Shrimp Stir Fry
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Juicy shrimp and crisp vegetables in a savory garlic-ginger sauce. A fast, healthy, better-than-takeout dinner that comes together in about 20 minutes.
By Mia HartwellUpdated September 2, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Better than takeout in 20 minutes
- 30g of protein per serving
- Loaded with crisp vegetables
- One pan and a glossy garlic-ginger sauce
Shrimp Stir Fry
22 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 300kcal
- Protein
- 30g
- Carbs
- 22g
- Fat
- 10g
- Fiber
- 4g
- Sugar
- 9g
Step-by-Step Instructions
- 1
Whisk the soy sauce, broth, and honey together; mix the cornstarch and water separately.
- 2
Heat 1 tbsp oil in a wok or large skillet over high heat. Cook the shrimp 1 to 2 minutes per side, just until pink. Remove.
- 3
Add the remaining oil and the broccoli; cook 3 minutes. Add the peppers and snap peas and cook 2 to 3 minutes until crisp-tender.
- 4
Add the garlic and ginger and cook 30 seconds, then return the shrimp.
- 5
Pour in the sauce and the cornstarch slurry and toss until glossy and thickened, about 1 minute.
- 6
Serve over rice.
Pro Tips for the Best Results
- Do not overcook the shrimp. Sear them first, then add them back at the end.
- Have everything prepped before you start. Stir-frying moves fast.
- Keep the heat high so the vegetables stay crisp-tender.
- Add the cornstarch slurry at the end so the sauce turns glossy.
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How to Cook Shrimp Stir Fry
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Prep everything first
Mix the sauce and slurry and cut all the vegetables before the pan heats up. Stir-frying happens fast, so have everything ready to go.
Cook shrimp and vegetables
Sear the shrimp just until pink and remove them, then cook the vegetables over high heat so they stay crisp-tender. Bloom the garlic and ginger for just 30 seconds.
Sauce and thicken
Return the shrimp, add the sauce and slurry, and toss until it thickens into a glossy glaze that clings to everything. Serve immediately over rice while it is all crisp.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet to keep the vegetables crisp. Store separately from the rice.
Serving Suggestions
This shrimp stir fry pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen vegetables?+
Yes. Add them straight from frozen and cook a minute or two longer, draining excess water.
Can I use frozen shrimp?+
Yes. Thaw and pat dry first so they sear and do not water down the sauce.
Is it good for meal prep?+
Yes. Store with or without rice for up to 3 days. Shrimp are best within a couple of days.
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