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Shrimp Stir-Fry with Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Stir-Fry
  • 1 lb (450 g) shrimp, peeled and deveined
  • 2 tablespoons vegetable oil (or sesame oil)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium carrot, thinly sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 small onion, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • Salt and pepper to taste
  • For the Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon honey or brown sugar
  • ½ cup chicken broth or water
  • 1 teaspoon cornstarch mixed with 2 teaspoons water

Instructions
 

  • Step 1: Prepare the Ingredients : Pat the shrimp dry and season lightly with salt and pepper. Slice all vegetables and keep them ready since stir-frying moves quickly. Mix all sauce ingredients in a small bowl.
  • Step 2: Stir-Fry the Vegetables : Heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat. Add broccoli, carrots, and snap peas. Stir-fry for 2–3 minutes, then add bell peppers and onion. Continue cooking until the vegetables are crisp-tender. Remove them from the pan and set aside.
  • Step 3: Cook the Shrimp : In the same pan, add the remaining tablespoon of oil. Add shrimp, garlic, and ginger. Stir-fry for 2–3 minutes until the shrimp turn pink and opaque.
  • Step 4: Add the Sauce : Return the vegetables to the pan with the shrimp. Pour in the sauce mixture and stir continuously. Cook for 1–2 minutes until the sauce thickens and coats the shrimp and vegetables.
  • Step 5: Final Adjustments : Taste and adjust seasoning with more soy sauce, pepper, or a pinch of sugar if needed. Remove from heat and serve immediately.