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Garlic Shrimp Stir-Fry

Garlic Shrimp Stir-Fry — Made with juicy shrimp, crisp-tender veggies, and a homemade stir-fry sauce, this stir-fry is QUICK and EASY! It’s ready in just 25 minutes and tastes so much better than takeout! Serve the stir-fry with noodles or rice for a complete meal. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 300 kcal
Cuisine: Asian

Ingredients

Stir Fry Sauce
  • 6 cloves garlic peeled and very finely minced
  • ⅓ cup lite soy sauce
  • ⅓ cup water
  • 3 tablespoons light brown sugar packed; or to taste
  • 1 ½ tablespoons toasted sesame oil
  • 1 tablespoon chili sauce or more to taste for more spiciness* (See Notes)
  • 1 tablespoon cornstarch
Stir Fry
  • 3 tablespoons oil peanut, vegetable or olive oil
  • 1 fresh red bell pepper seeded and thinly sliced vertically
  • 1 ½ cups raw broccoli florets do not use frozen
  • 1 cup fresh snow peas
  • 1 small baby bok choy sliced vertically into quarters
  • 2 pounds large raw shrimp with tails on peeled and deveined** (See Notes)
  • sesame seeds green onions, cilantro, etc.; optional for garnishing

Instructions

    Cup of Yum
  1. Stir Fry Sauce - To a small bowl or 2 cup glass measuring cup, add the minced garlic, soy sauce, water, brown sugar, sesame oil, chili sauce, cornstarch, and whisk well to combine; set aside.
  2. Stir Fry - To a large, high-sided skillet or wok, add the oil (Tip - I love peanut oil, but not everyone does. It has a very distinct flavor so make sure you know your audience if using it), bell peppers, broccoli, snow peas, bok choy, and saute over medium to medium-high heat for about 5 minutes, or until the veggies are becoming tender.
  3. Keep the veggies in the skillet, add the shrimp, and cook for about 2 minutes per side, or until shrimp are just cooked. Tips - Take care not to overcook the shrimp. They cook faster than you think, and the smaller they are, the faster they cook. I used U15-20 count shrimp and they only need about 4 minutes total. If your shrimp are smaller, 90 seconds per side may be enough to cook them through. Also, the shrimp simmer in the sauce in the next step for an additional 5 minutes or so, so don't overcook them now. Shrimp are done when they go from gray/translucent to pink-white/opaque, and will curl slightly in on themselves.
  4. Slowly and evenly pour the stir fry sauce over the contents of the skillet, and simmer for about 4 to 5 minutes, stirring nearly constantly. Tip - The sauce will thicken as time passes from the cornstarch in the sauce. It will seem looser in the skillet on the stove than it will be in reality after you take the skillet off the heat.
  5. Optionally garnish with sesame seeds, green onions, etc. if desired. Serve alongside rice (white, brown, fried, cauliflower) or with noodles (such as Sweet and Sour or Thai Curry). Recipe is best served warm and fresh. Leftovers will keep airtight in the fridge for up to 3 days. I don't recommend freezing the dish. I let leftovers come up to room temp on my countertop for 30 minutes before eating them rather than microwaving or reheating in a skillet.

Notes

  • *There are two types of commonly found chili garlic sauce.
  • One is a more translucent sauce that’s got hints of orange and pink in it, and it’s often labeled as a “sweet chili sauce”. If you have a Trader Joe’s in your area, I use their Sweet Chili Sauce. The Thai Kitchen brand also makes a Sweet Chili Sauce which is easy to find in most grocery stores. Overall, this type of chili sauce is milder than the next type I discuss.
  • There’s also chili garlic sauce. It’s a much deeper, ruddier, and reddish color with visible chunks of chili pepper seeds. The most common and recognizable brand is Huy Fong Chili Garlic Sauce (buy it at your local grocer or big box retailer, link for packaging recognition) with a telltale grass green lid on the jar. Tablespoon for tablespoon, chili garlic sauce is spicier and bolder in flavor than the previously mentioned sauce.
  • Use whichever sauce you like. For kids or spice-weary folks, I suggest the first. For those who like bold garlic flavor with heat, the second.
  • The Huy Fong brand is also famous for their sriracha, which is different and not exactly what this recipe calls for, although would work in a pinch.
  • **Shrimp - When shrimp is the star of the show in any recipe, I always like to use fresh shrimp. Simply put, fresh is better and go with this option if you can. I use peeled and deveined shrimp, with the tails still on and intact for visual effect, that I purchase from the seafood counter at my local grocery store.
  • However, based on availability or your budget, you may use frozen shrimp. They are cheaper and available in nearly every grocery freezer case.
  • However, make sure you know are aware if they are uncooked frozen shrimp OR cooked frozen shrimp.
  • Important Frozen Shrimp Tips - If using the former, thaw them and proceed with the recipe like you would if using fresh shrimp. If using the later (shrimp that have already been cooked, then frozen), I suggest not adding them until the very end of the recipe, after you add the sauce. You just want to warm them through and not actually cook them (again, since they’ve already been cooked once and then frozen).

Nutrition Information

Serving 1serving Calories 300kcal (15%) Carbohydrates 18g (6%) Protein 25g (50%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 12g Cholesterol 191mg (64%) Sodium 1692mg (71%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 300

% Daily Value*

Serving 1serving
Calories 300kcal 15%
Carbohydrates 18g 6%
Protein 25g 50%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 12g 71%
Cholesterol 191mg 64%
Sodium 1692mg 71%
Fiber 3g 12%
Sugar 8g 16%

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