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Shrimp Stir Fry Recipe

Ajoke
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.
5 from 3 votes
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Dinner, Side Dish
Cuisine Asian, Chinese
Servings 4
Calories 298 kcal

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

  • cup light soy sauce
  • 1 tablespoon dark soy sauce
  • cup oyster sauce
  • ½ tablespoon garlic granules
  • ½ tablespoon ginger minced
  • 1 ½ tablespoon cornflour
  • 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.
    stir fry sauce in a pyrex jar.
  • 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.
    veggies and shrimps in a skillet.
  • Add the chopped sliced green onions and the sauce to the stir-fried shrimps and vegetables, stir to combine, add ⅓ 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

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 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

Calories: 298kcalCarbohydrates: 15gProtein: 30gFat: 13gSaturated Fat: 6gCholesterol: 315mgSodium: 3010mgPotassium: 411mgFiber: 3gSugar: 5gVitamin A: 2794IUVitamin C: 126mgCalcium: 204mgIron: 4mg

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.

Keyword prawns stir fry, shrimp stir fry, shrimp stir fry recipe, shrimp stir fry with vegetables
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