Asian Shrimp Stir Fry- an assortment of colorful vegetables sautéed in a sweet and savory sauce with shrimp throughout that makes for a simple weeknight meal! Only 20 minutes to make from start to finish!
Easiest Shrimp Stir Fry
If you’re looking for a quick and healthy meal to make in little to no time, look no further. Ginger and garlic, fresh veggies and juicy shrimp are tossed in a simple delicious stir fry sauce. It’s the ultimate weeknight dinner – quick, easy to make, and delicious. Plus, you can change up this recipe to fit desired tastes. Prefer more garlic, add it! Different veggies, go for it! It is a recipe that is completely adaptable to any taste!
I am all about making different stir fry recipes these days – they’re quick, easy to make and tend to be pretty healthy. Plus, you can prep them ahead of time and cut down on prep time even more!
What is Stir Fry?
Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique actually originated in China! In addition to being quick and easy, stir-frying is also healthy. It results in tender-crisp vegetables that retain more nutrients than if they were boiled. And since stir-frying requires only a small amount of oil, the fat content is low.
Why this Asian Shrimp Stir Fry is the best
- Crisp-crunchy, perfectly cooked shrimp and vegetables
- Flavor-packed- literally, each bite is PACKED with flavor
- Versatile- feel free to add other ingredients such as mushrooms, broccoli, and more
- Only 20 mins to make – an easy weeknight meal
Ingredients Needed
See printable recipe card below for exact amounts, directions, and more!
- Chicken Broth
- Hoisin Sauce
- Soy Sauce
- Cornstarch
- Olive Oil– divided
- Garlic– minced
- Ginger
- Shrimp– I used baby shrimp, but you could use jumbo shrimp
- Red Pepper– sliced
- Carrots– chopped
- Red Onion-sliced
- Sugar Snap Peas
- Zucchinis
- Sesame Seeds
How to make Easy Shrimp Stir Fry
- In a small bowl, combine the chicken broth, Hoisin sauce, soy sauce, and cornstarch. Set aside.
- Add 2 tbsp. olive oil to a large pan and heat it for about a minute.
- Add in the ginger and garlic, allowing to simmer for about 3-4 minutes.
- Add the shrimp to the pan and cook until pink on all sides and cooked through. Remove shrimp from pan and set aside.
- Add remaining 1 tbsp. oil to pan and saute the red pepper, carrots, red onion, and sugar snap peas.
- Allow vegetables to cook for about 4-5 minutes, stirring every now and then.
- Add in the prepared sauce from step 1 and allow to simmer until sauce thickens. Return shrimp to pan and stir until all is combined.
- Run the zucchinis through your spiralizer to create noodles, or cut with a peeler.
- Add zucchini noodles to pan and stir to combine.
- Sprinkle sesame seeds on top for an added crunch.
More Variations to try
There are so many different ways to customize your stir fry, the combinations are endless!
- Meat: add in some chicken, pork, sausage or beef.
- Vegetables: asparagus, bean sprouts, celery, broccoli, cauliflower, onions or tomatoes add more of variety of vegetables.
- Nuts: almonds and cashews are great to stir in as well.
- Spicy: add some heat with sriracha sauce or crushed red pepper flakes.
What to serve with Asian Stir Fry
- You can top with some sesame seeds, chopped green onions, or even cilantro
- Serve over rice or noodles. Make it even healthier by using cauliflower rice.
- Serve with Fried Rice
Storing Leftovers
Leftovers are great when stored in an airtight container for up to 4 days. To reheat, simply place in a bowl or on a plate and heat in microwave until desired temperature is reached. I don’t recommend freezing as the veggies tend to get a bit mushy and won’t have the same crispness to them.
Tips for the BEST Stir Fry
- If you’re using frozen shrimp, you can quickly and safely defrost it by running the shrimp under cold water in a colander.
- Have all your ingredients prepped and ready to go, before you fire up the wok. Because things will move very quickly!
- If you don’t have a spiralizer, feel free to use regular pasta.
- Omit the shrimp and use vegetable broth to make this vegetarian.
- Use a Wok to make this as it allows plenty of space for tossing the veggies and distributes heat evenly!
More Recipes to try
Chicken Teriyaki Casserole– full of savory chicken, rice and vegetables.
Baked Honey Sesame Chicken– sweet, savory, and perfect for any night of the week. This is so good, it is even better than take out!
Instant Pot Chicken Teriyaki Bowls– fresh vegetables and teriyaki sauce are an all-in-one dinner that is ready in minutes!
Instant Pot Chicken Lo Mein– an easy dump & start one-pot recipe for a popular Chinese takeout.
Easy Shrimp Stir-Fry Recipe
Equipment
Ingredients
- 1/2 cup chicken broth
- 1/4 cup Hoisin Sauce
- 1 tablespoon soy sauce
- 2 teaspoon cornstarch
- 3 tablespoon olive oil *divided
- 1 tablespoon minced garlic
- 1 teaspoon ginger
- 1 lb shrimp
- 1 red pepper *sliced
- 1/2 cup carrots *diced
- 1/2 cup red onion *sliced
- 1 cup sugar snap peas
- 2 zucchini's *spiralized
- sesame seeds *optional
Instructions
- In a small bowl, combine the chicken broth, Hoisin sauce, soy sauce, and cornstarch. Set aside.
- Add 2 tbsp. olive oil to a large pan and heat it for about a minute.
- Add in the ginger and garlic, allowing to simmer for about 3-4 minutes.
- Add the shrimp to the pan and cook until pink on all sides and cooked through. Remove shrimp from pan and set aside.
- Add remaining 1 tbsp. oil to pan and saute the red pepper, carrots, red onion, and sugar snap peas.
- Allow vegetables to cook for about 4-5 minutes, stirring every now and then.
- Add in the prepared sauce from step 1 and allow to simmer until sauce thickens.
- Return shrimp to pan and stir until all is combined.
- Run the zucchinis through your spiralizer to create noodles, or cut with a peeler.
- Add zucchini noodles to pan and stir to combine.
- Sprinkle sesame seeds on top for an added crunch. Serve!
Notes
Nutrition
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