Shrimp Stir Fry with Vegetables
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 veggies that you can absolutely mix and match - so customizable!
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Servings: 4 servings
Calories: 230kcal
Equipment
Ingredients
Stir Fry Sauce
- ½ cup soy sauce
- ½ cup vegetable stock
- 1 teaspoon sesame oil
- 1/2 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1-2 teaspoons ginger, grated or minced
- 1 tablespoon brown/granulated sugar, or honey, more for a sweeter sauce
- 1 tablespoon cornstarch
- Pinch red pepper flakes, optional
Shrimp Stir Fry
- 1 Tablespoon neutral oil
- 1 pound medium or large shrimp, peeled and deveined, thawed if frozen
- 3 cups broccoli florets
- 1 bell pepper, diced or thinly sliced
- 1 cup shredded carrots
- 2 cloves garlic, thinly sliced
- 1 teaspoon ginger, finely chopped or minced
- Rice, optional, for serving
Instructions
- The Sauce: whisk together the stir fry sauce ingredients and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
- See the stir fry sauce post for additional recipe tips.
Nutrition
Calories: 230kcal | Carbohydrates: 19g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1919mg | Potassium: 761mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6765IU | Vitamin C: 102mg | Calcium: 129mg | Iron: 2mg
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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