15 minute Garlic Shrimp Stir Fry

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Garlic Shrimp Stir Fry is one of the easiest meals that is packed with so many delicious veggies and shrimp. Glazed in the most amazing garlic sauce, this will become an instant favorite! 

Shrimp stir fry in a large wok with lime slices and a wooden spoon.

Garlic Shrimp Stir Fry

Phew! It has been a busy last couple of weeks and it feels so good to be back to blogging. I took a week off to go on a trip with the hubby just the two of us to the Eastern Carribean and it was AWESOME! It is amazing what a week off of sun and relaxation can do for one’s soul. Highlights of the trip included bobsledding in the Jamaican jungle, swimming with the stingrays, and taking a lot of naps on the beach. It was such a great time.

It is always busy catching up from missing a week and coming back from a trip makes you want to get back on the healthy eating bandwagon. Sometimes I feel like we get in a rut of chicken and veggies so it so nice to have a delicious and healthy meal that has such amazing flavor like this one.

This was easily one of the best healthy meals that I have had. You guys will LOVE the garlic sauce on top of the veggies and shrimp. This was so flavorful and so good for you! I know that this is one that you will make again and again for your family!

Shrimp stir fry with large shrimp, broccoli, sugar snap peas and shredded carrots.

Shrimp Stir Fry Ingredients:

  • Soy Sauce: Brings in an a sweet and tasty asian flavor.
  • Garlic Cloves: Garlic just goes with everything!
  • Sesame Oil: One of my favorite touches for
  • Brown Sugar: Add sweetness to your sauce with this brown sugar.
  • Shrimp: Large, peeled and deveined is best.
  • Red Bell Pepper:  Chop into squares or slices depending on your preference.
  • Carrots: Shredded
  • Cornstarch: Coats and thickens the sauce.
  • Broccoli Florets: Fresh is better than frozen if possible. They will cook up nicely and have a crisp texture.
  • Sugar Snap Peas: These are so good to add in and I love the flavor and texture with the vegetables all combined.
  • Green Onions: For garnish when ready to serve.

How do you make Shrimp Stir Fry?

This meal is so easy to make and is ready in under 30 minutes. You start by mixing the soy sauce, sesame oil, brown sugar, and garlic. Add the shrimp and peppers to a wok or medium sized skillet and pour the sauce on top. Cook for 1-2 minutes and then add the broccoli and sugar snap peas with the chicken broth-cornstarch mixture. Cover and let cook and thicken 2-3 minutes or until the veggies are tender.

  • Whisk sauce together: In a small bowl whisk together the soy sauce, garlic, brown sugar, and sesame oil.
  • Mix together: In a medium-sized skillet over medium-high heat add the shrimp, peppers, and carrots and pour the sauce on top.
  • Cook shrimp: Cook for about 2-3 minutes or until shrimp is pink.
  • Whisk together: Whisk the chicken broth and cornstarch in a small bowl and add it to the skillet with the broccoli and sugar snap peas.
  • Stir and cook: Stir until incorporated and then cover and cook 3-5 minutes or until broccoli is tender and the sauce has thickened.
  • Serve: with chopped green onions and serve over rice if desired.

Shrimp stir fry in a wok with a wooden spoon stirring it together.

Do I need to leave the tails on the shrimp?

Nope! Some actually prefer to eat the tails, but you can cook the shrimp to your families preference with or without the tails.

More stir-fry recipes that you are going to love:

Shrimp stir fry served in a bowl.

Garlic Shrimp Stir Fry

4.34 from 30 votes
This Garlic Shrimp Stir Fry is one of the easiest meals that is packed with so many delicious veggies and shrimp. Glazed in the most amazing garlic sauce, this will become an instant favorite!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Alyssa Rivers
Servings: 4


  • ¼ cup Soy Sauce
  • 3 Garlic Cloves minced
  • 3 Tablespoons Brown Sugar
  • 1 teaspoon Sesame Oil
  • 1 pound Large Shrimp peeled and deveined
  • 1 Red Bell Pepper sliced
  • 1/2 cup Carrots shredded
  • ¾ cup Chicken Broth
  • 1 teaspoon Cornstarch
  • 2 cups Broccoli Florets Fresh
  • 1 cup Sugar Snap Peas
  • Slice Green Onion for garnish


  • In a small bowl whisk together the soy sauce, garlic, brown sugar, and sesame oil. In a medium-sized skillet over medium-high heat add the shrimp, peppers, and carrots and pour the sauce on top. Cook for about 2-3 minutes or until shrimp is pink.
  • Whisk the chicken broth and cornstarch in a small bowl and add it to the skillet with the broccoli and sugar snap peas. Stir until incorporated and then cover and cook 3-5 minutes or until broccoli is tender and the sauce has thickened. Serve with chopped green onions and serve over rice if desired.


