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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! 

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.

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Garlic Shrimp Stir Fry

4.36 from 31 votes
By: Alyssa Rivers
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
Servings: 4

Ingredients 

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

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

Nutrition

Calories: 192kcalCarbohydrates: 15gProtein: 26gFat: 3gSaturated Fat: 1gCholesterol: 286mgSodium: 1857mgPotassium: 289mgFiber: 1gSugar: 11gVitamin A: 1200IUVitamin C: 61.1mgCalcium: 192mgIron: 3.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

 

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating




61 Comments

  1. 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.

  2. 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 .

  3. 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!

  4. 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!

  5. 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!!

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

    1. 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

  7. 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.

  8. 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!