Shrimp & Veggie Stir-Fry – Fast, Fresh & Saucy.

There are nights when dinner needs to come together quickly but still feel vibrant and nourishing. This shrimp and veggie stir-fry is one of those recipes that proves speed doesn’t have to mean compromise. I first started making it during a busy stretch when I wanted something flavorful without the fuss of marinades, long cooking times, or piles of dishes. Shrimp cooks in minutes, vegetables stay crisp and bright, and the sauce pulls everything together with a balance of savory, slightly sweet, and gently tangy notes.

The beauty of this dish is how approachable it is: one skillet, a handful of vegetables, and a sauce that can be whisked up with pantry staples. It’s the kind of weeknight recipe that feels restaurant-quality without requiring a chef’s skill set. Plus, once you get the basic method down, it becomes endlessly customizable—swap the veggies, change the aromatics, or adjust the sauce to match your mood.

This stir-fry checks all the boxes: fast, colorful, saucy, and easy enough for even the most hectic evenings.

Ingredients

For the Stir-Fry

1 lb large shrimp, peeled and deveined
1 tbsp cornstarch (optional, helps with browning)
1 tbsp neutral oil (avocado, canola, or light olive oil)
1 red bell pepper, sliced
1 cup snap peas or snow peas
1 cup broccoli florets
1 medium carrot, thinly sliced
3 green onions, sliced
2 cloves garlic, minced
1 tsp grated fresh ginger

For the Sauce

3 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp honey or brown sugar
1 tbsp oyster sauce or hoisin
½ tbsp sesame oil
¼ cup chicken broth or water
1 tsp cornstarch (to thicken)

Optional Add-Ins

Red pepper flakes or chili paste for heat
Sesame seeds for garnish
Lime wedges
Fresh cilantro or basil

For Serving

Steamed rice, jasmine rice, or brown rice
Cauliflower rice for a lighter option
Rice noodles

Instructions

Prepare the Shrimp

Pat the shrimp dry and toss them with 1 tablespoon of cornstarch if using. This helps them sear nicely and prevents them from turning rubbery. Set aside while you prepare the vegetables and sauce.

Whisk the Sauce

In a small bowl, whisk together soy sauce, rice vinegar, honey, oyster sauce, sesame oil, chicken broth, and 1 teaspoon of cornstarch. Make sure the cornstarch is fully dissolved. Set aside.

Sear the Shrimp

Heat the oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer, leaving space between them. Cook for about 1–2 minutes on each side, until they turn pink and opaque. Transfer them to a bowl and cover lightly to keep warm.

Stir-Fry the Vegetables

In the same pan, add a small splash of oil if needed. Add the broccoli and carrots first—they take the longest to cook. Stir-fry for 2–3 minutes until they begin to soften. Add the bell pepper and snap peas and cook another 2 minutes. The veggies should remain bright and crisp.

Add Aromatics

Stir in the minced garlic, ginger, and half the sliced green onions. Cook for 30 seconds, just until fragrant.

Add the Sauce

Pour the sauce into the skillet. It will thicken quickly because of the cornstarch, so stir steadily. Let it bubble for about 1 minute, coating the vegetables.

Return the Shrimp

Add the shrimp back into the skillet and toss to combine with the sauce and vegetables. Cook for another 30–60 seconds, just until everything is warmed through.

Finish & Serve

Garnish with remaining green onions, sesame seeds, or a squeeze of lime. Serve hot over rice or noodles.

Flavor & Texture Notes

This stir-fry leans heavily on balance. The shrimp bring a natural sweetness and mild brininess that match beautifully with crisp vegetables. The sauce is savory at its core, thanks to soy sauce and oyster sauce, but has a small lift of sweetness from honey and a gentle tang from rice vinegar. A drizzle of sesame oil rounds everything out with a nutty aroma.

The vegetables stay vibrant—broccoli with a bit of bite, bell peppers soft but not limp, and snap peas that give a satisfying crunch. The shrimp stay tender instead of overcooked, especially when seared quickly and folded back in at the end. If you sprinkle in some red pepper flakes or stir in chili paste, you get a warming heat that ties the flavors together without overwhelming them.

The final dish tastes fresh, savory, saucy, and balanced—all the best qualities of a good stir-fry.

Tips & Variations

Pick the Right Shrimp

Large or extra-large shrimp work best because they stay juicy and are less likely to overcook. If using frozen shrimp, thaw fully and pat dry before searing.

Make It Spicier

Add:

½–1 tsp chili garlic sauce
A pinch of red pepper flakes
A sliced fresh chili

Change the Vegetables

Almost anything works in stir-fry form:

Zucchini
Mushrooms
Baby corn
Bok choy
Cabbage
Onions
Green beans

Just remember to add firmer vegetables earlier and quicker-cooking ones later.

Adjust the Sauce

Sweeter: Add another teaspoon of honey.
Saltier: Add an extra splash of soy sauce.
Tangier: Add a squeeze of lime or another teaspoon of rice vinegar.
Thinner: Add a bit more broth.
Creamier: Stir in a tablespoon of peanut butter for a Thai-inspired twist.

Make It Gluten-Free

Use tamari instead of soy sauce and choose a gluten-free oyster or hoisin sauce.

Make It Low-Carb

Serve over cauliflower rice or spiralized zucchini. The sauce stays just as flavorful.

Storage & Make-Ahead

Refrigeration

Store leftovers in an airtight container for up to 2 days. Shrimp doesn’t hold well much longer than that, but the veggies and sauce remain tasty.

Reheating

Reheat gently in a skillet over medium-low heat. Add a splash of water to loosen the sauce and prevent overcooking the shrimp.

Meal Prep Tip

Cook the vegetables and sauce ahead of time but add freshly cooked shrimp the day you plan to eat. This keeps the texture ideal.

Serving Suggestions

Over Rice: Jasmine rice pairs especially well with the light sweetness of the sauce.
With Noodles: Rice noodles or udon create a heartier, saucy bowl.
Low-Carb Side: Serve over cauliflower rice or roasted cabbage steaks.
Add a Fresh Element: Cucumber slices or a simple sesame-dressed salad balance the richness.
Citrus Boost: A squeeze of lime brightens the whole dish.
Crunch: Top with toasted sesame seeds, chopped peanuts, or crispy shallots.

FAQ

How do I avoid overcooking the shrimp?

Cook them just until they turn pink and opaque—usually under 2 minutes per side. Removing them from the pan while cooking the veggies keeps them from drying out.

Can I use pre-cooked shrimp?

Yes, but add them only at the very end. They just need to warm through for 30–45 seconds.

My sauce turned too thick—what happened?

Cornstarch thickens quickly. If it becomes too dense, thin it with a splash of broth or water and stir until smooth.

Can I double the recipe?

Absolutely. Use a large wok or cook in two batches to avoid overcrowding, which can cause steaming instead of stir-frying.

Can I swap shrimp for another protein?

Chicken, tofu, or thinly sliced steak work well. Adjust cooking time accordingly.

Conclusion

This shrimp and veggie stir-fry offers everything you want from a weeknight meal: speed, freshness, and a generous coating of flavorful sauce. It’s simple enough for busy evenings yet flexible enough to adapt based on what you have in your fridge. Once you try it, you’ll likely find yourself making variations of it regularly—because when dinner tastes bright, saucy, and satisfying in under 20 minutes, it naturally earns a spot in the rotation.