Shrimp Stir Fry

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This easy shrimp stir fry recipe is packed with savory flavors, loaded with fresh vegetables, and ready in under 30 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 231kcal

2 teaspoons cornstarch can substitute 1 tablespoon tapioca flour or arrowroot for whole30.
0.5 cup vegetable stock seafood or chicken broth
2 tablespoons tamari can substitute soy sauce - use coconut aminos for whole30
1 teaspoon toasted sesame oil
1 tablespoon fresh ginger root finely grated or minced
1 large clove garlic minced, or more if you like
1 tablespoon honey optional for sweetness

0.5 pound large shrimp 31/40 count - peeled and deveined
sea salt and black pepper
2 tablespoons oil high smoke point oil like avocado or coconut is best - I have to use olive oil.
2 cups fresh broccoli florets
1 small red bell pepper or color of your choice - julienned
1 tablespoon toasted sesame seeds

Combine the cornstarch, vegetable broth, tamari, sesame oil, grated ginger, and minced garlic in a small bowl. Set aside. (Add honey if using).
Remove the shells and veins from the shrimp (or buy them peeled and deveined). Rinse them under cold water and pat dry with a paper towel. Sprinkle both sides with salt and pepper.
Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the shrimp and cook just until cooked through, about one minute on each side. Transfer to a plate or small bowl and set aside.
Add remaining tablespoon of oil and stir-fry the broccoli for 2 minutes. Add the red pepper strips and cook for an additional 4-6 minutes, or until vegetables are crisp-tender. Tip: Use a wooden spoon or spatula to gently move the food around.
Give sauce mixture a quick stir and add it to the wok. Bring to a boil, then cook while stirring for 2 minutes, or until thickened. Add the shrimp back to the pan and heat through.
Garnish with toasted sesame seeds and serve with steamed rice, cauliflower rice, or zucchini noodles.

Do not overcrowd the pan. If you crowd the pan, the food will steam instead of stir-frying. This can make your veggies soggy and your shrimp rubbery.
A wok is the best tool for stir-frying. It heats up quickly and evenly, which helps to cook the food perfectly. The shape of the wok allows you to push food up the sides where it stays warm without overcooking.
Prep all of your ingredients in advance. You don’t want to be chopping veggies while your shrimp is overcooking. Have everything ready to go before you turn on the heat.
If using frozen shrimp, make sure to thaw and dry them thoroughly before cooking.
Cutting your ingredients, especially vegetables, into similar sizes helps them cook more evenly.
Storing Leftovers: Before putting your stir fry in the refrigerator, let it cool down to room temperature. This helps avoid any condensation, which can make your food soggy.
Place the cooled stir fry in an airtight container. You can keep shrimp stir fry in the fridge for up to 3 days.
Reheat on the stove, in a pan with a little bit of oil over medium heat until heated through before serving.