Easy Shrimp & Vegetable Stir Fry
This easy shrimp stir fry is a quick, one-pan dinner made with tender shrimp, crisp vegetables, and a simple homemade stir fry sauce. Ready in about 30 minutes, it’s a balanced, high-protein meal that’s perfect for busy weeknights, meal prep, or an easy healthy dinner the whole family will love.
Servings 4
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
Swaps & Substitutions:
- 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.