Shrimp and Vegetable Stir-Fry
This quick shrimp and vegetable stir-fry is packed with crisp-tender veggies and juicy shrimp in a glossy garlic-ginger sauce, ready in under 30 minutes.
A Faster, Fresher Way to Weeknight Dinner
There is something deeply satisfying about the sizzle of shrimp hitting a hot wok. This shrimp and vegetable stir-fry is one of those recipes that proves homemade Chinese food can be just as fast as takeout, and infinitely fresher. Crisp-tender broccoli, sweet bell pepper, and snappy snow peas tumble together with plump shrimp in a glossy, savory garlic-ginger sauce. It is colorful, it is healthy, and it comes together in one pan in under thirty minutes.
If you have been searching for veggie stir fry recipes that actually taste like the ones from your favorite restaurant, this is it. It is also one of the best shrimp recipes healthy eaters keep on repeat, since it is naturally low in carbs and high in protein without sacrificing any flavor.
Before we get cooking, the right tools and ingredients make a real difference here. A well seasoned wok or a wide, heavy skillet lets you sear the shrimp quickly and keep the vegetables crisp instead of steaming them, and a good quality soy sauce and oyster sauce form the backbone of that glossy stir fry flavor everyone loves.
Why This Recipe Works
Stir-frying is all about speed and heat, which is exactly why this recipe is one of the easier wok recipes for beginners to master. A few key things make it foolproof:
- High heat, quick cooking. Everything moves fast, which keeps the vegetables vibrant and the shrimp tender instead of tough.
- A cornstarch slurry sauce. This gives you that classic glossy, clingy sauce instead of a thin, watery one.
- Cooking shrimp separately. Searing the shrimp first and setting it aside means it never overcooks while the vegetables catch up.
Chef's Tip: Do not overcrowd the wok. If your pan is small, cook the shrimp and vegetables in batches. Overcrowding traps steam and you will end up with soggy vegetales salteados instead of that beautiful stir fry char.
Ingredient Notes and Easy Swaps
One of the best things about easy stir fry recipes like this one is how forgiving they are. A few notes to help you customize:
- Shrimp: Look for large or extra-large shrimp so they stay juicy. Frozen, pre-peeled shrimp works great if thawed and patted dry first.
- Vegetables: Broccoli, bell pepper, carrot, and snap peas are our go-to combo, but this is a fantastic base for any vegetable stir fry recipe. Mushrooms, baby corn, or bok choy all work beautifully.
- Sauce: Oyster sauce adds a deep, savory sweetness that is hard to replace, but a vegetarian stir fry sauce or hoisin sauce can work in a pinch.
Ready to make it? Here is the full step-by-step recipe:
Shrimp and Vegetable Stir-Fry
This quick shrimp and vegetable stir-fry is packed with crisp-tender veggies and juicy shrimp in a glossy garlic-ginger sauce, ready in under 30 minutes.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails removed
- 2 cups broccoli florets, bite-sized pieces
- 1 red bell pepper, sliced into thin strips
- 1 carrot, julienned or thinly sliced on a bias
- 1 cup snap peas, trimmed
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce, low sodium preferred
- 2 tbsp oyster sauce
- 3/8 cup chicken broth, or vegetable broth
- 1 tsp cornstarch, for the sauce slurry
- 1 tsp toasted sesame oil, added at the end
- 2 tbsp vegetable oil, divided, high smoke point
- 2 green onions, sliced, for garnish
- 1 tsp sesame seeds, toasted, for garnish, optional
Instruction
In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, and cornstarch until smooth. Set the sauce aside.
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
Add the shrimp in a single layer and sear for 1 to 2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
Add the remaining tablespoon of oil to the wok. Add the carrot and broccoli first, stir-frying for 2 minutes.
Add the bell pepper and snap peas, stir-frying for another 2 to 3 minutes until vegetables are crisp-tender.
Push the vegetables to the side, add the garlic and ginger to the center of the wok, and cook for 30 seconds until fragrant.
Give the sauce a quick stir and pour it into the wok. Toss everything together and cook for 1 to 2 minutes until the sauce thickens and coats the vegetables.
Return the shrimp to the wok and toss to combine, cooking just until heated through, about 1 minute.
Drizzle with toasted sesame oil, remove from heat, and garnish with green onions and sesame seeds before serving.
Equipment
- Large wok or skillet
- Mixing bowls
- Whisk
- Sharp knife
- Cutting board
- Tongs or spatula
Notes
Serving Suggestions
Spoon this stir-fry over steamed jasmine rice or brown rice to soak up every bit of that savory sauce. For a lighter option, serve it over cauliflower rice or alongside a simple bowl of noodles tossed in a little sesame oil. It also makes a wonderful lunch on its own, since the shrimp and vegetables together already provide a well rounded, satisfying meal.
Storage and Reheating
This dish keeps nicely in the fridge for up to three days in an airtight container, making it a great option for meal prep. When you are ready to eat, reheat it in a hot skillet for a couple of minutes rather than the microwave, which helps the shrimp keep its bouncy texture and keeps the vegetables from turning mushy.
Chef's Tip: If you are prepping ahead, store the sauce separately from the cooked shrimp and vegetables. Toss everything together only when reheating so the vegetables stay crisp instead of getting soggy in the fridge.
Final Thoughts
This shrimp and vegetable stir-fry checks every box: it is quick, colorful, protein packed, and endlessly adaptable. Once you get the rhythm of high heat stir-frying down, you will find yourself reaching for this method again and again, swapping in whatever shrimp or vegetables you have on hand for a different meal every time.
