Easy Shrimp Stir Fry Recipe

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This easy shrimp stir fry recipe comes together fast with juicy shrimp, crisp-tender veggies, and a savory sauce. It’s perfect for busy weeknights!

Shrimp Stir Fry with broccoli and peppers in a frying pan

Here’s one of my favorite fast and easy dinner solutions: shrimp stir fry! Imagine: juicy shrimp, crisp-tender vegetables, and a glossy savory sauce that coats everything: and you can whip it up in 30 minutes or less.

Just add rice or noodles and this veggie-forward stir fry is a perfect weeknight meal. As a busy working parent, I’m all about meals like these that make my life easier. This one has become a big fan favorite with readers throughout the years, too!

Why You’ll Love This Recipe

I originally made this stir fry sauce recipe for this tofu stir fry, but I thought I’d try it with shrimp. I’m so glad I did, because it created this recipe! Here’s what I love about it:

It’s fast: The total prep time is 25 minutes, making this a super fast dinner idea
It’s packed with flavor: It stars tender, juicy shrimp seasoned with soy sauce, miso, and rice vinegar
Healthier than takeout stir fry: It’s loaded with vegetables and lean protein without excess sodium or oil

5-Star Reader Reviews

⭐⭐⭐⭐⭐ “Great recipe! I added Yakisoba noodles, and it was delicious.” -Theresa

⭐⭐⭐⭐⭐ “This dish is excellent! In my humble opinion, the ginger is key and a wonderfully essential ingredient. A Couple Cooks has become my go-to recipe website. Thank you!!” -Bev

Ingredients You’ll Need

This shrimp stir fry comes together with minimal ingredients: here’s what you’ll need!

Shrimp: Medium shrimp (41-50 count) work best, either fresh or frozen. Make sure they’re deveined and peeled.
Sesame oil: You can use regular sesame oil for sauteing, not toasted.
Broccoli or broccolini: Broccolini has a sweeter flavor and I love the look of the long stems, but broccoli works great too.
Bell pepper: Any color of bell pepper works; I like using contrasting colors for texture.
Shiitake mushrooms: I like using shiitake mushrooms, but you can substitute with baby bella mushrooms or white mushrooms.
Green onions (scallions): These add fresh flavor and a pop of color.
Fresh ginger root: Minced fresh ginger adds incredible flavor: I’ve found this is the secret ingredient to making a stir fry taste amazing.

The Best Shrimp for Stir Fry

When you’re shopping for this shrimp stir fry, keep this in mind:

Find medium shrimp (or large). Medium shrimp is my favorite because it’s bite-sized and distributes well with the veggies. Large works too, but the size can overwhelm in a stir-fry. Medium is labeled as 41 to 50 count, and Large as 31 to 40 count (indicating how many shrimp there are per pound).
Use tail on or peeled. Tail on looks nice, but you do have to remove the tails with your hands as you eat them! Peeled is nice, especially when serving kids.
Fresh or frozen. Both have the same freshness because most shrimp are immediately flash frozen after being caught. Make sure to thaw the shrimp in advance.
Look for wild-caught. Fish that are wild-caught in your country are usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.

How to Make This Shrimp Stir Fry Recipe

The secret to a perfect stir fry is having everything prepped and ready before you turn on the heat. Once you start cooking, things move fast! Here are the basic steps (or jump to the recipe if you’re ready to cook):

Prep everything first. Chop all the vegetables, make the stir fry sauce, and pat the shrimp dry.
Cook the vegetables first: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the broccoli, bell pepper and mushrooms and cook 5 to 6 minutes, until charred in some spots.
Cook the shrimp quickly: Add the remaining 1 tablespoon of sesame oil to the same pan. Toss in the shrimp, green onions, and minced ginger. Cook for 1 to 2 minutes per side until the shrimp are just opaque and pink. Be careful not to overcook them: shrimp cook incredibly fast. The moment they turn from gray to opaque pink, they’re done.
Bring it all together: Return the cooked vegetables to the pan with the shrimp. Give the sauce a quick stir, then pour it over everything. Reduce the heat to low. Stir everything and let it cook for about 1 minute until the sauce thickens and becomes glossy. The cornstarch activates with the heat and create a coating that clings to every piece of shrimp and vegetable. Once the sauce has thickened, remove from heat immediately and serve.

