If you want a quick, balanced dinner that still feels fresh, this shrimp stir fry is a go-to recipe you’ll return to again and again. It combines tender shrimp, crisp vegetables, and a simple homemade stir-fry sauce, all prepared in one pan in about 30–40 minutes.
With lean protein from the shrimp and fiber-rich vegetables, this meal satisfies without weighing you down. It’s an easy, healthy option that fits well into a weeknight rotation or meal-prep plan.
Why This Shrimp Stir Fry Works
This healthy shrimp stir fry is thoughtfully composed so each ingredient contributes flavor, texture, or nutrition. Shrimp provides lean protein and selenium, while broccoli, bell pepper, and onion add fiber, antioxidants, and vitamin C for color and balance.
The sauce—made with coconut aminos, fresh orange juice, garlic, and ginger—delivers layered flavor without fuss. It’s an uncomplicated one-pan shrimp recipe that’s ideal for busy evenings.
A Better Weeknight Dinner Option
Everything cooks in a single skillet, which makes this shrimp and vegetable stir fry approachable even on busy nights. Serve it over rice for a complete meal with protein, carbohydrates, and vegetables in one bowl. It reheats well, making it a smart choice for meal prep or easy leftovers.
Ingredients You’ll Need:
To make the Sauce:
- Coconut aminos
- Honey
- Fresh orange zest
- Freshly squeezed orange juice
- Rice vinegar
- Sriracha
- Arrowroot starch (or cornstarch/tapioca)
- Garlic cloves, minced
- Grated fresh ginger
- Toasted sesame seeds
For the Shrimp:
- Large shrimp (peeled and deveined)
- Kosher salt
- Garlic powder
- Freshly ground black pepper
- Avocado oil (or other neutral oil)
For the Veggies:
- Avocado oil
- Sesame oil
- Red bell pepper
- White onion
- Scallions
- Broccoli florets
To garnish:
- Toasted sesame seeds
- Fresh Thai basil (or regular basil/cilantro)
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 stir fry comes together in one pan with a simple homemade sauce—perfect for quick weeknight dinners or meal prep.
- Whisk the sauce. Combine the sauce ingredients in a bowl and whisk until smooth. Set aside.
- Season and sear the shrimp. Pat shrimp dry and season with salt, garlic powder, and pepper. Sear in a hot skillet with oil for about 2 minutes per side until just turning pink and forming a loose “c.” Remove and set aside—the shrimp will finish cooking later.
- Sauté the vegetables. In the same skillet, add avocado and sesame oils, then cook bell pepper, onion, scallions, and broccoli for 4–5 minutes until tender-crisp.
- Combine and finish. Return the shrimp to the skillet, pour in the sauce, and stir to coat. Cook for another 4–5 minutes until the shrimp are cooked through and the sauce has thickened slightly.
- Serve and garnish. Spoon the stir fry over jasmine rice and finish with toasted sesame seeds and Thai basil.
Recipe Substitutions & Questions
Customize this stir fry with the substitutions below to match your pantry or dietary needs.
- Coconut aminos → Tamari or low-sodium soy sauce (use slightly less to control saltiness).
- Honey → Maple syrup is a 1:1 swap.
- Arrowroot starch → Cornstarch or tapioca starch work as thickeners.
- Shrimp → Diced chicken, thinly sliced steak, or tofu can be used—adjust cooking time accordingly.
- Broccoli → Snap peas, green beans, or zucchini are good alternatives.
- Bell pepper + onion → Swap in mushrooms, carrots, or cabbage for similar texture and balance.
- Thai basil → Regular basil or cilantro work well, or omit.
- Serve over rice → Try brown rice, cauliflower rice, or noodles.
Frequently Asked Questions
What is the best way to make shrimp stir fry at home?
Cook in stages: sear the shrimp first so they stay tender, set them aside while you cook the vegetables, then combine everything with the sauce so it thickens and coats the ingredients evenly.
How do you keep shrimp from overcooking in stir fry?
Remove shrimp from the pan once they turn pink and form a loose “c” shape; they will finish cooking when returned to the pan with the sauce. Use medium to medium-high heat and reheat gently to avoid a rubbery texture.
Can I use frozen shrimp for shrimp stir fry?
Yes. Thaw fully and pat dry before cooking so the shrimp sear instead of steam.
What vegetables work best in shrimp stir fry?
Quick-cooking, firm vegetables like broccoli, bell peppers, onions, and snap peas hold up well and add color and nutrients. Zucchini, green beans, and mushrooms are also good choices.
Is shrimp stir fry healthy?
Yes—when made with whole ingredients, shrimp stir fry is balanced. Shrimp supplies lean protein while vegetables provide fiber, vitamins, and antioxidants. Pair with rice or another carbohydrate for a satisfying meal.
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
- 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 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, 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, whisk coconut aminos, honey, orange zest, orange juice, rice vinegar, sriracha, and arrowroot starch until the starch is incorporated.
- Add garlic, ginger, and sesame seeds and whisk again to combine.
For the Shrimp:
- Pat shrimp dry and season with salt, garlic powder, and pepper.
- Heat avocado oil in a large, tall-sided skillet over medium-high heat.
- Add shrimp in an even layer and cook about 2 minutes per side until golden and forming a “c.” They don’t need to be fully cooked; they’ll finish in the sauce. Transfer to a plate and set aside.
For the Veggies:
- Add 1 tablespoon avocado oil and 2 teaspoons sesame oil to the same skillet and heat.
- Add bell pepper, onions, scallions, and broccoli and cook 4–5 minutes until vegetables are just tender.
- Return shrimp to the skillet with the sauce. Stir to combine and cook 4–5 minutes until shrimp are fully cooked, vegetables are tender, and sauce has thickened.
- Spoon over cooked jasmine rice and 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 gently in a skillet over medium-low heat until warm, adding a splash of water if needed to loosen the sauce.
Notes
Swaps & Substitutions:
- Coconut aminos → Tamari or low-sodium soy sauce (use less to control salt).
- Honey → Maple syrup (1:1).
- Arrowroot starch → Cornstarch or tapioca starch.
- Shrimp → Diced chicken, thinly sliced steak, or tofu (adjust cook time).
- Broccoli → Snap peas, green beans, or zucchini.
- Bell pepper + onion → Mushrooms, carrots, or cabbage.
- Thai basil → Regular basil or cilantro, or omit.
- Serve over rice → Brown rice, cauliflower rice, or noodles.