Recipe

Shrimp Stir Fry Recipe

Juicy shrimp, crisp veggies, and a glossy zesty tangy sauce that tastes like takeout got dressed up. Fast, bright, and weeknight-friendly.

By Matt Campbell

•

4.8

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If you have ever wanted a stir fry that tastes fresh, loud, and a little fancy without turning your kitchen into a sink full of regrets, this is the one. We are talking juicy shrimp with crisp edges, snappy vegetables, and a zesty tangy sauce that clings like it has something to prove.

The trick is simple: get everything prepped first, cook fast over high heat, then finish with a glossy sauce that hits citrus, ginger, garlic, and a touch of sweetness. It is bright enough to wake up a Tuesday and cozy enough to serve over rice, noodles, or whatever carb is currently keeping you steady.

Why It Works

Fast but luxurious: Shrimp cook in minutes, and the sauce tastes like it simmered all day because ginger, garlic, and citrus do the heavy lifting.
Zesty and tangy balance: Lime plus rice vinegar bring sparkle, soy brings depth, and a small spoon of honey (or brown sugar) rounds it out.
Real stir fry texture: High heat, dry shrimp, and not crowding the pan equals crisp vegetables and shrimp that stay bouncy, not rubbery.
Glossy sauce that actually clings: A quick cornstarch slurry thickens in 30 to 60 seconds, so every bite gets coated.

Pairs Well With

Storage Tips

Stir fry is best right off the heat, but leftovers can still be great if you treat the shrimp gently.

How to store

Refrigerator: Cool completely, then store in an airtight container for up to 2 to 3 days.
Freeze: You can, but the veggies soften and shrimp can turn slightly springy. If you must, freeze up to 1 month and thaw overnight in the fridge.

How to reheat without overcooking shrimp

Stovetop: Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Pull it off as soon as the shrimp are warm.
Microwave: Use 50 percent power in short bursts, stirring between, until just heated through.

Meal prep tip: If you know you want leftovers, keep the shrimp and veggies separate from the rice or noodles so nothing turns soggy.

Common Questions

Can I use frozen shrimp?

Yes. Thaw first, then pat very dry. The drier they are, the better the sear and the less watery your sauce will be.

What size shrimp works best?

I like large (31/40) or extra large (26/30). That count means roughly how many shrimp are in one pound, so lower number equals bigger shrimp.

How do I keep my stir fry from getting watery?

Dry the shrimp and veggies.
Use a hot pan and cook in batches if needed.
Add the sauce at the end and let it bubble to thicken.

Is this spicy?

Not by default. Add chili garlic sauce or red pepper flakes if you want heat. My favorite move is a little chili crisp at the table.

Can I swap the veggies?

Absolutely. Aim for a mix of crunchy and quick-cooking: broccoli florets, zucchini, asparagus, mushrooms, bok choy, or shredded cabbage all work.

What if I do not have a wok?

A large heavy skillet works great. The main goal is space so the food sears instead of steaming.

Any easy swaps for soy or honey?

Soy sauce: Use tamari (gluten-free) or coconut aminos (sweeter, so taste and reduce honey slightly if needed). Honey: Maple syrup or agave both work.

Allergens to note?

This recipe contains shellfish (shrimp), soy (soy sauce), and sesame (sesame oil). Check labels if you are cooking for allergies.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Wok or large skillet (12-inch is ideal)
Mixing bowl for sauce
Small bowl for cornstarch slurry
Sharp knife and cutting board
Tongs or a spatula
Microplane or fine grater for ginger and zest (optional but nice)

I started making versions of this when I wanted something that felt restaurant-ish but still lived firmly in the realm of weeknight reality. Shrimp were the cheat code: fast, forgiving, and they love bold flavors. The zesty tangy sauce happened after one of those fridge raids where I found a lonely lime, some ginger that was slightly wrinkled but still willing to work, and a half bottle of rice vinegar. I tossed it together, tasted it, and had that pause mid-bite moment like, okay wow. Now it is my go-to when I want dinner to feel like a flex without the drama.

Shrimp Stir Fry Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Ingredients

Shrimp and stir fry

1 1/4 lb large shrimp, peeled and deveined (tails off for easiest eating)
1 tbsp cornstarch (for a quick velveting-style coating)
3/4 tsp kosher salt, divided
1/2 tsp black pepper
2 tbsp neutral oil (avocado, canola, grapeseed), divided
1 red bell pepper, thinly sliced
2 cups sugar snap peas
1 small carrot, cut into matchsticks (or thin half-moons)
4 scallions, sliced (whites and greens separated)
3 cloves garlic, minced
1 tbsp fresh ginger, finely grated

Zesty and tangy sauce

1/4 cup low-sodium soy sauce (or tamari)
2 tbsp fresh lime juice (about 1 lime)
1 tsp lime zest
1 1/2 tbsp rice vinegar
1 1/2 tbsp honey (or brown sugar, maple syrup, or agave)
1 tbsp toasted sesame oil
1 to 2 tsp chili garlic sauce, optional
1/3 cup water or low-sodium chicken broth

Cornstarch slurry

2 tsp cornstarch
2 tbsp cold water

To serve (optional but highly encouraged)

Steamed rice, rice noodles, or lo mein
Toasted sesame seeds
Lime wedges

Instructions

Prep the sauce first. In a bowl, whisk together soy sauce, lime juice, lime zest, rice vinegar, honey, sesame oil, chili garlic sauce (if using), and water or broth. Set aside. (It will look a little thin. The slurry thickens it fast.)
Make the slurry. In a small bowl, stir cornstarch and cold water until smooth. Set near the stove.
Coat the shrimp (velveting-style). Pat shrimp very dry with paper towels. Toss with 1 tbsp cornstarch, 1/2 tsp of the salt, and black pepper until lightly coated. This helps them stay juicy and gives the sauce something to grab onto.
Heat the pan. Place a wok or large skillet over medium-high to high heat until hot. Add 1 tbsp neutral oil.
Sear the shrimp. Add shrimp in a single layer. Cook about 60 to 90 seconds per side, but go by cues: shrimp should turn opaque and pink and curl into a gentle C. Transfer to a plate as soon as they are just done so they stay bouncy.
Stir fry the vegetables. Add remaining 1 tbsp oil. Add bell pepper, snap peas, and carrot. Stir fry 2 to 3 minutes until crisp-tender. Season with the remaining 1/4 tsp salt. Add scallion whites, garlic, and ginger. Cook 30 seconds, just until fragrant.
Bring it together. Give the sauce a quick re-whisk and pour it into the pan. Bring to a simmer.
Thicken to glossy. Stir the slurry again, then drizzle in about half while stirring. Let it bubble 30 to 60 seconds. Add more slurry a little at a time until it is shiny and lightly thickened.
Finish with shrimp. Add shrimp back in (plus any juices on the plate) and toss 30 to 60 seconds, just until warmed through. Taste and adjust. More lime for zip, a pinch of salt for pop, a little honey for balance.
Serve. Top with scallion greens and sesame seeds. Serve over rice or noodles with extra lime wedges.

Nutrition information is estimated.

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