Quick Shrimp and Vegetable Stir Fry
This quick shrimp and vegetable stir fry is a perfect weeknight dinner when you need something fast, healthy, and full of flavor. Made with tender shrimp and colorful vegetables, it comes together in under 30 minutes with minimal prep.
This easy one-pan shrimp stir fry is highly customizable and works well with whatever vegetables you have on hand, making it an ideal go-to meal for busy nights.
Quick Shrimp and Vegetable Stir Fry
Equipment
- Large skillet or wok
- Cutting board
- Knife
- Wooden spoon or spatula
Ingredients
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water optional
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add bell peppers, broccoli, and snap peas. Cook for 3–4 minutes until tender-crisp.
- Add the garlic and ginger and cook for 30 seconds until fragrant.
- Return the shrimp to the skillet and add the soy sauce. Stir to combine.
- If using, add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste and serve immediately.
Notes
Why You’ll Love This Shrimp Stir Fry
This shrimp and vegetable stir fry is quick, flavorful, and perfect for busy weeknights. Shrimp cooks in minutes, making this dish ideal when you need dinner on the table fast without sacrificing taste or nutrition.
It’s also incredibly versatile — you can swap vegetables, adjust the sauce, or serve it over rice, noodles, or quinoa to suit your preferences.
Ingredients Overview
This recipe combines juicy shrimp with a colorful mix of vegetables like bell peppers, broccoli, and snap peas. These vegetables add texture, flavor, and essential nutrients to the dish.
A simple savory sauce made with soy sauce, garlic, and ginger ties everything together, coating the shrimp and vegetables without overpowering their natural flavors.
How to Make Shrimp and Vegetable Stir Fry
Start by preparing the shrimp and chopping the vegetables into bite-sized pieces to ensure even cooking. Heat oil in a large skillet or wok over medium-high heat.
Cook the shrimp briefly until pink and opaque, then remove them from the pan. Sauté the vegetables with garlic and ginger until tender-crisp, then return the shrimp to the pan and toss everything together with the sauce until well coated.
Tips for Perfect Stir Fry
For best results, avoid overcrowding the pan — this helps the shrimp sear properly instead of steaming. Cook everything over medium-high heat to maintain texture and color.
If you prefer a thicker sauce, a small amount of cornstarch mixed with water can be added at the end to create a glossy finish.
Serving Suggestions
Serve this shrimp stir fry hot over steamed rice, jasmine rice, or noodles for a complete meal. For a lower-carb option, it also pairs well with cauliflower rice or zucchini noodles.
A sprinkle of sesame seeds or sliced green onions adds a nice finishing touch before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Shrimp is best enjoyed fresh, but leftovers still reheat well.
Reheat gently in a skillet over medium heat or in the microwave until warmed through, being careful not to overcook the shrimp.
