I love me a good stir fry, don’t you? This garlic shrimp stir fry is bursting with flavor, comes together in a flash, and is super adaptable, so you can add whichever veggies you prefer or have on hand. Plus, if you enjoy Asian dishes, most of the ingredients are probably staples in your pantry. They definitely are in mine!
So first of all, I like to make my life easier when meal planning, by prepping all my chopped veggies for the week on Sundays. I know after a long weekday that the last thing I’m going to feel like doing is spending 20 minutes chopping everything for a stir fry. That way, this meal prep time is significantly shortened. It only took me about 20 minutes from start to finish.
How to Make Garlic Shrimp Stir Fry
I prep my sauce first, so add broth, soy sauce, rice vinegar, sesame oil, sriracha, honey, a dash of cayenne, garlic, ginger root, and cornstarch to a small bowl and whisk until thoroughly combined. You can use red pepper flakes if you’d prefer instead of cayenne, but I had an unfortunate incident of one of those getting wedged beneath my gums once, and it’s not a situation I’d like to repeat. #ouch! So we stick with cayenne powder these days to add a little heat.
Then I heat my fry pan with some avocado oil (or another high smoke point option) and toss in my veggies. For this dish I just had zucchini, bell peppers and onions on hand, so that’s what I used. And can I just say…there is nothing quite like the smell of bell peppers and onions wafting through the house. So delicious! Feel free to substitute your favorite vegetable combination in this recipe. I added the peppers and onions first, then the zucchini after a few minutes, since it tends to cook faster. Once your veggies are cooked through, remove them from the pan and set aside.
Sprinkle both sides of your raw shrimp with Chinese five spice. You do not want to skip this part…this adds so much dimension to the flavor of the dish. Add some more avocado oil to your pan and fry up the shrimp until they are cooked through and pink. Remove from the pan and set aside.
Add your sauce ingredients to the pan and simmer until it thickens. Then add back your veggies and shrimp and toss to coat. Serve over rice (I keep frozen rice in my freezer for quick meals) or riced cauliflower and enjoy!
Love this? Try more delicious stir fry recipes:
Garlic Shrimp Vegetable Stir Fry
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sriracha
- 2 Tbsp honey
- Dash of cayenne pepper
- 2 tsp minced garlic or 2 cloves fresh
- 1 Tbsp grated fresh ginger root
- 1 Tbsp cornstarch
- 2 Tbsp avocado oil
- 1 lb shrimp peeled, deveined and tails removed
- 1 Tbsp Chinese five spice
- 3 colored bell peppers diced
- 1 zucchini quartered and sliced
- 1 large white onion diced
- Whisk together your sauce ingredients and set aside.
- Peel, remove tails and devein your shrimp. Rinse, pat dry and sprinkle both sides with Chinese Five Spice. Set aside.
- Add the avocado oil to a fry pan over medium heat. Add your onions and peppers and sauté for a few minutes. Then add your zucchini and saute until desired softness is reached. Remove from pan and set aside.
- Add a bit more avocado oil to the pan and your seasoned shrimp. Cook until they are fully pink, then remove from pan and set aside.
- Add your sauce mixture to the pan and simmer until it thickens. Then return the veggies and shrimp to the pan and toss to coat. Simmer for 2-3 minutes, and serve over rice or cauliflower rice.
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.