Quick Asian-Style Meal

Enjoy this easy shrimp stir fry—a fast Asian-style dinner with crisp veggies and savory sauce ready in 20 minutes.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Servings: 4
Calories: ~280 per serving

This shrimp stir fry is perfect when you need dinner on the table fast. Juicy shrimp and bright veggies cook in minutes with a simple, savory sauce.

No special skills needed—just a sharp knife and a hot pan. You’ll love how fresh and colorful this dish looks and tastes.

— Ready in under 20 minutes
— Uses simple, fresh ingredients
— Bright veggies add crunch and color
— Sauce is quick to mix and full of flavor
— Great for busy weeknights

When time is tight, shrimp is the ultimate protein. For a fast and flavorful meal, try our garlic butter shrimp or the zesty lemon garlic shrimp—both ready in minutes. If you’re looking for a complete dinner with minimal cleanup, our shrimp stir-fry packed with crisp veggies is a guaranteed winner for those busy evenings.

Ingredients

— 1 lb (450 g) raw shrimp, peeled and deveined
— 2 tbsp (30 ml) vegetable oil
— 1 red bell pepper, thinly sliced (150 g)
— 1 cup (100 g) broccoli florets
— 1 small carrot, julienned (70 g)
— 3 cloves garlic, minced (9 g)
— 1 tbsp (15 g) fresh ginger, minced
— 3 tbsp (45 ml) soy sauce
— 1 tbsp (15 ml) oyster sauce
— 1 tsp (5 g) cornstarch
— 2 tbsp (30 ml) water
— Salt and pepper, to taste
— 2 green onions, sliced

How to make it

1. In a small bowl, mix soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Pat shrimp dry, season lightly with salt and pepper.

3. Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink. Remove and set aside.
4. Add remaining 1 tbsp oil. Stir in garlic and ginger and cook 30 seconds until fragrant.

5. Toss in bell pepper, broccoli, and carrot. Stir-fry 3–4 minutes until veggies are crisp-tender.
6. Return shrimp to pan. Pour in sauce. Stir gently for 1–2 minutes until sauce thickens and coats everything.

7. Sprinkle green onions on top. Serve hot with rice or noodles.

Tips and common mistakes

— Do not overcrowd the pan: cook shrimp in one layer.
— Cut vegetables into similar sizes for even cooking.
— Watch the sauce—cornstarch works fast.
— If sauce is too thick, add a splash of water.

Substitutions

— Swap shrimp for thinly sliced chicken or tofu.
— Use tamari instead of soy sauce for gluten-free.
— Try bell pepper for color: yellow or orange work fine.
— Replace oyster sauce with hoisin for a sweeter note.

Storage instructions

— Cool completely, then store in an airtight container.
— Keep in fridge up to 3 days.
— Reheat in a pan over medium heat or microwave in 30-second bursts.

FAQ

Q: Can I use frozen shrimp?
A: Yes. Thaw fully, pat dry, then follow the recipe.

Q: How can I make it spicier?
A: Add red pepper flakes or a dash of sriracha to the sauce.

Q: Can I prep ingredients ahead?
A: Chop veggies and mix sauce a day before. Keep shrimp covered in fridge.

Q: What if I don’t have oyster sauce?
A: Use extra soy sauce and a pinch of sugar.

Q: Is this good for meal prep?
A: Yes. It holds well in fridge and heats up quickly.