Shrimp Stir Fry Recipe
15 minutes and you’ll have yourself the best shrimp stir fry recipe ever made. This is definitely better than your Chinese takeout. It is simple, quick and a healthy weeknight dinner the whole family would love.
The homemade sauce used to stir fry the veggies and shrimps is about to be your go-to sauce for all stir-fries, it is delicious and the umami flavour is spot on. I love to serve this stir fry with freshly boiled basmati rice, coconut rice or noodles.
Shrimp stir fry recipe
Who doesn’t like a good stir fry especially on a busy weeknight when you just want something quick and easy but delicious. This shrimp and vegetable stir fry does give you that, it delivers on flavour. I love the fact that you can make this stir fry with everything but your kitchen sink, a great fridge forage meal.
Use any vegetable you want, you have all the power over that but what I need to let you know is to cut the veggies to the same size so they cook evenly. This Chinese shrimp stir fry recipe is healthy, high in protein and low carb.
No homemade stir fry recipe is complete without an amazing sauce and I am sharing this with you today. Easy stir fry sauce recipe that is great in all your Asian dishes. I should make a separate post about this all-purpose sauce. It is surely a lifesaver, especially if you keep one on your fridge.
Once you have cut the veggies and make the stir fry sauce, the whole cooking process only requires 3 steps. Stir fry vegetables, add prawns or shrimps (you can use any seafood you want) then add the sauce and you are done. Easy peasy homemade shrimp dinner.
What you need to make this easy stir fry and vegetables
The list seems exhaustive but trust me, these ingredients are the basic everyday ingredients you may already have in your pantry
Raw shrimps or prawns cleaned and deveined. You can also use precooked shrimps but make sure they are completely thawed before using.
Onion
Bell peppers: I used green, yellow and red bell pepper
Broccoli florets
Green onions
Vegetables oil
Sesame seed to garnish
Stir fry sauce ingredients
Light soy sauce
Dark soy sauce
Oyster sauce
Garlic granules
Ginger minced
Cornflour
Water
White pepper this is optional
Toasted sesame oil
Rice wine vinegar
Sriracha or use according to preference
How to make shrimp stir fry
Make the sauce: to a bowl, add soy sauce, oyster sauce, sesame oil, sriracha, rice wine vinegar, ginger, garlic, white pepper, cornflour and whisk to combine.
Heat the vegetable oil in a large skillet on medium-high heat. Add the chopped onions and saute for about 1 minute, add the sliced bell peppers and continue to saute for another 2 minutes followed by the chopped broccoli florets and saute for 1 minute. Push the sautéed veggies to one side on the skillet then add the shrimps. Saute for about a minutes before stirring it with the veggies. Continue stirring until the shrimp turns pink and it is slightly curled.
Add the chopped sliced green onions and the sauce to the stir-fried shrimps and vegetables, stir to combine, add 1/3 cup of water or more if you want it would rather have it saucier. Continue to stir for another 2 to 3 minutes until the sauce slightly reduces.
Take it off the heat and serve over rice.
Related post: If you love stir fry recipes, then you would love this easy ground chicken stir fry, ground beef stir fry, vegetable chow mein and vegetable fried rice recipe.
How to serve shrimp stir fry
You can serve this stir fry over rice, basmati rice, long grain rice or even brown rice. For healthier option and if you are on a low carb diet, substitute the rice for cauliflower rice.
How to store
This stir fry tastes better the next day, you can store it in the fridge in an airtight container for up to 3 days I do not recommend freezing the cornflower slurry may splits when reheating.
Tips
- Prep all the ingredients before you start stir frying as the whole cooking process only takes about 15 minutes or 20 minutes tops.
- Substitute the water for low sodium broth
- You can use fresh or frozen peas to make this stir fry
- Double or triple the stir fry sauce and use it as needed for a quick fix recipe during the week
- Adjust the level of heat in this recipe to suit your taste. I used 2 tablespoons od sriracha and I understand that might be too hot for some people.
- I recommend consuming the stir fry within 24 hours as shrimps/prawns tends to be rubbery when overcooked. Reheating the stir fry can make this happen.
- I used a large skillet to make this stir fry but you an also use a wok or a non stick frying pan.
Other quick Asian recipes you would love
Air fryer chicken and broccoli stir fry
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Shrimp Stir Fry Recipe
Equipment
- skillet or a wok
Ingredients
- 500 g 1lb raw shrimps or prawns, cleaned and deveined
- 1 medium Onion, sliced
- 3 large bell peppers I used green, yellow and red bell pepper
- Broccoli florets
- Chopped green onions
- 2 tablespoons Vegetables oil
- Sesame seed to garnish
Stir fry sauce ingredients
- 1/3 cup light soy sauce
- 1 tablespoon dark soy sauce
- 1/3 cup oyster sauce
- ½ tablespoon garlic granules
- ½ tablespoon ginger minced
- 1 ½ tablespoon cornflour
- 1/3 cup water
- 1 teaspoon white pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoon sriracha or use according to preference
Instructions
- Make the sauce: to a bowl, add soy sauce, oyster sauce, sesame oil, sriracha, rice wine vinegar, ginger, garlic, white pepper, cornflour and whisk to combine.
- Heat the vegetable oil in a large skillet on medium-high heat. Add the chopped onions and saute for about 1 minute, add the sliced bell peppers and continue to saute for another 2 minutes followed by the chopped broccoli florets and saute for 1 minute. Push the sautéed veggies to one side on the skillet then add the shrimps. Saute for about a minutes before stirring it with the veggies. Continue stirring until the shrimp turns pink and it is slightly curled.
- Add the chopped sliced green onions and the sauce to the stir-fried shrimps and vegetables, stir to combine, add 1/3 cup of water or more if you want it would rather have it saucier. Continue to stir for another 2 to 3 minutes until the sauce slightly reduces.
- Take it off the heat and serve over rice.
Notes
- Prep all the ingredients before you start stir-frying as the whole cooking process only takes about 15 minutes or 20 minutes tops.
- Substitute the water for low sodium broth
- You can use fresh or frozen peas to make this stir fry
- Double or triple the stir fry sauce and use it as needed for a quick fix recipe during the week
- Adjust the level of heat in this recipe to suit your taste. I used 2 tablespoons of sriracha and I understand that might be too hot for some people.
- I recommend consuming the stir fry within 24 hours as shrimps/prawns tend to be rubbery when overcooked. Reheating the stir fry can make this happen.
- I used a large skillet to make this stir fry but you can also use a wok or a non-stick frying pan.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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Can something be substituted for the Sriracha? Some other spicy ingredient? We don’t keep Sriracha in the house. Also, is it really required to use both light and dark soy sauce, or would it be OK to just use all “regular” soy sauce? (my bottle from Trader Joes doesn’t even say Light or Dark – it is just labeled “Soy Sauce”). Thanks!
Hello Todd, thanks for your comment. Yes, you can use regular soy sauce for this recipe. The purpose of using 2 types of soy sauce is to reduce the salt content in the overall dish. Any hot sauce or even cayenne pepper will work here in place of sriracha.
OMG. This was so good. I used frozen stir fry veggies and added onions and bell peppers. Added fresh basil at the end. Also used garlic cloves minced. Will keep this recipe
Aw, thank you so much, Cathy, I am glad you loved this recipe.