From grilled to fried to sauteed, I love it when shrimp is the star of the show. This tasty crustacean often makes its way to our table since it’s such an easy-to-cook, affordable protein—and it doesn’t hurt that it tends to pair well with whatever vegetables we have on hand. Thankfully, there’s no shortage of easy shrimp recipes, from Italian-style recipes like garlic-lemon shrimp, to this weeknight favorite, shrimp stir-fry.
Like all best stir-fry recipes, this is a great alternative to takeout, with that added homemade touch. Plus it’s heavy in protein and vegetables and comes together quickly. Like all stir-fry recipes, having everything ready before you start cooking is key. The most time-consuming part is peeling and deveining the shrimp (if it’s not already done). But if you don’t know how to clean shrimp, it’s a great kitchen skill to learn for this or any recipe.
Ingredients for Shrimp Stir-Fry
- Shrimp: There are endless types of shrimp to choose from—fresh or frozen, shell on or off, head on or off, and anywhere from very small to very large in size. This recipe calls for fresh large shrimp in the shell that you peel and devein yourself. The 31/40 means you get about 31 to 40 shrimp per pound. You can also use thawed frozen shrimp or pre-cleaned shrimp.
- Cornstarch: Cornstarch is the secret to thickening a sauce in Chinese food and many other cuisines. Whisk the cornstarch well with the water in Step 1 so it thickens properly once it’s cooking.
- Soy sauce: The umami flavor of soy sauce is essential in stir-fry recipes. Use low-sodium soy sauce if you’re looking for less salt in your diet, or use tamari as a gluten-free version.
- Vegetables: In addition to using fresh broccoli and bell pepper, this recipe keeps prep easy by using a frozen stir-fry vegetable blend. Of course, you can always use all frozen or all fresh veggies instead. No need to thaw the frozen vegetables before cooking.
- Garlic: While this recipe uses garlic powder in the sauce, you want fresh garlic for the stir-fry because it adds flavor and texture. Here are a few tips on how to peel garlic more easily.
- Peanuts: Chopped peanuts are added at the end as the sauce thickens up, which is a delicious way to add some crunch. If you don’t have peanuts, you can substitute chopped cashews instead.
Directions
Step 1: Make the sauce
In a small bowl, whisk together the cornstarch and water until you have a smooth slurry. Add the soy sauce, garlic powder and ground ginger, and whisk together until there are no clumps.
Step 2: Stir-fry the vegetables
Heat a large nonstick skillet or wok over medium-high heat. Add the oil, then stir-fry the broccoli for two minutes. Add the red pepper and onions, and continue to stir-fry until vegetables are crisp-tender, about two to three minutes longer.
Add the shrimp, the vegetable blend, and the minced garlic, and cook for three minutes more.
Editor’s Tip: Be careful not to overcook the shrimp! They will cook very quickly, so keep a good eye on them. If they start to curl into an C shape, they’re veering into overcooked territory.
Step 3: Thicken the sauce
Gently pour the cornstarch mixture and peanuts into the shrimp stir-fry. Bring up to a boil. Cook and stir until the sauce is thickened, about two minutes. Serve immediately.
Shrimp Stir-Fry Variations
- Use fresh veggies instead: If you don’t mind some extra chopping, try using fresh veggies instead of the bag of frozen vegetables. Just add your fresh vegetables at the same time you add the broccoli, so they have time to get tender-crisp. Carrots, snap peas, asparagus, zucchini and mushrooms are great picks.
- Make it spicy: If you like food with a kick, add chili crisp or Sriracha to the sauce when it’s cooking. Or serve the spicy on the side if not everyone can handle the heat.
- Add a sesame flavor: I love to stir-fry vegetables in sesame oil. Not only is it a high-heat oil, which is great for high-heat cooking, but it imparts such a lovely toasted sesame flavor to the dish. Remember: A little sesame oil goes a long way in terms of flavor. You can also top the finished dish with some white and black sesame seeds, for a fancy garnish.
How to Store Shrimp Stir-Fry
If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave. We don’t recommend freezing this dish. Cooked shrimp don’t freeze and reheat well (they’ll get tough).
Shrimp Stir-Fry Tips
How can you tell when shrimp are done cooking?
Shrimp cooks surprisingly quickly, so don’t put it on the stove and walk away! The telltale signs that your shrimp are done cooking are that they have curled into a C shape, turned an opaque pink color, and they are firm to the touch. Make sure to quickly cook both sides and then remove them from the heat before they get overdone.
What can you serve with shrimp stir-fry?
I have to have white rice with my stir-fry, but you could also serve it over vegetable fried rice, or some simple noodles like ramen or udon. Make some delicious sides to go along with it like crispy crab rangoons and a cucumber salad.
