Looking for a fast, tasty, and healthy dinner? This Shrimp Stir-Fry Recipe is the answer.

Sautéed shrimp and colorful vegetable stir-fry with broccoli, bell peppers, carrots, and red onions.

Our family, like a lot of families, gets into patterns. Especially during the school year, when sports, extracurriculars, and meetings fill up our evenings, it’s easy to pick up takeout and eat on the go. Once we get into this pattern, it’s hard to break the cycle! While takeout or eating out is convenient, it can also be expensive and not as healthy as cooking at home. A stir-fry is a great way to cook up a healthy, economical meal in no time.

You will love this shrimp stir-fry because it has lean, healthy protein that requires no chopping or prep! All you have to do is thaw your bag of shrimp. Forgot to set it in the fridge the night before? No problem. You can quick-thaw under running tap water. Shrimp stir-fry is an easy, tasty option for busy nights or just when you want a delicious, colorful (eat the rainbow!) meal that makes for great leftovers, too.

Use fresh ginger

Fresh ginger, along with garlic, really amps up the flavor of this dish. If you haven’t cooked with fresh ginger before, you might be a bit apprehensive. Fresh ginger is usually located in the produce section near the garlic and shallots. It is a root and looks a bit gnarled and knobby. Select one with thin skin and a light tan color. When ready to use, just peel a bit of the skin with a knife before mincing or grating. You can also find bottled, pre-minced ginger in the fresh spices section of most produce areas.

Fresh vegetable and shrimp ingredients for stir-fry on a textured white surface, including broccoli, carrots, bell peppers, shrimp, garlic, and sauces.

How do I store leftovers?

Since this stir-fry comes together so quickly, it’s best enjoyed right away. However, if you have leftovers, they will keep in an airtight container in the fridge for up to 3 days. Freezing is not recommended.

Steamed shrimp with broccoli and red bell peppers served over rice on a white plate.

Serving suggestions

Shrimp stir-fry is mostly a one-pot meal. Though you can use minute rice or prepackaged microwavable rice packets in a pinch, making this Baked Rice will definitely elevate your meal. If you want a side with the stir-fry, consider picking up a package of frozen egg rolls or dumplings to serve alongside. Alternatively, on a cold winter’s night, serve with bowls of Egg Drop Soup, which can be made ahead and reheated. Looking for a light and healthy dessert? Try this airy Strawberry Mousse.

Succulent shrimp and colorful stir-fried vegetables served with fluffy white rice on a white plate.

Shrimp Stir-Fry Recipe

Amy Golden

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings

Calories 204 kcal

Ingredients

1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/4 cup water
1 1/2 tablespoons brown sugar
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 pound large shrimp peeled and deveined
2 cups broccoli florets
4 cloves garlic minced
1 tablespoon fresh ginger minced
2 cups mixed bell peppers thinly sliced
3/4 cup carrots thinly sliced
Rice for serving
Chopped green onions for garnish

Instructions

In a small bowl, whisk together soy sauce, cornstarch, water, brown sugar, and sesame oil until smooth. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and cook for about 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
In the same skillet, add broccoli and more oil if needed. Cook for about 2 minutes. Then, add the garlic, ginger, bell peppers, and carrots.
Stir-fry for about 3-4 minutes until vegetables are just tender.
Return the shrimp to the skillet. Pour the prepared sauce over the shrimp and vegetables. Cook for an additional 1-2 minutes, stirring constantly, until the sauce has thickened and everything is heated through.
Serve immediately over rice, sprinkled with green onions.