Updated on February 6, 2020
Original Post: February 18, 2018


Serves: 4

Calories192kcal (10%)Carbohydrates15g (5%)Protein26g (52%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol286mg (95%)Sodium1857mg (77%)Potassium289mg (8%)Fiber1g (4%)Sugar11g (12%)Vitamin A1200IU (24%)Vitamin C61.1mg (74%)Calcium192mg (19%)Iron3.5mg (19%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine Asian American
Keyword Shrimp Stir Fry, Shrimp Stir Fry Recipe, Shrimp Stir Fry Recipes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. 0
    I have been looking for a quick and easy shrimp recipe. thx for this one. Looks like you could so a variety of things with this one.. Thank you

  2. 5 stars
    Followed the recipe but it’s like a soup. Cooked longer than recipe calls for sauce to thicken but it did not. Everything’s soggy.

    1. HMMM! I am not sure why it is soggy. I am so sorry it didn’t turn out for you. I am not sure why it went wrong. Hope that it tasted okay for you. Thank you for letting me know. XOXO

    2. 4 stars
      Same here. Son-in-law thought I made soup lol. Mine turned out soupy as well, even cooked it longer, but it was a very tasty recipe; I would just do less of the chicken broth. But it was a delicious meal with the rice, nonetheless.

  3. I love garlic and I love shrimps so this on the list for this week <3
    – Scarlet

  4. These shrimps look so bright, fresh and delicious! I love the colors that the fresh vegetables bring to the dishes! I am planning to make these for Saturday night but don’t know what sugar snap peas are. Can I use the regular peas in the recipe? It wouldn’t taste much different I think.

    1. I’m looking at the picture and it looks like there are Snow Peas in the recipe, not sugar snap peas. But they are both readily available. Snow peas are flat, while sugar snaps are round because of the “peas” inside.

      Can’t wait to try this recipe!

  5. Wow! This recipe is truly a delight, Alyssa! I tried to stay as religiously close to the recipe as I can. Although I did substitute green bell peppers and white sugar instead of the red bell peppers and brown sugar listed here. I also opted to use coconut soy sauce and thank goodness the outcome was loved by my family! Kudos!

  6. I love this recipe. I’ve cooked it a few times with shrimp and other times with chicken. I like to add bean sprouts at the end to give it an extra bit of crunch. I do think the recipe needs a bit more corn starch than stated as it can be a bit watery but it all depends on how soft you want your veggies as they’ll produce more water the longer you steam them under the lid to soften.

  7. Hi there! I see what looks like lime in the photo’s, but not in the ingredients? Do you add lime?

  8. 5 stars
    Amazing recipe! I went exactly by-the-book, but as other comments are saying, the sauce doesn’t thicken and it’s rather soupy (while AMAZING in flavor). What would you recommend to thicken up the sauce? I’ve made this twice and will continue doing so…just wish the sauce was a bit thicker. Adding flour, or more cornstarch? Less chicken broth? Really looking forward to some suggestions. Thanks!!

  9. 5 stars
    Love this recipe! I am a pretty pro cook. I knew right away there was not enough corn starch to thicken the sauce. You can add 1tsp additional starch to a 1/3 cup broth and whisk. As the sauce is bubbling add just enough additional prepared thickener until it reaches the desired thickness. Discard the rest of additional thickener.

    My family loves this!

  10. 4 stars
    The end product was a bit soupy like – too much liquid. I had to add more cornstarch to even it out. All in all, a great option that’s quick to make!

  11. 5 stars
    Just made this recipe today! It was delicious and easy to make . After reading the reviews first ,I decided to add more cornstarch since a couple of people commented on it being soupy. It came out great with the extra corn starch . I also decided to add mushrooms and chicken , the outcome was amazing.
    Thanks for the recipe .

  12. 5 stars
    Make a cornstarch slurry 2 parts cold water and 1 part cornstarch if you need to thicken the sauce. Do it before you overcook the vegetables.

  13. 1 star
    this is way too sweet, and the sauces doesn’t thicken. I’d recommend adding the shrimp and all the veggies at the same time to avoid overcooking the shrimp.

  14. I made a few changes that really improved this recipe. Increase the corn starch to 1tbsp, replace brown sugar with honey, and add 2 tbsp of oyster sauce. I also seared the shrimp in butter first, then removed it and put it back in at the end so it doesn’t get tough and over cooked.

