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This Shrimp Stir Fry recipe, with juicy shrimp, asparagus, and red bell peppers makes a quick, easy, and healthy dinner for any night of the week. Ready in less than 20 minutes!
Easy Shrimp Stir Fry Recipe
Making a stir fry is one of my favorite ways to create a dinner that’s quick, easy, flavorful, AND filled with veggies – whether it’s with ground beef and broccoli stir fry, garlic chicken stir fry, tofu stir fry, or shrimp. This shrimp stir fry recipe features juicy shrimp, crisp asparagus, and bright red bell peppers in a savory sauce. Since the shrimp cook up in just a few minutes, the entire thing comes together in about 20 minutes. Serve with some cooked rice and dinner is ready to go! Prefer chicken to shrimp? Check out my chicken and broccoli stir fry recipe!
Featured Comment
Another delicious recipe. Just made this for dinner tonight and although my husband is not a fan of Asian dishes, he enjoyed this one. I’ll definitely make this one again!
Why You’ll Love This Stir Fry Shrimp and Vegetables
- Quick and easy. Shrimp cooks very quickly on the stovetop and so do the crunchy veggies, meaning this shrimp stir fry recipe comes together in well under 30 minutes.
- Crisp, crunchy veggies. The bell peppers and asparagus add a nice burst of flavor and texture to this recipe. Since the asparagus cooks for just a few minutes, it still has a nice crunch when you bite into it.
- Easy to customize. Feel free to customize this shrimp stir fry with your preferred 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’ll Need
Besides 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.
- Water – For the cornstarch slurry.
- Cornstarch – Thickens the stir fry sauce.
- Soy sauce – Use low-sodium to control the saltiness or gluten-free tamari.
- Rice vinegar – Adds tangy undertones 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 bit of heat. If you don’t have, you can also use red pepper flakes.
- Sesame oil – You can also use vegetable oil, as it’s for frying the shrimp.
- Shrimp – Peel, devein and pat dry first or buy shrimp that is already cleaned.
- Asparagus – Cut into 1-inch pieces. You can also use snow peas.
- Red bell pepper – Also cut into 1-inch pieces. Adds a lovely pop of color to the stir fry.
- Cooked rice – For serving.
- Toasted sesame seeds – An optional final garnish.
How to Make Shrimp Stir Fry
Making stir fry shrimp and vegetables is a quick and easy process. See the recipe card below for more detailed instructions.
- Make the sauce. Whisk the water and cornstarch until smooth then add in the soy sauce, rice vinegar, brown sugar, ginger, and sriracha.
- Cook the shrimp. Heat the oil until it shimmers and is nearly smoking. Add the shrimp and cook for 2 minutes, until mostly pink.
- Add the veggies. Add in the red bell pepper and asparagus. Cook for a minute.
- Add the sauce. Stir in the sauce. Cook until glossy and starting to thicken, for 30 to 60 seconds. Sprinkle with sesame seeds just before serving.
Tips & Variations
- Don’t overcook the shrimp. Shrimp cooks very quickly, so in the first step you only need to cook it until mostly pink. It will finish cooking with the asparagus and other ingredients.
- Mix up the veggies. Feel free to customize the stir fry to your preference. Water chestnuts, snap peas, zucchini, mushrooms, baby corn, carrots, broccoli, onions, green onions, and bok choy are all common stir fry ingredients.
- Adjust the heat level. You can make this stir fry as spicy or not as you’d like, by adding or omitting the sriracha.
Serving Suggestions
This stir fry shrimp and vegetables is served with a side of white rice but you can swap them for noodles. I love using my Instant Pot rice, since it’s 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’d like to add a side, I love these shrimp egg rolls.
Proper Storage
- Fridge. Store leftover shrimp stir fry in an airtight container in the fridge for up to 3 days. I recommend storing the rice separately.
- Reheat. Reheat quickly on the stovetop or in the microwave, until just heated through.
More Easy Shrimp Recipes
- Cilantro Lime Shrimp
- Spicy Shrimp Francese
- Angel Hair Pasta with Shrimp
- Mexican Shrimp Cobb Salad
- 30-Minute Shrimp, Peas, and Rice
Shrimp Stir Fry
With juicy shrimp, asparagus, and red bell peppers, this Shrimp Stir Fry recipe makes a quick, easy, and healthy dinner for any night of the week. Ready in less than 20 minutes!
Yield: people
Serving Size: 1 1/2 cups shrimp and veggies, 1/2 cup rice
Equipment
- large deep skillet or wok
Ingredients
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/4 cup low-sodium soy sauce, or gluten-free tamari
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon minced ginger or garlic, or both
- 2 teaspoons sriracha, optional
- 1 tablespoon sesame oil or vegetable oil
- 1 1/4 pounds peeled large shrimp, patted dry
- 8 ounces asparagus cut into 1-inch pieces, or snow peas
- 1 large red bell pepper, cut in 1-inch pieces
- 2 cups cooked rice
- 1 teaspoon toasted sesame seeds for serving
Instructions
- To make the sauce, whisk the water and cornstarch in a small bowl until smooth. Add the soy sauce, rice vinegar, brown sugar, ginger, and sriracha (if using). Set aside.
- In a large deep skillet or wok, heat the oil over high heat until it shimmers and is nearly smoking. Add the shrimp, in a single layer if possible, and cook, stirring occasionally, for 2 minutes, or until they’re mostly pink (they’ll finish cooking in the remaining steps).
- Add the asparagus and red bell peppers and stir fry for 1 minute.
- Pour in the sauce, stir to coat, and cook until the sauce is glossy and starting to thicken, 30 seconds to 1 minute.
