Description
This quick and delicious shrimp stir fry is packed with fresh veggies and tender shrimp, all tossed in a savory, homemade stir fry sauce. It’s perfect for busy weeknights and comes together in just 20 minutes. Serve it over rice or noodles for a satisfying, flavorful meal!
Ingredients
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1 lb large shrimp, peeled and deveined
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2 tbsp vegetable oil
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 cup broccoli florets
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1 cup snap peas
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1/4 cup soy sauce
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1 tbsp oyster sauce
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1 tbsp hoisin sauce
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1 tsp sesame oil
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1 tsp cornstarch
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2 tbsp water
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Cooked rice or noodles, for serving
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Optional: sesame seeds and chopped green onions, for garnish
Instructions
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In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water. Set aside.
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Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes per side, or until pink and cooked through. Remove and set aside.
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Add remaining oil to the pan. Toss in garlic and ginger, stir for 30 seconds until fragrant.
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Add bell peppers, broccoli, and snap peas. Stir-fry for 4–5 minutes until veggies are just tender.
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Return shrimp to the pan. Pour the sauce over everything and stir well to coat. Cook for another 1–2 minutes until the sauce thickens slightly.
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Serve hot over rice or noodles, topped with sesame seeds and green onions if desired.
Notes
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You can use frozen shrimp—just thaw completely before cooking.
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Add chili flakes or sriracha to the sauce if you like a bit of heat.
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Swap out veggies based on what you have—zucchini, carrots, or mushrooms work great too.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups with rice)
- Calories: 280
- Sugar: 4g
- Sodium: 950mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 180mg