Plate the shrimp.
• Reduce heat to low.  Whisk the sauce one more time.  Add to the pan and cook until slightly thickened.  Add the cooked vegetables and shrimp back to the pan. Stir to combine and warm. Sprinkle with scallions and serve promptly.

Notes

• Use oil with a high smoking point, like canola, peanut, or vegetable oil.  Get the skillet and oil hot before adding the vegetables and shrimp.
• Don’t crowd the skillet. Cook in batches and plate the veggies and shrimp.
• Shrimp cook very quickly. They only need about 1-2 minutes per side, depending on size.
• Chinese Five Spice contains anise, cinnamon, star anise, cloves, and ginger.  If you don't like these spices, omit them and season with salt and pepper.
• Cook the sauce last and add everything back to the pan for a quick warm-up.
• This recipe works well with other proteins like beef, chicken, or pork.
• If there is a vegetable that you do not like, substitute a different one in its place. Other veggies to add or substitute with include carrots, mushrooms, or bok choy. 
• Do not cook garlic at high heat as it will burn, so add it to the sauce.  Or reduce the heat and add it to work with a larger group of vegetables that are done or almost done.
• Stir fry moves very fast and needs your full attention.
• Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.

Nutrition

Calories: 282kcal | Carbohydrates: 24g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 762mg | Potassium: 762mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1903IU | Vitamin C: 116mg | Calcium: 140mg | Iron: 3mg

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