Shrimp Stir Fry

Fast Shrimp Stir Fry with Colorful Vegetables. Quick Dinner Idea

A fast shrimp stir fry with colorful vegetables. Ready in 20 minutes, perfect for a healthy and tasty dinner any night of the week. This fast shrimp stir fry brings bright peppers, crisp broccoli, and juicy shrimp together in a simple sauce. It cooks in about 20 minutes, so it’s perfect for busy weeknights.

You don’t need fancy equipment or hours to prepare this dish. Just a sharp knife, a cutting board, and a hot pan will do the job.

Why you’ll love this recipe

— Ready in just 20 minutes
— Packed with lean protein and veggies
— Simple ingredients you can find at any store
— Flexible to swap in your favorite vegetables
— Easy cleanup—just one pan!

Ingredients
(Serves 2)

Shrimp and vegetables
— 8 oz (225 g) raw shrimp, peeled and deveined
— 1 cup (100 g) broccoli florets
— 1 medium red bell pepper, sliced
— 1 medium yellow bell pepper, sliced
— 1 small carrot, julienned
— 2 green onions, chopped
— 1 tbsp (15 ml) vegetable oil

Sauce
— 2 tbsp (30 ml) soy sauce (use low-sodium if you like)
— 1 tbsp (15 ml) oyster sauce or hoisin sauce
— 1 tsp (5 ml) sesame oil
— 1 tsp (5 g) brown sugar
— 1 garlic clove, minced
— 1 tsp (5 g) fresh ginger, grated
— Pinch of red pepper flakes (optional)

How to make it

1. Prep all ingredients.  Wash and chop vegetables. Pat shrimp dry with paper towels.
2. Mix the sauce.In a small bowl, whisk soy sauce, oyster sauce, sesame oil, sugar, garlic, ginger, and red pepper flakes. Set aside.
3. Heat the pan. Place a large skillet or wok over medium-high heat. Add vegetable oil and let it shimmer (about 30 seconds).
4. Cook shrimp. Add shrimp in a single layer. Stir-fry for 1–2 minutes on each side, until pink and opaque. Transfer shrimp to a plate.
5. Stir-fry vegetables. In the same pan, add broccoli and carrots. Stir for 2 minutes, then add bell peppers. Cook 2 more minutes until veggies are bright and crisp-tender.
6. Combine shrimp and sauce. Return shrimp to the pan. Pour the sauce over everything. Stir well to coat all pieces. Cook 1–2 minutes until sauce thickens slightly.
7. Finish and serve. Turn off heat. Sprinkle green onions on top. Serve over steamed rice or noodles if you like.

Tips and common mistakes

— Don’t overcrowd the pan. Work in batches if needed to keep the heat high.
— Pat shrimp dry so they sear nicely.
— Cut veggies to similar sizes for even cooking.
— Taste sauce before adding: adjust salt or sweetness to your preference.

Substitutions

— Swap shrimp with chicken breast or tofu for a different protein.
— Use snap peas, zucchini, or mushrooms instead of broccoli and carrots.
— Substitute rice vinegar for a splash of acid and light tang.

Storage instructions

— Store leftovers in an airtight container in the fridge for up to 2 days.
— Reheat gently in a skillet over medium heat, adding a splash of water if it feels dry.

FAQ

Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp fully in the fridge or under cold running water. Pat dry before cooking.

Q: How do I make this gluten-free?
A: Use tamari or a gluten-free soy sauce and check your oyster/hoisin sauce labels.

Q: Can I double the recipe?
A: Sure. Use a larger pan or cook in two batches to keep the stir fry hot.

Q: What should I serve with it?
A: Steamed rice, rice noodles, or even quinoa work great.

When it’s cold outside, nothing warms the soul like a creamy, hearty meal. Dive into a plate of creamy chicken mushroom pasta or the rich, cheese-filled chicken Parmesan pasta. For a truly comforting one-pot wonder, our creamy garlic chicken and rice is like a hug in a bowl, while the honey garlic chicken skillet provides that cozy, savory-sweet nostalgia.