shrimp and veggie stir fry recipe

Written BySheba G Updated On
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The Best shrimp and veggie stir fry recipe

I have been making this shrimp and veggie stir fry for years and it never gets old. My kids actually ask for it by name which is a huge win in our house. It is quick to throw together on a busy weeknight but also feels special enough for a weekend dinner. The combination of tender shrimp and crisp colorful vegetables is so satisfying. Plus it is packed with protein and vitamins so I feel good about serving it to my family.

Shrimp and Veggie Stir Fry

4.8 from 727 votes

This shrimp and veggie stir fry is a quick and healthy weeknight dinner. Juicy shrimp are cooked with a colorful mix of bell peppers, broccoli, and snap peas in a savory garlic ginger sauce.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Stir Fry

1 pound raw shrimp peeled and deveined
2 tablespoons vegetable oil
1 red bell pepper sliced
1 yellow bell pepper sliced
2 cups broccoli florets
1 cup snap peas
3 cloves garlic minced
1 tablespoon fresh ginger grated

For the Sauce

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water

👨‍🍳Directions

1In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry. Set aside.
2Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add shrimp and cook for 2 to 3 minutes until pink. Remove shrimp from skillet and set aside.
3Add remaining oil to the skillet. Add bell peppers, broccoli, and snap peas. Stir fry for 4 to 5 minutes until vegetables are tender crisp.
4Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
5Return shrimp to the skillet. Pour the sauce over everything and stir well. Cook for 1 to 2 minutes until sauce thickens and coats the shrimp and vegetables.
6Serve immediately over rice or noodles.

🔧Equipment

Large skillet or wok
Cutting board
Knife
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 180mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 28g

📝Notes

For extra heat, add a pinch of red pepper flakes. You can also use any vegetables you have on hand like carrots or zucchini.

Watch Video Of How Shrimp and Veggie Stir Fry Works

This shrimp and veggie stir fry is one of those recipes that works for any occasion. It is fast enough for a Tuesday dinner but looks impressive on a platter for a family gathering. I love that everyone at my table cleans their plate and asks for seconds.

❓ Frequently Asked Questions About Shrimp and Veggie Stir Fry

1. Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp works great. Thaw them completely and pat them dry with paper towels before cooking to avoid extra water in the pan.

2. What vegetables can I substitute?

You can swap in any vegetables you like. Try carrots, snow peas, mushrooms, or bok choy. Just cut them into similar sized pieces for even cooking.

3. How do I make this stir fry gluten free?

Use tamari or coconut aminos instead of soy sauce. Also check that your rice vinegar is gluten free. Everything else in the recipe is naturally gluten free.

4. Can I make this ahead of time?

This stir fry is best served fresh. The shrimp can get rubbery when reheated. But you can prep the sauce and chop the vegetables ahead of time to save minutes.

5. What can I serve with this stir fry?

Serve it over steamed rice, brown rice, or noodles. A side of steamed edamame or a simple cucumber salad also works well.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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