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Shrimp Stir Fry on a white plate with rice and brown sauce.
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Shrimp Stir Fry

This Shrimp Stir Fry is a healthy 30 minute meal idea that's easy to make with fresh or frozen vegetables! You'll love the savory brown sauce with rice or noodles!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 341kcal
Author: Stephanie

Ingredients

Sauce

  • 3 Tablespoons cornstarch + 3 tbsp. cold water
  • 1 ¼ cups chicken broth
  • ¼ cup low sodium soy sauce
  • ¼ cup honey can sub brown sugar
  • 3 cloves garlic minced
  • 1 teaspoon hot sauce
  • ¼ tsp ground ginger

Stir Fry

  • 1 lb. large uncooked shrimp see notes
  • 2 tablespoons peanut oil can sub olive or vegetable oil
  • 1/3 cup dry white wine or chicken broth. See notes
  • 3 cups Broccoli florets
  • ¾ cup carrots julienned
  • 1 yellow onion sliced
  • 1 cup snap peas
  • 1 red bell pepper sliced.

For Serving- Optional

  • 3 cups cooked rice any kind
US Customary - Metric

Instructions

Prep Work

  • Combine cornstarch + cold water in a covered container and shake to combine. Set aside in a cool place.
  • Combine remaining sauce ingredients in a medium bowl and set aside.
  • Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins. See pro tips for shrimp prep/cooking.

Cook the Shrimp

  • Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.

Make the Stir Fry

  • Reduce heat to medium and add the white wine. Use a silicone spatula to clean the bottom and sides of the skillet. Let it reduce by half, about 3 minutes.
  • Add a little additional oil if needed. Add the broccoli, carrots, onions, and snow peas, and toss to coat. Cook for 3 minutes, until slightly softened. Add the bell peppers and cook for 2 minutes.
  • Add sauce mixture and let it simmer/reduce for 2-3 minutes, then bring it to a boil. Take the cornstarch mixture and shake it well. Slowly stir the cornstarch slurry into the bubbling sauce until desired thickness is obtained. Reduce heat to low.
  • Add the shrimp back to the skillet along with any juices from the plate. Spoon the sauce on top and let it heat through, about 1 minute. Add desired garnishes and serve with rice or noodles.

Notes

Shrimp Tips:
  • The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
  • If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins. I like to remove the shell after I sauté them, it helps make sure I don't overcook them, which is easy to do. For this recipe, I leave the tails on, but that is optional.
  • Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking.
More Pro Tips:
  • Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe.
  • White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
  • Hot Sauce: The hot sauce in this recipe doesn't make it hot/spicy, it's just a small amount that is used to enhance the other flavors. I use Frank's Hot Sauce.
  • Ingredient Additions include spinach, kale, celery, mushrooms, cauliflower, red/green cabbage, baby corn, green beans, water chestnuts, zucchini, bok choy, bamboo shoots.
  • To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
  • Topping Options include green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days.
  • To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe and rice is not included.

Nutrition

Calories: 341kcal | Carbohydrates: 39g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 1053mg | Potassium: 851mg | Fiber: 4g | Sugar: 24g | Vitamin A: 5636IU | Vitamin C: 119mg | Calcium: 147mg | Iron: 2mg