Shrimp Stir fry

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I’ve been cooking up stir fry dishes for years, mostly chicken stir fry and vegetable stir fry, but lately I’ve had a bit of a love affair with shrimp. So, I made my favorite honey-infused sauce, loaded it up with juicy shrimp and crisp, fresh veggies, and voila — you’ve got my shrimp stir fry recipe! And the best part? You can whip up my stir fried shrimp in less than half an hour.

Why You’ll Love My Shrimp Stir Fry Recipe

• Burst of flavors and textures – The juicy shrimp, the crisp-tender vegetables, the lightly sweet honey garlic sauce with a burst of umami… there’s so much I love about the flavors here. If you’re a fan of shrimp, veggies, and Asian-inspired sauces, you’ll love this dish, too.
• One-pan wonder – Less cleanup and more flavor? Yes, please. Cooking everything in one pan means the flavors all mingle together… and you have fewer dishes to wash after your dinner.
• Faster than takeout – Once you have your veggies chopped, my shrimp stir fry takes only 15 minutes to cook! You’ll feel like you’re eating takeout right at home, in less time.
• Easy, healthy dinner – This dish brings lots of veggies and lean protein to your table, and it’s naturally gluten-free. Many shrimp stir fry recipes add starches or processed ingredients to the sauce, but mine keeps it simple, without refined sugar, gluten, or anything artificial.

Ingredients & Substitutions

Here I explain the best ingredients for my shrimp stir fry recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Shrimp – I get large shrimp (31-35 per pound) that’s already peeled and deveined for convenience, but you can also peel and devein it yourself. Other sizes are also fine, the cook time just might vary by a minute or two. If your shrimp is frozen, thaw it first.
• Vegetables – I tossed in red bell pepper, broccoli, carrots, and snow peas. But hey, it’s your shrimp stir fry! Feel free to throw in whatever veggies you like, like sugar snap peas, mushrooms, or zucchini.
• Oil – I use olive oil for stir frying. Feel free to swap it out with avocado oil. I also add toasted sesame oil at the end for flavor, but it’s not heat-safe for the actual stir fry part.
• Aromatics – I highly recommend freshly minced garlic and grated ginger for that zing in your sauce. If you don’t have any, you can substitute 3/4 teaspoon of garlic powder and a pinch of ground ginger, but in that case I’d mix them directly with the sauce instead of sauteing first.
• Coconut Aminos – This is my favorite soy sauce substitute that makes up the base of the sauce. It’s a little sweeter than soy sauce and is cleaner, but you can totally use low-sodium soy sauce or even tamari if that’s what you’ve got.
• Honey – I use my natural sugar free honey for sweetness, flavor, and to thicken up the sauce just a bit. Regular honey works just fine if it fits your lifestyle.
• Garnishes – Jazz it up with some green onions and sesame seeds for a pop of flavor and texture.
• Sea Salt & Black Pepper

How To Make Shrimp Stir Fry

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the aromatics. Heat some of olive oil in a large skillet or wok over medium heat. Add the garlic and ginger, and saute until fragrant.
2. Stir fry shrimp. Pat the shrimp dry with paper towels, then add them to the pan. Cook until they start to turn pink and are almost cooked through. Remove and set aside.

3. Stir fry veggies. Add more olive oil to the skillet, along with the red bell pepper strips, broccoli florets, julienned carrots, and snow peas. Stir fry the vegetables until crisp tender.
4. Mix the stir fry sauce. While the veggies cook, whisk together coconut aminos, honey, sea salt, and black pepper in a small bowl. (Sometimes I just do this before I start instead, so it’s less rushed.)

5. Mix it all together. Add the shrimp back to the pan and pour in the sauce. Stir well to coat evenly. Cook until the shrimp is fully cooked and the sauce has reduced a bit.
6. Add your garnishes. Stir in the toasted sesame oil. I like to garnish my shrimp stir fry with green onions and sesame seeds, but this is optional.

