Shrimp Stir Fry

Because you’ll love this shrimp and vegetable stir-fry

• Quick and easy. Shrimp cooks very quickly on the stovetop and so do crispy vegetables, which means this stir-fried shrimp recipe comes together in under 30 minutes.
• Crispy, crunchy vegetables. The peppers and asparagus add a nice burst of flavor and texture to this recipe. Since asparagus only cooks for a few minutes, it retains a nice crunch when you bite into it.
• Easy to customize. Feel free to customize these shrimp stir fry with your favorite veggies. You can also decide how much heat, if any, you’d like it to have with the addition of optional sriracha sauce.

What you will need

In addition to the shrimp and asparagus, you’ll need a handful of ingredients to make the stir-fry sauce. Scroll down to the recipe card below for measurements.

• Waterfall – For the corn starch dough.
• Corn starch – Thicken the stir-fry sauce.
• I’m willow – Use a low-sodium tamari to control saltiness or gluten-free.
• rice vinegar – Adds spicy nuances to balance the other flavors of the sauce.
• Brown sugar – Sweetens the sauce.
• Ginger – You can also use garlic or both together.
• Sriracha – An optional addition for a little heat. If you don’t have it you can also use chilli flakes.
• Sesame oil – You can also use vegetable oil, as it is used for frying the shrimp.
• Shrimp – Peel, remove and dry first or buy the shrimp already cleaned.
• Asparagus – Cut into 1 inch pieces. You can also use snow peas.
• Red pepper – Also cut into 1 inch pieces. Adds a nice pop of color to the fry.
• Cooked rice – To serve.
• Toasted sesame seeds – An optional end seal.

How to make fried shrimp

Preparing the shrimp and vegetables in a pan is a quick and easy process. See the recipe card below for more detailed instructions.

• Prepare the sauce. Whisk the water and cornstarch until smooth, then add the soy sauce, rice vinegar, brown sugar, ginger, and sriracha.
• Cook the prawns. Heat the oil until shimmering and almost smoking. Add the prawns and cook for 2 minutes, until almost pink.

• Add the vegetables. Add the red pepper and asparagus. Cook for a minute.
• Add the sauce. Mix the sauce. Cook until glossy and starting to thicken, 30 to 60 seconds. Sprinkle with sesame seeds just before serving.

Tips and variations

• Don’t overcook the shrimp. Shrimp cooks very quickly, so in the first step you only need to cook them until they are almost pink. It will finish cooking with the asparagus and other ingredients.
• Mix the vegetables. Feel free to customize the stir-fry to your preferences. Water chestnuts, peas, zucchini, mushrooms, baby corn, carrots, broccoli, onions, green onions and bok choy are all common stir-fried ingredients.
• Adjust the heat level. You can make this stir-fry as spicy or as spicy as you like by adding or omitting the sriracha.

Serving Tips

This shrimp and vegetable stir-fry is served with a side of white rice but you can substitute noodles. I love using my Instant Pot rice, as it is so quick and easy to prepare. You could also use cauliflower rice, brown rice, fried rice, cauliflower fried rice, or even quinoa fried rice.

If you want to add a side dish, I love these shrimp rolls.

Correct storage

• Fridge. Store stir-fried shrimp in an airtight container in the refrigerator for up to 3 days. I recommend storing the rice separately.
• Heat. Reheat quickly on the stovetop or in the microwave, until thoroughly heated.

Other easy recipes with shrimp