Shrimp Stir-Fry with Mixed Vegetables

Why You’ll Love This Recipe

This shrimp stir-fry is fast, fresh, and full of nutrients. It comes together in under 30 minutes and is endlessly customizable based on what you have on hand. The combination of tender shrimp, crisp vegetables, and a savory-sweet sauce creates a dish that’s both satisfying and healthy. Plus, it’s perfect for meal prep or a quick dinner solution.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

raw shrimp (peeled and deveined)
broccoli florets
carrots
red bell pepper
snap peas or snow peas
zucchini
garlic (minced)
ginger (fresh, grated or minced)
soy sauce
sesame oil
cornstarch
honey or brown sugar
rice vinegar or lime juice
vegetable oil (for cooking)
green onions (optional, for garnish)
cooked rice or noodles (for serving)

Directions

1. Prep the Sauce: In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and a bit of cornstarch. Set aside.
2. Prepare the Shrimp: Pat shrimp dry and season lightly with salt and pepper.
3. Cook the Shrimp: Heat oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
4. Sauté Aromatics: In the same pan, add a little more oil if needed. Sauté minced garlic and ginger for 30 seconds until fragrant.
5. Stir-Fry the Vegetables: Add broccoli, carrots, bell pepper, zucchini, and snap peas. Stir-fry for 4–6 minutes until vegetables are tender-crisp.
6. Combine Everything: Return shrimp to the pan and pour in the sauce. Stir well to coat everything evenly. Cook for another 2–3 minutes until the sauce thickens and everything is heated through.
7. Serve: Spoon over steamed rice or noodles and garnish with sliced green onions if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Spicy Stir-Fry: Add chili flakes, sriracha, or fresh sliced chilies for extra heat.
• Citrus Flavor: Add orange zest or a splash of orange juice to the sauce.
• Nutty Twist: Sprinkle with toasted cashews or peanuts before serving.
• Teriyaki Style: Use teriyaki sauce instead of the basic stir-fry sauce for a sweeter flavor.
• Use Frozen Veggies: In a pinch, frozen stir-fry vegetable mixes work well—just thaw before cooking.
• Low-Carb Option: Serve over cauliflower rice or spiralized vegetables.
• Ginger Garlic Sauce: Increase the ginger and garlic for a bolder punch of flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium heat or in the microwave. Add a splash of water or broth to keep the sauce from thickening too much.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking to avoid excess moisture in the pan.

What vegetables work best for stir-fry?

Broccoli, bell peppers, carrots, snap peas, zucchini, and onions all work well. You can mix and match depending on what you have.

Can I make this dish ahead of time?

Yes, you can prep the sauce and chop the vegetables in advance. Cook everything fresh for best texture.

Is this stir-fry gluten-free?

Use gluten-free soy sauce or tamari to make this dish gluten-free.

Can I substitute the shrimp?

Yes, try using chicken, tofu, or beef strips if you prefer a different protein.

How do I prevent overcooking shrimp?

Cook shrimp just until they turn pink and opaque. Overcooked shrimp become rubbery quickly.

Can I make this dish vegetarian?

Absolutely. Replace shrimp with tofu, tempeh, or extra vegetables for a plant-based version.

Should I cook the vegetables in batches?

If your pan is small, stir-fry vegetables in batches to avoid overcrowding and ensure even cooking.

What kind of oil is best for stir-frying?

Use high-heat oils like vegetable, canola, or peanut oil for best results.

Can I freeze shrimp stir-fry?

It’s best enjoyed fresh, but you can freeze leftovers. The texture of the shrimp and vegetables may change slightly upon thawing.

Conclusion

Shrimp stir-fry with mixed vegetables is a quick, delicious, and healthy meal that fits perfectly into a busy lifestyle. Bursting with color, flavor, and texture, it’s a go-to dish you can customize to suit your taste. Serve it over rice or noodles, and enjoy a satisfying, homemade meal that comes together in minutes.

Shrimp Stir-Fry with Mixed Vegetables

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Shrimp stir-fry with mixed vegetables is a quick and healthy dish made with tender shrimp, crisp vegetables, and a flavorful sauce. It’s perfect for busy weeknights and easy to customize with your favorite ingredients.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-Frying
• Cuisine: Asian
• Diet: Low Fat

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1 red bell pepper, sliced
• 1 cup snap peas or snow peas
• 1 small zucchini, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated or minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar or lime juice
• 2 tbsp vegetable oil (for cooking)
• 2 green onions, sliced (optional, for garnish)
• Cooked rice or noodles, for serving

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Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and cornstarch. Set aside.
2. Pat shrimp dry and season lightly with salt and pepper.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
4. Add the remaining oil to the same pan. Sauté garlic and ginger for 30 seconds until fragrant.
5. Add broccoli, carrots, bell pepper, zucchini, and snap peas. Stir-fry for 4–6 minutes until vegetables are tender-crisp.
6. Return shrimp to the pan and pour in the sauce. Toss everything together and cook for another 2–3 minutes until sauce thickens and everything is heated through.
7. Serve over rice or noodles and garnish with sliced green onions if desired.

Notes

• Use pre-cooked or frozen vegetables to save time.
• Don’t overcook the shrimp—remove them as soon as they turn pink.
• Add chili flakes or sriracha for a spicier version.
• Swap shrimp for chicken, tofu, or beef if preferred.
• For a low-carb option, serve with cauliflower rice or zucchini noodles.

Nutrition

• Serving Size: 1 plate
• Calories: 310
• Sugar: 7g
• Sodium: 690mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 180mg