Name: Best Shrimp Stir Fry
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Ingredients: Stir Fry Sauce; ¼ cup low-sodium soy sauce or tamari; ¼ cup broth; 2 tbsp oyster sauce; 1 tbsp honey; 1 tbsp rice vinegar; 2 tsp sesame oil; 2 tsp cornstarch; Shrimp & Stir Fry; 1 lb large shrimp (peeled & deveined); 2 tbsp neutral oil (divided); 4 cups mixed vegetables; 4 garlic cloves (minced); 1 tbsp fresh ginger (minced); 3 scallions (sliced (white + green separated))

Introduction

Best Shrimp Stir Fry is a lightning-fast, flavor-packed dinner that tastes like your favorite takeout but is ready in 15 minutes and infinitely fresher. Juicy shrimp, crisp-tender vegetables, and a glossy garlic-ginger-soy sauce come together in one screaming-hot pan for the ultimate weeknight win. Presented over fluffy rice or noodles with a sprinkle of sesame seeds and scallions, this Best Shrimp Stir Fry recipe offers a colorful, appetizing aesthetic that elevates any gathering. This foolproof method uses pantry staples, is naturally gluten-free, adaptable, and is ideal for busy home cooks craving restaurant-quality results without the delivery wait.

Why you’ll love this recipe

15 minutes total — faster than ordering takeout.
One-pan cleanup — wok or skillet does all the work.
Custom veggie drawer — use whatever you have.
Freezer-friendly — shrimp + sauce freeze beautifully.
Better than a restaurant — you control the sodium and freshness.

Ingredients

Stir Fry Sauce

¼ cup (60 ml) low-sodium soy sauce or tamari
¼ cup (60 ml) chicken or vegetable broth
2 tbsp oyster sauce
1 tbsp honey or brown sugar
1 tbsp rice vinegar
2 tsp toasted sesame oil
2 tsp cornstarch
½ tsp white or black pepper

Shrimp & Stir Fry

1 lb (450 g) large shrimp, peeled & deveined
2 tbsp neutral oil (divided)
4 cups mixed vegetables (bell pepper, broccoli, snap peas, carrots, etc.)
4 garlic cloves, minced
1 tbsp fresh ginger, minced
3 scallions, sliced (white + green parts separated)

For Serving

Cooked rice, cauliflower rice, or noodles
Toasted sesame seeds
Extra scallion greens

Essential Tools and Equipment

Large wok or 12-inch skillet
Tongs or fish spatula
Small bowl for sauce

Step-by-step process

Make sauce: Whisk all sauce ingredients in a small bowl until cornstarch dissolves — set aside.
Pat shrimp dry — moisture prevents browning.
Heat the wok over high heat until smoking hot. Add 1 tbsp oil, swirl to coat.
Sear shrimp 1–2 minutes per side until pink and just cooked. Remove to a plate.
Stir-fry veg: Add remaining 1 tbsp oil. Toss in hard vegetables first (broccoli, carrots) — 2 minutes. Add softer veg (bell pepper, snap peas) — 1 minute.
Aromatics: Push veg to sides, add garlic, ginger, scallion whites — cook 30 seconds until fragrant.
Return shrimp + any juices to the pan. Give the sauce a quick stir, pour in — it will thicken in 30–60 seconds. Toss everything until glossy and coated.
Serve immediately over rice, topped with sesame seeds and scallion greens.

Mistakes to avoid

Low heat: Soggy stir fry — wok must be ripping hot.
Overcooking shrimp: Rubbery — sear and remove early.
No cornstarch stir: Sauce stays watery — whisk again before adding.
Crowding pan: Steams instead of chars — cook in batches if needed.
Adding sauce too early: Veggies get mushy — always last.

Variations of the Best Shrimp Stir Fry

Spicy: Add 1–2 tbsp chili garlic sauce or sriracha.
Teriyaki: Swap sauce for teriyaki + extra honey.
Thai Basil: Finish with a handful of fresh Thai basil.
Kung Pao: Add dried chilies + roasted peanuts.
Veggie-Only: Double vegetables, skip shrimp.

Tips for better storage & make-ahead

Make-ahead sauce: Mix sauce up to 1 week in fridge.
Leftovers: Airtight up to 3 days — reheat in a hot skillet with a splash of water.
Freezer: Cool completely, freeze flat in bags up to 2 months (shrimp texture best within 1 month).
Meal prep: Portion with rice — microwave 2 minutes.

Frequently Asked Questions

Frozen shrimp? Thaw quickly in cold water, pat very dry.
Gluten-free? Use tamari + GF oyster sauce.
No oyster sauce? Extra soy + ½ tsp sugar.
Double batch? Cook in two batches to keep the wok hot.
More sauce? Double sauce ingredients.

Conclusion

Best Shrimp Stir Fry is takeout-level deliciousness you can make faster than the delivery driver finds your house — each juicy shrimp and crisp vegetable coated in glossy, garlicky sauce that tastes like pure weeknight victory. One screaming-hot pan turns whatever’s in your fridge into a dinner everyone fights over. Keep shrimp in the freezer and this sauce formula memorized, and restaurant-worthy stir fry is always 15 minutes away. Whether you’re feeding picky kids, impressing last-minute guests, or finally using that wok, this recipe delivers maximum flavor with minimum effort in perfect harmony. One bite, endless “this is better than takeout,” and the quiet thrill of stir-fry mastery.