Shrimp and vegetables sautéed in a garlic-ginger sauce—an easy, flavorful shrimp stir-fry ready in under 30 minutes.
This shrimp stir-fry is simple, fast, and packed with fresh flavor. Crisp vegetables and juicy shrimp are tossed in a bright garlic-ginger sauce for a healthy weeknight dinner the whole family will enjoy. It’s a true 30-minute meal and very adaptable to what you have on hand.
Why this recipe works
- The sauce features fresh ginger and garlic for lively, fragrant flavor.
- Broccoli, sugar snap peas, and shrimp cook quickly and keep a pleasant texture.
- Serve over rice or noodles, or enjoy as a low-carb main on its own.
- Versatile and fast—perfect for busy weeknights.
Ingredients you’ll need
This recipe is flexible—use the vegetables in your refrigerator. Peppers, asparagus, cabbage, carrots, mushrooms, baby corn, and water chestnuts all work well. You can swap shrimp for prawns, add steak or chicken for surf-and-turf, or omit the protein for a vegetarian version. No matter how you make it, this stir-fry reheats well and makes great leftovers.
How to make shrimp stir-fry
Begin by combining the oyster sauce, soy sauce, and chopped cilantro in a small bowl and set aside.
Pat the shrimp dry, keeping the tails intact if you prefer. Toss the shrimp with cornstarch to lightly coat.
Heat a wok or large skillet over high heat. Add half the oil and swirl to coat. When the pan is very hot, arrange the shrimp in a single layer and sear for about 1 minute per side until browned. They don’t need to finish cooking—remove them to a plate and set aside.
Reduce heat to medium so the aromatics won’t burn. Add the remaining oil, then the green onions, garlic, and ginger. Sauté about 1 minute until fragrant.
Pour in the garlic-ginger sauce, return the shrimp to the pan, and cook another minute until the shrimp are opaque and cooked through.
Add the sugar snap peas and broccoli and sauté 3–5 minutes until the vegetables are tender-crisp. Serve immediately over rice or noodles.
This stir-fry is bright, satisfying, and makes excellent leftovers. It’s one of the quickest, most flavorful dinners you can make.
Expert tips
- Cut vegetables into uniform, bite-size pieces so they cook evenly and quickly.
- Use firmer vegetables like carrots or bell peppers a bit earlier in the pan than softer ones like mushrooms and broccoli.
- Add chicken or beef if you want more protein—shrimp pairs well with both.
- For a vegetarian version, omit the meat and use extra vegetables or tofu.
- If you like heat, add ½ teaspoon red pepper flakes with the oil and aromatics.
- Store leftovers in an airtight container for up to 3 days. Keep rice or noodles separate if you want to prevent them from soaking up the sauce.
What to serve with stir-fry
Rice or noodles are classic. Sticky rice soaks up the sauce well; looser steamed rice or wide noodles are also good. For a low-carb option, serve over zucchini noodles (zoodles) or cauliflower rice.
More shrimp ideas
If you love shrimp, try other quick recipes such as shrimp curry or grilled shrimp skewers with herb sauce. This stir-fry is a great base to build on—switch sauces and vegetables to keep it fresh week after week.
I hope you enjoy this recipe—it’s quick, adaptable, and delicious. Leave a comment if you try it and note any tweaks you made.
Garlic Ginger Shrimp Stir Fry
Ingredients
- ½ lb shrimp, peeled and deveined with tails left intact
- 2 teaspoons cornstarch
- 1 Tablespoon extra-virgin olive oil, divided
- 1 Tablespoon soy sauce
- 2 Tablespoons oyster sauce
- 5 green onions, sliced (white and light green parts)
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, finely minced or grated
- ¼ cup cilantro, chopped
- 1 cup chopped broccoli
- ½ cup sugar snap peas
Instructions
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Combine oyster sauce, soy sauce, and cilantro in a small bowl and set aside.
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Pat shrimp dry and toss with cornstarch until lightly coated.
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Heat half the oil in a wok or large skillet over high heat and swirl to coat.
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When oil is very hot, add shrimp in a single layer and sear about 1 minute per side until browned. Remove to a plate; they will finish cooking later.
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Turn heat to medium. Add remaining oil, then green onions, garlic, and ginger. Sauté about 1 minute until fragrant.
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Pour in the sauce, return shrimp to the pan, and sauté about 1 minute until shrimp are fully cooked.
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Add sugar snap peas and broccoli and sauté 3–5 minutes until tender-crisp.
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Serve immediately over rice or noodles.
Notes
- Cut vegetables into uniform pieces for even cooking.
- Mix and match vegetables—firmer ones take longer to cook than softer varieties.
- Add chicken or beef for extra protein, or omit meat for a vegetarian dish.
- For heat, stir in red pepper flakes with the oil and aromatics.
- Store leftovers in an airtight container up to 3 days; keep rice or noodles separate to avoid sogginess.
Nutrition
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Carbohydrates: 6g
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Protein: 14g
Update notes: This post was originally published in September 2014 and was updated with clearer instructions, photos, and tips in June 2020.