This Shrimp and Vegetable Stir Fry is a delicious, quick dinner that’s really easy to make. In this recipe, large shrimp are cooked with mixed vegetables in a homemade stir fry sauce.
Serve this shrimp and vegetable stir fry with white rice or noodles for a filling, delicious meal your family will love!
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Shrimp and vegetable stir fry ingredients
- ¼ cup Water
- 1 tablespoon Corn Starch
- ¼ cup Reduced Sodium Soy Sauce
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Brown Sugar
- 2 Large Garlic Cloves, grated – I like to use a microplane zester/grater to break down the garlic. If you don’t have one, finely mince the garlic
- 1 teaspoon Ginger Powder, use fresh if you have it on hand (grated or minced)
- Pinch of Crushed Red Pepper, leave it out if you don’t like spicy
- 2 tablespoons Canola Oil
- 1 pound Large Shrimp, peeled and deveined
- ½ teaspoon Salt
- 10-12 ounces Frozen or Fresh Mixed Vegetables (if using fresh get the steam in the bag variety) we used a frozen blend of broccoli, cauliflower and carrots, but there’s a bunch to choose from
Prepare the stir fry sauce
I like using small canning jars, to make the sauce. I keep several sizes on hand. They’re convenient for mixing sauces, marinades and dressings.
Start the sauce by adding the water and cornstarch to a jar, or a medium bowl. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.
Then add the soy sauce, hoisin sauce, brown sugar, garlic, ginger and crushed red pepper (if using).
Stir the stir fry sauce vigorously until well combined.
If you are not using the sauce right away make sure to give it a good stir right before adding it in. The corn starch will settle at the bottom so get in there and stir well until it is incorporated again.
Prepare the Shrimp
We use frozen, easy-to-peel, deveined shrimp in this recipe. They’re super convenient. When they go on sale we buy a couple bags. They keep in the freezer for a long time.
If you are using frozen shrimp, defrost by placing them in a large colander and run them under cold water while peeling.
Place the peeled shrimp on a large plate or pan and then pat them dry with a paper towel. Then season them with ½ teaspoon of salt.
Prepare the vegetables
If you are using fresh vegetables get the steam-in the-bag variety. Cook them just enough to get them going, half the recommended time on the package should do it.
If you are using frozen vegetables, cook them for a bit less than half the recommended time on the package. We just want to defrost them.
We used a frozen, steam in the bag variety and microwaved them for a little less than half the recommended time on the package.
Drain the vegetables completely (if necessary). Open the bag and pour them into a bowl, until ready to use.
If we leave the vegetables in the bag, the heat will continue cooking them and they might get mushy. We want them to finish cooking in the sauce with the shrimp.
This recipe takes less than 10 minutes from start to finish. If you are serving the shrimp with white rice or noodles make sure to get them going before starting the stir fry.
Things move quickly with this recipe! Have everything ready to go before you start.
How to make shrimp and vegetable stir fry
- Heat the canola oil in a large, non-stick skillet or wok over medium-high heat. When the oil is hot, add the shrimp.
- Cook the shrimp for 2 minutes. They will just be starting to turn pink, stirring constantly.
- Next, add the vegetables and the prepared stir fry sauce to the skillet. As soon as the sauce starts boiling, lower the heat to medium-low.
- Cook the shrimp and vegetables for 4-5 minutes, or until the shrimp are cooked through, the sauce thickens and the vegetables are crisp-tender, stirring frequently.
- Taste the stir fry and add salt, if needed. As a reference we didn’t need any additional salt for our dish.
- Serve the shrimp and vegetable stir fry with white rice or noodles.
Use very little salt in this recipe since the soy sauce and hoisin sauce both contain a good amount of salt already. You can always add it in at the end if needed.
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Shrimp and Vegetable Stir Fry
Ingredients
- ¼ cup Water
- 1 tablespoon Corn Starch
- ¼ cup Reduced Sodium Soy Sauce
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Brown Sugar
- 2 Large Garlic Cloves grated or minced
- 1 teaspoon Ginger Powder use fresh if you have it on hand (grated or minced)
- Pinch of Crushed Red Pepper leave it out if you don’t like spicy
- 2 tablespoons Canola Oil
- 1 pound Shrimp peeled and deveined
- ½ teaspoon Salt
- 10-12 ounces Frozen or Fresh Mixed Vegetables if using fresh get the steam in the bag variety
Instructions
Prepare the stir fry sauce
- Add the water and cornstarch to a jar, or a medium bowl. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.
- Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger and crushed red pepper (if using).
- Stir the stir fry sauce vigorously until well combined.
- If you are not using the sauce right away make sure to give it a good stir right before adding it in. The corn starch will settle at the bottom.
Prepare the Shrimp
- Clean and peel the shrimp. If using frozen shrimp, defrost by placing them in a large colander and run them under cold water while peeling.
- Pat the shrimp dry with a paper towel, then season them with ½ teaspoon of salt.
Prepare the vegetables
- If you are using fresh vegetables get the steam-in the-bag variety. Cook them just enough to get them going, half the recommended time on the package should do it.
- If you are using frozen vegetables, cook them for a bit less than half the recommended time on the package. We just want to defrost them.
- Drain the vegetables completely (if necessary). Open the bag and pour them into a bowl, until ready to use.
Make the shrimp and vegetable stir fry
- Heat the canola oil in a large non-stick skillet or wok over medium-high heat. When the oil is hot, add the shrimp.
- Cook the shrimp for 2 minutes. They will just be starting to turn pink, stirring constantly.
- Add the vegetables and the prepared stir fry sauce to the skillet. As soon as the sauce starts boiling, lower the heat to medium-low.
- Cook the shrimp and vegetables for 4-5 minutes, or until the shrimp are cooked through, the sauce thickens and the vegetables are crisp-tender, stirring frequently.
- Taste the stir fry and add salt, if needed. As a reference we didn’t need any additional salt for our dish.
- Serve the shrimp and vegetable stir fry with white rice or noodles.
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