The Best Homemade Shrimp Stir Fry Recipe

I’ve been perfecting my shrimp stir fry recipe for years, and it’s finally ready to share. The key is balancing tender shrimp with crisp vegetables and a sauce that’s just sweet enough. It’s quick, easy, and packed with flavor—ideal for busy weeknights. But there’s one trick that takes it from good to unforgettable. Want to know what it is? Let’s get started.

Recipe

This shrimp stir fry is the kind of recipe that’ll make you wonder why you ever ordered takeout. It’s quick, bursting with flavor, and so easy to whip up, even on your busiest weeknights.

Juicy shrimp, crisp veggies, and a savory-sweet sauce come together in one vibrant dish that’s ready in under 20 minutes. I’ve made this a hundred times, and it never fails to impress—whether it’s a solo dinner, a family meal, or a last-minute dish for guests.

The secret? A simple sauce with soy sauce, honey, and garlic that clings perfectly to every bite. You’ll love how the tender shrimp pairs with the crunch of bell peppers and onions, all tied together with a hint of spice from a dash of chili flakes.

Trust me, once you try this, it’ll become your go-to recipe for a satisfying meal that feels like a treat.

Ingredients

The key to a knockout shrimp stir fry lies in the ingredients—freshness and smart choices make all the difference. Opt for plump, wild-caught shrimp if possible (they’re sweeter and less watery than farmed), and don’t skimp on the aromatics.

Here’s what you’ll need, with pro tips and swaps to make it your own:

Protein & Veggies

• 1 lb large shrimp (21/25 count), peeled & deveined – *Pro tip: Pat them dry with paper towels to avoid a soggy stir fry.* Swap with chicken or tofu if preferred.
• 2 cups mixed veggies (bell peppers, snap peas, carrots) – *Must-have: Crisp snap peas for texture. Skip frozen—they’ll turn mushy.*

Aromatics & Sauce

• 3 garlic cloves, minced – *Non-negotiable: Fresh garlic only—powder tastes flat here.*
• 1 tbsp ginger, grated – *Pro tip: Freeze leftover ginger root for easy grating.*
• 3 tbsp soy sauce – *Swap with tamari for gluten-free.*
• 1 tbsp oyster sauce – *Secret weapon for depth—don’t omit!*
• 1 tsp sesame oil – *Just a dash at the end for nutty aroma.*

Extras for Elevation

• 1 tbsp cornstarch – *Toss shrimp in it for a crispy sear.*
• Red pepper flakes or sriracha – *For heat lovers.*
• Green onions & sesame seeds – *Little wins: They add color and crunch for serving.*

*Flexible note: No oyster sauce? Hoisin or a pinch of brown sugar + extra soy sauce works in a pinch.*

How to Make the Best Recipe Title

• Finish with a splash of freshness – Off the heat, stir in a squeeze of lime or a handful of cilantro for brightness.
• Pro tip: A drizzle of sesame oil at the end adds depth without overpowering.
• Serve immediately – Stir-fries are best eaten fresh.
• If left sitting, the veggies lose their crunch and the shrimp can become rubbery.

Nutrition

This Shrimp Stir Fry recipe is packed with nutrients and flavor. The ingredients provide a balanced mix of protein, carbs, and healthy fats.

Chef Tips

When preparing this shrimp stir fry, I always recommend using fresh ingredients, as they’ll give you the best flavor and texture. Don’t overcook the shrimp—they’re done when pink and opaque.

Use high heat for sautéing to lock in flavors and keep veggies crisp.

Prep everything beforehand; stir frying’s quick. Add sauces last to avoid burning.

Finally, taste as you go and adjust seasoning for a perfectly balanced dish.