This Shrimp Stir-Fry recipe is all about high heat and fast cooking, so the shrimp stay snappy and the vegetables keep that tender-crisp bite. The sauce is bold and glossy with soy, vinegar, a little sugar, and just a touch of heat. If you’ve got picky eaters, this is one of those sneaky wins since everything gets coated in a sweet-savory sauce that makes vegetables way more appealing.
Easy Shrimp Stir Fry
This is a fast stir-fry that leans on a simple soy-based sauce and a mix of vegetables you can customize. Shrimp cooks in minutes, so you cook it first, pull it out, then let the vegetables take their turn in the heat. Shiitakes cook right alongside the veg and soak up sauce like little flavor sponges.
Want a different vibe? Add fresh ginger with the garlic for a warmer flavor. Like it spicy? Add more garlic chili sauce or a squeeze of sriracha at the end. Want it less sweet? Cut the sugar back to 1 tablespoon and taste after it thickens.
Why You’ll Love This Dish
- Fast Start To Finish – Prep a bit, cook fast, eat happy.
- Shrimp Stays Tender – Quick sear keeps it juicy and snappy.
- Veggies Taste Better – That sweet-salty sauce helps everyone clean their plate.
- Shiitakes Add Big Savory Flavor – Deep, meaty bite that boosts the whole dish.
- Flexible With What You Have – Mix and match vegetables without changing the method.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Rice Vinegar – Brightens the sauce and keeps it from tasting flat; apple cider vinegar works in a pinch.
- Sugar – Balances the vinegar and soy; brown sugar adds a deeper note.
- Soy Sauce – Salty backbone of the sauce; use low-sodium if you like more control.
- Dry Sherry – Adds depth and a subtle sweetness; Shaoxing wine is a classic swap, or use broth if needed.
- Garlic Chili Sauce Or Sriracha – Adds gentle heat and tang; scale up if you like it spicy.
- Sesame Oil – Nutty aroma that finishes the sauce; use sparingly since it’s strong.
- Cornstarch – Thickens the sauce into a glossy coating; arrowroot works but thickens quicker.
- Water – Turns cornstarch into a smooth slurry so the sauce thickens evenly.
- Jumbo Shrimp – Quick-cooking protein with great texture; medium shrimp work, just cook a little less.
- Mixed Vegetables – Your choice of color and crunch; keep pieces similar size so they cook evenly.
- Shiitake Mushrooms – Savory, meaty flavor that stands up to high heat; baby bella mushrooms can sub.
- Canola Oil – Neutral and great for high heat; avocado or peanut oil work too.
- Garlic – Punchy flavor that wakes up the whole pan; add ginger here if you want extra zip.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Mix The Sauce: Stir together rice vinegar, sugar, soy sauce, dry sherry, garlic chili sauce, and sesame oil in a bowl.
- Make The Slurry: Mix cornstarch and water in a separate bowl until smooth.
- Sear The Shrimp: Heat oil in a wok or large pan until very hot, then stir-fry shrimp about 2 minutes until pink. Remove shrimp.
- Stir-Fry Vegetables And Shiitakes: Reheat pan with a bit more oil if needed. Cook vegetables and shiitakes 3–4 minutes until tender-crisp, then add garlic for 30 seconds.
- Thicken And Finish: Pour in sauce and bring it to a simmer while stirring. Slowly add slurry until thickened (you might not need it all). Return shrimp to warm through, then serve over rice.
Make some Cucumber Kimchi
Serve This With
You can serve this stir fry over rice or noodles. If you are eating low carb or Keto, you can make cauliflower rice. You can also serve with Fried Rice, which is also a favorite around here.
What I love about this stir fry is that you can also just eat it as is. The vegetables are very filling and the shrimp is the ideal protein. It’s a very filling dinner dish that everyone in the family will enjoy!
Shrimp Stir-Fry
This easy shrimp stir fry is packed with vegetables, cooks in about 20 minutes, and is a crowd-pleaser. Even my kids eat their vegetables when they are coated in this bold soy-based stir fry sauce!
Ingredients
Sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1/4 teaspoon garlic chili sauce, Sriracha
- 1/4 teaspoon sesame oil
- 2 teaspoon cornstarch
- 1 tablespoon water
Stir-fry
- 1 pound jumbo shrimp, shelled and deveined
- 1 pound vegetables (onion, asparagus, peas, green beans, zucchini, carrots, peppers, etc)
- 1/4 pound shiitake mushrooms
- 4 tablespoons canola oil
- 2 tablespoons garlic, finely chopped
Instructions
- Mix all of the sauce ingredients in a small bowl, and set aside. Mix cornstarch & water slurry in a separate bowl, and set aside.
- Heat oil in a large wok or pan until almost smoking. You want it very, very, VERY hot. Dump in shrimp and stir fry approximately 2 minutes, or until pink. Remove from pan.
- If necessary, add more oil to pan and allow to heat again until almost smoking. Add vegetables and stir fry 3-4 minutes, or until tender-crisp. Add garlic and stir fry 30 seconds.
- Dump in the sauce mixture and heat, stirring constantly, until simmering. Slowly pour in slurry mixture and stir until sauce is thickened. You may not need the entire slurry mixture.
- Serve over jasmine or basmati rice.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 253Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 1mgSodium: 291mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 3g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!