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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


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


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


  • sesame seeds toasted
  • Green onion


  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.