I’m sharing a Shrimp and Vegetable Stir Fry featuring juicy shrimp, a rainbow of crisp vegetables, and a glossy garlic sauce that’s ready in minutes.

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I never thought a dinner could act like a tease until I made this garlic shrimp stir fry. The scent of garlic cloves finely minced hits first then the sight of juicy large shrimp peeled and deveined makes you pause, like wait is this really mine.

It sits among a panoply of color and a glossy finish so you want to dig in fast, but also study every bite. I love how it feels like both Shrimp Stir Fry and a nod to Shrimp And Vegetables classics, simple yet a little bit clever.

You’ll want to know the secrets, trust me.

Ingredients

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Shrimp: High protein low carb cooks fast gives savory seafood flavor.
Garlic: Pungent immune boosting gives a strong aromatic kick when quickly fried.
Broccoli: Rich in fiber and vitamin C adds crunch and bright green freshness.
Bell peppers: Sweet high in vitamin A and C add color and mild sweetness.
Soy sauce: Salty umami flavor deepens taste use low sodium if worried about salt.
Honey or maple syrup: Provides gentle sweetness helps balance savory and sour notes.
Cornstarch: Thickens sauces adds glossy finish no flavor just silky texture.
Ginger: Zesty warmth brightens flavors and cuts richness a little goes a long way.

Ingredient Quantities

1 pound large shrimp peeled and deveined about 450 g

1 tablespoon cornstarch

1 teaspoon kosher salt and 1/2 teaspoon black pepper, or to taste

2 tablespoons vegetable oil divided

5 to 6 garlic cloves finely minced

1 tablespoon fresh ginger minced

1 small red bell pepper thinly sliced

1 small yellow bell pepper thinly sliced

1 cup broccoli florets about 100 g

1 cup snap peas or snow peas trimmed

1 medium carrot thinly sliced

1 small red onion thinly sliced

3 tablespoons soy sauce low sodium preferred

1 tablespoon oyster sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon toasted sesame oil

1/3 cup chicken broth or water about 80 ml

1 tablespoon cornstarch plus 2 tablespoons water for slurry

2 green onions thinly sliced for garnish

1 teaspoon sesame seeds optional

1 lime cut into wedges optional

Pinch of red pepper flakes optional

How to Make this

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1. Pat the shrimp dry with paper towels, toss them with 1 tablespoon cornstarch, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until lightly coated; set aside for a few minutes so the coating sticks.

2. Whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon toasted sesame oil, and 1/3 cup chicken broth or water; set aside.

3. Mix 1 tablespoon cornstarch with 2 tablespoons water to make the slurry and keep near the stove.

4. Heat a wok or large skillet over high heat until hot, add 1 tablespoon vegetable oil, then sear the shrimp in a single layer 30 to 60 seconds per side just until pink and almost cooked through; remove shrimp to a plate. Don’t overcook them or they’ll get rubbery.

5. Add the remaining 1 tablespoon oil to the pan and lower heat to medium high, toss in the minced garlic and minced ginger and stir about 30 seconds until fragrant but not burned.

6. Add the carrot slices and broccoli florets first, stir fry 2 minutes, then add the thinly sliced red and yellow bell peppers and the snap peas and cook another 2 minutes so the veggies are tender but still crisp.

7. Toss in the sliced red onion and cook 30 to 60 seconds just to warm and soften it a bit, then return the shrimp to the pan.

8. Pour the prepared sauce over everything, stir to combine and bring to a gentle simmer, then slowly add the cornstarch slurry while stirring until the sauce thickens and becomes glossy, about 1 minute.

9. Taste and adjust seasoning with extra soy sauce or a pinch of salt and pepper if needed, sprinkle with sliced green onions and sesame seeds, add a squeeze of lime and a pinch of red pepper flakes if you want heat, then serve immediately over rice or noodles.

Equipment Needed

1. Wok or large skillet (good for high heat stir fry)
2. Sharp chef’s knife, for peeling, slicing and deveining
3. Cutting board, preferably one just for shrimp/veg
4. Tongs or wide spatula, to sear and toss the shrimp/veggies
5. Mixing bowls (one large for veg, one small for coating/sauce)
6. Measuring spoons and a 1/3 cup measuring cup
7. Small bowl and whisk or fork, for the sauce and cornstarch slurry
8. Plate and paper towels, to dry and rest the shrimp
9. Rice cooker or pot for rice / serving vessel for noodles

FAQ

Q: How do I stop the shrimp from getting rubbery? A: Pat the shrimp very dry, toss with the 1 tablespoon cornstarch and salt, then cook over high heat only 2 to 3 minutes until just pink and opaque. Don't crowd the pan and pull them out as soon as they're done since they'll keep cooking a bit off the heat. If you overcook em they get rubbery, plain and simple.

Q: Can I use frozen shrimp? A: Yes, frozen is fine. Thaw under cold running water, pat completely dry, then follow the recipe. If the shrimp were pre-brined or packed in salty liquid rinse them briefly and cut back on added salt.

Q: How do I thicken the sauce if it's too thin? A: Stir the 1 tablespoon cornstarch into 2 tablespoons cold water to make the slurry, pour it into the simmering sauce and cook a minute until glossy. Add slurry little by little till you like the consistency.

Q: Can I make this gluten free? A: Sure. Swap low sodium soy sauce for tamari or coconut aminos and use a gluten free oyster sauce or a mix of fish sauce plus a little honey for sweetness. Cornstarch is naturally gluten free so that's fine.

Q: Can I prep ahead or store leftovers? A: You can prep veggies and the sauce ahead, store separately in the fridge. Cooked stir fry keeps 1 to 2 days in an airtight container. Reheat gently in a skillet with a splash of broth so the shrimp don't dry out. Freezing cooked stir fry makes the veggies soggy so I don't recommend it.

Q: Any good swaps for veggies or protein? A: Absolutely. Use snap peas, bok choy, mushrooms, zucchini, or baby corn. Swap shrimp for thin sliced chicken breast or firm tofu but adjust cook time: chicken needs longer, tofu just needs a quick sear. Mix and match to what you got in the fridge.

Garlic Shrimp Stir Fry Recipe Substitutions and Variations

Shrimp: swap for thinly sliced chicken breast or thighs (cook a bit longer), or use firm tofu pressed and cubed for a veg version, tempeh also works if you want more chew.
Soy sauce: use tamari for gluten free, or coconut aminos for a milder, slightly sweeter low sodium option.
Oyster sauce: replace with hoisin plus a splash of soy sauce for depth, or use a mushroom stir fry sauce to keep it vegan.
Cornstarch (for coating or thickening): arrowroot or potato starch work 1:1 and give a clear finish, all purpose flour can thicken too but the sauce won’t be as glossy.

Pro Tips

1) Pat the shrimp very dry before you dust them with cornstarch, let them sit a few minutes so the coating actually sticks. Moist shrimp steam in the pan and then they get rubbery, so this really matters.

2) Get the pan screaming hot and sear the shrimp in a single layer, quick and dirty 30 to 60 seconds a side, then pull them off — they’ll finish cooking in the sauce. Overcrowd the pan and you’ll end up steaming, not searing.

3) Cut veggies about the same size and cook the firm ones first, add the softer ones last so everything ends up crisp-tender. If your pan isn’t huge, do the veggies in two batches; crowding kills the high heat cooking.

4) Taste the sauce before you thicken it and add the slurry slowly while it simmers so you don’t overshoot the consistency. If it goes too thick, whisk in a little hot broth or water. Finish with the sesame oil and lime at the end for the best flavor, sesame oil cooks off and turns bitter if you put it in too early.