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Shrimp and Veggie Stir Fry
This saucy and delicious shrimp stir fry with veggies can easily become a clean-out-the-fridge meal so you can save time and trip to the grocery store.
An easy stir fry always saves the day when I’m in the mood for something satisfying and healthy. Frozen shrimp is a staple in my freezer, which makes this recipe the perfect way to clean out your fridge of any veggies you have that are a couple days away from the trash bin. I can also find all of the ingredients (except cornstarch… weird) at Trader Joe’s along with simple pantry staples.
This shrimp stir fry is super easy to customize. Serve it with rice, noodles, or on its own and top with anything you need to use up in the fridge. I love keeping it simple with scallions and sesame seeds if I have them on hand. This healthy clean-out-the-fridge meal is truly whatever you want it to be.
Watch Me Make Shrimp and Veggie Stir Fry
Table of Contents
Ingredients and Substitutions
How to Make Shrimp Stir Fry
Tips
Storing and Reheating
Shrimp and Veggie Stir Fry Recipe
Ingredients and Substitutions
Shrimp
Frozen shrimp is a staple in my freezer because it cooks up quickly and is super versatile. I use medium uncooked shrimp and thaw it in the fridge overnight, or defrost it in the microwave right before I cook. But since this meal also kind of doubles as a clean-out-the-fridge meal, you can use any meat you have in the fridge that needs to get cooked, like chicken, steak, or boneless pork. You can easily make this stir fry vegetarian by omitting the shrimp or meat altogether and adding a few more veggies or tofu for plant-based protein.
Veggies
I had onion, bell pepper, and sugar snap peas in my fridge, but you can also use broccoli, green beans, bok choy, and carrots. The cooking times will vary for each vegetable.
Cashews
Roasted cashews add a nice crunch to any stir fry. You can substitute roasted peanuts, or skip them altogether if you have a nut allergy.
Soy Sauce
Soy sauce comes in many different brands and sodium levels. No matter what kind you choose, taste your sauce for salt level before adding to your stir fry. A low-sodium soy sauce may require more added salt to make the flavors come through.
Garlic and Ginger
You can use freshly grated garlic or ginger in this stir fry sauce, or use similar amounts of garlic and ginger paste, which just makes everything easier. Trader Joe’s carries frozen garlic and ginger cubes which can easily be thawed in the microwave before mixing into the sauce! Ground ginger and powdered garlic can also be used in a pinch, but you won’t get the same fresh flavor.
Honey
Honey adds a necessary sweetness to your sauce that balances the sharpness of the other ingredients. Substitute maple syrup or add the same amount of granulated sugar and whisk it into the sauce until dissolved.
Toasted Sesame Oil
I love making stir fry sauces with sesame oil. It gives the sauce a unique toasted, nutty flavor that goes so well with the soy sauce, aromatics, and veggies. Substitute peanut oil for the most similar flavor, or use avocado oil or olive oil.
Sriracha or Chili Crisp
If you want a little heat in your shrimp stir fry, add sriracha or chili crisp to your sauce. Adding it to the sauce instead of just adding it on top of the dish allows for those flavors to be absorbed into the shrimp and veggies as they cook. Omit if you don’t want any spice, or use your favorite hot sauce or red pepper flakes to taste instead.
Cornstarch
Cornstarch helps thicken the sauce and gives it that sticky, clingy texture that makes a stir fry so delicious. You can substitute equal amounts of arrowroot powder or potato starch, or a 2:1 ratio of tapioca starch or all-purpose flour.
For Serving: Steamed rice, sliced scallions, sesame seeds
I serve my shrimp and veggie stir fry over white rice, but you can also serve it over noodles. I top mine with sliced scallions and sesame seeds, but cilantro and a squeeze of fresh lime juice would be great, too!
How to Make Shrimp and Veggie Stir Fry
Step 1
Make the sauce by whisking together all ingredients but the cornstarch. Once everything is combined, add the cornstarch and whisk to combine. Set aside.
Step 2
Heat avocado oil in a large, deep skillet or wok over medium high heat. Add the onions, bell peppers and snap peas and cook, stirring occasionally, for about 5 minutes or until just starting to soften.
Step 3
Add the shrimp and continue cooking, stirring occasionally, until the shrimp have just cooked through, 3-4 minutes.
Step 4
Add the sauce and continue to cook until the sauce has thickened, about 3 minutes.
Step 5
Stir in the cashews and serve over white rice.
Tips
- The key to a good stir fry is not overcooking the veggies! You want them to still have a bite to them so everything doesn’t get sad and soggy in the sauce.
- Completely defrosting the shrimp ensures they’re fully cooked, and prevents the stir fry from getting too watery. You can even pat the shrimp dry with some paper towels before adding to the wok.
Storing and Reheating Stir Fry
If you have leftovers, store them in an airtight container in the fridge for up to five days. The shrimp stir fry is best reheated in the wok over medium heat with a sprinkle of water or broth to revive the sauce. You can also microwave it in 30-second intervals, stirring between each time. Top with fresh scallions, sesame seeds, and/or cilantro.
We’ve made this weekly since it was posted! It’s become a favorite in my house. We’ve made it with shrimp and salmon and both are great!
10/10 very easy to make as well. Had to make this the 1st day it was posted as usual. Great taste, love the flexibility of the veggies. Sauce is great. I roasted the cashews myself in the stove with some spices. Can’t wait to add this into the rotation.
Made this with chicken instead bc I didn’t have shrimp and it was great!