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.

Course main meal shrimp

Cuisine Asian

Keyword garlic shrimp, garlic shrimp stir fry, garlic shrimp stir fry sauce, shrimp stir fry sauce, shrimp stir fry vegetables, spicy shrimp stir fry

Prep Time 15

Cook Time 10

Total Time 25

Servings 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