This easy shrimp stir-fry is ready in about 20 minutes. It’s the ultimate weeknight dinner – quick, easy to make, and delicious. Leftovers are good too!
Shrimps are amazing. 🍤 They are versatile and so delicious. I also happen to adore stir-fry recipes. Not just because of their wonderful flavor, although that’s obviously a big part of why I’m so enamored with them. I like the fact that they are so quick and easy, especially if you use a frozen vegetable mix.
So when you combine these two – shrimp AND a stir-fry recipe, truly, what’s not to like? It’s one of the recipes that I make regularly for my family. Everyone likes it – yes, even The Picky Eater.
- Serving suggestions
- Storing leftovers
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- More shrimp recipes
- Recipe card
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You’ll only need a few simple ingredients to make this shrimp stir-fry. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
For the sauce: Light soy sauce, cornstarch, minced garlic, minced ginger, and red pepper flakes. You can replace the cornstarch with a low-carb alternative if you wish and use it according to the package directions.
Read more: Pan-Fried Lamb Chops | Family Cuisine
Cooking oil: I like to use avocado oil. It has a high smoke point and a neutral flavor, making it very suitable for stir-fry recipes.
Shrimp: Raw shrimp, peeled and deveined. The tails can be on or off – this is purely up to you. Medium shrimp work well in stir-fry recipes, but if all you have is large shrimp, that’s fine too (and that’s actually what I used when photographing this recipe).
Vegetables: It’s easiest to use frozen stir-fry veggies. The bag I use comes from Whole Foods and contains onions, carrots, mushrooms, and broccoli. There’s no need to defrost them first. I add them frozen to the skillet.
To finish the dish: Sesame oil and sesame seeds. The seeds are just for garnish. The oil adds wonderful flavor, so I wouldn’t skip it.
How to make a shrimp stir-fry? It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Prepare the sauce. Whisk together the soy sauce, corn starch, garlic, ginger, and red pepper flakes.
Cook the shrimp and vegetables in the oil over medium-high heat, 5-10 minutes. The idea is to cook them until the veggies are tender-crisp and the shrimp are fully cooked. How long this takes will depend on the size of the shrimp and on whether the veggies are fresh or frozen.
Add the sauce and cook just until it thickens, about 1 more minute. Off heat, drizzle the dish with sesame oil, sprinkle with sesame seeds, and serve.
You can serve this shrimp stir-fry as is, or on top of cauliflower rice. It’s also good on shirataki noodles or on a bed of spinach leaves. The hot stir-fry will wilt the raw spinach leaves just enough to make them perfectly cooked. It’s really good!
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them very gently, covered, in the microwave on 50% power.
Frequently asked questions
More shrimp recipes
If you’re looking for more Asian-inspired shrimp recipes, you should definitely try this very tasty sesame shrimp recipe. And for the ultimate in easy recipes, nothing beats baked shrimp! It’s a totally hands-off recipe and it works every time.
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