Entree/ Recipes

Shrimp Stir Fry

Shrimp stir fry is so easy to make and incredibly delicious. The whole family will enjoy it! Forget take-out, this shrimp stir fry is better than take-out. The best part is, you can pack it with veggies, and no one will complain.

Shrimp-Stir-Fry

I always enjoy a good shrimp stir fry, especially with steamed white rice. I have been testing this recipe for a while, to get it just right. And guess what? It’s perfect! I can’t wait for you to try it. Each piece of succulent shrimp and veggie is coated with delicious sauce. Everyone loved this shrimp stir fry; my kids ate every piece of veggie on their plate.

What type of shrimp to use for stir fry?

For shrimp stir fry you will need to use raw, peeled, deveined shrimp. Please do not use precooked shrimp, it will result in a tough overcooked shrimp. For this recipe I used 21/25 count shrimp, but you can use a larger shrimp. I typically purchase the unpeeled, cleaned shrimp and peel it at home. The unpeeled shrimp is typically less expensive. Be sure the shrimp has been cleaned. What you want to see is a cut along the back with no black residue.

How to peel shrimp?

The best way to peel a shrimp is to start at the bottom, where their legs are, pull off the legs, then peel back the shell. The shell should come off easily, after you have removed the legs. I also remove the tail, but that is optional. For this recipe I prefer to remove the tail. If I am making fried shrimp, I like to leave the tail on.

What vegetables to use for stir fry

You can use your favorite veggies in shrimp stir fry, it’s so versatile. Once its coated with the delicious sauce, it will taste so good. You can make shrimp stir fry when you want to clean out the fridge, it’s a great way to use all those veggies. For this recipe I used, shiitake mushrooms, zucchini, yellow squash, red bell peppers, snow peas, onions, and bok choy. You can use what you have, or if you want to add your favorite veggies you can.

Vegetables-for-Stir-Fry

How to make shrimp stir fry

To make shrimp stir fry you will start by placing the shrimp into a zip lock bag, add the cornstarch, then toss until the shrimp are covered with cornstarch.

Add all the sauce ingredients into a bowl and whisk until well combined, then set aside.

Heat a wok or a large saute pan under high heat. Add a little oil and sesame oil until just smoking and cook the shrimp for about 3-4 minutes, season with salt, cook until no longer translucent. Remove the shrimp and place in a large bowl.

Then add a little oil and sesame oil and cook the vegetables in batches. It will take about 3-4 minutes each batch. Cook the vegetables, season with salt, once cooked, place each batch in the large bowl (same bowl as shrimp and vegetables).

Once you have cooked the shrimp and vegetables, put a little oil in the pan and toss in the garlic, cook for about a minute. Then add the sauce ingredients into the wok or sauté pan, stir until the sauce thickens. The sauce should have the same consistency as gravy.

Once the sauce has thickened, add in the vegetables and shrimp. Toss the sauce, shrimp, and vegetables until well combined. And Voila! Sprinkle some toasted sesame seeds, green onions, and serve it with steamed white rice.

Shrimp-Stir-Fry-2

This is the coconut aminos I used for this shrimp stir fry, its an organic brand. I try to use organic produce and products as much as possible.

If you like this recipe, you may also enjoy this delicious Thai Coconut Shrimp Soup or these yummy Chicken Lettuce Wraps.

Shrimp-Stir-Fry-Pin
Shrimp-Stir-Fry
5 from 1 vote
Print

Shrimp Stir Fry

Shrimp stir fry is so easy to make and incredibly delicious. The whole family will enjoy it! Forget take-out, this shrimp stir fry is better than take-out. The best part is, you can pack it with veggies, and no one will complain.

Course Main Course
Cuisine Asian
Keyword shrimp stir fry, shrimp, chinese food, vegetables stir fry, take-out
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Calories 406 kcal

Ingredients

Stir Fry

  • 1.5 Lbs. raw shrimp 21/25 count, raw, peeled, & deveined
  • 2 tablespoon cornstarch
  • 10 oz shiitake mushrooms sliced
  • 1 onion large dice
  • 2 zucchinis sliced
  • 1 yellow squash sliced
  • 8 oz snow peas
  • 1 red bell pepper large dice
  • 3 bok choy sliced – size of bok choy about 6 inch long
  • 2 garlic cloves grated
  • 4 tbsp avocado oil for stir fry
  • 2 tbs sesame oil toasted sesame oil – for stir fry

Sauce

  • 1 ½ cups water
  • 1 ½ teaspoon chicken bouillon
  • ¼ cup coconut aminos
  • 2 tablespoon cornstarch
  • 1 tablespoon sesame oil toasted sesame oil

Garnish

  • sesame seeds toasted
  • Green onion

Instructions

  1. Wash the shrimp and pat dry with a paper towel. Place the shrimp into a zip lock bag, add the cornstarch, then toss until the shrimp are covered with cornstarch.
  2. Add all the sauce ingredients into a bowl and whisk until well combined, then set aside.
  3. Heat a wok or a large saute pan under high heat. Add a little oil and sesame oil until just smoking and cook the shrimp for about 3-4 minutes, season with salt, cook until no longer translucent. Remove the shrimp and place in a large bowl.
  4. Then add a little oil and sesame oil and cook the vegetables in batches. It will take about 3-4 minutes each batch. Cook the vegetables, season with salt, once cooked, place each batch in the large bowl (same bowl as shrimp and vegetables).
  5. Once you have cooked the shrimp and vegetables, put a little oil in the pan and toss in the garlic, cook for about a minute. Then add the sauce ingredients into the wok or sauté pan, stir until the sauce thickens. The sauce should have the same consistency as gravy.
  6. Once the sauce has thickened, add in the vegetables and shrimp. Toss the sauce, shrimp, and vegetables until well combined. And Voila! Sprinkle some toasted sesame seeds, green onions, and serve it with steamed white rice.

Recipe Notes

Please note, the oil needed for the stir fry will depend on the equipment you use to cook it. Woks typically require less oil.

Be careful with raw shrimp, do not leave it out for too long. Raw shrimp attracts bacteria.

Season each batch with salt as you’re cooking it.

Use raw shrimp, not precooked shrimp

Make sure the shrimp has been cleaned, if you see a black like on the back of the shrimp, the shrimp has not been cleaned. You will need to cut the back and wash the black residue out.

Do not substitute the coconut aminos with soy sauce, coconut aminos is milder in flavor and sweeter than soy sauce.

Nutrition Facts
Shrimp Stir Fry
Amount Per Serving
Calories 406 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 286mg95%
Sodium 1402mg61%
Potassium 1693mg48%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 12g13%
Protein 33g66%
Vitamin A 19993IU400%
Vitamin C 261mg316%
Calcium 645mg65%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.