Quick and Healthy Shrimp Stir Fry with Vegetables

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Quick and Healthy Shrimp Stir Fry with Vegetables

With juicy shrimp, crisp asparagus, and colorful bell peppers tossed in a flavorful homemade stir-fry sauce, this Shrimp Stir Fry is your answer to a fast, wholesome, and delicious weeknight dinner. It comes together in just 15 minutes, making it the perfect go-to meal when time is short but you want something satisfying and fresh.

Why You’ll Love This Recipe

  • Fast and flavorful – Cooks in under 20 minutes.
  • Nutritious and colorful – Packed with lean protein and vibrant vegetables.
  • Customizable – Mix and match your favorite veggies and spice level.
  • Better than takeout – Healthier and just as tasty!

Ingredients

Here’s everything you’ll need to make this easy stir fry:

For the Sauce:

  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • ¼ cup low-sodium soy sauce (or gluten-free tamari)
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh minced ginger or garlic (or a combination)
  • 2 teaspoons sriracha (optional, for heat)

For the Stir Fry:

  • 1 tablespoon sesame oil or vegetable oil
  • 1¼ pounds large shrimp, peeled, deveined, and patted dry
  • 8 ounces asparagus, cut into 1-inch pieces (or use snow peas)
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 2 cups cooked rice, for serving
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions

1. Prepare the Sauce

In a small bowl, whisk together water and cornstarch until smooth. Stir in the soy sauce, rice vinegar, brown sugar, ginger (and garlic if using), and sriracha. Set aside.

2. Cook the Shrimp

Heat oil in a large skillet or wok over high heat until shimmering. Add shrimp in a single layer and cook for about 2 minutes, stirring occasionally, until they start to turn pink. Don’t overcook—they’ll finish cooking later.

3. Stir Fry the Vegetables

Add chopped asparagus and red bell pepper to the skillet. Stir fry with the shrimp for about 1 minute.

4. Add Sauce and Finish

Pour the prepared sauce into the skillet and toss everything to coat evenly. Cook for 30 seconds to 1 minute until the sauce thickens and becomes glossy.

5. Serve

Serve hot over cooked rice. Sprinkle with toasted sesame seeds for added crunch and flavor.

Recipe Tips and Variations

  • Don’t overcook the shrimp – They turn rubbery quickly. Cook until just pink.
  • Make it your own – Try snap peas, broccoli, mushrooms, zucchini, baby corn, carrots, or bok choy.
  • Spice level – Adjust the heat by adding more or less sriracha or swap it with chili flakes.
  • Low-carb option – Serve with cauliflower rice instead of white rice.

Serving Suggestions

Pair this stir fry with:

  • Steamed jasmine or basmati rice
  • Brown rice or quinoa
  • Rice noodles or lo mein
  • Cauliflower rice for a low-carb option

If you’d like a side, consider serving it with crispy veggie or shrimp egg rolls or a refreshing cucumber salad.

Storage and Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheating: Warm gently on the stovetop or in the microwave until just heated through.
  • Tip: Store rice separately to avoid it getting soggy.

Nutrition (Per Serving)

  • Calories: 307 kcal
  • Protein: 25 g
  • Carbohydrates: 39 g
  • Fat: 5.5 g
  • Fiber: 2.4 g
  • Sugar: 6 g
  • Sodium: 1450 mg
  • Cholesterol: 178 mg

 

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