  15. 5 stars
    I made this last night and I really liked it. Picked it because I was craving shrimp and had most of the ingredients already. Always nice to find recipes where I don’t have to buy tons to make it. Plus doesn’t require any fancy kitchen tools.

  16. 5 stars
    Very tasty recipe. Veggies-wise, I adapted to what I already had in the kitchen and used carrots, leeks, spring onions and mushrooms. It worked great!
    And I was rushing, so didn’t have time do the broth part, just the sauce, and it was deelish!
    Some feedback for you: the links at the bottom to the “products I love” are all broken.
    Also, it seems as though when I try to rate the recipe, the only choice is 5 stars! I wanted to give it a 4. Thre’s no way to click on less stars, and once you click on the 5 stars, there’s no way to cancel it.

  17. 4 stars
    Very tasty and easy to make but definitely need to play around with corn starch to broth ratio. It was too runny.

  18. 4 stars
    This stir fry is AH-MAZING!! I cooked it for my family last night and they loved it! I’m glad I read the reviews first and used a tablespoon of corn starch rather then a teaspoon. For that reason I’m giving the recipe as written 4 starts instead of 5. However, making the corn starch substitution, the recipe turned out perfect!! I’ll be making this dish time and time again. Plan on switching it up with other protein like chicken and beef. Again, great recipe!!

  19. I’m a teen and I just tried this and it was amazing! It has all the flavours even if you have to substitute things like i did!

  20. This is seriously tasty! BUT…as others have said, the broth to corn starch ratio is way off. I even upped the corn starch to 1 tbsp as suggested, but still found it soupy. I’ll make it again for sure, although I’ll provably do 1/4 cup broth with 1 tbsp corn starch.

  21. This recipe is awesome! I added bean sprouts, mushrooms and cut up onions. Also added more cornstarch. Is it possible to get the Nutrition breakdown, especially, sodium, carbs and calories? I used low sodium soy sauce and no sodium chicken broth and it was still delicious.

  22. I made this recipe for my family and I found a few flaws in it. I would also like to state that I’m a chef and I hope you can see where I’m coming from. First, the sauce should be cooked first so it can reach the right consistency without over cooking all the veggies and shrimp. To thicken the sauce correctly, I would recommend not putting the cornstarch in the broth but doing it separately with water, the consistency of the cornstarch slurry should look like heavy cream, if it is thinner it won’t thicken. Add it in portions and not all at once so you don’t over thicken the sauce. Second, once the correct thickened consistency of the sauce is reached I would add the veggies and cook for two minutes then add the shrimp until pink and curled, not a tight curl though. And I would also recommend serving over rice. Over all, the flavor was great but the execution of the recipe is poor.

  23. 5 stars
    I added mushrooms, additional corn starch, and red pepper flakes. This is now on a weekly menu at home! Great recipe!

  24. 4 stars
    Would be nice to have the nutritional content for your recipes — calories, carbs, sugars, etc. Or is it there and I can’t find it?

    1. Hi Jamie! I totally agree. I am in the process of updating all our recipes with nutritional information. In the meantime you are welcome to use myfitnesspal.com for any nutritional information. Thanks for following along with me!

  25. OMG!!!! That is absolutely the best tasting sauce I have ever come across! The recipe is printed out and will be saved and shared. I’ll be it would also work well with chicken breasts too.

    Thank you Thank you

  26. 2 stars
    If you like sweet this is it . 3 Tbs of brown sugar is way to sweet for me would give this 2 stars very souped. Great photos.

  27. This was pretty good. It was a bit lacking in flavor, I had to add sriracha to make it better.
    I liked the consistency of the veggies and I didn’t find it too saucy. I cooked mine in a wok over mostly high heat. Next time I’ll use the cooking method, and the chicken broth/corn starch, but I’ll choose a different base sauce.

  28. I try this and mine come out soupy. Do you use frozen vegetables. I defrosted them. Could that have done the soupy thing.

  29. 3 stars
    I normally add equal parts cornstarch to water or broth. I would mix 2 TBS of broth or water to the same amount of cornstarch till smooth and then add slowly then allow to boil and thicken.

  30. 5 stars
    Excellent recipe. The sauce is easy and very succulent. I love the hint of sweetness and the strong garlic. I used a bag of fresh stir fry vegetables (carrots, fresh pea pods, carrots and broccoli). I had to add a bit of chicken broth to help cook the vegetables, but otherwise, adhered to your recipe. Very enjoyable meal with left overs.

  31. 4 stars
    Just made this recipe for the first time. Very tasty but sauce was watery. I used frozen shrimp and frozen stir fry veggies which added to the liquid in the sauce. Next time I plan to defrost ingredients ahead of time and increase corn starch to 1T. Fingers crossed!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating