Recipes · Cooking tips · Techniques

Shrimp and Vegetable Stir Fry

Shrimp and Vegetable Stir Fry

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.

 

Now, I know shrimp can be a little pricey. So we go with frozen shrimp and buy them when they’re on sale. They keep in the freezer for a long time and defrost in just a few minutes.

 

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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To make this shrimp and vegetable stir fry you will need

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

 

Prep Work

There is very little prep work with this quick, delicious dinner. Making the sauce, cleaning (or defrosting) the shrimp and par-cooking the vegetables, that’s pretty much it.

 

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.

 

Stir fry sauce in a small jar.

 

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.

 

Peeled shrimp, mixed vegetables and stir fry sauce in a small jar, all displayed on a wood cutting board.

 

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.

 

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.

 

A close up image of shrimp and vegetable stir fry on a bed of white rice.

 

Cook’s Notes

​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.

 

Want more take-out inspired recipes? Try one of these!

 

 

Shrimp and Vegetable Stir Fry

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: shrimp stir fry
Servings: 4
Calories: 269kcal

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.

Notes

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.
 
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.

Nutrition

Calories: 269kcal | Carbohydrates: 20g | Protein: 26g | Fat: 9g | Cholesterol: 286mg | Sodium: 1867mg | Potassium: 279mg | Fiber: 3g | Sugar: 5g | Vitamin A: 72% | Vitamin C: 15.1% | Calcium: 19% | Iron: 19.9%
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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