20-Minute Shrimp Stir Fry
Shrimp stir fry is the dinner I make when I want something fast, colorful, and satisfying without a pile of prep. It lands on our table more than any other weeknight meal.
The sauce is savory and just a little sticky, the vegetables stay bright and crisp, and the shrimp cook in a single layer so they pick up a little caramelized edge. You can have it on the table in about 20 minutes, and that counts the time to boil rice alongside it.
Why This Shrimp Stir Fry Works
The shrimp get seared in a hot pan until they are pink and tender, with just a touch of browning. That quick, high-heat cook is what gives them a deep, almost sweet flavor you do not get from steaming.
The sauce is a simple mix of soy, garlic, ginger, and a cornstarch slurry that turns glossy the moment it hits the pan. Every bite of shrimp and vegetable gets coated, but nothing turns soggy. I use frozen shrimp most of the time, thawed under cold water while I chop the vegetables, which makes the whole thing feel effortless.
Ingredients
- 1 lb large shrimp, peeled and deveined: thawed if frozen, patted dry so they sear instead of steam
- 2 tbsp vegetable oil, divided: use an oil with a high smoke point like avocado or peanut
- 1 cup broccoli florets, cut bite-size: small pieces cook quickly and evenly
- 1 red bell pepper, sliced into thin strips
- 1 cup sugar snap peas, trimmed
- 3 cloves garlic, minced
- 2 tsp grated fresh ginger
- 3 tbsp soy sauce: use tamari for a gluten-free version
- 2 tbsp oyster sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp cold water: stir together right before adding to the pan
- Cooked rice, for serving
- Sesame seeds and sliced green onion, for topping
Variations / Substitutions
- Swap the protein: thinly sliced chicken breast, sliced flank steak, or cubed firm tofu all work with the same sauce and vegetable mix.
- Change the vegetables: green beans, sliced zucchini, mushrooms, or bok choy are all good swaps. Aim for a mix of colors and textures.
- Make it gluten-free: use tamari instead of soy sauce, and check that your oyster sauce is labeled gluten-free.
- Add heat: stir a teaspoon of sriracha or a pinch of red pepper flakes into the sauce before pouring it in.
- Skip the rice: spoon the stir fry over vermicelli noodles or serve it on its own with an extra drizzle of sesame oil.
Leftover Fried Rice is another reader favorite dinner worth making next.
How to Make 20-Minute Shrimp Stir Fry
Step 1: Make the Sauce
In a small bowl, whisk together the 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, and the minced garlic and grated ginger. Set the bowl near the stove so it is ready when the pan is hot.
The sauce will look thin at this point, and that is exactly right. The cornstarch slurry you add later will thicken it into a glossy coating once it simmers for a minute.
Step 2: Sear the Shrimp
Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat. Pat the shrimp dry with paper towels, then place them in a single layer. Let them cook without moving for about 2 minutes, until the bottom is pink and lightly browned. Flip and cook the second side for another 1 to 2 minutes, then transfer the shrimp to a plate.
You want a hot pan and dry shrimp so you hear a good sizzle when they hit the oil. That sizzle is how you know you are building a sear instead of steaming them.
Step 3: Stir-Fry the Vegetables
Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the same pan. Toss in the broccoli florets and stir-fry for 2 minutes. Add the sliced bell pepper and sugar snap peas, then cook for another 2 to 3 minutes, stirring often. The broccoli should turn bright green and the snap peas should still have a little snap.
If the pan looks dry at any point, splash in a tablespoon of water to create steam and help the broccoli soften without burning.
Step 4: Toss and Serve
Return the shrimp to the pan and give the cornstarch slurry a quick stir before pouring it in along with the reserved sauce. Stir everything together and cook for 1 to 2 minutes, just until the sauce thickens and turns glossy. Spoon the stir fry over bowls of warm rice and scatter sesame seeds and sliced green onion on top.
The moment the sauce tightens up and clings to every shrimp, you know you got it right. Serve it right away while the vegetables are still crisp and the shrimp are hot.
Tips for the Best Shrimp Stir Fry
- Get all your chopping, mixing, and measuring done before you turn on the heat. Stir fries move fast, and you will not have time to mince garlic while the shrimp are cooking.
- Pat the shrimp extremely dry. Any surface moisture works against the sear you want.
- Cook shrimp in batches if your pan is not large enough to give every piece its own space. Crowding the pan drops the temperature and steams the shrimp instead.
- Taste the sauce before you add the cornstarch slurry. Adjust with a splash more soy for salt, vinegar for brightness, or sugar for balance.
Make more or less based on how many people you are feeding:
| Servings | Shrimp | Soy Sauce | Cornstarch Slurry |
|---|---|---|---|
| 2 | ½ lb | 1½ tbsp | 2 tsp cornstarch + 1 tbsp water |
| 4 | 1 lb | 3 tbsp | 1 tbsp cornstarch + 2 tbsp water |
| 6 | 1½ lb | ¼ cup | 1½ tbsp cornstarch + 3 tbsp water |
Storing Leftovers
- Refrigerate: store cooled stir fry in an airtight container for up to 3 days. The vegetables soften a little, but the flavor stays good.
- Reheating: warm it in a skillet over medium heat with a splash of water to loosen the sauce. A microwave works too, in short bursts so the shrimp do not turn rubbery.
What to Serve With Shrimp Stir Fry
The most obvious answer is steamed white or brown rice, and it works beautifully. For a little more texture, I like jasmine rice with its fluffy, aromatic grains. A handful of crispy fried shallots on top of the bowl adds a nice crunch, too. Chilled cucumber slices with a splash of rice vinegar cut through the savory sauce and make a refreshing side.
Frequently Asked Questions
How do I thaw frozen shrimp quickly?
Place the shrimp in a colander and run cold water over them for 5 to 7 minutes, tossing once or twice. They should be fully thawed and still cold, then you can peel and pat them dry.
Can I use pre-cooked shrimp?
You can, but they will not get the same sear. Add them at the very end with the sauce and toss only until warmed through to avoid toughness.
What if I do not have a wok?
A large, heavy skillet works just as well. Cast iron holds heat beautifully and gives you a good sear on the shrimp.
Is this stir fry gluten-free?
Yes, if you use tamari instead of soy sauce and confirm your oyster sauce is made without wheat. That is the only swap you need.
Can I make this ahead of time?
It is best fresh, but you can prep everything a day ahead: chop vegetables, mix the sauce, and store them separately in the fridge. Then it takes under 10 minutes to cook.
Shrimp Stir Fry Recipe
Ingredients
Method
- Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, garlic, and ginger in a small bowl.
- Heat 1 tbsp oil in a wok over high heat. Pat shrimp dry and sear in a single layer, 2 minutes per side, then transfer to a plate.
- Reduce heat to medium-high, add remaining 1 tbsp oil. Stir-fry broccoli 2 minutes, then add bell pepper and snap peas and cook 2 to 3 minutes more.
- Return shrimp to the pan. Stir cornstarch slurry and pour it in with the sauce. Toss and cook 1 to 2 minutes until thickened. Serve over rice with sesame seeds and green onion.
Notes
