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With juicy shrimp, asparagus, and red bell peppers, this Shrimp Stir Fry recipe makes a fast, easy, and healthy dinner for any night of the week. Ready in lower than 20 minutes!

Easy Shrimp Stir Fry Recipe

Making a stir fry is one among my favorite ways to create a dinner that’s quick, easy, flavorful, AND crammed with veggies – whether it’s with ground beef and broccoli, garlic chicken, tofu, or shrimp. This shrimp stir fry recipe features juicy shrimp, crisp asparagus, and shiny red bell peppers in a savory sauce. For the reason that shrimp cook up in only a couple of minutes, all the thing comes together in about 20 minutes. Serve with some cooked rice and dinner is able to go! Prefer chicken to shrimp? Try my teriyaki chicken and asparagus stir fry recipe!

Why You’ll Love This Stir Fry Shrimp and Vegetables

• Quick and straightforward. Shrimp cooks in a short time on the stovetop and so do the crunchy veggies, meaning this shrimp stir fry recipe comes together in well under half-hour.
• Crisp, crunchy veggies. The bell peppers and asparagus add a pleasant burst of flavor and texture to this recipe. For the reason that asparagus cooks for just a couple of minutes, it still has a pleasant crunch once you bite into it.
• Easy to customize. Be happy to customize this shrimp stir fry together with your preferred veggies. You may as well determine how much heat, if any, you’d prefer it to have with the addition of optional sriracha sauce.

What You’ll Need

Besides shrimp and asparagus, you’ll need a handful of ingredients to make the stir fry sauce. Scroll all the way down to the recipe card below for measurements.

• Water – For the cornstarch slurry.
• Cornstarch – Thickens the stir fry sauce.
• Soy sauce – Use low-sodium to regulate the saltiness or gluten-free tamari.
• Rice vinegar – Adds tangy undertones to balance the opposite flavors of the sauce.
• Brown sugar – Sweetens the sauce.
• Ginger – You may as well use garlic or each together.
• Sriracha – An optional addition for a little bit of heat. In case you don’t have, you too can use red pepper flakes.
• Sesame oil – You may as well use vegetable oil, because it’s for frying the shrimp.
• Shrimp – Peel, devein and pat dry first or buy shrimp that’s already cleaned.
• Asparagus – Cut into 1-inch pieces. You may as well use snow peas.
• Red bell pepper – Also cut into 1-inch pieces. Adds a beautiful pop of color to the stir fry.
• Cooked rice – For serving.
• Toasted sesame seeds – An optional final garnish.

Find out how to Make Shrimp Stir Fry

Making stir fry shrimp and vegetables is a fast and straightforward process. See the recipe card below for more detailed instructions.

• Make the sauce. Whisk the water and cornstarch until smooth then add within the soy sauce, rice vinegar, brown sugar, ginger, and sriracha.
• Cook the shrimp. Heat the oil until it shimmers and is sort of smoking. Add the shrimp and cook for two minutes, until mostly pink.

• Add the veggies. Add within the red bell pepper and asparagus. Cook for a minute.
• Add the sauce. Stir within the sauce. Cook until glossy and beginning to thicken, for 30 to 60 seconds. Sprinkle with sesame seeds just before serving.

Suggestions & Variations

• Don’t overcook the shrimp. Shrimp cooks in a short time, so in step one you simply have to cook it until mostly pink. It’s going to finish cooking with the asparagus and other ingredients.
• Mix up the veggies. Be happy to customize the stir fry to your preference. Water chestnuts, snap peas, zucchini, mushrooms, baby corn, carrots, broccoli, onions, green onions, and bok choy are all common stir fry ingredients.
• Adjust the warmth level. You possibly can make this stir fry as spicy or not as you’d like, by adding or omitting the sriracha.

Serving Suggestions

This stir fry shrimp and vegetables is served with a side of white rice but you possibly can swap them for noodles. I really like using my Easy Pot rice, because it’s so quick and straightforward to arrange. You would also use cauliflower rice, brown rice, fried rice, cauliflower fried rice, and even quinoa fried rice.

In case you’d prefer to add a side, I really like these shrimp egg rolls.

Proper Storage

• Fridge. Store leftover shrimp stir fry in an airtight container within the fridge for as much as 3 days. I like to recommend storing the rice individually.
• Reheat. Reheat quickly on the stovetop or within the microwave, until just heated through.

More Easy Shrimp Recipes

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Yield: 4 people

Serving Size: 1 1/2 cups shrimp and veggies, 1/2 cup rice

• To make the sauce, whisk the water and cornstarch in a small bowl until smooth. Add the soy sauce, rice vinegar, brown sugar, ginger, and sriracha (if using). Put aside.

• In a big deep skillet or wok, heat the oil over high heat until it shimmers and is sort of smoking. Add the shrimp, in a single layer if possible, and cook, stirring occasionally, for two minutes, or until they’re mostly pink (they’ll finish cooking within the remaining steps).

• Add the asparagus and red bell peppers and stir fry for 1 minute.

• Pour within the sauce, stir to coat, and cook until the sauce is glossy and beginning to thicken, 30 seconds to 1 minute.

• Serve with cooked rice and sprinkle with sesame seeds just before serving.

Last Step:

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• Don’t overcook the shrimp. Shrimp cooks in a short time, so in step one you simply have to cook it until mostly pink. It’s going to finish cooking with the asparagus and other ingredients.
• Switch up the veggies. Be happy to customize the stir fry to your preference. Water chestnuts, snap peas, zucchini, mushrooms, baby corn, carrots, broccoli, onions, green onions, and bok choy are all common stir fry ingredients.
• Adjust the warmth level. You possibly can make this stir fry as spicy or not as you’d like, by adding or omitting the sriracha.

Serving: 1 1/2 cups shrimp and veggies, 1/2 cup rice, Calories: 307 kcal, Carbohydrates: 39 g, Protein: 25 g, Fat: 5.5 g, Saturated Fat: 1 g, Cholesterol: 178 mg, Sodium: 1450 mg, Fiber: 2.4 g, Sugar: 6 g