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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.
Dinner 5/31/2022. Very good! After reading reviews I also add ginger ( teaspoon of ginger paste) and increased the cornstarch to 1 tablespoon! Perfect! Hubby loved it tooooo!
Good recipe. I would add a bit of fresh grated ginger to it and I would never use sesame seed oil as a cooking oil as it will burn very quickly and go bitter. Sesame seed oil is a flavouring oil. Otherwise not too bad as it is very easily assembled.
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!!
Really good recipe added a little fresh ginger needed more veggies
This was a excellent stir fry, and so easy. So good with rice
Yum! This was fabulous. We forgot to make the rice so we added rice noodles!
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.
Can you use any veggies in this recipe?
Yes, just make sure they are cooked through.
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.
I try this and mine come out soupy. Do you use frozen vegetables. I defrosted them. Could that have done the soupy thing.
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.
this looks delish! and i must say i cant wait to make it this weekend! Thanks for sharing! I do hope ill do great job making it though.
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.
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
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?
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!
I added mushrooms, additional corn starch, and red pepper flakes. This is now on a weekly menu at home! Great recipe!
That sounds delicious! Thank you for sharing!