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 is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Delightful. Used half an onion, half a bell pepper, some shredded carrot, some bok choy and some daikon radish. I’ll definitely make this recipe again!5 stars

  2. this recipe looks soo good. gonna make it tonight. looking forward to supper time!! thanks for sharing.5 stars

  3. Would love to see some seafood casseroles. I know I can google them, but I really like your recipes

  4. Yummy! Made this for lunch, half the recipe and it came out great! I used only green peppers and shrimp in this recipe on a cast iron. Great recipe, thank you :)5 stars

  5. Made this tonight and it was a big hit! For veggies I used match stick carrots, mushrooms, red pepper, zucchini, and snap peas. I put three dried Thai peppers for heat. Delicious!5 stars

  6. Fantastic recipe! Served it with quinoa as suggested by a Facebook friend who is a chef, and a salad. Thank you!!!5 stars

  7. Love how quick and easy this meal was and even better that it was so delicious! Thanks for the great recipe ❤️5 stars

  8. So Yummy!
    Followed the sauce recipe exactly and was pleasantly surprised how delicious it was after cooking with the veggies and shrimp. I used all colors of peppers, portobello mushrooms, red onion and asparagus, it was a beautiful rainbow of colors. I then used an ancient grain rice mix and plated. Absolutely delicious and so beautiful looking I took pictures. Thanks for this recipe!5 stars

  9. This recipe was easy and quick to make. The result was a flavorful and fresh tasting
    dish that will be in permanent rotation in our house. I used broccoli, red bell pepper
    and portabella mushrooms for the vegetable combination. Delicious!5 stars

  10. Delicious- thank you so much! I expect I will make this again and again and have already shared your recipe with family members. I had all the ingredients on hand, thankfully. For the veggies I used up crimini mushrooms, red cabbage, broccoli, red onions and carrots, along with fresh garlic. I served it over leftover seasoned brown rice :-) I’m super pleased with the results.5 stars

  11. This was delicious, super quick, and easy. I made mine with xl shrimp arranged on top of bed of rice and stir fried veggies. Definitely a keeper.5 stars

  12. Love it. Great flavor, easy and my four year old son took first bite, gave it thumbs up and said ‘this is definitely good!’5 stars

  13. This was so flavorful, even with my omitting a few ingredients due to not reading the recipe thoroughly. Can’t wait to taste it WITH ginger, green onions, and sesame seeds. Love the cooking sauce.5 stars