Stir Fry Shrimp
Experience the vibrant flavors of this quick and easy Stir Fry Shrimp recipe, perfect for busy weeknights or a crowd-pleasing dinner. Juicy, tender shrimp are sautéed to perfection alongside crisp red bell peppers, broccoli, and carrots, bringing a burst of color and nutrition to every bite. The dish is coated in a luscious, umami-rich sauce made with soy sauce, oyster sauce, and sesame oil, delivering a savory glaze that ties everything together. Infused with the bold aromatics of freshly minced garlic and ginger, this one-pan wonder comes together in just 30 minutes from start to finish. Serve this restaurant-quality stir fry over fluffy white rice for a satisfying, wholesome meal that’s easy to customize. Packed with flavor, texture, and the perfect balance of sweetness and savoriness, Stir Fry Shrimp is your go-to answer for quick and delicious home-cooked meals. Keywords: stir fry shrimp recipe, quick shrimp dinner, easy stir fry, shrimp and vegetables, 30-minute meals, healthy shrimp recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Cornstarch
- 1 tablespoon Sesame oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper (sliced)
- 2 cups Broccoli florets
- 1 medium Carrots (julienned)
- 2 stalks Green onions (sliced)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 cups Cooked white rice (for serving)
Instructions
In a small mixing bowl, whisk together soy sauce, oyster sauce, cornstarch, and sesame oil to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the minced garlic and ginger and cook for 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and carrots to the skillet. Stir-fry the vegetables for 4-5 minutes until tender-crisp.
Return the cooked shrimp to the skillet and pour the stir-fry sauce over the shrimp and vegetables. Stir everything together and cook for 2-3 additional minutes, allowing the sauce to coat everything evenly.
Sprinkle the sliced green onions on top. Season with salt and black pepper to taste.
Serve hot over cooked white rice and enjoy!
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 312.5 g | 114% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 14.9 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 478 mg | 37% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2562 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
