This Shrimp Stir Fry is a simple yet absolutely delicious stir fry that everybody loves! Juicy shrimp, snow peas, mushrooms, bell pepper are tossed in a homemade delicious stir fry sauce. Ready in 20 minutes.
Be sure to check out Kung Pao Shrimp, Honey Walnut Shrimp, and Air Fryer Bang Bang Shrimp for more easy and flavorful shrimp recipes!

😍Why You’ll Love It
This shrimp stir fry is simple to throw together and loaded with crunchy vegetables and a deliciously sticky, garlicky sauce.
- Quick and easy – Ready in under 30 minutes for the ultimate weeknight meal.
- Loaded with fresh vegetables – Snow peas, mushrooms, and bell peppers add great texture and flavor.
- Better than takeout – No greasy aftertaste, just fresh and bold flavors.
- Perfect with rice or noodles – A meal the whole family will enjoy.

✅What You’ll Need
- Shrimp – Fresh or frozen shrimp both work well. If using frozen, make sure to thaw and pat them dry before cooking for the best texture. Leaving the tails on is optional, but it can add a nice presentation.
- Garlic and Ginger – Fresh is best for bold flavor, but pre-minced garlic and ginger paste can work in a pinch.
- Vegetables – Snow peas, mushrooms, and bell peppers give a great mix of crunch and tenderness. Feel free to swap in your favorites like broccoli, carrots, or snap peas.
- Soy Sauce – Dark soy sauce adds deeper color and richness, but if you only have regular soy sauce, it will still taste great.
- Oyster Sauce – This gives the stir fry its signature umami depth. If you don’t have it, hoisin sauce or extra soy sauce with a pinch of sugar can work as substitutes.
- Sesame Oil – Adds a toasty, nutty finish. Use it at the end for the best flavor, since it doesn’t hold up well to high heat.
- Cornstarch – Helps thicken the sauce so it coats the shrimp and veggies perfectly. Make sure to mix it with water first to avoid lumps.
- Lime Juice – Brightens up the dish and balances the salty and savory flavors. Lemon juice works too if that’s what you have on hand.

👨🍳Helpful Tips
- High heat is key – Stir-frying works best when your pan is very hot, so don’t be afraid to turn up the heat.
- Do not overcrowd the pan – Cook in batches if needed to keep everything crisp instead of soggy.
- Swap the vegetables – Try broccoli, snap peas, or carrots for a fresh twist.

✨Substitutions and variations
- Make it vegetarian – Swap the shrimp for tofu or extra vegetables.
- Add heat – Stir in red pepper flakes or a drizzle of sriracha.
- Sweeten it up – Replace brown sugar with honey or maple syrup for a different flavor.
- Low-carb option – Serve over cauliflower rice or zucchini noodles.
🍽️What to Serve with Shrimp Stir Fry
Pair it with:
- Instant Pot Jasmine Rice – The classic side that soaks up all the sauce.
- Chow Mein or rice noodles – For a takeout-style meal.
- Asian-style cucumber salad – A fresh, crunchy contrast to the savory stir fry.
🗄️Leftovers and storage
- Store in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan over medium heat or microwave until warmed through.
- Freezing is not recommended, as shrimp can become rubbery and the sauce may lose its texture.
This shrimp stir fry is an easy, flavor-packed meal you will want to make again and again.
Shrimp Stir Fry
Ingredients
Stir Fry
- 4 tablespoons vegetable oil divided
- 1 ½ pounds shrimp 700 grams, peeled and deveined, tails on or off
- 6 minced garlic cloves
- 1 teaspoon minced ginger
- 1 cup snow peas
- 6 mushrooms sliced
- 1 orange bell pepper sliced
The Sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- juice of 1 lime
- 1 tablespoon rice vinegar
- 1 ½ teaspoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a small bowl whisk together 3 tablespoons dark soy sauce, 2 tablespoons oyster sauce, juice of 1 lime, 1 tablespoon rice vinegar, 1 ½ teaspoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1 tablespoon water. Keep aside.
- Heat 2 tablespoons of the vegetable oil in a large wok/ skillet over medium high heat. Add 1 ½ pounds shrimp, and cook until pink (about 2-3 minutes).Transfer the cooked shrimp to a plate.
- In the same pan/skillet heat the remaining oil (2 tablespoons), add 6 minced garlic cloves and 1 teaspoon minced ginger and sauté for 1 minute over medium heat. Add the vegetables (1 cup snow peas, 6 mushrooms, 1 orange bell pepper) and cook 2-3 minutes or until tender but crispy.
- Stir in the sauce and mix until well combined and slightly thickened.
- Return the shrimp to the wok/ skillet , toss to coat.
- Serve immediately with steamed jasmine rice.
Notes
- Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a pan over medium heat or in the microwave until just warmed through.
- Freezing is not recommended, as shrimp can turn rubbery and the sauce may separate.
Nutrition
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Deb M says
SO GOOOD! I've made it a few times now and it is ALWAYS delicious! This is one of my all time favorite recipes and I am so grateful to have found it. My only tweak is a little more brown sugar to balance it out...I did that the first time by mistake but it was perfect, so now I do it every time.
chefjar says
I'm glad to hear how much you love this recipe! Thank you for sharing your experience and happy cooking!