15-Minute Shrimp Stir-Fry – Fast, Fresh, and Flavorful

Skip the takeout line tonight. This 15-minute shrimp stir-fry is fast, colorful, and tastes like a weeknight win. You’ll get juicy shrimp, crisp-tender veggies, and a glossy sauce that coats everything without being heavy.

It all comes together in one pan with simple ingredients you probably have on hand. Clean-up is quick, and the flavors are bright and satisfying.

15-Minute Shrimp Stir-Fry - Fast, Fresh, and Flavorful

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound (450 g) medium shrimp, peeled and deveined, tails removed
• 2 tablespoons neutral oil (canola, avocado, or peanut)
• 1 red bell pepper, thinly sliced
• 1 small broccoli crown, cut into small florets
• 1 small carrot, peeled and thinly sliced on the diagonal
• 1 cup snap peas or snow peas, trimmed
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• 2 green onions, sliced (whites and greens separated)
• 1 tablespoon sesame seeds (optional, for garnish)
• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (or hoisin for a sweeter profile)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon crushed red pepper flakes (optional, to taste)
• 1/3 cup water or low-sodium chicken/vegetable broth
• 2 teaspoons cornstarch
• Steamed rice, brown rice, or noodles
• Lime wedges
• Extra chili sauce for heat

Method

 

1. Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, red pepper flakes, water, and cornstarch until smooth. Set aside near the stove.
2. Prep the shrimp: Pat shrimp dry with paper towels and season lightly with salt and pepper. Dry shrimp sear better and stay juicy.
3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
4. Cook the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled. Transfer to a plate. Do not overcook.
5. Stir-fry the vegetables: Add remaining 1 tablespoon oil to the pan. Add broccoli and carrots first. Stir-fry 2 minutes. Add bell pepper, snap peas, and the white parts of the green onions. Stir-fry 2–3 minutes more until crisp-tender.
6. Add aromatics: Push veggies to the edges. Add garlic and ginger to the center and cook 30 seconds, stirring, until fragrant. Mix into the vegetables.
7. Sauce it up: Whisk the sauce again and pour it into the pan. Stir constantly for 30–60 seconds until the sauce thickens and turns glossy.
8. Finish with shrimp: Return shrimp to the pan and toss to coat. Warm through for 30 seconds. Remove from heat.
9. Garnish and serve: Sprinkle with sesame seeds and the green parts of the green onions. Serve over rice or noodles with lime wedges if you like.

What Makes This Recipe So Good

• Ready in 15 minutes: Use pre-peeled shrimp and quick-cooking vegetables for a fast weeknight meal.
• Balanced flavor: A mix of soy, garlic, ginger, and a touch of sweetness gives you that classic stir-fry taste.
• Flexible ingredients: Swap in whatever veggies you have—this recipe is very forgiving.
• One-pan cooking: Less mess, fewer dishes, and a streamlined process.
• Better than takeout: Fresher, lighter, and easy to tailor to your taste.

Ingredients

• 1 pound (450 g) medium shrimp, peeled and deveined, tails removed
• 2 tablespoons neutral oil (canola, avocado, or peanut)
• 1 red bell pepper, thinly sliced
• 1 small broccoli crown, cut into small florets
• 1 small carrot, peeled and thinly sliced on the diagonal
• 1 cup snap peas or snow peas, trimmed
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• 2 green onions, sliced (whites and greens separated)
• 1 tablespoon sesame seeds (optional, for garnish)

For the Sauce:

• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (or hoisin for a sweeter profile)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon crushed red pepper flakes (optional, to taste)
• 1/3 cup water or low-sodium chicken/vegetable broth
• 2 teaspoons cornstarch

To Serve (Optional):

• Steamed rice, brown rice, or noodles
• Lime wedges
• Extra chili sauce for heat

Instructions

1. Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, red pepper flakes, water, and cornstarch until smooth. Set aside near the stove.
2. Prep the shrimp: Pat shrimp dry with paper towels and season lightly with salt and pepper.

   Dry shrimp sear better and stay juicy.

3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
4. Cook the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled.

   Transfer to a plate. Do not overcook.

5. Stir-fry the vegetables: Add remaining 1 tablespoon oil to the pan. Add broccoli and carrots first.

   Stir-fry 2 minutes. Add bell pepper, snap peas, and the white parts of the green onions. Stir-fry 2–3 minutes more until crisp-tender.

