Seafood

Shrimp Stir-Fry with Vegetables — served

Serving

Seafood Quick & easy

Shrimp Stir-Fry with Vegetables

Name: Shrimp Stir-Fry with Vegetables
Total time: 25 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp vegetable oil, divided; 2 cloves garlic, minced; 1 tbsp grated fresh ginger; 1 red bell pepper, sliced; 1 cup broccoli florets; 1 carrot, sliced thin; 1/4 cup soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp cornstarch mixed with 2 tbsp water; steamed rice for serving

Quick weeknight stir-fry of juicy shrimp and crisp vegetables tossed in a savory garlic-ginger sauce.

25 minutes

Serves 4

Dinner

11 min prep

19 min cook

Contains common allergens

Seafood Sesame Shellfish Soy Wheat

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

8 steps

1
Heat 1 tbsp oil in a large wok or skillet over high heat.
2
Add shrimp and cook 2 minutes per side until pink; remove and set aside.
3
Add remaining oil to the pan and stir-fry garlic and ginger for 30 seconds.
4
Add bell pepper, broccoli, and carrot, stir-frying 4-5 minutes until crisp-tender.
5
Whisk together soy sauce, oyster sauce, and sesame oil, then pour into the pan.
6
Stir in cornstarch slurry and cook until sauce thickens.
7
Return shrimp to the pan and toss to coat.
8
Serve hot over steamed rice.

Shrimp Stir-Fry with Vegetables — plated and served — Serving moment. How Shrimp Stir-Fry with Vegetables looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

59/100

Works for many families

Allergen-friendly 50

Kid-friendly 55

Weeknight-easy 82

Budget-friendly 60

Great leftovers 50

Pantry-friendly 53

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

225

Calories

30 g

Protein

8 g

Carbs

9 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Stir-frying is a Chinese cooking technique built around high heat and constant motion, adapted endlessly in North American home kitchens into fast, one-pan weeknight dinners. This shrimp version borrows the technique but keeps the sauce simple enough for a pantry that does not stock a dozen Asian condiments.

Listahan note

This version cooks the shrimp first and sets it aside so it never overcooks while the vegetables catch up — a small step that keeps the shrimp tender instead of rubbery.

Technique cues

Have every ingredient prepped and within reach before the pan gets hot; stir-frying moves too fast to chop mid-cook.
Cook in a single layer and resist stirring the shrimp for the first minute so they sear rather than steam.
Add the sauce last and only after the vegetables are still crisp-tender; it thickens fast once the cornstarch slurry hits the pan.

Kitchen flow

Parallel prep: Start the rice cooking before you begin chopping; the stir-fry itself takes under 15 minutes.
Make-ahead: Chop all vegetables and mix the sauce up to a day ahead and refrigerate separately.
Leftover move: Toss cold leftovers into fried rice the next day with a fresh egg scrambled in.
Cleanup rhythm: One wok or large skillet does the whole job — wash it while the rice finishes steaming.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Large shrimp

Main protein

Purpose: Their quick cook time and clean flavor make them ideal for high-heat, fast cooking.

Handling: Pat dry before cooking so they sear instead of steam.

Adaptation: Boneless chicken thigh strips work with a slightly longer cook time.

Fresh ginger and garlic

Aromatic base

Purpose: They build the savory backbone of the sauce in just seconds of cooking.

Handling: Mince finely and add only after the oil is shimmering hot.

Adaptation: Ginger and garlic paste from a jar works when fresh is not on hand.

Soy sauce and oyster sauce

Sauce base

Purpose: Together they give the dish its salty-savory depth without needing a long marinade.

Handling: Whisk them together before adding so they distribute evenly and do not scorch.

Adaptation: Tamari replaces soy sauce for a gluten-free version; hoisin can stand in for oyster sauce in a pinch.

Broccoli, bell pepper, and carrot

Vegetables

Purpose: Their varied textures and quick cook times keep the stir-fry crisp instead of mushy.

Handling: Cut into similar-sized pieces so everything finishes cooking at the same time.

Adaptation: Snap peas, mushrooms, or bok choy all stir-fry well in the same amount of time.

Technique notes

Use the highest heat your stove offers; a stir-fry cooked at medium heat steams the food instead of searing it.
Remove the shrimp as soon as it turns pink and curls — it will finish cooking when returned to the pan at the end.
Do not crowd the pan with vegetables; cook in batches if your skillet is small so everything gets real contact with the heat.

Ingredient swaps

Gluten-free direction: Use tamari or coconut aminos instead of soy sauce, and check the oyster sauce label for wheat.
Shellfish-free direction: Swap the shrimp for chicken or tofu and use a vegetarian stir-fry sauce instead of oyster sauce.
Weeknight shortcut: Use a bag of pre-cut stir-fry vegetables to cut prep time in half.

Serve alongside

Steamed jasmine rice
Egg fried rice
Simple cucumber salad
Iced green tea
Sparkling water with lime
Light lager

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 3 days.
Reheat in a hot skillet for a couple of minutes to keep the vegetables from going soft; microwaving works but softens the texture.
Freezing is not recommended — the vegetables lose their crispness and the shrimp turns rubbery.

Equipment

Wok or large skillet
Sharp knife for prep
Small bowl for the sauce

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