This shrimp stir-fried recipe is fast, easy and incredibly delicious. It’s ready in 20 minutes with juicy shrimp, crispy vegetables and homemade sauce worthy of your desires.
The secret secret that makes this shrimp stir-fried is the sauce. We whisk together for fried rice. It has a flavour, a little sweet and flavorful. Thrown in with juicy shrimp and vegetables, transforming weekday evening dinners into restaurants-worthy.
If you try this recipe, it’s what happened in our family.
Important ingredients
Shrimp: I prefer oversized or jumbo shrimp for this recipe (look for 16-20 counts in the package). If you are frozen, see the quick sweep tips below the recipe (it only takes a few minutes in cold running water). Vegetables: Apply quick vegetables such as onions and snap peas. Zucchini, asparagus, green beans, small broccoli florets, peppers and bokchoy also work beautifully. Garlic: I love kicking garlic and highly recommend adding two cloves. I like to slice it thinly, as you can see in stir-fry. Sauce: I use fried rice sauce for this and love it. A basic recipe only has four ingredients. A mixture of soy sauce, brown sugar, rice wine vinegar, and toasted sesame oil. If you’re looking for it, you can also add mirin, Chinese five spices and a little heat with chili paste, but the basic sauce is still really good! Another option is to use a raw ginger fried fry sauce. Butter: This is my secret to making the sauce clean and creamy. Add 1 tablespoon just before serving.
Find the complete recipe for the measurements below.
How to make the best shrimp stir-fried food
Tip 1: Rinse the salt, then the shrimp. Before cooking, toss the shrimp with a bit of salt and let them sit in the colander for a few minutes. Salt takes up the texture and brings the season all over. After rinsing, the shrimp tastes nicer, cook more evenly, and stay plump and juicy. Try this trick for your favorite shrimp recipe!
Tip 2: Cook the shrimp first. Bake the shrimp until they are barely complete, then remove them from the pan. This will allow them to not be cooked and give them time to fry the vegetables until they are completely tender.
Tip 3: Use the source. Our fried rice sauce is incredible for fried rice, but it is also the secret to this quick, flavorful shrimp stir-fried. It takes just 2 minutes to make: simply simmer the optional add-in until the soy sauce, brown sugar, rice vinegar, toasted sesame oil and sugar dissolves. Place the jar in the fridge. It lasts for a few weeks and works with almost all stir-fry.
Tip 4: Finish with butter. Turn off the heat and swirl a bit with butter, just as the stir-fry is finished. It melts in the sauce, silky, slightly creamy and even tasty.
More Stir Fry Recipes
Quick stir-fried shrimp
Preparation
3 minutes
Cook
10 minutes
total
13 minutes
Good night this quick and easy stir-fried shrimp for dinner. Thanks to the fast cooking of shrimp and vegetables, it’s fast! Thanks to the sauce, it’s really tasty! It’s much tastier than simply mixing regular soy sauce or store-bought stir-fries. The sauce takes 3 minutes to make, so I highly recommend making a batch! See the Fried Rice Sauce Recipe for instructions on how to use it. For serving, I love the steamed jasmine rice or this coconut rice.
4 servings
You will need it
For stir-fry
Peel 1 pound, jumbo shrimp, 16-20 counts (450g)
1 tablespoon of high-temperature cooking oil (avocado, grapeseed, canola, etc.)
1 tablespoon toasted sesame oil
1 medium onion, thinly sliced on a quarter of a go-to island
Two garlic cloves, thinly sliced
6 oz snap peas, sliced diagonally (170g)
4 tablespoons Church Rice Sauce (recipe below)
1 tablespoon butter
Thin sea salt if necessary
Optional for cooked rice or noodles, serving
For sauce (make about 1 cup)
¾ Cup Low Sodium Sodium Soy Sauce (190g)
¼ cup brown sugar (50g)
2 tablespoons of rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons Mirin, optional
¼ tsp Chinese 5 spices, options
1 tablespoon Sambal Olek or Gochujang, options, for heat
direction
1Make the sauce: Add soy sauce, brown sugar, rice vinegar and sesame oil to a small pot over medium heat. Simmer until simmered, then cook until the sugar dissolves. If you want to add them, stir in the optional ingredients. There’s the rest of the sauce. See tips for saving instructions.
2Prepare the shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Sit for 1 minute, then rinse off and let it dry very dry with a paper towel.
3Cook the shrimp: Heat a wok or large frying pan over medium heat. Add 1 tablespoon of hot oil and toasted sesame oil to cover the bottom of the pan. Add the shrimp to a single layer and cook for about 2 minutes, starting to curl and becoming opaque. Transfer to the plate.
4Cook the vegetables: If the pan is dry, add a little more oil and add the onion in a pinch of salt. Stir around the pan until the onion starts to soften, become translucent and cook for 1-2 minutes. Add the snap peas and garlic and cook for another minute.
5Add the sauce: Pour 4 tablespoons of sauce and return the shrimp to the pan (with the juice). Cook until snap peas are tender.
6Finish: Turn off the heat and stir in butter until melted. Add a spoonful of sauce if you taste and need it. Serve with rice and noodles immediately.
Adam and Joan tips
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Sauce Storage: Store remaining sauce in an airtight container like a mason jar in the fridge for up to a week. Shake before use. You can also freeze in an ice cube tray for longer storage. Frozen shrimp: Rinse the shrimp with a colander under cold running water and rinse for 3-5 minutes until it is hard and no longer freezing. They may still be very cold. Nutrition information provided is an estimate.
Nutrition per meal
Serving size
1/4 of the recipe
/
calorie
237
/
Total fat
11.4g
/
Saturated fat
3g
/
cholesterol
190.1mg
/
sodium
610.1mg
/
carbohydrates
11.8g
/
Dietary fiber
1.6g
/
Total sugar
7.4g
/
protein
25.3g
author:
We are Adam and Joan, who have been passionate about cooking and sharing trustworthy recipes since 2009. Our goal? To encourage you to enter the kitchen and cook fresh, flavorful meals with confidence.
