Shrimp and Vegetable Stir-fry
A quick, colorful stir-fry loaded with juicy shrimp and crisp-tender vegetables in a light, savory sauce. Ready in under 30 minutes, this versatile dish is perfect for busy weeknights and tastes better than takeout.
For 4 servings
- prep · ~2 min
Make the stir-fry sauce.
1.In a small bowl, whisk together soy sauce, water, cornstarch, rice vinegar, and brown sugar until cornstarch dissolves completely.2.Set the sauce aside near the stove. - prep · ~5 min
Prep the shrimp and vegetables.
1.Pat the shrimp very dry with paper towels and season lightly with salt and black pepper.2.Have all vegetables cut and ready — stir-frying moves fast.TIPDry shrimp sear better. Any moisture creates steam and prevents browning. - fry · ~3 min
Sear the shrimp.
1.Heat 1 tablespoon oil in a wok over high heat until shimmering.2.Add shrimp in a single layer and cook undisturbed for 1 minute until pink on the bottom.3.Flip and cook the other side for 30 seconds until just opaque.4.Transfer shrimp to a plate immediately — they will finish cooking later.TIPDon't overcrowd the pan. Cook in two batches if needed to get a good sear. - fry · ~5 min
Stir-fry the vegetables.
1.Add the remaining 1 tablespoon oil to the same wok.2.Add garlic and ginger and stir-fry for 20 seconds until fragrant.3.Add broccoli, carrot, and bell pepper. Stir-fry for 3 minutes until slightly softened.4.Add snap peas and stir-fry 1 more minute. Vegetables should be crisp-tender.TIPKeep the heat high and keep things moving. Vegetables should stay bright and slightly crunchy. - simmer · ~2 min
Add sauce and finish the dish.
1.Give the sauce a quick stir and pour it over the vegetables.2.Return the shrimp to the wok and toss everything together.3.Cook for 1-2 minutes until the sauce thickens and coats everything evenly. - garnish
Garnish with green onion and sesame seeds. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp extremely dry before cooking to ensure a good sear instead of steaming.
- 2Cut vegetables into uniform sizes so they cook evenly in the high heat.
- 3Have all ingredients prepped and within arm's reach before you start cooking.
- 4Cook shrimp in a single layer and resist moving them for the first minute to get color.
- 5Add the snap peas later than the broccoli to keep them bright and crunchy.
- 6Whisk the sauce again just before adding it, as cornstarch settles quickly.
- 7Serve immediately for the best texture, as the sauce will thicken and vegetables will soften as it sits.
Adapt it for your goals.
Protein swap
Replace shrimp with thinly sliced chicken breast, beef sirloin, or firm tofu (pressed and cubed). Adjust cooking time accordingly — chicken and beef need a few extra minutes.
Low carbLow-carb
Omit the brown sugar or substitute with a zero-calorie sweetener (like monk fruit or allulose). Serve over cauliflower rice instead of regular rice.
SpicySpicy
Add 1–2 teaspoons of sambal oelek, chili garlic sauce, or red pepper flakes along with the garlic and ginger for a spicy kick.
Vegetable boostVegetable boost
Add snow peas, baby corn, water chestnuts, or bok choy for extra crunch and variety. Mushrooms (sliced shiitake or cremini) also work well.
Gluten freeGluten-free
Use tamari or coconut aminos in place of soy sauce, and ensure your cornstarch is certified gluten-free.
Why this is on our healthy list.
Lean Protein Source
Shrimp provides high-quality, low-fat protein that supports muscle maintenance and repair.
Rich in Vitamins A and C
Carrots offer beta-carotene (vitamin A precursor) and bell peppers are packed with vitamin C to support immune and eye health.
Fiber from Vegetables
Broccoli and snap peas contribute dietary fiber, aiding digestion and promoting long-lasting fullness.
Ginger & Garlic for Immunity
Both ginger and garlic contain compounds with anti-inflammatory and antioxidant properties that may help support immune function.
Frequently asked questions
Yes, but thaw them completely in the refrigerator or under cold running water, then pat very dry with paper towels to remove excess moisture.
