If you need a quick, balanced dinner that still feels fresh, this shrimp stir fry is one of those recipes you can come back to again and again. It’s packed with tender shrimp, crisp vegetables, and a simple homemade stir fry sauce that comes together in one pan in about 30 minutes.
Between the lean protein from the shrimp and the fiber-rich vegetables, this is the kind of easy shrimp dinner that leaves you feeling satisfied without being overly heavy. Get ready for this one to quickly become a regular in the rotation.
Why This Shrimp Stir Fry Works
What I love most about this healthy shrimp stir fry is how intentional every ingredient is. Shrimp is a great source of protein and selenium, which supports immune function and thyroid health, while broccoli, bell pepper, and onion add fiber, antioxidants, and vitamin C for extra color and balance.
The sauce uses coconut aminos, fresh orange juice, garlic, and ginger for flavor that tastes layered without needing anything complicated, making it a simple one pan shrimp recipe that works well for busy weeknights.
A Better Weeknight Dinner Option
Because everything cooks in a single skillet, this shrimp and vegetable stir fry feels approachable even on nights when you don’t want to spend much time in the kitchen. Served over rice, it becomes a well-rounded meal with protein, carbohydrates, and vegetables all in one bowl. It also reheats well, which makes it a great option for meal prep or an easy leftover lunch the next day. Hope you love it!
Ingredients You’ll Need:
To make the Sauce:
- Coconut aminos (I like Coconut Secret)
- Honey
- Fresh orange zest
- Freshly squeezed orange juice
- Rice vinegar
- Sriracha
- Arrowroot starch
- Garlic cloves
- Grated fresh ginger
- Toasted sesame seeds
For the Shrimp:
- Large (21/30) shrimp
- Kosher salt
- Garlic powder
- Freshly ground black pepper
- Avocado oil
For the Veggies:
- Avocado oil
- Sesame oil
- Red bell pepper
- White onion
- Scallions
- Broccoli florets
To garnish:
- Toasted sesame seeds
- Fresh Thai basil
How To Make Easy Shrimp & Vegetable Stir Fry
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
This easy shrimp stir fry comes together in one pan with a simple homemade sauce and is perfect for quick weeknight dinners or meal prep.
- Whisk the sauce. In a bowl, whisk together all of the sauce ingredients until smooth and fully combined. Set aside so it’s ready to go.
- Season and cook the shrimp. Pat the shrimp dry, then season with salt, garlic powder, and pepper. Sear in a hot skillet for about 2 minutes per side, just until lightly golden and starting to curl into a “c” shape. Remove and set aside (they’ll finish cooking later).
- Sauté the veggies. In the same skillet, add the oils, then toss in the bell pepper, onion, scallions, and broccoli. Cook for 4–5 minutes until the veggies are just tender but still have a little bite.
- Bring it all together. Add the shrimp back to the pan along with the sauce. Stir to coat everything evenly, then let it cook for another 4–5 minutes until the shrimp are fully cooked and the sauce has thickened slightly.
- Serve and garnish. Spoon the shrimp stir fry over jasmine rice and finish with sesame seeds and fresh Thai basil.
Recipe Substitutions & Questions
Use the substitutions below to easily customize this Easy Shrimp & Vegetable Stir Fry to fit your pantry and/or dietary preferences.
- Coconut aminos → Use tamari or low-sodium soy sauce (start with slightly less, as they’re saltier).
- Honey → Maple syrup works as an easy 1:1 swap for a similar natural sweetness.
- Arrowroot starch → Cornstarch or tapioca starch can be used to thicken the sauce the same way.
- Shrimp → Swap with diced chicken, thinly sliced steak, or tofu—just adjust cook time as needed.
- Broccoli → Use snap peas, green beans, or zucchini depending on what you have on hand.
- Bell pepper + onion → Flexible—swap in mushrooms, carrots, or cabbage for a similar texture and flavor balance.
- Thai basil → Regular basil or cilantro both work well, or simply leave it off.
- Serve over rice → Try brown rice, cauliflower rice, or noodles based on your preference.
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Frequently Asked Questions
What is the best way to make shrimp stir fry at home?
The key to a good shrimp stir fry is cooking everything in stages. Start by searing the shrimp quickly so they stay tender, then set them aside while you cook the vegetables. This prevents overcooking and keeps the texture just right. Finish by adding everything back to the pan with the sauce so it can thicken and coat the shrimp and veggies evenly.
How do you keep shrimp from overcooking in stir fry?
Shrimp cooks very quickly, so it’s best to remove it from the pan once it turns pink and forms a loose “c” shape. It will continue cooking when added back in with the sauce. Using medium to medium-high heat and avoiding overcooking during reheating also helps keep the shrimp tender instead of rubbery.
