Garlic Shrimp Stir-Fry Recipe with Vegetables

Whip up this shrimp stir fry in under 30 minutes for a satisfying, protein- and vegetable-packed meal. This easy shrimp stir fry recipe is finished with a homemade stir fry sauce that pairs perfectly with rice or cauliflower rice. Enjoy!

Shrimp stir fry is a go-to dinner in many kitchens because it cooks quickly and delivers a great balance of lean protein and colorful vegetables. If you like a fast, flavorful weeknight meal that’s perfect over steamed rice, this shrimp stir-fry will become a regular in your rotation.

Easy Shrimp Stir Fry

Stir frying is ideal for busy evenings: it’s fast, healthy, and full of flavor. This shrimp stir fry follows that formula—simple prep, quick cooking, and lots of vegetables tossed in a savory homemade sauce. It’s also highly adaptable, so you can swap proteins or vegetables to suit your pantry and preferences.

What kind of shrimp should I use?

The best shrimp for stir fry are uncooked large or jumbo shrimp. If you can buy them peeled and deveined, it saves prep time. Whether you leave the tails on or remove them is a matter of preference—tails left on can look nicer, while tails removed are easier to eat.

Frozen uncooked deveined shrimp are commonly available and often less expensive when bought in bulk. If possible, purchase fresh shrimp the day you plan to cook it and use within two days for the best texture and flavor.

Best vegetables for stir fry

Most vegetables work well in a stir fry; choose a variety for texture and color. In this recipe we use:

• Red onion
• Snow peas
• Red bell pepper
• Matchstick carrots
• Garlic

Pick vegetables cut to similar sizes so they cook evenly. Other great options include broccoli, cabbage, cauliflower, green onions, broccolini, and mushrooms.

Ultimate Stir Fry Sauce

This shrimp stir fry uses a straightforward, versatile stir fry sauce that complements most proteins and vegetables. It’s savory with a hint of heat and a bright tang from rice vinegar.

Sauce ingredients

• Soy sauce — the savory base of the sauce
• Rice vinegar — adds mild acidity and brightness
• Chili garlic sauce — for a touch of heat
• Fresh grated ginger — fresh, tangy flavor
• Fish sauce — a small amount boosts umami
• Minced garlic — essential for depth of flavor
• Optional sweetener — 1–2 tablespoons brown sugar or maple syrup if you prefer a sweeter sauce

How to thicken the sauce

To prevent the sauce from being watery, thicken it with cornstarch. You can whisk cornstarch directly into the entire sauce or make a separate cornstarch slurry (cornstarch mixed with a little water) and add it near the end of cooking. This helps the sauce cling to the shrimp and vegetables.

Try teriyaki sauce instead

If you prefer a sweeter profile, teriyaki sauce is a delicious alternative to the savory sauce in this recipe. Use your favorite teriyaki or a homemade version for a different but equally tasty result.

Is this shrimp stir fry gluten-free?

This recipe uses soy sauce, so it is not gluten-free as written. Substitute tamari or a gluten-free soy sauce to make it safe for a gluten-free diet.

Serving suggestions

Serve this shrimp stir fry over steamed white or brown rice for a classic pairing. For lower-carb options, serve it over cauliflower rice. You can also pair it with fried rice, vegetable fried rice, or a simple side of greens. Garnish with sesame seeds or chopped green onions for extra flavor and texture.

Storage

Allow the stir fry to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.

Ingredients

Instructions

1. Combine all stir fry sauce ingredients in a mason jar or bowl. Shake or whisk well until the cornstarch is fully dissolved. Set the sauce aside.
2. Heat a large skillet with tall sides or a wok over medium-high heat. Add the olive oil and sesame oil.
3. When the oil is hot and fragrant, add the bell pepper, red onion, snow peas, and carrots. Sauté for 2–3 minutes, stirring constantly so the vegetables cook evenly.
4. Add the sliced garlic and shrimp to the pan, stirring to combine. Cook for about 1 minute, continuing to stir so the shrimp cook through evenly.
5. Give the stir fry sauce a final shake or stir, then pour it over the shrimp and vegetables. Stir to coat everything in the sauce.
6. Allow the vegetables and shrimp to simmer in the sauce for 1–2 minutes so the sauce thickens and the flavors meld.
7. Remove from heat and serve immediately over rice or your preferred base.

Tips & Notes

• This is a savory stir fry sauce. Add 1–2 tablespoons of brown sugar or maple syrup if you prefer a sweeter sauce.
• Pat thawed shrimp dry before cooking to get better browning and texture.
• Cut vegetables to similar sizes so everything cooks in the same amount of time.

Nutrition (per serving)

Calories: 223 kcal, Carbohydrates: 14 g, Protein: 28 g, Fat: 6 g, Fiber: 3 g, Sugar: 6 g

Nutrition information is an estimate and should be used as a guideline only.