15 minute Garlic Shrimp Stir Fry

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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.

Garlic Shrimp Stir Fry

4.36 from 31 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

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

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

Nutrition

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.

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

  2. 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.

  3. 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.

  4. 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

  5. 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!

  6. 5 stars
    I added mushrooms, additional corn starch, and red pepper flakes. This is now on a weekly menu at home! Great recipe!

  7. 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.

  8. 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.

  9. 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.

  10. 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!

  11. 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!!

  12. 4 stars
    Very tasty and easy to make but definitely need to play around with corn starch to broth ratio. It was too runny.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

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