Shrimp Stir Fry Vegetables

The first time I made shrimp stir fry was on a Tuesday night when I realized I had forgotten to defrost anything for dinner. The shrimp thawed in a bowl of cold water while I chopped whatever vegetables I could find in the crisper drawer.

Last summer, my youngest sister came over unexpectedly and I threw this together using vegetables from my garden. She asked for the recipe before she even finished her plate, which is how I know this one is a keeper.

Ingredients

• 1 lb large shrimp, peeled and deveined: Fresh shrimp gives the best texture, but frozen works perfectly if you thaw them properly and pat them completely dry before cooking.
• 2 bell peppers, 1 red and 1 yellow, thinly sliced: The different colors make the dish look vibrant on the plate, and they add a lovely sweetness that balances the salty sauce.
• 1 medium carrot, julienned: I cut mine into thin matchsticks so they cook through quickly without becoming mushy.
• 1 cup snap peas, trimmed: Leave these whole if they are small, or cut larger ones in half diagonally for an elegant look.
• 1 small broccoli crown, cut into florets: Use bite-sized pieces so everything cooks at the same speed.
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here, jarred garlic lacks the punch this dish deserves.
• 1-inch piece fresh ginger, grated: The ginger adds warmth and depth, so do not skip it or try to use dried ginger as a substitute.
• 2 green onions, sliced: These add a fresh onion flavor and a pop of green color at the end.
• 3 tbsp soy sauce: Low sodium soy sauce gives you more control over the salt level in the final dish.
• 1 tbsp oyster sauce: This is the secret ingredient that adds restaurant-style richness and umami.
• 1 tbsp rice vinegar: Just enough acidity to brighten all the flavors without making the sauce taste sharp.
• 1 tbsp honey or maple syrup: A touch of sweetness helps balance the saltiness and creates that glossy restaurant-style sauce.
• 1 tsp sesame oil: Toasted sesame oil adds an incredible aroma, but a little goes a long way.
• 2 tsp cornstarch: This thickens the sauce so it clings to the shrimp and vegetables instead of pooling at the bottom of the bowl.
• 3 tbsp water: Helps dissolve the cornstarch and creates the right sauce consistency.
• 2 tbsp vegetable oil: A neutral oil with a high smoke point is essential for stir frying over high heat.
• 1 tbsp toasted sesame seeds: These add a delightful crunch and nutty flavor as a finishing touch.
• Fresh cilantro or parsley, chopped: A handful of herbs makes the dish look finished and adds a fresh note.

Instructions

Whisk together the sauce:

In a small bowl, combine soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water. Whisk until the cornstarch is completely dissolved and no lumps remain.

Cook the shrimp:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set them aside on a plate.

Sauté the aromatics and vegetables:

Add the remaining oil to the hot pan. Toss in the garlic, ginger, and all vegetables except the green onions. Stir fry for 3 to 4 minutes until the vegetables are crisp-tender and still have some bite.

Combine everything:

Return the cooked shrimp to the pan. Pour the sauce over the shrimp and vegetables, stirring constantly. Cook for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats everything evenly.

Finish and serve:

Remove the pan from heat immediately. Scatter the green onions, sesame seeds, and fresh herbs over the top. Serve hot while the sauce is still glossy and the vegetables retain their bright color.

Save

This recipe became my go-to for dinner guests after my friend Sarah asked for seconds and then thirds, taking home the leftovers in a container she swore she would return.

Making This Your Own

The beauty of stir fry lies in its flexibility. I have used whatever vegetables I had on hand, from zucchini in summer to cabbage in winter, and the dish never disappoints.

Getting The Texture Right

The secret is keeping the heat high and cooking everything quickly. I learned this the hard way after turning out soggy vegetables one too many times because I was afraid of using high heat.

Perfecting The Sauce

Taste the sauce before you add it to the pan. The balance of salty, sweet, and acidic should make you want to drink it straight from the spoon.

• Add crushed red pepper flakes if you like heat.
• Swap honey for brown sugar for a deeper molasses flavor.
• Double the sauce if you love extra over rice.

Save

This shrimp stir fry has saved more weeknights than I can count, and I hope it becomes your reliable backup plan too.

Recipe FAQs

→ How do I know when the shrimp are properly cooked?

Shrimp are perfectly cooked when they turn pink and opaque, curling slightly. This typically takes 2-3 minutes over medium-high heat. Avoid overcooking as they can become rubbery and tough.

→ Can I prepare this dish ahead of time?

You can chop all vegetables and mix the sauce up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Cook everything just before serving for the best texture and flavor.

→ What vegetables work best in this stir fry?

Bell peppers, snap peas, broccoli, carrots, and green onions provide excellent color and crunch. Feel free to add snow peas, zucchini, mushrooms, or baby corn based on seasonal availability or personal preference.

→ How can I make this dish gluten-free?

Substitute regular soy sauce with tamari and ensure your oyster sauce is certified gluten-free. Most other ingredients are naturally gluten-free, making this an easy adaptation.

→ What should I serve with shrimp stir fry?

Steamed jasmine rice or noodles are classic accompaniments that soak up the delicious sauce. For lighter options, try cauliflower rice or serve over lettuce leaves for a low-carb variation.

→ Can I use frozen shrimp instead of fresh?

Absolutely, frozen shrimp work wonderfully. Thaw them completely in the refrigerator overnight or under cold running water. Pat them dry thoroughly before cooking to prevent excess moisture in the pan.