Servings
Font
Back
Shrimp Stir Fry
5 from 15 votes

Shrimp Stir Fry

Shrimp stir fry combines large peeled shrimp with crisp broccoli, snow peas, and colorful bell peppers, all tossed in a balanced sauce featuring soy, Shaoxing wine, honey, and sriracha. The shrimp are quickly cooked to maintain tenderness while the vegetables remain tender-crisp, creating a dish with a mix of textures. The sauce thickens to coat the ingredients with a savory, slightly sweet, and mildly spicy flavor, enhanced by garlic, ginger, and optional sesame seeds. It's a flexible meal suitable for a quick dinner or served over rice.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Chinese

Ingredients

Stir Fry Sauce
  • 1/2 cup chicken broth low-sodium
  • 2 Tbsp soy sauce
  • 2 Tbsp Shaoxing wine
  • 1 Tbsp honey
  • 2 tsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp sesame oil
  • 1 Tbsp cornstarch
Stir Fry
  • 1 lb. Shrimp peeled and deveined, large
  • 1 pinch salt
  • 3 Tbsp vegetable oil or olive oil
  • 1 1/2 cups (slightly packed) small broccoli florets
  • 1 1/2 cups (5 oz) snow peas
  • 1 1/2 cups chopped bell pepper (red and/or yellow)
  • 1/2 cup chopped green onion just light and white green portion
  • 1 Tbsp minced garlic
  • 2 tsp minced ginger
  • 1 tsp sesame seeds optional

Instructions

For the sauce
    Cup of Yum
  1. In a medium mixing bowl whisk together chicken broth, soy sauce, Shaoxing wine, honey, rice vinegar, sriracha, sesame oil and cornstarch until well blended.
For the stir fry
  1. Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.
  2. Dab shrimp dry, add to skillet and quickly spread into a single even layer (no overlapping). Season with a pinch of salt.
  3. Let cook about 1 to 1 1/2 minutes until pink on bottom side. Quickly turn shrimp then let cook until pink on opposite side and opaque throughout, about 1 to 1 1/2 minutes longer.
  4. Transfer shrimp to a plate.
  5. Heat remaining 2 Tbsp oil in skillet. Add broccoli saute 1 minute. Add snow peas, bell pepper and green onions and saute 3 - 4 minutes until veggies are tender crisp.
  6. Add garlic and ginger and saute 30 seconds longer.
  7. Whisk sauce once more then pour into skillet. Let cook until thickened, stirring constantly, about 1 minute.
  8. Return shrimp to skillet and toss to coat with sauce.
  9. Sprinkle with sesame seeds if using and optionally you can garnish with a some sliced green onions for garnish. Serve right away over rice if desired.

Notes

  • Use unsalted chicken broth, unsalted Shaoxing wine, and low-sodium soy sauce to reduce the salt content if preferred.
  • Dry the shrimp thoroughly before cooking to get a good sear and avoid steaming.
  • Maintain high heat during cooking to ensure the vegetables stay tender-crisp.