Shrimp stir fry is a quick and easy dinner recipe that you can have on the table in about 20 minutes! Juicy shrimp, zucchini, and bell pepper are coated in a sweet and savory homemade sauce that's served over steamed rice.
Recipe summary
Flavor: Sweet and savory sauce coats tender shrimp, zucchini, and bell pepper.
It's quick and easy. Ready in 20 minutes and surprisingly simple to prepare. Most of the prep is in making a simple sauce!
Serve with: Steamed white rice, fried rice, lo mein, or egg rolls.
You may also like: Shrimp Primavera and Zucchini Mushroom Pasta
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Ingredients and substitutions
- Rice - Feel free to use your favorite rice and cook it according to the package directions. Today I used jasmine rice. Any long grain white rice or brown rice will work.
- Shrimp - I recommend medium or large shrimp for a stir fry recipe. Frozen shrimp is easy to keep on hand in the freezer and thaws quickly when run under warm water. I recommend removing the tails before cooking for easy eating.
- Vegetables - Bell pepper and zucchini add bulk to your stir fry. Onion, asparagus, snow peas, carrots, and green beans are all great options if you're looking for substitutions.
- Oil - Use your favorite cooking oil for this recipe.
- Soy sauce - Adds salty, savory flavor to the sauce. I recommend using a low sodium soy sauce.
- Brown sugar - Adds sweetness to the sauce. Sugar can be cut in half for a less sweet sauce.
- Cornstarch - Helps the sauce thicken once it's added to the pan.
- Chicken broth - Adds savory, umami flavor to the sauce. Broth could be substituted with water if needed.
- Rice vinegar - Adds some acidity and balance to the sauce.
- Sesame oil - Just a small amount of sesame oil adds savory, nutty flavor.
- Oyster sauce - Adds earthy, savory and sweet flavor to the sauce. Despite the name, it doesn't have a fishy flavor.
- Garlic - Adds flavor to the sauce. I recommend fresh minced garlic for best flavor.
- Seasoning - Red pepper flakes and ginger add flavor. I used ground ginger today, but if you have fresh ginger on hand it makes a great substitute for an even more robust flavor.
How to make shrimp stir fry
- Add sauce ingredients to a bowl and whisk to combine. Set aside.
- Add oil and vegetables to a nonstick pan and cook for 4 to 5 minutes.
- Add shrimp to the pan and cook for about 1 to 2 minutes on the first side. Flip shrimp and add sauce to the pan.
- Cook for another 1 to 2 minutes, or until shrimp are just cooked through and sauce has thickened slightly. Remove from heat and serve immediately.
Tips and tricks
Mix the sauce first- The bulk of the ingredients go into the sauce. Start by preparing the sauce first and you're done with most of the recipe.
Prep your shrimp and veggies - After you've made your sauce, prep your shrimp and veggies. This recipe comes together very quickly once you turn on the stove, so you'll want to have all your ingredients ready to go.
Storage
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Rice can be prepared a day or two ahead of time and reheated to save on cooking time.
Frequently asked questions
Yes, I recommend thawing shrimp so that they can be cleaned, including removing the tails.
I recommend medium or large shrimp for stir fry. I used large shrimp in the photos.
I added red bell pepper and zucchini to this recipe. However, they can easily be substituted with other vegetables like broccoli, summer squash, snow peas, asparagus, carrots, onion, or green beans. The great part about stir fry is that just about any vegetables you have on hand can be tossed in.
📖 Recipe
Shrimp Stir Fry
Ingredients
Stir fry
- 1 cup long grain white rice
- 2 tablespoons vegetable oil
- 1 red bell pepper, thin sliced
- 1 medium zucchini, sliced into half moons
- 1 pound large shrimp, peeled and deveined, tails removed
Sauce
- 1 tablespoon cornstarch
- ½ cup low sodium soy sauce
- ¼ cup chicken broth
- 2 cloves garlic, minced
- ¼ teaspoon ground ginger, or 1 tablespoon fresh minced ginger
- ¼ teaspoon red pepper flakes
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons oyster sauce
Instructions
- Cook rice according to package directions.
- Meanwhile, in a bowl add the sauce ingredients: cornstarch, soy sauce, broth, garlic, ginger, red pepper flakes, brown sugar, rice vinegar, sesame oil, and oyster sauce. Whisk to combine and set aside.
- In a large nonstick pan over medium heat, add vegetable oil. When hot, add bell pepper and zucchini and cook until lightly browned around the edges, about 4 to 5 minutes. Add shrimp and cook for about 1 to 2 minutes on the first side. Flip shrimp.
- After flipping shrimp, add sauce to pan. Cook for another 1 to 2 minutes, or until shrimp is cooked through and sauce has thickened slightly.
- Serve over prepared rice.
Recommended Equipment
Notes
- Storage: Leftovers will keep for 3 to 4 days in the refrigerator.
- Sauciness: If you prefer less sauce, entire sauce recipe can be halved.
- Protein: Recipe can be prepared with your favorite protein, like cubed chicken or steak.
This was delicious! Only thing I’m going to change next time I make it is to cut the brown sugar in half. The sauce was a little too sweet for me.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!