shrimp stir fry

Shrimp Stir Fry

This shrimp stir fry is loaded with fresh veggies and ginger with shrimp in a garlicky sauce. Served over rice, it’s an easy weeknight dinner that your whole family will love.

Prep Time 5 minutes
Cook Time 20 minutes
Servings 4


  • 2 tablespoons olive oil
  • 1 lb shrimp deveined and peeled
  • 1 carrot peeled and thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 small head of broccoli cut into small florets
  • 8 ounces sugar snap peas
  • 2 teaspoons freshly minced ginger or use 1/2 teaspoon of ground ginger
  • 3 garlic cloves minced
  • 1 small shallot minced
  • 1 small lemon juiced
  • 1/3 cup low sodium soy sauce
  • 3/4 cup vegetable broth or chicken
  • 1/4 teaspoon garlic powder
  • 1 tablespoon corn starch
  • 1/4 teaspoon crushed red pepper flakes optional


  1. To prepare a stir fry, get all of your veggies prepped. First, thinly slice up the red pepper and carrot. Then mince shallot, Ginger, and garlic. And chop the broccoli into small florets. Set it all aside.

    Heat up a wok or deep saucepan over medium high heat. Once it’s heated, put in a couple tablespoons of olive oil. Allow it to thin and sizzle before adding the cleaned shrimp.

    Saute the shrimp for about 3-5 minutes, until pink. Add black pepper to taste and a pinch of salt. Since you’re adding soy sauce and vegetable broth, you don’t want to over salt the dish. Then remove the shrimp to a clean plate.

    Then add the shallots and garlic to the pan. Stir and cook a couple of minutes, until it begins to caramelize. Then add the snow peas, carrots, broccoli, and red bell pepper. Cook for about 5 minutes, until veggies begin to soften. Add garlic powder and crushed red pepper. Turn down heat to medium.

    Then sprinkle on the corn starch and toss to coat. Add the lemon juice and soy sauce. Toss until the corn starch is incorporated into the sauce. Then pour in vegetable broth and stir. Give it a minute or two to thicken before adding shrimp. Then cook an additional minute, until everything is coated and fragrant.

    Serve over rice.