Pan size tip: Use your largest skillet or wok: ideal one that is at least 12 inches. It’s important not to overstuff your pan! Using too many vegetables makes them stack on each other and steam instead of stir fry, resulting in soggy veggies. If you need to make more than 4 servings, work in batches instead of cooking everything in one pan.

Easy Variations & Add-Ins

There are lots of ways to customize this stir fry! You can add other vegetables, but make sure to use no more than 8 cups of vegetables total so that the veggies don’t overcrowd the pan. Here are some variations on this stir fry:

Different vegetables (8 cups total): Veggies that cook in 6 to 7 minutes include broccoli, bell pepper, onion, mushrooms, thinly sliced carrots. Vegetables that cook in 3 to 5 minutes are thinly sliced cabbage, zucchini, summer squash, edamame (frozen and shelled), snap peas or snow peas, or chopped bok choy.
Spicy version: Add ½ teaspoon red pepper flakes to the sauce, or drizzle with sriracha hot sauce.
Add noodles: Toss with soba noodles or rice noodles. Cook the noodles according to package directions, then add them to the pan with the sauce.
Protein swap: This sauce works well with 1 pound chicken breast, beef (like flank steak), or extra-firm tofu.

What to Serve With It

Once you’ve whipped up this shrimp stir fry, what are the best ways to serve it? Here are a few options for serving suggestions and side dishes to make it a complete meal:

Jasmine rice: Jasmine rice has a lovely fragrant flavor and light texture, making it my favorite variety! You can also make any type of white rice or brown rice.
Quinoa: I like mixing it up and serving a stir fry with quinoa every now and then.
Noodles: Serve with these quick and easy soba noodles.
Edamame: Pair this stir-fry with edamame or spicy edamame as a side.
Fried Rice: Add fried rice for a filling meal.

Storage & Reheating

Leftover shrimp stir fry keeps in the refrigerator for up to 3 days. To reheat, heat in a skillet over medium heat for a few minutes until heated through.

For meal prep, store rice or noodles separately from the stir fry: this helps them to not soak up the stir fry sauce.

Dietary Notes

This shrimp stir fry recipe is gluten-free, dairy-free, and pescatarian.

Frequently Asked Questions

What are common mistakes to avoid when stir-frying shrimp?

The biggest mistake is overcooking the shrimp. Shrimp cook incredibly fast: just 1 to 2 minutes per side. Remove them from heat as soon as they turn opaque and pink.

Another common error is overcrowding the pan, which causes everything to steam instead of sear. Use a large skillet or wok and work in batches if needed.

Also, make sure your shrimp are completely dry before cooking. Pat them with paper towels before starting.

What oil works best for shrimp stir-fry?

I prefer sesame oil for its neutral flavor high smoke point. If you don’t have sesame oil, vegetable oil is the next best choice because it has a high smoke point and neutral flavor. Peanut oil also works. Olive oil has a low smoke point and isn’t great for high heat cooking.

Can I use pre-cooked shrimp in a stir-fry?

I don’t recommend using pre-cooked shrimp for this recipe. They’re better suited for cold applications like shrimp cocktail or shrimp salad.

Can I use a different stir-fry sauce?

This stir fry sauce is my go-to, but you can swap it out for other options. Store-bought teriyaki sauce works well or you could try my homemade teriyaki sauce. A garlic sauce made with soy sauce, chicken broth, and plenty of minced garlic would also be delicious.

Can this shrimp stir-fry be made ahead of time?

Stir fry is always best served fresh and hot from the pan, but you can prep components ahead to make cooking faster. Chop all your vegetables in the morning and store them in the refrigerator. Mix the sauce up to 3 days ahead and keep it in a covered container.