This Shrimp Stir Fry recipe is easy to make with fresh or frozen vegetables and a delicious brown sauce! Serve this with rice or noodles for a healthy 30-minute meal that your family will love!

Be sure to try my Shrimp Lo Mein and Korean Beef Bowl recipes next!

A white plate with shrimp stir fry in a brown sauce with rice and vegetables.

Shrimp Stir Fry

I love the simplicity of this recipe, it requires virtually no planning at all. I just grab a bag of shrimp from my freezer and utilize whatever veggies I have on hand. (Frozen veggies can also be used!)

This brown sauce is sweet and savory and uses common ingredients- nothing crazy here. Chicken broth adds the savory, honey adds the sweet, soy sauce gives it some umami, and then it’s nothing more than some garlic, a touch of hot sauce, and ground ginger! (With a cornstarch slurry as a thickener.)

I love serving this with rice or noodles, and there is plenty of sauce for that! Lets do this!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté the shrimp in olive oil for about 1 minute + 20 seconds per side, set aside.

Shrimp on a white plate before and after cooking it.

Add the wine and let it reduce by half, about 3 minutes. Add the broccoli, carrots, onions, and snow peas, and toss to coat. Cook for 3 minutes, until slightly softened. Add the bell peppers and cook for 2 minutes.

Add the sauce mixture and simmer/reduce for 2-3 minutes, then bring to a boil. Stir the cornstarch slurry into the boiling sauce and stir to combine, let it thicken, then reduce heat to low.

Making shrimp stir fry in a skillet with vegetables and brown sauce.

Add the shrimp back and spoon the sauce on top. Heat through for 1 minute. Garnish with desired toppings and serve with rice or noodles.

Adding shrimp to a skillet with vegetables and sauce for stir fry.

Tips for Cooking with Shrimp

  • The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
  • If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins.
  • Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking.
  • Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel them after you sauté them, the shell helps protect them from cooking too quickly.
  • Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.

More Pro Tips

  • Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe.
  • White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
  • Hot Sauce: The hot sauce in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Hot Sauce.
  • Ingredient Additions include spinach, kale, celery, mushrooms, cauliflower, red/green cabbage, baby corn, green beans, zucchini, water chestnuts, bok choy, bamboo shoots.
  • To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
  • Topping Options include green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.

Storage

  • Store in an airtight container and refrigerate for up to 3 days.
  • To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that.
  • You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.

A skillet filled with Shrimp Stir Fry in a brown sauce with vegetables.

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Shrimp Stir Fry on a white plate with rice and brown sauce.

Shrimp Stir Fry

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
5 from 3 ratings
Servings: 4 people
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This Shrimp Stir Fry is a healthy 30 minute meal idea that's easy to make with fresh or frozen vegetables! You'll love the savory brown sauce with rice or noodles!

Ingredients

US Customary - Metric

Sauce

  • 3 Tablespoons cornstarch, + 3 tbsp. cold water
  • 1 ¼ cups chicken broth
  • ¼ cup low sodium soy sauce
  • ¼ cup honey, can sub brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce
  • ¼ tsp ground ginger

Stir Fry

  • 1 lb. large uncooked shrimp, see notes
  • 2 tablespoons peanut oil, can sub olive or vegetable oil
  • 1/3 cup dry white wine, or chicken broth. See notes
  • 3 cups Broccoli florets
  • ¾ cup carrots, julienned
  • 1 yellow onion, sliced
  • 1 cup snap peas
  • 1 red bell pepper, sliced.

For Serving- Optional

  • 3 cups cooked rice, any kind

Instructions

Prep Work

  • Combine cornstarch + cold water in a covered container and shake to combine. Set aside in a cool place.
  • Combine remaining sauce ingredients in a medium bowl and set aside.
  • Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins. See pro tips for shrimp prep/cooking.

Cook the Shrimp

  • Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.

Make the Stir Fry

  • Reduce heat to medium and add the white wine. Use a silicone spatula to clean the bottom and sides of the skillet. Let it reduce by half, about 3 minutes.
  • Add a little additional oil if needed. Add the broccoli, carrots, onions, and snow peas, and toss to coat. Cook for 3 minutes, until slightly softened. Add the bell peppers and cook for 2 minutes.
  • Add sauce mixture and let it simmer/reduce for 2-3 minutes, then bring it to a boil. Take the cornstarch mixture and shake it well. Slowly stir the cornstarch slurry into the bubbling sauce until desired thickness is obtained. Reduce heat to low.
  • Add the shrimp back to the skillet along with any juices from the plate. Spoon the sauce on top and let it heat through, about 1 minute. Add desired garnishes and serve with rice or noodles.

Notes

Shrimp Tips:
  • The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
  • If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins. I like to remove the shell after I sauté them, it helps make sure I don't overcook them, which is easy to do. For this recipe, I leave the tails on, but that is optional.
  • Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking.
More Pro Tips:
  • Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe.
  • White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
  • Hot Sauce: The hot sauce in this recipe doesn't make it hot/spicy, it's just a small amount that is used to enhance the other flavors. I use Frank's Hot Sauce.
  • Ingredient Additions include spinach, kale, celery, mushrooms, cauliflower, red/green cabbage, baby corn, green beans, water chestnuts, zucchini, bok choy, bamboo shoots.
  • To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
  • Topping Options include green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days.
  • To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe and rice is not included.

Nutrition

Calories: 341kcal, Carbohydrates: 39g, Protein: 28g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 184mg, Sodium: 1053mg, Potassium: 851mg, Fiber: 4g, Sugar: 24g, Vitamin A: 5636IU, Vitamin C: 119mg, Calcium: 147mg, Iron: 2mg
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Course: Main Course
Cuisine: American
Author: Stephanie