This shrimp stir-fry is a fast, fresh, and flavorful dinner made with juicy shrimp, crisp vegetables, and a simple homemade sauce. Ready in under 30 minutes, it’s lighter and healthier than takeout while still delivering bold, satisfying flavor—perfect for busy weeknights or meal prep.
Ingredients
- Main Ingredients
- 1 lb raw shrimp peeled and deveined
- 1 ½ cups broccoli florets
- 1 cup bell peppers thinly sliced
- 1 cup carrots julienned or thinly sliced
- 1 cup snap peas or green beans trimmed
- Sauce & Flavor Base
- ¼ cup soy sauce or tamari
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- Pantry Staples
- 1 –2 tbsp avocado or vegetable oil
- Salt and black pepper to taste
Instructions
- Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch. Set aside.
- Prep shrimp: Pat shrimp dry and season lightly with salt and pepper.
- Cook shrimp: Heat oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just pink. Remove and set aside.
- Stir-fry vegetables: Add a little more oil if needed. Cook vegetables for 3–5 minutes until crisp-tender.
- Add aromatics: Stir in garlic and ginger; cook 30 seconds until fragrant.
- Combine: Return shrimp to the pan and pour in the sauce. Stir constantly for 1–2 minutes until the sauce thickens and coats everything evenly.
- Rest: Remove from heat and let rest for 1–2 minutes before serving.
Notes
- Shrimp cook very quickly—remove them as soon as they turn opaque.
- Avoid overcrowding the pan to keep vegetables crisp.
- Sauce should lightly coat the shrimp and veggies, not pool.