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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!Â
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: Â Chop into squares or slices depending on your preference.
- Carrots:Â Shredded
- Cornstarch:Â Coats and thickens the sauce.
- Broccoli Florets:Â 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:Â 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:Â 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.
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.
I like to use skinny taste.com or myfitnesspal.com for any nutritional information. Hope that helps you too!
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.
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!
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!!
Very tasty and easy to make but definitely need to play around with corn starch to broth ratio. It was too runny.
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.
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.
Here’s the recipe
I added mushrooms and water chestnuts. Great recipe. Thank you!
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.
The recipe should call for a Tablespoon of cornstarch this will fix thickening problem.
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.
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.
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 .
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!
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!