Tender shrimp, carrots, bell peppers, snap peas, and water chestnuts in a bed of savory, umami flavors make this easy shrimp stir fry a mouth-watering meal.
Why this recipe works
Shrimp stir fry is so easy to make. A colorful mix of stir fry veggies adds vibrancy and texture while the soy-sweet chili sauce does the heavy lifting in the flavor department. It comes together in a skillet in around 35 minutes, start to finish.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – We left the tails on the shrimp for presentation. This is not necessary – you can remove the tails before cooking if you prefer. I would not recommend precooked shrimp for this recipe.
SAUCE – The sauce has a mild kick thanks to the Asian sweet chili sauce, but has a similar taste to hibachi shrimp. It’s leveled out with soy sauce, oyster sauce, sesame oil, minced ginger, and brown sugar. The cornstarch called for helps thicken the sauce.
How to Make Shrimp Stir Fry
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a large deep-sided skillet over medium-high heat. Add minced garlic and shrimp, stir frying for a minute or two, until shrimp begins to change color.
- Add carrots, bell peppers, and snap peas. Toss everything together stir frying for 2-3 minutes.
- Add soy sauce, oyster sauce, sesame oil, ginger, Asian sweet chili sauce, and brown sugar. Stir and toss to combine well.
- Sprinkle cornstarch over the contents of the skillet and toss well. Add water chestnuts and green onions. Toss well. Continue cooking to heat through, 1-2 minutes.
Frequently Asked Questions & Expert Tips
Absolutely. Toss in your favorite stir-fry veggies such as bok choy, asparagus, baby corn, broccoli, mushrooms, etc. when adding the carrots, bell peppers, and snap peas to the pan.
Yes, you can use uncooked frozen shrimp – but be sure to thaw them before beginning. To thaw quickly, place the frozen shrimp in a ziptop bag and submerge them in a bowl of cold water for 20-30 minutes. Pat the shrimp dry before stir-frying.
Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and orange hues when it is finished cooking. Overcooked shrimp are rubbery and tough in texture.
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days.
Serving Suggestions
Garnish shrimp stir fry with sesame seeds and serve over a bed of white rice or noodles.
More Shrimp Recipes
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Shrimp Stir Fry
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 Tablespoons olive oil
- 1 ½ Tablespoons minced garlic
- 1 pound large raw shrimp peeled and deveined
- 2 carrots julienned
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 1 cup snap peas
- ½ cup soy sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon sesame oil
- 2 teaspoons minced ginger
- 1 ½ teaspoons Asian sweet chili sauce
- 2 Tablespoons brown sugar
- 2 ½ Tablespoons cornstarch
- 1 cup sliced water chestnuts
- 3 green onions sliced
Things You’ll Need
- Wooden spoon or rubber spatula
Before You Begin
- We left the tails on the shrimp for presentation. This is not necessary – you can remove the tails before cooking if you prefer. I would not recommend precooked shrimp for this recipe.
- You can use uncooked frozen shrimp – but be sure to thaw them before beginning. To thaw quickly, place the frozen shrimp in a ziptop bag and submerge them in a bowl of cold water for 20-30 minutes. Pat the shrimp dry before stir-frying.
- I would not recommend pre-cooked shrimp for this recipe.
- Feel free to toss in your favorite stir-fry veggies such as bok choy, asparagus, baby corn, broccoli, mushrooms, etc. when adding the carrots, bell peppers, and snap peas to the pan.
Instructions
- Heat olive oil in a large deep sided skillet over medium-high heat. Add minced garlic and shrimp, stir frying for a minute or two, until shrimp begins to change color.
- Add carrots, bell peppers, and snap peas. Toss everything together stir frying for 2-3 minutes.
- Add soy sauce, oyster sauce, sesame oil, ginger, Asian sweet chili sauce, and brown sugar. Stir and toss to combine well.
- Sprinkle cornstarch over the contents of the skillet and toss well. Add water chestnuts and green onions. Toss well. Continue cooking to heat through, 1-2 minutes.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days.
Nutrition
Chef Antoine Davis
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