Can I use frozen shrimp for shrimp stir fry?
Yes, frozen shrimp works well for shrimp stir fry. Just make sure it’s fully thawed and patted dry before cooking. Removing excess moisture helps the shrimp sear properly instead of steaming in the pan.
What vegetables work best in shrimp stir fry?
A mix of quick-cooking, fiber-rich vegetables works best. Broccoli, bell peppers, onions, and snap peas are all great options because they hold their texture and add color and nutrients. You can also swap in what you have on hand, like zucchini, green beans, or mushrooms.
Is shrimp stir fry healthy?
Shrimp stir fry can be a very balanced meal when made with whole ingredients. Shrimp provides lean protein, while the vegetables add fiber, vitamins, and antioxidants. Pairing it with rice or another carbohydrate creates a well-rounded meal that supports steady energy and satiety.
More Easy High-Protein Dinner Recipes
- Cashew Chicken Stir Fry
- One-Pan Beef and Broccoli
- Spicy Sriracha Ground Beef Bowls
- Chicken Banh Mi Bowls with Pickled Veggies (Gluten-Free, Dairy-Free)
- Marry Me Chicken Meatballs (Easy One-Pan Recipe)
- Air Fryer Salmon Bites with Snap Pea Slaw
Easy Shrimp & Vegetable Stir Fry
Ingredients
For the Sauce:
- 6 tablespoons coconut aminos, (I like Coconut Secret)
- 1 tablespoon honey
- 1 teaspoon fresh orange zest
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon arrowroot starch
- 5 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons toasted sesame seeds, plus more for garnish
For the Shrimp:
- 1.5 lb. large (21/30) shrimp, peeled and deveined
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 tablespoon avocado oil
For the Veggies:
- 1 tablespoon avocado oil
- 2 teaspoons sesame oil
- 1 red bell pepper, thinly sliced
- 1 medium white onion, thinly sliced
- 2 scallions, ends trimmed and cut on the bias into 1” pieces
- 4 cups (about 12 oz.) broccoli florets
To garnish:
- Toasted sesame seeds
- ⅓ cup julienned fresh Thai basil
Instructions
For the Sauce:
- In a medium bowl, add the coconut aminos, honey, orange zest, orange juice, rice vinegar, sriracha, and arrowroot starch. Whisk to combine until the starch is incorporated.
- Add the garlic, ginger, and sesame seeds. Whisk once more to combine.
For the Shrimp:
- Pat the shrimp dry with paper towels—season with salt, garlic powder, and pepper.
- In a large, tall-sided skillet, heat the avocado oil over medium-high heat.
- Once hot, add the shrimp in an even layer. Cook for 2 minutes before flipping, and cooking for an additional 2 minutes or just until the shrimp have taken on a golden color and resemble a “c” shape. Note: they do not have to be totally cooked, as they will continue cooking in the sauce.
- Transfer to a clean plate and set aside.
For the Veggies:
- To the same skillet, add 1 tablespoon of avocado oil and 2 teaspoons of toasted sesame oil.
- Once hot, add the bell pepper, onions, scallions, and broccoli. Add the oil and cook for 4 to 5 minutes, just until the vegetables have started to become tender.
- Add the shrimp back into the skillet along with the sauce. Stir to combine. Cook, stirring occasionally, for an additional 4 to 5 minutes, until the shrimp is fully cooked, the veggies are tender, and the sauce has thickened slightly.
- To serve, spoon the shrimp and veggie mixture over cooked jasmine rice. Garnish with toasted sesame seeds and Thai basil. Enjoy!
To Store & Reheat:
- Store leftovers in an airtight container in the refrigerator for up to 2–3 days.Reheat in a skillet over medium-low heat until just warmed through, adding a splash of water if needed to loosen the sauce.
Notes
- Coconut aminos → Use tamari or low-sodium soy sauce (start with slightly less, as they’re saltier).
- Honey → Maple syrup works as an easy 1:1 swap for a similar natural sweetness.
- Arrowroot starch → Cornstarch or tapioca starch can be used to thicken the sauce the same way.
- Shrimp → Swap with diced chicken, thinly sliced steak, or tofu—just adjust cook time as needed.
- Broccoli → Use snap peas, green beans, or zucchini depending on what you have on hand.
- Bell pepper + onion → Flexible—swap in mushrooms, carrots, or cabbage for a similar texture and flavor balance.
- Thai basil → Regular basil or cilantro both work well, or simply leave it off.
- Serve over rice → Try brown rice, cauliflower rice, or noodles based on your preference.
