Shrimp Stir Fry is a quick and healthy meal that everyone loves!  Loads of ginger and garlic, fresh veggies and juicy shrimp are tossed in a simple delicious stir fry sauce.

Prep your veggies ahead of time for a quick weeknight meal. Serve this stir fry over a bowl of fluffy rice or your favorite noodles (or even Cauliflower Rice for a great low carb option)!

Shrimp stir fry on a plate with rice

Easy Take Out at Home

Everyone loves a healthy stir fry including this easy shrimp recipe! Nearly every stir fry recipe can be changed based on what you have on hand!

To make prep faster, check the produce area in your grocery store, many stores carry fresh chopped stir fry veggies.

  • Vegetables: Use whatever vegetables you have on hand. Remember to cook harder veggies (like carrots) a little bit before adding the softer veggies (peppers & mushrooms).
  • Protein: Add extra protein for a chicken and shrimp stir fry or go light on the protein and make a healthy and crunchy shrimp and broccoli stir fry!
  • Flavor: How spicy do you want it? This easy recipe even makes the best shrimp stir fry sauce that you can spice up any way you want to! A dash of chili flakes or sriracha adds a bit of heat.

It’s so easy to toss together, just a bag of frozen shrimp and mixed vegetables and dinner is ready in no time at all!

Shrimp stir fry in a pan with sesame seeds as garnish

How to Cook Frozen Shrimp

You can buy precooked frozen shrimp, but I prefer raw for this recipe and they literally take minutes to cook.  Whether it’s precooked or raw, take it out of the freezer and place it in a bowl in the fridge so it thaws naturally or run under icy cold water (not warm) just before cooking. Putting frozen shrimp in the microwave to defrost is not recommended.

How to Devein Shrimp: If you are using fresh, raw shrimp, deveining them is a cinch. Most shrimp is already scored across the back spine so all you have to do is separate the shells, grab by the legs and gently pull the shell off. Take the tip of paring knife and gently lift up the black intestine, it should come out in one piece. Rinse and set aside.

Some people think leaving the pink tail on is more attractive, but I’d remove it if you are serving shrimp stir fry to kids. It just makes the stir fry easier to eat.

Shrimp stir fry ingredients with raw shrimp

How to Make Shrimp Stir Fry

Truly one of the easiest meals ever! We prep the veggies ahead and can make this stirfry recipe faster than the rice cooks!

  1. Prepare the sauce first and set aside.
  2. Gently saute shrimp until they just turn pink. They’ll cook a little bit more when combined with the sauce so be sure not to overcook them. Remove and set aside.
  3. Stir fry the veggies (I chose broccoli and peppers but you can use whatever veggies you want).
  4. Add the shrimp and sauce and cook a few minutes until bubbly. Season with salt and pepper to taste.

Voila, it’s that easy!

Shrimp stir fry in a pan with sesame seeds and green onions on top

What to Serve with Stir Fry

  • Top with sesame seeds, green onions, cilantro
  • Serve over rice or noodles
  • Serve with Fried Rice

If you have leftovers, chop them up and make an easy fried rice the next day!

Our Favorite Stir Fry Recipes

Shrimp stir fry in a white bowl
4.99 from 168 votes↑ Click stars to rate now!
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Shrimp Stir Fry

Shrimp stir fry is an easy weeknight meal filled with fresh veggies and tender shrimp.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
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  • 4 teaspoons vegetable oil
  • 4 cups mixed vegetables I used peppers and broccoli
  • ¾ pound shrimp peeled & deveined
  • 2 cloves of garlic minced
  • ½ teaspoon fresh ginger finely chopped or grated
  • green onion and sesame seeds for garnish optional


  • ½ cup chicken broth or water
  • 1 tablespoons soy sauce
  • 2 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch


  • Whisk together sauce ingredients and set aside.
  • Heat 2 teaspoons oil over medium heat in a wok or frying pan. Add shrimp, salt and pepper. Cook just until shrimp turns pink, about 2-3 minutes. Remove shrimp from the pan and set aside.
  • Heat remaining 2 teaspoons vegetable oil over medium high heat. Add the vegetables and cook until tender crisp, about 3-4 minutes. Add the garlic and ginger and cook 30 seconds more.
  • Stir in shrimp and sauce cook over medium high 1-2 minutes or until sauce has thickened.
  • Serve over rice and garnish as desired.


