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shrimp stir fry recipes

This quick and flavorful shrimp stir fry is a perfect weeknight meal. The tender shrimp are stir-fried with an array of colorful vegetables and tossed in a savory sauce. It’s not only delicious but also packed with nutrients, making it a wholesome dish for the whole family.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large skillet or wok
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 spatula or wooden spoon
  • 1 bowl for marinating shrimp

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 bell pepper, any color sliced
  • 1 cup broccoli florets
  • 1 cup snap peas, trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • for serving cooked rice or noodles

Instructions
 

  • In a bowl, combine the shrimp, soy sauce, and cornstarch. Mix well and let sit for about 10 minutes while you prepare the vegetables.
  • Slice the bell pepper, and trim the snap peas. Mince the garlic and ginger.
  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
  • Once the oil is hot, add the marinated shrimp. Cook for 2-3 minutes until the shrimp turns pink and opaque. Remove from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant. Add the bell pepper, broccoli, and snap peas, and stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
  • Return the cooked shrimp to the skillet. Add the oyster sauce and sesame oil. Toss everything together and cook for an additional 1-2 minutes until heated through. Season with salt and pepper to taste.
  • Serve the shrimp stir fry over cooked rice or noodles.

Notes

Feel free to customize this recipe with your choice of vegetables, such as carrots, mushrooms, or zucchini.
For a bit of heat, add red pepper flakes or sliced chili peppers while cooking.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days in an airtight container. Reheat before serving.