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–+ servings
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Shrimp Stir Fry

4.95 from 34 votes
With juicy shrimp, asparagus, and red bell peppers, this Shrimp Stir Fry recipe makes a quick, easy, and healthy dinner for any night of the week. Ready in less than 20 minutes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 people
Course: Dinner
Cuisine: Asian

Equipment

Ingredients

  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1/4 cup low-sodium soy sauce (or gluten-free tamari)
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon minced ginger or garlic (or both)
  • 2 teaspoons sriracha (optional)
  • 1 tablespoon sesame oil or vegetable oil
  • 1 1/4 pounds peeled large shrimp (patted dry)
  • 8 ounces asparagus cut into 1-inch pieces (or snow peas)
  • 1 large red bell pepper (cut in 1-inch pieces)
  • 2 cups cooked rice
  • 1 teaspoon toasted sesame seeds for serving

Instructions

  • To make the sauce, whisk the water and cornstarch in a small bowl until smooth. Add the soy sauce, rice vinegar, brown sugar, ginger, and sriracha (if using). Set aside.
  • In a large deep skillet or wok, heat the oil over high heat until it shimmers and is nearly smoking. Add the shrimp, in a single layer if possible, and cook, stirring occasionally, for 2 minutes, or until they’re mostly pink (they’ll finish cooking in the remaining steps).
  • Add the asparagus and red bell peppers and stir fry for 1 minute.
  • Pour in the sauce, stir to coat, and cook until the sauce is glossy and starting to thicken, 30 seconds to 1 minute.
  • Serve with cooked rice and sprinkle with sesame seeds just before serving.

Notes

  • Don't overcook the shrimp. Shrimp cooks very quickly, so in the first step you only need to cook it until mostly pink. It will finish cooking with the asparagus and other ingredients.
  • Switch up the veggies. Feel free to customize the stir fry to your preference. Water chestnuts, snap peas, zucchini, mushrooms, baby corn, carrots, broccoli, onions, green onions, and bok choy are all common stir fry ingredients.
  • Adjust the heat level. You can make this stir fry as spicy or not as you'd like, by adding or omitting the sriracha.

Nutrition

Serving: 11/2 cups shrimp and veggies, 1/2 cup rice, Calories: 307kcal, Carbohydrates: 39g, Protein: 25g, Fat: 5.5g, Saturated Fat: 1g, Cholesterol: 178mg, Sodium: 1450mg, Fiber: 2.4g, Sugar: 6g
- WW Points: 6