- Serve with cooked rice and sprinkle with sesame seeds just before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Don’t overcook the shrimp. Shrimp cooks very quickly, so in the first step you only need to cook it until mostly pink. It will finish cooking with the asparagus and other ingredients.
- Switch up the veggies. Feel free to customize the stir fry to your preference. Water chestnuts, snap peas, zucchini, mushrooms, baby corn, carrots, broccoli, onions, green onions, and bok choy are all common stir fry ingredients.
- Adjust the heat level. You can make this stir fry as spicy or not as you’d like, by adding or omitting the sriracha.
Nutrition
Serving: 1 1/2 cups shrimp and veggies, 1/2 cup rice, Calories: 307 kcal, Carbohydrates: 39 g, Protein: 25 g, Fat: 5.5 g, Saturated Fat: 1 g, Cholesterol: 178 mg, Sodium: 1450 mg, Fiber: 2.4 g, Sugar: 6 g
Didn’t change a thing! LOVED IT!
Delicious, quick, and easy. Used snow peas. Cooked shrimp one minute, then added veg for two minutes. Prep work takes longer than cook time. Very quick for a week night dinner.
One of my favorite recipes! A delicious recipe w great flavors. I did cook the shrimp for 2 minutes each side, removed from pan & cooked veggies separately. I emptied my veggie drawer w a few carrots, onion, & zucchini. I would suggest to def add the toasted sesame seeds! Rice noodles would be good too. Delicious!
Thanks Anne!
Made this for dinner tonight, excellent! Husband says delicious. Didn’t enough asparagus so added mushrooms, and onions to make the correct quantity. Used both garlic, ginger. Served over cauliflower rice with cup of mixed fruit for 3 pt WW dinner. Thank you!!
Would this recipe work with cooked shrimp? I would just cook them long enough to warm them up.
Sure but its best with raw.
Delicious and easy! I added some baby carrots, scallions and snap peas for extra veggies
Yummy!
Excellent sauce and quick and easy!!!
Great recipe! Easy to adjust for single serving. Easy to add a variety of vegetables. Delicious!
I used all the ingredients but made a few changes in the process. After cooking the shrimp, I took them out of the wok and started over with the vegetables, fearing that cooking the peppers and asparagus wood take too long and that would overcook the shrimp. I cooked the vegetables and then added the cooked shrimp. I added the sauce but there was too much. I would reduce the quantity of sauce by 25%. The dish was very tasty and shrimp very juicy. Will make it again.
Another delicious recipe. Just made this for dinner tonight and although my husband is not a fan of Asian dishes, he enjoyed this one. I’ll definitely make this one again!
I added a splash of white wine, and stirred in some cooked rice. It was delicious!
Delicious and easy!!!
Simply delicious! I substituted with Swerve brown sugar. No funny after taste. My husband said it was restaurant style dish! He loved it!
Quick and easy to make and delicious!
Wonderful! As a personal preference, added onion, mushrooms, water chestnuts and some scallops. Sauce is perfect!
Quick and delicious! Thank you!
This was amazing. I used both ginger and garlic and added an onion. Came together so quickly too
This recipe is easy to make and tastes like it is from a restaurant.
Everyone enjoyed it.
This is my second time making this recipe – delicious! I added sliced onions, sliced mushrooms and sugar snap peas. I used Sambal Oelek instead of the Sriracha. Great recipe – thanks Gina!!
Glad you enjoyed it!
Very tasty and easy. The sauce was perfect. I did steam a little bit to get the veg a little softer. I’m looking forward to trying with different vegetables. This one will turn out to be a weekly meal for sure.
Definitely will make this again. Hubs and I both enjoyed it. Added garlic and ginger.
So good…not to spicy not to sweet. I cut the spice in half. Added garlic. Added Broccoli
Delicious.
Delicious! Definitely a keeper. Made as directed, the meal came together quickly.
I enjoyed this recipe a lot but the amounts are really off for me. If 1 serving is 1 1/2 cups shrimp and veggies, I got closer to 2 servings than 4
Love this recipe! So great to eat something besides chicken, chicken, chicken and bland food. Will definitely try more of her recipes.
This is an excellent recipe. First time we followed it to a tee. Second time we substituted frozen stir fry veggies from Costco.
Omg this was wonderful!!! I love skinny taste recipes!
This was an excellent recipe! It’s such a great staple recipe that will allow you to clean the fridge out with any veg leftover from the week, too. Another winner.
This was so good. The sauce was excellent. I used sugar snap peas, broccoli, spinach, peanuts & chopped scallions at the end.
This is a delicious recipe. I didn’t have raw shrimp so I just added the cooked shrimp at the end to warm through. I’ve been making your recipes for years and they are always delicious. This stirred didn’t disappoint.
My picky husband loved it!
This was such an easy and delicious and nutritious dinner! I used snap peas, red peppers and green onions for the veggies. I had my veggies washed and prepped earlier in the day, and this came together in about 5 minutes. I used frozen brown rice for a quick weeknight dinner.
This was delicious! Added extra veggies but a true winner as so many of your recipes!
Delicious! Made the wonton crisps with this!!
Looks so good!! Interested in what carbs would be without the rice.
Excellent recipe. I cooked exactly as presented. The taste is phenomenal
Thanks Terre!
Easy to make and delicious!
Delicious dish! I steamed it a bit after adding vegetables to soften the crunch just a bit without harm to shrimp.
The finished dish was great…..my main complaint/question is how you arrive at prep time being only 5 minutes?
Excellent! My husband really enjoyed it! It was so easy to make.