Easy Shrimp Stir Fry Recipe
Easy Shrimp Stir Fry Recipe photo by Taste of Home
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Easy Shrimp Stir Fry Recipe

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“I love shrimp and I’m always looking for new ways to fix it,” explains Josie Smith from Winamac, Indiana. This attractive shrimp combination features crunchy peanuts and vegetables with a pleasant hint of ginger.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 tablespoons cornstarch
  • 3/4 cup cold water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 2 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 1 medium sweet red pepper, julienned
  • 3 green onions, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup frozen stir-fry vegetable blend, thawed
  • 3 garlic cloves, minced
  • 1/4 cup chopped peanuts

Nutritional Facts

1 cup: 273 calories, 13g fat (2g saturated fat), 129mg cholesterol, 593mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.


  1. In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside.
  2. In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer.
  3. Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Shrimp Stir-Fry in Light & Tasty August/September 2005, p58

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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1colorado User ID: 6982059 75030
Reviewed Mar. 8, 2013

"Not much flavor. Needs more of something ... Maybe red pepper flakes, more salt, soy sauce. Thought it was pretty bland."

hauder011 User ID: 7142869 93389
Reviewed Feb. 18, 2013

"Great Flavor"

TraceyLyn1 User ID: 6578232 61212
Reviewed May. 27, 2012

"This recipe was very good. I served it over rice. Very filling and satisfying. My husband loved it."

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