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Shrimp Stir Fry with Vegetables
5 from 76 votes

Shrimp Stir Fry with Vegetables

This Shrimp Stir Fry quickly sautés shrimp with a medley of vegetables in a savory sauce blending chicken broth, soy sauce, honey, sesame oil, lime juice, and chili garlic sauce. The dish offers a balance of tender shrimp, crisp vegetables, and a tangy, slightly sweet sauce with a hint of heat, adaptable to various vegetable choices.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 342 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the shrimp stir fry:
  • 2 tablespoons canola oil or other neutral tasting oil
  • 3 green onions thinly sliced, white and light green parts separated from dark green parts
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger from about a 2" piece, finely chopped or grated
  • 4 cups mixed vegetables I used red bell pepper, asparagus, and carrots (fresh or frozen, see notes)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lb. Shrimp peeled, deveined, tail off (fresh or frozen/thawed is fine, raw
  • rice for serving (optional, or quinoa or noodles, cooked
For the Sauce:
  • 1/2 cup chicken broth or vegetable broth, or water
  • 1 1/2 tablespoons soy sauce gluten-free if necessary
  • 2 teaspoons honey or another sweetener
  • 1 teaspoon sesame oil toasted
  • 1 tablespoon cornstarch
  • 1 tablespoon lime juice from about 1 lime, fresh
  • 1 teaspoon Chili garlic sauce or sriracha (optional, omit for a mild version)
  • 1 teaspoon sesame seeds optional

Instructions

    Cup of Yum
  1. Mix all ingredients for the sauce in a small bowl or glass measuring cup. Set aside. Make sure all other ingredients are prepped (veggies chopped, shrimp peeled, etc.) before moving on to the next step, as this recipe moves quickly.
  2. Heat oil (2 tablespoons) in a large heavy skillet or wok over medium heat. Add the white and light green parts of the green onions, the minced garlic (4 cloves), and chopped fresh ginger (2 tablespoons). Sauté for one minute, until garlic becomes fragrant and slightly toasted.
  3. Turn heat to medium-high. Add the vegetables (4 cups) and the salt and pepper (1/2 teaspoon each) to the skillet. Sauté until vegetables are starting to brown and soften, stirring occasionally (about 3-5 minutes)
  4. Add the shrimp to the skillet and sauté until almost completely cooked through, stirring occasionally (about 2-3 minutes).
  5. Turn heat down to medium or medium-low. Pour in the sauce and stir to coat everything. Continue heating and stirring until sauce has thickened (about 1-2 minutes). Top with the reserved dark green parts of the sliced green onions.
  6. Serve immediately, on cooked rice, quinoa, or noodles if desired.

Notes

  • Any fresh or frozen vegetables work; adjust cooking time accordingly.
  • Frozen vegetables can be added directly but require extra cooking time.
  • Alternate stir fry sauces can be used based on preference.
  • Arrowroot powder can substitute cornstarch for a paleo or grain-free version.
  • Honey or sweetener may be omitted for a lower-carb dish.
  • Use low sodium soy sauce and omit added salt for reduced sodium.
  • Best served immediately but can be refrigerated for 2–3 days and reheated.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 33g (11%) Protein 31g (62%) Fat 11g (17%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 286mg (95%) Sodium 1707mg (71%) Potassium 572mg (12%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 9335IU (187%) Vitamin C 27mg (30%) Calcium 232mg (23%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 33g 11%
Protein 31g 62%
Fat 11g 17%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 286mg 95%
Sodium 1707mg 71%
Potassium 572mg 12%
Fiber 8g 32%
Sugar 4g 8%
Vitamin A 9335IU 187%
Vitamin C 27mg 30%
Calcium 232mg 23%
Iron 5mg 28%

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