My Recipe Tips

• Remove the shrimp tails for easier eating. For most shrimp recipes I recommend leaving the tails on for cooking because it adds extra flavor, but for shrimp stir fry I remove them first because it’s just easier to eat this dish that way.
• Slightly undercook the shrimp at first. Keep an eye on them, because they cook fast! I like to remove them when they are a little undercooked in the first part, because they cook a bit more after you add them back in with the sauce later.
• The shrimp is best at medium, but medium-high heat is better for veggies. Shrimp can get tough if the heat is too high, so I cook it on medium heat, but I turn it up when I add the vegetables.
• Want a thicker sauce? I just thicken the sauce naturally with honey, but it’s still on the thinner side. So if you want it thick, stir in a tablespoon of cornstarch (or another cornstarch substitute) when you whisk the sauce ingredients together.
• Want to change it up? My favorite variation is throwing in some fresh pineapple, as it goes nicely with the flavors here. You can also add some crushed red pepper flakes if you want extra heat.

Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Meal prep: Cut veggies, make sauce, peel the shrimp, and store in separate containers in the fridge until ready to cook.
• Reheat: I prefer to use a skillet over medium heat, as it doesn’t overcook the shrimp as easily, but the microwave in short intervals also works.
• Freeze: Let the shrimp stir fry cool completely, then transfer it to an airtight container or freezer bag and freeze for up to months. Thaw in the fridge overnight before reheating.

Serving Suggestions

One of the reasons I love this shrimp stir fry recipe is it’s a meal all by itself! It’s pretty light on its own, though, so I recommend serving it over a bed of rice, fried rice, or cauliflower rice (pictured above) to make it a bit more hearty and soak up all that saucy goodness. Shirataki noodles also work well for this.

More Easy Shrimp Recipes

Shrimp is such a great choice for fast weeknight meals! Try one of my other recipes next:

Garlic Butter Shrimp

Shrimp Fajitas

Greek Shrimp

Shrimp Salad

My Favorite Skillet For This Recipe

You can definitely cook this shrimp stir fry in a wok, but I love using my double-handled cast-iron skillet. It holds the heat well, so everything from the veggies to the shrimp cooks fast.

Recipe Card

5 from 7 votes

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Shrimp Stir Fry

Whip up this easy shrimp stir fry recipe with juicy shrimp, fresh veggies, and savory-sweet sauce! A healthy meal in less than 30 minutes.

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

Shrimp Stir Fry:

• 24 oz Large shrimp (peeled and deveined) ▢
• 3 tbsp Olive oil (divided) ▢
• 6 cloves Garlic (minced; ~1 tbsp) ▢
• 1/2 tbsp Fresh ginger (grated) ▢
• 1 large Red bell pepper (sliced into thin strips) ▢
• 1 1/2 cups Broccoli (cut into bite-sized pieces) ▢
• 1 cup Carrots (julienned; ~2-3 large carrots) ▢
• 1 cup Snow peas (cut into 1-inch pieces) ▢
• 1/4 cup Coconut aminos (or low-sodium soy sauce) ▢
• 1 tbsp Honey (or zero sugar honey) ▢
• 1/4 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢
• 1 tbsp Toasted sesame oil (optional) ▢

Optional Garnishes:

• Green onions ▢
• Sesame seeds ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the shrimp dry with paper towels.

2. Heat 1 1/2 tablespoons of olive oil in a large skillet or wok over medium heat.

3. Add the garlic and ginger, and sauté for about 2 minutes, until fragrant. Stir to avoid burning.

4. Add the shrimp and cook for 3-4 minutes, until they start to turn pink and are almost cooked through. Remove the shrimp from the skillet and set aside.

5. Add the remaining 1 1/2 tablespoons of olive oil. Increase the heat to medium-high. Add the red bell pepper, broccoli florets, julienned carrots, and snow peas. Stir fry the vegetables for 5-6 minutes, until crisp tender.

6. While the vegetables are cooking, whisk together the coconut aminos, honey, sea salt, and black pepper in a small bowl.

7. Add the shrimp back to the pan along with the sauce. Stir well to coat evenly. Cook for an additional 2-3 minutes, until the shrimp are fully cooked and the sauce has thickened slightly.

8. Optional: Stir in toasted sesame oil, and garnish with green onions and sesame seeds.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 cup

• Nutrition info does not include optional ingredients.
• Nutrition is calculated using zero sugar honey.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 279

Fat 12.3g

Protein 25.7g

Total Carbs 16.6g

Net Carbs 11.7g

Fiber 4.9g

Sugar 7.9g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Coconut Shrimp
• 
  Shrimp Ceviche
• 
  Surf And Turf
• 
  Bacon Wrapped Shrimp

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