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This easy shrimp stir fry comes together fast with tender veggies, juicy shrimp, and a glossy sauce for the ultimate weeknight dinner.
Know Before You Scroll
Garlic, fresh ginger, hoisin sauce, rice vinegar, soy sauce, water, light brown sugar, toasted sesame oil, cornstarch, vegetable oil, red bell pepper, asparagus, broccoli, shrimp, cilantro, sesame seeds.
Juicy shrimp in a glossy garlic-soy sauce that’s savory, a little sweet, and loaded with crisp-tender veggies.
Easy. Quick prep, fast cooking, and no special skills required.
Large skillet or wok, small mixing bowl, whisk, cutting board, sharp knife, spatula.
Don’t overcrowd the pan with shrimp — cook in batches if needed for even, juicy results.
Mix the sauce a day in advance and store in the fridge. It makes cooking even faster on busy nights.
Swap asparagus for snap peas or green beans, and use chicken or tofu instead of shrimp if you prefer.
Fast, Flavor-Packed Shrimp Stir-Fry
I wanted a shrimp stir fry that felt like true takeout comfort food but without the heavy, greasy vibes. At first, I tried a super light soy-only sauce, but it just didn’t have that stick-to-your-rice flavor. Then I tested a thicker, sweeter version, and it was too much—almost syrupy. What finally worked was this glossy, balanced sauce: garlicky, gingery, a little sweet, a little tangy, and just the right amount of sticky. It clings beautifully to the shrimp and veggies, and it makes the whole pan taste like an easy weeknight win.
Ingredient Notes
Neutral vegetable oil for high-heat cooking.
Canola, peanut, or avocado oil.
Fresh garlic cloves and ginger root for bold, fragrant flavor.
Pre-minced garlic (about 1/2 teaspoon per clove) and ground ginger (1/4 teaspoon per teaspoon fresh).
Crisp red bell pepper, fresh asparagus spears, and broccoli florets for color and texture.
Green beans, snap peas, carrots, or broccolini. Where to Find: Produce section, sold fresh by the pound or in bundles.
If you go smaller (21–25 or 26–30 per pound), you’ll just want to shorten the cooking time slightly.
Seafood counter or freezer section in resealable bags.
Hoisin sauce, rice vinegar, low-sodium soy sauce, light brown sugar, toasted sesame oil, water, and cornstarch for a balanced sweet, savory, and tangy stir fry sauce.
Teriyaki or oyster sauce for hoisin, apple cider vinegar for rice vinegar, tamari or coconut aminos for soy sauce, honey or maple syrup for sugar, and arrowroot or tapioca starch instead of cornstarch.
Asian foods or international aisle, baking aisle for sugar and cornstarch, pantry for water.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
How To Make Shrimp Stir-Fry
Whisk the Sauce
In a small bowl, whisk together 4 minced garlic cloves, 2 teaspoons of fresh grated ginger, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, 4 tablespoons of soy sauce, a quarter cup of water, 2 tablespoons of light brown sugar, 1 tablespoon of toasted sesame oil, and 2 tablespoons of cornstarch. Whisk until it’s smooth and glossy — that’s your stir fry sauce.
Cook the Veggies
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering, toss in 1 sliced red bell pepper, a half pound of asparagus cut into 2-inch pieces, and a half pound of broccoli florets. Sauté for about 3 to 4 minutes until the veggies are bright and just starting to soften.
Add the Shrimp
Now add 2 pounds of large shrimp, peeled and deveined with tails left on. If your pan feels crowded, cook them in two batches. Stir fry for 3 to 4 minutes until the shrimp turn pink and opaque.
Add the Sauce
Pour the prepared sauce right into the pan. Stir it all together and let it simmer for 2 to 5 minutes, until the sauce thickens and coats every shrimp and veggie with that glossy finish.
Serve and Enjoy
Serve the stir fry hot over cooked rice. Sprinkle with fresh cilantro and a few sesame seeds, and dinner is ready in under 30 minutes.
1x2x3x
Serves 6
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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.
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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.
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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.
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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.
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Serve the stir fry over cooked rice. Garnish with fresh cilantro and sesame seeds, if desired. Enjoy!
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Instructions
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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.
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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.
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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.
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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.
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Serve the stir fry over cooked rice. Garnish with fresh cilantro and sesame seeds, if desired. Enjoy!
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.
FAQs
Large shrimp, about 16–20 per pound, are best. They’re meaty enough to stay juicy but still cook fast.
Can I use frozen shrimp?
Yes! Thaw overnight in the fridge or under cold water for 10–15 minutes. Always pat dry before cooking.
Do I need a wok?
Nope. A large skillet works perfectly. Just keep the heat high and don’t overcrowd.
How do I know when the shrimp are done?
Look for shrimp that are pink, opaque, and shaped like a “C.” If they curl too tightly into an “O,” they’re overcooked
