Shrimp Stir Fry

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This shrimp stir fry is quick, colorful, and full of flavor. Juicy shrimp, crisp-tender veggies, and a glossy garlic-ginger sauce come together with the perfect balance of sweet, savory, and tangy.

Course Dinner, Main Course

Cuisine Asian

Keyword Shrimp Stir Fry, shrimp stir fry recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 242

Author Erren Hart

Ingredients

4 garlic cloves minced
2 teaspoons fresh ginger finely grated
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
4 tablespoons soy sauce
¼ cup water
2 tablespoons light brown sugar
1 tablespoon toasted sesame oil
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 red bell pepper thinly sliced
1/2 pound asparagus trimmed and cut into 2-inch pieces
1/2 pound broccoli trimmed
2 pounds large raw shrimp peeled and deveined

Optional Garnish

fresh cilantro
toasted sesame seeds

US Customary - Metric

Instructions

In a small bowl, whisk together the garlic, ginger, hoisin sauce, rice vinegar, soy sauce, water, brown sugar, sesame oil, and cornstarch until smooth. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the bell pepper, asparagus, and broccoli. Sauté, stirring occasionally, until the vegetables start to soften, about 3–4 minutes.
Add the shrimp to the skillet. If the pan feels too crowded, cook the shrimp in two batches so they turn pink and opaque evenly. This takes about 3–4 minutes.
Pour the prepared sauce into the skillet and stir to combine. Let it simmer, stirring occasionally, until the sauce thickens and evenly coats the shrimp and vegetables, about 2–5 minutes.
Serve the stir fry over cooked rice. Garnish with fresh cilantro and sesame seeds, if desired. Enjoy!
Instructions
In a small bowl, whisk together the garlic, ginger, hoisin sauce, rice vinegar, soy sauce, water, brown sugar, sesame oil, and cornstarch until smooth. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the bell pepper, asparagus, and broccoli. Sauté, stirring occasionally, until the vegetables start to soften, about 3–4 minutes.
Add the shrimp to the skillet. If the pan feels too crowded, cook the shrimp in two batches so they turn pink and opaque evenly. This takes about 3–4 minutes.
Pour the prepared sauce into the skillet and stir to combine. Let it simmer, stirring occasionally, until the sauce thickens and evenly coats the shrimp and vegetables, about 2–5 minutes.
Serve the stir fry over cooked rice. Garnish with fresh cilantro and sesame seeds, if desired. Enjoy!

Video

Notes

Erren’s Top Tips

Dry the shrimp really well. Pat them with paper towels before cooking so they sear instead of steaming. This gives you that juicy, tender bite.
High heat is your friend. Stir fry moves fast — keep the skillet hot so veggies stay crisp and shrimp cook quickly without turning rubbery.
Don’t crowd the pan. Shrimp need a little breathing room. If your skillet feels packed, cook them in two batches.
Cut veggies evenly. Slice the bell pepper and asparagus into similar sizes so everything cooks at the same speed.
Sauce first, rice later. Have your rice already cooked before you start stir frying — once the sauce hits the pan, dinner is ready in minutes.
Glossy sauce trick. Whisk the cornstarch into the sauce before it ever touches the pan. This prevents lumps and guarantees that shiny finish.

Variations & Add-Ins

Spicy kick: Stir in chili garlic sauce, sriracha, or a drizzle of chili crisp at the end.
Different protein: Swap shrimp for chicken, beef strips, tofu, or even tempeh.
More veggies: Snow peas, carrots, zucchini, mushrooms, or baby corn work beautifully here.
Noodles instead of rice: Toss the finished stir fry with cooked rice noodles or soba for a saucy noodle bowl.
Citrus twist: Finish with fresh lime juice or orange zest for brightness.

Storage & Freezing

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently in a skillet over medium heat for 1–2 minutes. The shrimp reheat best quickly — don’t overdo it.
Freezing: Shrimp stir fry isn’t ideal for freezing once cooked — the shrimp can turn rubbery and the veggies lose their snap. If you want to prep ahead, freeze the sauce separately in a jar and add it fresh when cooking.

Nutrition