Make this easy shrimp stir fry recipe for a quick dinner that's ready in just 20 minutes! It's made with a flavorful homemade stir-fry sauce and tons of fresh-cut veggies such as broccoli, bell peppers, carrots, and ginger.
The Sauce: whisk together the stir fry sauce ingredients and set aside.
½ cup soy sauce, ½ cup vegetable stock, 1 teaspoon sesame oil, 1/2 tablespoon rice vinegar, 2 cloves garlic, 1-2 teaspoons ginger, 1 tablespoon brown/granulated sugar, or honey, 1 tablespoon cornstarch, Pinch red pepper flakes
Pat shrimp dry. Sprinkle with salt and pepper, if desired. Keep in mind the sauce is salty from the soy, so you don't need a lot, but some salt on the shrimp will help flavor them.
1 pound medium or large shrimp
In a wok or large saute pan, heat oil over high heat. Add shrimp and cook on one side, until cooked only halfway through, approximately 1-2 minutes. Remove from pan and set aside.
1 Tablespoon neutral oil
Add broccoli to the hot wok and cook for 3-5 minutes, depending on their size. You don't want them cooked all the way through, just enough so they have a head start. Add the bell pepper and cook for an additional minute.
3 cups broccoli florets, 1 bell pepper
Stir in the shredded carrots (if using sliced carrots, add them with the broccoli), garlic, and ginger. Cook for a minute, then stir in the stir fry sauce. Bring to a simmer for about 2 minutes until sauce begins to thicken.
1 cup shredded carrots, 2 cloves garlic, 1 teaspoon ginger
Add the shrimp back to the stir fry, cooking for an additional 2 minutes or so until they are cooked through.
Serve over rice if desired, and garnish with green onions, cilantro, bean sprouts, a squeeze of lime, or sesame seeds.
Rice
Notes
Shrimp: if using frozen shrimp, be sure to thaw them according to package directions before using.
Storage: place leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 2 months.
Sauce: the sauce makes approximately 1 1/4 cups; if you prefer a less saucy stir fry, add about 3/4 cup of the sauce and continue adding more until the desired amount is reached.
To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch.