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30-Minute Shrimp Stir Fry
5 from 18 votes

30-Minute Shrimp Stir Fry

This shrimp stir fry combines tender, quickly cooked large shrimp with crisp-tender vegetables like broccoli, snap peas, zucchini, and bell peppers in a flavorful soy-based sauce thickened with cornstarch. The sauce balances savory, sweet, and tangy notes accented by garlic, ginger, and optional sriracha for heat. Served over rice, it provides a fulfilling, colorful meal that maintains a satisfying texture.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 402 kcal
Course: Dinner
Cuisine: Asian

Ingredients

Stir Fry
  • 2 lb Shrimp peeled and deveined, large raw
  • 2 Tablespoons olive oil or avocado oil; divided
  • 1 yellow onion thinly sliced, small
  • 1 red yellow or orange bell peppers, thinly sliced
  • 1 zucchini sliced into half-moons, medium
  • 1-2 cups snap pea trimmed, or green beans
  • 2 cups broccoli florets
  • sesame seeds to garnish
  • green onions to garnish
  • sriracha for topping, optional
  • rice for serving, of choice
Sauce
  • ⅓ cup soy sauce or tamari
  • 2 Tablespoons water
  • 2 Tablespoons honey
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon cornstarch or arrowroot
  • 1-2 teaspoons sriracha sambal, or chili garlic sauce
  • 3 cloves garlic minced
  • 1 Teaspoon ginger minced, fresh

Instructions

    Cup of Yum
  1. In a bowl, whisk together all sauce ingredients until well combined. Set aside.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 1–2 minutes, then flip each shrimp and cook for another 1–2 minutes, until pink and opaque. Be careful not to overcook! Remove the shrimp from the skillet and set aside.
  3. Add the remaining oil to the same skillet. Add the onion and sauté for 1–2 minutes. Then, add the remaining vegetables and sauté for 7–8 minutes, until tender but still crisp.
  4. Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over everything and stir well.
  5. Cook for about 2 minutes, stirring, until the sauce thickens and coats the shrimp and veggies. If it becomes too thick, add a little water to reach the desired consistency.
  6. Remove from heat and garnish with sesame seeds and green onions, if desired. Serve over cooked rice or enjoy on its own.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3-4 days; flavors develop well after resting.
  • Reheat gently in a skillet over medium heat, adding some water or broth if the sauce becomes too thick.
  • To make this dish gluten-free, substitute the soy sauce with tamari or coconut aminos.

Nutrition Information

Serving 1 w/o rice Calories 402kcal (20%) Carbohydrates 23g (8%) Protein 43g (86%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Sodium 1414mg (59%) Potassium 319mg (7%) Fiber 3g (12%) Sugar 16g (32%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 402

% Daily Value*

Serving 1 w/o rice
Calories 402kcal 20%
Carbohydrates 23g 8%
Protein 43g 86%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Sodium 1414mg 59%
Potassium 319mg 7%
Fiber 3g 12%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.