A good shrimp stir fry should hit the table while the shrimp are still juicy and the vegetables still have some snap. This version keeps the cooking fast, with broccoli, bell pepper, and sugar snap peas tossed in a savory soy-lime sauce that clings to every piece.
The little trick that makes the biggest difference is cooking the shrimp separately first. They only need a few minutes, so pulling them out while they’re just cooked keeps them tender instead of rubbery. Then the vegetables get their turn in the same flavorful pan.
I also like making the sauce before the heat goes on. Stir-frying moves quickly, and once the garlic starts sizzling, you don't want to be measuring soy sauce with one hand while trying not to burn the ginger with the other.
Shrimp Stir Fry
Juicy shrimp and crisp-tender broccoli, bell pepper, and snap peas are tossed in a glossy soy-lime sauce for a fast, savory weeknight meal.
Prep 15 min
Cook 20 min
Cuisine Asian
Yield
4 servings
Ingredients
Instructions
Pat the shrimp very dry with paper towels. Season both sides with the salt and black pepper. In a small bowl, whisk together the soy sauce, lime juice, brown sugar, cornstarch, and red pepper flakes until the cornstarch disappears completely. Have the sauce and all the vegetables beside the stove before you start cooking.
Heat a large wok or heavy skillet over medium-high heat. Add the neutral oil and wait until it shimmers. Add the shrimp in a single layer. Cook for about 2 to 3 minutes, turning once, until they are pink, opaque, and just cooked through. Transfer them to a plate immediately so they don't keep cooking in the hot pan.
Keep the same pan over medium-high heat and add the sesame oil. Add the broccoli, bell pepper, and snap peas. Toss frequently for about 6 to 7 minutes, until the vegetables are crisp-tender and beginning to pick up a little color. If the pan looks dry or the vegetables start browning too quickly, add a small splash of water.
Add the garlic and ginger and stir constantly for about 45 to 60 seconds. You should smell the garlic clearly, but don't let it turn dark or bitter.
Give the sauce another quick whisk, then pour it into the hot pan. Toss the vegetables through it for about 1 minute. The sauce will go from thin to glossy as the cornstarch heats up.
Return the shrimp and any juices from the plate to the pan. Toss everything together for about 1 to 2 minutes, just until the shrimp are hot and coated and the sauce clings to the vegetables.
Serve immediately over steamed white or brown rice. Noodles work well too, especially when there's a little extra sauce left in the pan.
Notes & Variations
Shrimp cook very quickly. If they're already opaque before the vegetables are finished, take them out; adding them back at the end keeps them plump.
Don't overcrowd a small pan. If the shrimp are packed together, they release water and steam instead of getting that quick stir-fried sear.
Broccoli, snap peas, and bell pepper can be swapped for asparagus, snow peas, green beans, or cauliflower. Cut everything into similarly sized pieces so it finishes together.
Leftovers keep refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over medium heat, or microwave in short 1-minute intervals.
Nutrition (approx., per serving): Calories: 319 · Protein: 27 g · Carbs: 28 g · Fat: 8 g · Saturated fat: 2 g · Cholesterol: 141 mg · Sodium: 1100 mg · Fiber: 5 g · Sugar: 9 g Estimated values based on the ingredients used; actual nutrition may vary.
FAQ
Can I use frozen shrimp for shrimp stir fry?
Yes, frozen shrimp work very well as long as you thaw and drain them thoroughly before cooking. Pat them dry so they sear instead of releasing a lot of water into the pan. Medium, large, or jumbo shrimp can all work; just adjust the cooking time slightly because smaller shrimp will finish faster.
How do I keep shrimp from getting rubbery in stir fry?
Cook the shrimp only until they turn pink and opaque, then take them out of the pan. They usually need only about 2 to 3 minutes, depending on size. Adding them back after the vegetables and sauce are finished gives them just enough extra heat without leaving them in the pan long enough to toughen.
Why is my shrimp stir fry watery?
Excess moisture is usually the culprit, especially from wet shrimp or vegetables. Pat the shrimp dry, drain washed vegetables well, and avoid overcrowding the pan. The cornstarch in the sauce should thicken it quickly once it hits the hot skillet, leaving a glossy coating rather than a puddle.
Can I make shrimp stir fry ahead of time?
You can make it ahead, but shrimp stir fry is noticeably better fresh from the pan because the vegetables stay crisp and the shrimp stay tender. If you have leftovers, refrigerate them in an airtight container for up to 2 days and reheat gently in a skillet or microwave.
What vegetables can I use in shrimp stir fry?
Use vegetables that cook fairly quickly, such as broccoli, snap peas, bell pepper, asparagus, snow peas, green beans, or cauliflower. Cut them into similar-sized pieces and add firmer vegetables first. The goal is for the vegetables to become tender while still keeping some crunch.
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The home cook and creator behind AsianKitchenTable, testing and writing recipes from Korea and across Asia for home kitchens. Also runs the technical side of the site and its admin systems.
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