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A vibrant shrimp and vegetable stir fry dish presented in a bowl.

Flavorful Shrimp and Vegetable Stir Fry

This Flavorful Shrimp and Vegetable Stir Fry is a quick and easy weeknight meal packed with vibrant vegetables and succulent shrimp, all coated in a savory and sweet sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • small bowl
  • tiny bowl
  • paper towels
  • large wok or very large skillet
  • whisk

Ingredients
  

For the Stir-Fry:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp vegetable oil (or other high smoke point oil like avocado or peanut oil)
  • 1 large head broccoli, cut into small florets
  • 2 carrots, thinly sliced or julienned
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/2 cup sliced mushrooms Optional
  • 1/2 cup baby corn Optional

For the Sauce:

  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tbsp oyster sauce Optional, but adds great umami
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar (or honey/maple syrup)
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Instructions
 

Prepare the Sauce

  • Whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, and sesame oil in a small bowl; set aside. In a separate tiny bowl, mix the cornstarch with cold water to create a slurry.

Prep Shrimp & Veggies

  • Pat the shrimp very dry with paper towels. Prepare all vegetables as directed, ensuring everything is ready before cooking.

Cook the Shrimp

  • Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add shrimp in a single layer, cooking for 1-2 minutes per side until pink; remove and set aside.

Stir-Fry Veggies

  • Add the remaining 1 tablespoon of oil to the wok, then add broccoli and carrots. Stir-fry for 2-3 minutes until slightly tender-crisp.

Add Remaining Veggies & Aromatics

  • Add bell peppers, snap peas, mushrooms, and baby corn; stir-fry for another 2-3 minutes. Push vegetables aside, add minced garlic and grated ginger to the empty section, cook for 30 seconds until fragrant, then toss with vegetables.

Combine and Sauce

  • Return cooked shrimp to the wok with the vegetables. Whisk the prepared sauce and pour over ingredients, bringing it to a simmer.

Thicken the Sauce

  • Re-whisk the cornstarch slurry and slowly pour into the simmering sauce, stirring constantly until desired thickness. Cook for another minute to coat ingredients.

Serve Immediately

  • Remove from heat and serve hot.

Notes

Ensure all ingredients are prepped before you begin stir-frying, as the cooking process is very quick. Adjust spice level by adding red pepper flakes to the sauce if desired.