6. Add aromatics: Push veggies to the edges.

   Add garlic and ginger to the center and cook 30 seconds, stirring, until fragrant. Mix into the vegetables.

7. Sauce it up: Whisk the sauce again and pour it into the pan. Stir constantly for 30–60 seconds until the sauce thickens and turns glossy.
8. Finish with shrimp: Return shrimp to the pan and toss to coat.

   Warm through for 30 seconds. Remove from heat.

9. Garnish and serve: Sprinkle with sesame seeds and the green parts of the green onions. Serve over rice or noodles with lime wedges if you like.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over medium heat with a splash of water to loosen the sauce.

  Avoid microwaving too long or the shrimp can turn rubbery.

• Freezer: Not ideal. Shrimp and vegetables can lose texture after freezing. If you must, freeze for up to 1 month and thaw in the fridge overnight before reheating.

Benefits of This Recipe

• High in protein: Shrimp offers lean protein without weighing you down.
• Veggie-forward: A mix of colorful vegetables brings fiber, vitamins, and crunch.
• Quick and simple: Minimal prep and fast cooking make it realistic for busy nights.
• Customizable: Easy to adjust for dietary needs like gluten-free, low-carb, or dairy-free.
• Budget-aware: Frozen shrimp and seasonal produce help keep costs in check.

Common Mistakes to Avoid

• Overcrowding the pan: Too many ingredients at once will steam instead of sear.

  Cook in batches if needed.

• Overcooking shrimp: They turn tough quickly. Pull them as soon as they’re pink and slightly curled.
• Skipping the cornstarch: Without it, the sauce won’t cling. A little makes a big difference.
• Adding garlic too early: It burns fast.

  Add it after the vegetables soften a bit.

• Using wet shrimp: Pat dry to avoid splatter and to get a better sear.

Variations You Can Try

• Spicy Szechuan-style: Add chili crisp or extra red pepper flakes and a splash of black vinegar.
• Citrus-ginger: Stir in 1 teaspoon orange zest and finish with a squeeze of fresh orange juice.
• Garlic-lime: Add extra garlic and finish with lime zest and juice for a bright, zippy finish.
• Pineapple twist: Toss in pineapple chunks and switch honey to brown sugar for a sweet-savory vibe.
• Low-carb: Serve over cauliflower rice or shredded cabbage sautéed in a little oil.
• Gluten-free: Use tamari and a gluten-free oyster or hoisin sauce substitute.
• Veggie swap: Try mushrooms, zucchini, baby corn, or spinach—just keep total volume similar.

FAQ

Can I use frozen shrimp?

Yes. Thaw them overnight in the fridge or place in a colander under cold running water for a few minutes. Pat them very dry before cooking so they sear well and don’t water down the sauce.

What pan works best?

A wok is ideal, but a large, heavy skillet works great too.

The key is high heat and enough surface area so everything cooks quickly without steaming.

How do I keep vegetables crisp?

Cut them evenly, start with the firmer veggies, and keep the heat high. Cook just until bright and tender-crisp, not soft. Work fast and avoid over-stirring.

Is there a substitute for oyster sauce?

Hoisin sauce adds sweetness and depth, though it’s a bit richer.

For a lighter option, add more soy sauce with a touch of honey and a dash of fish sauce if you have it.

Can I make it without cornstarch?

You can reduce the sauce until slightly thick, but it won’t cling as well. Arrowroot starch is a good 1:1 substitute if you prefer grain-free.

What should I serve with it?

Steamed jasmine rice, brown rice, or rice noodles are all great. If you want a lighter base, try cauliflower rice or a bed of sautéed cabbage.

How can I make it spicier?

Add more red pepper flakes, a spoonful of chili garlic sauce, or a drizzle of chili oil at the end.

Taste as you go so the heat doesn’t overpower the dish.

Final Thoughts

This 15-minute shrimp stir-fry is the kind of recipe you keep on repeat. It’s quick, fresh, and easy to tweak based on what you have. With a glossy sauce and crisp vegetables, it feels special without extra effort.

Keep a bag of shrimp in the freezer, stock a few pantry staples, and you’ll always have a fast, flavorful dinner ready to go.