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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!
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 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.
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:
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Garlic Shrimp Stir Fry
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
Hi there! I see what looks like lime in the photo’s, but not in the ingredients? Do you add lime?
You are welcome to add a zest of lime to the shrimp. I do love lime in my recipes and this is a great one to add it to! XOXO
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.
Tasty but very soupy and not really a stir fry preparation.
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!
15 minutes ? I’m in !
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.
Yes, of course! I love this Stir Fry! I hope you do too!! XOXO
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!
love the garlic sauce, I usually add garlic as an ingredient but not as a sauce with sesame oil, etc, thank you for this recipe
I love garlic and I love shrimps so this on the list for this week <3
– Scarlet
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.
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
The recipe should be 1 Tablespoon cornstarch this will fix the thickening problem
You are my hero 😍
I had a similar result. I also cooked longer thinking it might have a bit less sauce. Was still super yummy
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.
That looks so good. It’s been a while since we’ve had stir -fry. Thanks for sharing.
This looks so yummly, I will try this soon. I really appreciate your photographs. Thank you
A very delicious-looking meal. I hope it freezes well, because I tend to make things in big batches!
Thank you for the garlic shrimp recipte. I finally got it. Haven’t tried it yet but sounds so good.
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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
love the garlic sauce, I usually add garlic as an ingredient but not as a sauce with sesame oil, etc, thank you for this recipe