Our delicious and flavorful Shrimp Stir Fry served with the most delicious stir fry sauce is a great option for a busy weeknight dinner! Made with tender shrimp, fresh veggies, and homemade sauce, all served on a bed of fluffy rice!
The Best Shrimp Stir Fry Recipe
Stir fry is a regular weeknight meal at our house because it is so easy, packed with great flavors and the perfect way to use up any vegetables that are hanging out in the fridge. We have even tossed in a bag of frozen vegetables and it is still amazing! You have to add this to your weekly meal plan as soon as possible because it is so simple and so delicious!
Looking for More Stir Fry Recipes?
If you love stir fry recipes as much as we do, you definitely need to bring your cooking outside and try our Blackstone Stir Fry!
What You Will Need
- stir fry sauce – we highly recommend making your own! But if you don’t have the time you can always buy a store-bought option.
- olive oil – a drizzle in the pan to start things cooking.
- garlic – everything is better with a little garlic.
- carrots, red bell pepper, celery, broccoli florets, water chestnuts, & mushrooms – all the great vegetables that we used in the pictures but you can use any veggies you have on hand!
- red onion – adds some really great flavor!
- shrimp – if your shrimp is frozen you will want to make sure you thaw it before cooking.
How To Make Shrimp Stir Fry
The first steps to making this easy recipe are to make sure the shrimp are fully thawed (if they were frozen) and remove any shrimp shells or tails. Then, get chopping and prep all of your vegetables.
Then you can heat up your wok or large skillet, add a drizzle of olive oil, sauté the garlic, and add the carrots, bell pepper, celery, and broccoli. And the water chestnuts – cook for about 5 minutes.
Now you will add the shrimp, mushrooms, and red onion. Continue to mix things around in the pan cooking everything for another 4-5 minutes or until the shrimp turn pink.
Pro Tip
Option to swap out the wok for a large cast iron skillet, especially if you are making a smaller batch.
Once everything is cooked and the shrimp are nice and pink, you will pour on your delicious stir fry sauce!
Best Way To Serve Shrimp Stir Fry
Shrimp stir fry is perfect all on its own, but we also love to serve it on our favorite types of rice. Highly recommend instant pot jasmine rice or cauliflower rice, if you are looking to add even more veggies. Option to garnish with sesame seeds or chopped green onions.
Recipe FAQs
- What are the best vegetables to use in stir fry? In this recipe we used carrots, celery, red bell pepper, mushrooms, water chestnuts, and broccoli, but you can really use any vegetables that you have in your fridge. We also love using sugar snap peas, other bell peppers, or any other vegetables that sound good to you! If you don’t have enough fresh vegetables on hand you can always grab a bag of frozen veggies too!
Other Stir Fry Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ingredients
Stir Fry Sauce:
- ½ cup soy sauce
- 3 tablespoons rice vinegar
- 2-3 tablespoons fresh ginger, grated
- 2 tablespoons garlic, minced
- 2 tablespoons chicken broth
- 1 tablespoon cornstarch
- 2 teaspoons chili garlic sauce, more to taste
- 1 teaspoon sesame oil
- ½ teaspoon fish sauce
- ½ teaspoon sriracha, optional
- ¼ teaspoon red pepper flakes, optional
Shrimp Stir Fry:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic, minced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1-2 carrots, peeled and sliced
- 1-2 celery stalks, sliced
- 8 ounces water chestnuts, sliced
- 1-2 cups white mushrooms, sliced
- 1 pound raw large shrimp
- ½ red onion, sliced
Instructions
- Combine: In a small mason jar, add ½ cup soy sauce, 3 tablespoons rice vinegar, 2-3 tablespoons fresh ginger, 2 tablespoons garlic, 2 tablespoons chicken broth, 1 tablespoon cornstarch, 2 teaspoons chili garlic sauce, 1 teaspoon sesame oil, ½ teaspoon fish sauce, and any optional ingredients. Cover tightly with lid and shake until combined. Set aside.
- Sauté: Bring a wok or large cast iron skillet to medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan. Add 1 tablespoon garlic and move around pan until fragrant, about 30 seconds.
- Cook Veggies: Add 2 cups broccoli florets, bell pepper, carrots, sliced celery, and 8 ounces water chestnuts. Move these around the pan allowing them to sauté and cook down, about 5 minutes.
- Mushrooms, Onions + Shrimp: Add 1-2 cups white mushrooms, 1 pound raw large shrimp and sliced onion. Sauté and allow these to cook down as well, about 4-5 minutes.
- Add Sauce: Give the Stir Fry Sauce another shake and then pour over stir fry. Stir to combine. Turn down heat a bit and cover to let the stir fry sauce thicken, about 2-3 minutes.
- Serve: Enjoy over your rice of choice!
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gluten-Free: you can easily sub coconut aminos for the soy sauce to make this gluten-free.
Karen says
Making this tonight! A feast for the eyes and I am excited to enjoy it.
As always very thorough instructions and pictures.
Thanks for partnering with me to be fabulous!!
Erin says
Yay!! Enjoy, Karen!
Julie Stafford says
I made the stir fry sauce! Yum! Then I served the stir fry. Rave reviews! Hoping to have some lunch leftovers, but not a morsel left. Thanks!
Erin says
So glad to hear you enjoyed it, Julie!! And thanks so much for taking the time to leave a review + feedback!