30 Minute Shrimp Stir Fry
This 30 minute shrimp stir fry is a quick, easy shrimp stir fry recipe packed with vibrant vegetables, healthy shrimp stir fry dinner flavors, and a homemade sauce with soy sauce.
Ingredients
- 2 lb large raw shrimp, peeled and deveined
- 2 Tablespoons olive oil or avocado oil, divided
- 1 small yellow onion, thinly sliced
- 1 red, yellow, or orange bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 1-2 cups snap peas or green beans, trimmed
- 2 cups broccoli florets
- sesame seeds, for garnish
- green onions, for garnish
- Sriracha, for topping, optional
- rice of choice, for serving
- ⅓ cup soy sauce or tamari sauce
- 2 Tablespoons water sauce
- 2 Tablespoons honey sauce
- 1 Tablespoon rice vinegar sauce
- 1 Tablespoon sesame oil sauce
- 1 Tablespoon cornstarch or arrowroot sauce
- 1-2 teaspoons Sriracha or chili garlic sauce sauce
- 3 cloves garlic, minced sauce
- 1 teaspoon fresh ginger, minced sauce
Instructions
- In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 1-2 minutes on each side until pink and opaque. Don’t overcook! Remove and set aside.
- Heat the remaining oil in the same skillet. Add the sliced onion and sauté for 1-2 minutes.
- Add the bell peppers, zucchini, snap peas, and broccoli. Stir-fry for 7-8 minutes or until tender—but still crisp to the bite.
- Return the cooked shrimp to the skillet. Pour in the prepared sauce, stirring to coat everything evenly.
- Cook for 2 minutes, allowing the sauce to thicken and cling to the shrimp and veggies. If the sauce becomes too thick, stir in a tablespoon of water at a time until the consistency is just right.
- Remove from heat and garnish with sesame seeds and green onions if desired. Serve over cooked rice or enjoy as-is for a lower-carb option.