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    Posted In: Delish, Main Entrees
    July 17, 2017 — Updated January 23, 2020 — by Julie — 1 Comment

    Home » Delish » Main Entrees » Shrimp and Vegetable Stir Fry

    Shrimp and Vegetable Stir Fry

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    Looking for a quick weeknight meal that the entire family will enjoy? This shrimp and vegetable stir-fry is a delicious meal full of flavor and colors. Made in under 20 minutes! 

    Shrimp, mushrooms, broccoli, and rice on a plate with chop sticks.

     

    This is the kind of meal you make for your friends and family when you’d rather spend time with them instead of preparing an elaborate meal in the kitchen.

    This is the easiest dish you can make and even easier if you buy pre-cut veggies. The best part is the delicious fragrant sauce.

    Other than making the rice, all you have to do is combine a couple of sauces, saute some shrimp and veggies and you’re done.

    This is the most delicious shrimp stir fry ever. I make mine different from most people so don’t be in shock when you see me adding butter and honey. Although I promise you, you’ll love it.

    Ingredient’s you’ll need for shrimp and vegetable stir-fry:

    • Raw Shrimp – Peeled and deveined, with tails on.
    • Butter
    • Garlic – Use fresh
    • Vegetables (any kind)
    • Soy Sauce – I like to use low sodium soy sauce.
    • Oyster Sauce – This gives it tons of flavor so don’t omit it.
    • Honey – the honey adds a nice sweetness and cuts down on the saltiness from the soy sauce.
    • Sesame Oil
    • Water
    • Cornstarch – This helps thicken the sauce nicely.
    • Red Pepper Flakes – Spices things up but feel free to omit it if you don’t like it spicy.
    • Sesame Seeds – Completely optional, mostly used for garnish.

     

    Raw shrimp in a black skillet cooking.

     

    The reason you see Brussel sprouts and other veggies is because I bought these pre-cut at the grocery store. They are incredibly convenient and I get a small portion of different veggies that I like.

     

    Raw vegetables in a black skillet

    Tip:

    The red pepper flakes are optional but I highly recommend adding a generous amount to your sauce.

     

    Soy Sauce in a measuring cup.

     

    Top Tips: 

    • Leave the tails on the shrimp when making stir-fry. Most of the sauce and garlic chunks hide in the tail.
    • Use raw peeled and deveined shrimp for the best results.
    • Do not overcrowd the pan or else the shrimp and vegetables will steam rather than sear.
    • Always use high heat when making stir-fry.

     

    Shrimp and vegetable stir fry in a black skillet.

    What to serve shrimp and vegetable stir-fry with

    Traditionally you serve stir-fry with a bowl of white Jasmine rice or brown rice. However, I love serving this shrimp and vegetable stir fry with some homemade shrimp fried rice. What can I say? The more shrimp the better! You may also serve this with noodles.

    More delicious recipes you’ll enjoy:

    • Coconut Shrimp Curry
    • Creamy Shrimp Alfredo Pasta
    • Shrimp Scampi
    • Creamy Garlic Shrimp

     

    You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.

     

    Shrimp and Vegetable Stir Fry

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: Asian
    Prep Time: 2 minutes
    Cook Time: 10 minutes
    Total Time: 12 minutes
    Servings: 4 servings
    Calories: 267kcal
    Author: Julie Maestre
    Perfect for an easy weeknight meal, this shrimp and veggie stir fry comes together in just minutes.

    Ingredients

    • 1 lb raw shrimp
    • 1 tbsp unsalted butter
    • 2 garlic cloves
    • 1 lb veggies of your choice
    • 3 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 1 tbsp honey
    • 2 tsp sesame oil
    • 3 tbsp water
    • 2 tsp cornstarch
    • 1 tsp red pepper flakes
    • 1 tsp sesame seeds if desired

    Instructions

    • Combine the soy sauce, oyster sauce, honey, sesame oil, water, corn starch, and red pepper flakes, set aside.
    • In a large skillet with some vegetable oil over medium high heat, saute the shrimp for 1-2 minutes on each side.
    • Stir in the butter and garlic and cook for an additional 20 seconds.
    • Remove the shrimp from the pan and set aside.
    • Add some additional oil and cook the veggies for 4-5 minutes.
    • Add the shrimp and garlic to the pan.
    • Drizzle the sauce over the shrimp and veggies and stir until all the veggies and shrimp are well coated.
    • Cook for an additional 2-3 minutes.
    • Add some sesame seeds, serve over rice, and enjoy!

    Video

    Nutrition

    Calories: 267kcal | Carbohydrates: 22g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 293mg | Sodium: 1821mg | Potassium: 369mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5995IU | Vitamin C: 16.9mg | Calcium: 203mg | Iron: 4mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Delish, Main Entrees

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    Comments

    1. Jeannette says

      September 2, 2021 at 6:40 pm

      5 stars
      This is so good that little bit of heat with the red peppers it’s delicious I did use an extra tablespoon of oyster sauce because I double the recipe I used frozen Chinese vegetables that I defrosted and drain so they were dry my family loves it

      Reply

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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