Shrimp Stir Fry Flavors (Printable)

Juicy shrimp paired with crisp vegetables in a savory garlic-ginger sauce for a quick dinner.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small broccoli crown, cut into florets
05 - 1 medium carrot, julienned
06 - 1 cup sugar snap peas, trimmed
07 - 3 green onions, sliced

→ Sauce

08 - 3 tablespoons low-sodium soy sauce
09 - 1 tablespoon oyster sauce, optional
10 - 2 teaspoons sesame oil
11 - 2 tablespoons honey or brown sugar
12 - 1 tablespoon rice vinegar
13 - 2 teaspoons cornstarch
14 - 2 tablespoons water

→ Aromatics and Oil

15 - 2 tablespoons vegetable oil such as canola or peanut
16 - 3 garlic cloves, minced
17 - 1 inch piece fresh ginger, peeled and grated

→ Garnish

18 - 1 tablespoon sesame seeds, optional
19 - Fresh cilantro or green onion tops, chopped

# Directions:

01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water. Set aside.
02 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2 to 3 minutes, stirring frequently, until pink and just cooked through. Remove shrimp and set aside.
04 - Add remaining 1 tablespoon oil to the pan. Add garlic and ginger, sauté for 30 seconds until fragrant.
05 - Add bell peppers, broccoli, carrot, and sugar snap peas. Stir-fry for 3 to 5 minutes until vegetables are crisp-tender.
06 - Return shrimp to the pan and add green onions.
07 - Pour the sauce over the shrimp and vegetables. Stir well to coat and cook for 2 to 3 minutes, until the sauce thickens and everything is heated through.
08 - Garnish with sesame seeds and cilantro or extra green onion if desired. Serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • It comes together faster than takeout, without the guilt or the cost.
  • Every vegetable keeps its crunch while the shrimp stays buttery and tender—no rubbery mistakes.
  • The sauce is balanced enough to let each ingredient shine, not overpowering or cloyingly sweet.
02 -
  • Don't crowd the pan with shrimp or vegetables—they need room to actually cook, not just steam in their own moisture, so work in batches if your pan is small.
  • The cornstarch-water slurry won't thicken if the sauce isn't hot enough, so make sure everything is bubbling before you add it.
03 -
  • Mise en place is your friend—have everything prepped and in bowls before you turn on the heat, because once you start, there's no time to chop.
  • If your sauce breaks or looks separated, whisk in another half-teaspoon of cornstarch mixed with a tablespoon of water while everything's still hot.
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