Shrimp Stir Fry
Shrimp stir fry cooks shrimp and vegetables quickly in a hot pan with a balanced sauce.
About This Recipe
Shrimp stir fry works best when the shrimp cook quickly and the vegetables stay crisp.
The recipe works best when the shrimp is prepared carefully and the texture cues in the method are followed.
Ingredients
- ✓1 pound medium raw shrimp (peeled and deveined)
- ✓5 cloves garlic (crushed, divided)
- ✓1 tablespoon butter or oil
- ✓1 teaspoon canola, olive, or coconut oil
- ✓4 ounces sliced mushrooms
- ✓2 cups broccoli florets
- ✓4 carrots peeled and sliced thinly on the diagonal
- ✓1 red bell pepper (thinly sliced)
- ✓hot cooked brown or white rice for serving
- ✓2/3 cup chicken broth or water
- ✓1/3 cup good quality soy sauce
- ✓2 tablespoons honey or brown sugar
- ✓2 tablespoons rice vinegar or white vinegar
- ✓2 tablespoons corn starch
Ingredient Notes
- Shrimp: This is the main ingredient, so use the amount and preparation listed.
- Vegetables: This helps build the core flavor of the recipe.
- Sauce: This affects the texture and balance.
- High heat: Adjust carefully so the finished dish stays balanced.
Instructions
- 1
In a large skillet or wok, heat butter and half of the garlic over medium heat until the butter melts.
- 2
Add the shrimp and cook until no longer translucent, stirring occasionally, for 3-5 minutes.
- 3
Remove shrimp from the pan and set aside. In the same pan add the olive oil and turn the heat up to medium-high. Add all of your veggies.
- 4
Put the lid on the pot so that the veggies can cook in their steam, stirring occasionally.
- 5
While the vegetables cook, in a small bowl add the broth, soy sauce, honey, and vinegar. Gradually whisk in the corn starch so that it doesn't get clumpy. Add the other half of the garlic to the sauce.
- 6
After the veggies have cooked for about 5 minutes, add the sauce and allow it to simmer with the lid on until the veggies are just crisp-tender and the sauce thickens, stirring often. Don't overcook the vegetables.
- 7
When the veggies are ready, throw in the shrimp and heat through.
Katy’s Kitchen Tips
- Prepare the shrimp before heating the pan or oven.
- Follow the heat level in the method so the texture comes out right.
- Taste or check doneness before serving.
- Let the dish rest or chill when the instructions call for it.
Variations and Substitutions
- Extra flavor: Add herbs, citrus, or spice that fits .
- Lighter version: Reduce rich toppings or use smaller portions.
- Make-ahead: Prepare the component that holds best in advance.
- Serving style: Turn leftovers into bowls, sandwiches, or small portions when it fits.
What to Serve With Shrimp Stir Fry
Serve with jasmine rice, noodles, fried rice, or steamed broccoli.
Storage and Reheating
Refrigerate leftover in a covered container.
Reheat gently or serve chilled depending on the texture of the dish.
Common Mistakes to Avoid
- Rushing the shrimp: Give the main ingredient enough time to cook or set properly.
- Skipping seasoning: Taste and adjust before serving when possible.
- Wrong temperature: Too much heat can hurt the texture.
- Serving too soon: Some recipes need a short rest or chill to finish properly.
FAQ
Can I make ahead?
Yes. Prepare the part that stores best, then finish or reheat before serving.
How do I know it is done?
Use the timing plus the texture and doneness cues in the instructions.
Can I change the seasoning?
Yes. Adjust gradually so the main flavor stays balanced.
How should I store leftovers?
Keep leftovers covered and refrigerated when appropriate.
Nutrition Facts
- Calories: 394 kcal
- Carbohydrates: 67 g
- Cholesterol: 127 mg
- Fiber: 4 g
- Protein: 23 g
- Sodium: 1045 mg
- Sugar: 10 g
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g