4.99 from 168 votes

Nutrition Information

Calories: 276 | Carbohydrates: 30g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 214mg | Sodium: 1234mg | Potassium: 496mg | Fiber: 7g | Sugar: 2g | Vitamin A: 9240IU | Vitamin C: 24.9mg | Calcium: 174mg | Iron: 3.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Asian

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. Hi,

    I know you said you really wouldn’t use frozen cooked shrimp but I have 2 big bags from Christmas and am trying to incorporate into a dinner. Could I mix the shrimp into the warm sauce and then add to veggies and warm through?

    1. Hi Christine, while we prefer fresh you can definitely use frozen in this recipe. I would still prepare the recipe as instructed but take the shrimp out of the freezer and place it in a bowl in the fridge so it thaws naturally or run under icy cold water (not warm) just before cooking. Hope that helps!

  2. Loved it!

    This recipe was easy to follow and the internal links were worth looking at, for sure. I made my own hoisin sauce as we had none, and yes, it was so much better than store bought brand that is loaded with salt. I find that it’s easy to go overboard with salt and oil in this recipe and in many other such recipes, so any place I can reduce the above, I do. We had some low salt soy sauce, which also helped.
    The ultimate test was my wife saying how much she enjoyed the meal. We’ll make it again soon, as we’ve still got a half-cup of hoisin sauce to enjoy.5 stars

  3. This is a delicious recipe! It’s flavorful, healthy and quick! I followed recipe exactly, I used frozen stir-fry veggies & served over white rice. Fantastic!5 stars

  4. Great recipe. Easy to do and tasty! I did use additional spices, red pepper flakes, spicy oil in the sauce! It had a nice “bite”5 stars

  5. This stir fry was tasty but not at all spicy. I didn’t substitute anything except the vegetables and used snow peas, onions, yellow sweet peppers and mushrooms. My husband loved it.4 stars

  6. Better than takeout! Fresh tasting and not too heavy on the sodium like take out. The sauce is just the right balance of flavors. The key to success, as you explain, is to prep all the ingredients ahead. I will definitely make this again. Thank you for another excellent recipe!5 stars

  7. This was the perfect meal for my husband and I. The sauce was perfect and a great base in general for stir fry. I used matchstick carrots, red pepper, onion and edamame for the veggies and lo mein noodles for the starch. Added green onions and peanuts as garnish. Also sautéed the shrimp with toasted sesame oil. I’ll add some heat the next time! Thank you!5 stars

  8. Amazing!! This was tonight’s dinner. So so good. The veggies we added were: onions, mushrooms, red pepper, broccoli and pea pods (we needed to use up the odds and ends we had in the refrigerator. I used low sodium soy sauce and low sodium chicken broth. We used lemon pepper seasoning instead of plain pepper. The sauce was spot on!! Not salty at all. By adding more veggies, this could easily feed 5. I bought frozen egg rolls and served that with this dish. We will make this again.5 stars

      1. Delicious and healthy! I made it with baby broccoli, a red bell pepper, green onions, bagged matchstick carrots and snow peas. The sauce was excellent! I thought I had cornstarch but couldn’t find it in my kitchen so I read on line to substitute 2X regular flour for the cornstarch. I whisked it in and it worked just fine. The fresh garlic and ginger made the sauce delicious. I served over rice. Thank you for sharing this recipe!5 stars

  9. Recipe and sauce are delicious and I would make it again I am a small eater and this would maybe feed 3 people but definitely not 44 stars

  10. Thank you, is a great recipe! I used shredded carrots from the store, along with a red pepper sliced thin, snow peas towards the end I added shredded cabbage. (low carb.) Made for a nice change in the rotation of shrimp! Would have used the broccoli but mine went bad in the fridge.5 stars

  11. Making this tonight and just wondering if I could use pre minced ginger instead of the powdered? I do have both. Thanks for your help.

    1. Sure you can. Hoisin adds a little bit of sweetness to this so you might like to substitute with another sauce you have (like teriyaki) or add a tiny bit of honey.

  12. Hello, I’m planning to make this tomorrow night but wondering, what form of ginger is used? Is it fresh or dried ground/powder? Thanks!