Dinner

Shrimp Stir Fry Recipe

BySana Jeannette November 27, 2025November 27, 2025

Introduction

This vibrant shrimp stir fry is a quick and flavorful meal perfect for busy weeknights. Combining tender shrimp with crisp vegetables and a savory sauce, it’s both satisfying and easy to prepare.

A black pan filled with a colorful shrimp stir-fry is placed on a white marbled surface. The dish has three main layers: at the bottom, bright green snap peas and thin orange carrot strips are spread evenly; on top of these, red bell pepper strips create a vibrant middle layer; the top layer consists of plump, cooked shrimp with a light orange color, sprinkled with small white sesame seeds and chopped green onions. Light brown wooden chopsticks rest on the left side of the pan, touching the shrimp. Nearby, a white bowl filled with brown rice and a small wooden bowl with sesame seeds are visible. A folded beige cloth is placed under the pan photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup water (or chicken broth)
⅓ cup low sodium soy sauce

2 tablespoons honey
2 teaspoons sesame oil

2 tablespoons minced fresh ginger
4 cloves garlic (minced)

2 teaspoons cornstarch
⅛ teaspoon crushed red pepper flakes (or to taste)
2 ½ tablespoons olive oil (or avocado oil, divided)

1 ½ pounds large shrimp (peeled and deveined, tail on or off)
2 carrots (julienne cut)
1 red bell pepper (thinly sliced)

8 ounces sugar snap peas
4 green onions (white and light green parts only, chopped)
4 cups cooked rice

sesame seeds (optional)

Instructions

Step 1: Combine water (or chicken broth), soy sauce, honey, sesame oil, minced ginger, minced garlic, cornstarch, and crushed red pepper flakes in a small bowl or liquid measuring cup. Whisk until smooth and set aside.
Step 2: Pat the shrimp dry with paper towels. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3: Add shrimp to the skillet in a single layer, cooking in batches if necessary. Cook about 2 minutes per side until shrimp turn pink. Transfer cooked shrimp to a clean plate.
Step 4: Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add carrots, red bell pepper, and sugar snap peas. Cook, stirring often, for 2-3 minutes until vegetables are crisp-tender.
Step 5: Whisk the stir fry sauce again to ensure it is well combined, then pour it into the skillet. Return the shrimp to the pan. Cook, stirring, for about 1 minute until the sauce thickens.

Step 6: Stir in the chopped green onions. Serve the stir fry over cooked rice and garnish with sesame seeds if desired.

Tips & Variations

Use chicken broth instead of water in the sauce for extra flavor.
Adjust crushed red pepper flakes to control the heat level.

Swap shrimp for chicken or tofu for a different protein choice.
Feel free to add other vegetables like broccoli or mushrooms for variety.

Storage

Store leftover shrimp stir fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat until warmed through, or use a microwave-safe dish and heat in short intervals to avoid overcooking the shrimp.

How to Serve

The image shows a black cast iron pan filled with a colorful shrimp stir-fry. The dish has layers of pink shrimp scattered all over, bright green snap peas, and strips of red bell pepper mixed with thin orange carrot slices. There are small pieces of mushrooms and chopped green onions sprinkled on top along with white sesame seeds. A pair of wooden chopsticks rests on the left side of the pan. The pan sits on a white marbled surface with a small white bowl of sesame seeds and a white bowl of brown rice in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used; just be sure to thaw and pat them dry thoroughly before cooking to prevent excess moisture.

What can I use instead of cornstarch to thicken the sauce?

You can substitute with a small amount of arrowroot powder or flour, but reduce the quantity slightly as these thicken differently than cornstarch.

Sana Jeannette