Shrimp Stir-Fry Recipe – Quick & Easy Garlic Vegetable Shrimp

Last Updated on 2 months by Neha Deshmukh

Shrimp Stir-Fry Recipe – Quick & Easy Garlic Vegetable Shrimp

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, delicious, and healthy meal that comes together in under 30 minutes. This shrimp stir-fry is exactly that! I first made this when I was craving something light and flavorful, and it’s been a weeknight staple ever since. It’s packed with fresh veggies, coated in a wonderfully savory sauce, and seriously satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This shrimp stir-fry isn’t just fast – it’s fantastic! Here’s why I think you’ll adore it:

• Quick & Easy: Ready in just 15 minutes of prep and 15 minutes of cooking. Perfect for busy weeknights!
• Healthy & Flavorful: Packed with protein and vibrant vegetables.
• Customizable: Easily adjust the spice level and swap out veggies to your liking.
• Crowd-Pleaser: Everyone loves a good stir-fry, and this one always disappears quickly.

Ingredients

Here’s what you’ll need to make this amazing shrimp stir-fry:

• 500 gms shrimps
• 0.5 red bell pepper, each
• 0.5 green bell pepper, each
• 1 small zucchini
• 1 large onion
• 8-10 garlic cloves
• 2 garlic chives stalks
• 4 tbsp vegetable/canola oil
• 2 tsp light soy sauce
• 2 tsp tomato ketchup
• 0.5 tsp sugar
• 1 tsp vinegar
• 2 tsp corn flour

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Garlic Chives: These are amazing in this stir-fry. They have a delicate garlic flavor that’s so much more subtle than regular garlic. If you can’t find them, you can substitute with regular chives and a tiny pinch of garlic powder, but honestly, try to find the garlic chives – they’re worth it!
• Soy Sauce: I prefer using light soy sauce for this recipe. It’s a little less salty and lets the other flavors shine through. Dark soy sauce is great for color, but can overpower the dish.
• Oil: Vegetable or canola oil are both great choices for stir-frying because they have a high smoke point. You could also use peanut oil if you like that flavor!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give those shrimps a good wash and drain them well. Season them with a pinch of salt and pepper.
2. Now, let’s prep the veggies. Dice the bell peppers into roughly 1-inch pieces, cut the zucchini into half-moons, and chunk up the onion.
3. In a small bowl, whisk together the soy sauce, ketchup, sugar, vinegar, corn flour, and a splash of water. This is your stir-fry sauce – set it aside.
4. Heat 2 tablespoons of oil in a wok or large frying pan over high heat. Add the shrimps and stir-fry for about 2 minutes per side, until they turn opaque and pink. Remove the shrimps from the wok and set them aside.
5. Add the remaining 2 tablespoons of oil to the wok. Sauté the minced garlic for about 2 minutes, until it becomes fragrant (be careful not to burn it!).
6. Add the onion and stir-fry until it becomes translucent. Then, add the bell peppers and zucchini. Cook for about 10 minutes, stirring occasionally, until the veggies are tender-crisp.
7. Pour the prepared stir-fry sauce into the wok, stirring constantly to incorporate the corn flour and prevent lumps.
8. Return the shrimps to the wok. Stir-fry everything on high heat for another 2-3 minutes, until the sauce thickens and beautifully coats all the ingredients.
9. Give it a final taste and adjust the seasoning if needed. Add a dash of black pepper. Garnish with chopped garlic chives and a sprinkle of sesame seeds. Serve immediately!

Expert Tips

Here are a few things I’ve learned over the years to make this stir-fry even better:

• High Heat is Key: Stir-frying is all about cooking quickly over high heat. This helps the veggies stay crisp and the shrimp stay tender.
• Prep Everything First: Before you even turn on the heat, have all your ingredients chopped, measured, and ready to go. Stir-frying moves fast!
• Don’t Overcrowd the Wok: If you’re making a large batch, it’s better to cook in two batches to avoid overcrowding the wok.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a mild stir-fry, stick to the recipe as is. For medium heat, add a pinch of red pepper flakes to the sauce. For a spicy kick, add a tablespoon of chili garlic sauce! My friend loves it really spicy, so she adds a finely chopped green chili.
• Gluten-Free Adaptation: Simply substitute the light soy sauce with gluten-free soy sauce.
• Protein Variations: Feel free to swap the shrimp for diced chicken or firm tofu. If using chicken, make sure it’s cooked through before adding the veggies.

Serving Suggestions

This shrimp stir-fry is delicious on its own, but it’s even better with:

• Steamed rice (jasmine or basmati are my favorites!)
• Noodles (lo mein or chow mein noodles work well)
• A side of spring rolls

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The veggies might lose a little of their crispness, but it will still be tasty!

FAQs

Got questions? I’ve got answers!

1. What type of shrimp works best for stir-fry?

Medium or large shrimp are ideal. They cook quickly and stay nice and plump. You can use fresh or frozen shrimp – just make sure to thaw frozen shrimp completely before cooking.

2. Can I use frozen vegetables in this shrimp stir-fry?

Yes, you can! Just make sure to thaw and drain the frozen vegetables well before adding them to the wok. They might be a little softer than fresh veggies, but it’s a great way to save time.

3. How can I adjust the sweetness of the sauce?

If you prefer a less sweet sauce, reduce the amount of sugar. If you like it sweeter, add a little more!

4. What is the best way to prevent the shrimp from becoming rubbery?

Don’t overcook the shrimp! They cook very quickly. As soon as they turn opaque and pink, they’re done.

5. Can this stir-fry be made ahead of time?

While it’s best served fresh, you can prep the sauce and chop the vegetables ahead of time. Store them separately in the refrigerator and combine when you’re ready to cook.