30-Minute Shrimp Stir Fry
This shrimp stir fry comes together in under 30 minutes with tender shrimp, fresh veggies, and a flavorful homemade sauce. Serve it over rice for a quick, healthy, and delicious meal!
Servings: 4
Ingredients
Stir Fry
- 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 peppers, thinly sliced
- 1 medium zucchini sliced into half-moons
- 1-2 cups snap peas or green beans trimmed
- 2 cups broccoli florets
- Sesame seeds to garnish
- Green onions to garnish
- Sriracha for topping, optional
- Rice of choice for serving
Sauce
- ⅓ cup regular soy sauce or tamari
- 2 Tablespoons water
- 2 Tablespoons honey
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon cornstarch or arrowroot
- 1-2 teaspoons sriracha or chili garlic sauce sambal
- 3 cloves garlic minced
- 1 Teaspoon fresh ginger minced
Instructions
- In a bowl, whisk together all sauce ingredients until well combined. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 1–2 minutes, then flip each shrimp and cook for another 1–2 minutes, until pink and opaque. Be careful not to overcook! Remove the shrimp from the skillet and set aside.
- Add the remaining oil to the same skillet. Add the onion and sauté for 1–2 minutes. Then, add the remaining vegetables and sauté for 7–8 minutes, until tender but still crisp.
- Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over everything and stir well.
- Cook for about 2 minutes, stirring, until the sauce thickens and coats the shrimp and veggies. If it becomes too thick, add a little water to reach the desired consistency.
- Remove from heat and garnish with sesame seeds and green onions, if desired. Serve over cooked rice or enjoy on its own.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days—the flavors get even better! Reheat in a skillet over medium heat, adding a splash of water or broth if the sauce thickens too much.
- Gluten free option: Just swap the soy sauce for tamari or coconut aminos to keep this dish completely gluten-free!
Nutrition
Serving: 1 w/o rice | Calories: 402kcal | Carbohydrates: 23g | Protein: 43g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1414mg | Potassium: 319mg | Fiber: 3g | Sugar: 16g