Garlic Shrimp Stir Fry

There are some recipes that always feel like a little victory at the end of a long day — this garlic shrimp stir fry is one of those. Juicy shrimp, crisp veggies, and a glossy garlic sauce all come together in under 30 minutes. I’ve made this more times than I can count, especially on those nights when I want something warm, satisfying, and not fussy.

Why This Stir Fry Always Wins at Dinner

This dish checks every box for me: quick to make, colorful, and full of flavor. Shrimp cooks lightning fast, which makes it perfect for weeknights when I’m trying to get dinner on the table before anyone gets too hungry.

I love how the sauce has that perfect balance — garlicky, a touch sweet, a little heat from the chili sauce, and a nice savory kick from soy. And because everything cooks in one pan, cleanup is basically nothing. I often make this after a busy day, and it always feels like I’ve made something special without the stress of a long recipe.

Ingredients That Make It Work

This isn’t a long, intimidating ingredient list — just a few key players that bring big flavor.

• Soy sauce – I usually use regular, but tamari works great if you’re cooking gluten-free.

• Sesame oil – Toasted sesame oil gives a richer flavor, but any kind will do.

• Chili sauce – I like sambal oelek for its heat, but sriracha works too. If I’m cooking for kids, I skip the chili altogether.

• Brown sugar – That little hint of sweetness balances the sauce beautifully.

• Garlic – I never hold back here. Six cloves might sound a lot, but trust me, it’s the heart of the recipe.

• Cornstarch – Helps the sauce cling to every shrimp and veggie.

• Veggies – I usually go with asparagus, red bell peppers, and snow peas.

When everything’s prepped and ready to go, this dish moves fast. I usually chop everything before I heat the pan so I’m not scrambling mid-cook.

My Go-To Way of Cooking This

1. Whisk the sauce. I mix all the sauce ingredients first so it’s ready the second the shrimp hits the pan.

2. Cook the veggies. I toss in the bell peppers, asparagus, and snow peas. They need just a few minutes to get tender but still crisp.

3. Add the shrimp. It cooks so quickly that by the time I stir through a few times, it’s already pink.

4. Pour in the sauce. This is my favorite part — watching it bubble and thicken as it coats everything.

5. Finish and serve. I usually spoon it over hot rice, sprinkle sesame seeds, and add fresh cilantro. Sometimes I even squeeze a little lime over the top for brightness.

This is one of those recipes that really rewards good timing. I often make it with a bit of music playing, and before I know it, dinner’s done.

Little Tricks That Make a Big Difference

• Don’t crowd the pan. This is key. A big skillet helps everything sear instead of steam.

• Cut everything evenly. It may sound small, but it’s the difference between crisp-tender veggies and overcooked ones.

• Medium-high heat is your friend. Too low and your veggies go limp. Too high and the garlic burns.

• Watch the shrimp closely. The second they turn pink and opaque, take them off the heat. Overcooked shrimp go rubbery fast.

I’ve learned this one the hard way more than once — shrimp waits for no one.

Make-Ahead Notes

While stir fry is best fresh, I often prep ahead to make my life easier:

• I chop the veggies in the morning and keep them in a covered container in the fridge.

• I whisk the sauce and store it in a jar.

• When dinner time rolls around, everything’s ready to hit the pan.

This little prep step has saved me so many nights when I’m tired but still want real food.

How I Love to Serve It

This stir fry is delicious over plain steamed rice, but I sometimes switch things up:

• Over coconut rice for a subtle flavor twist.

• With noodles for a heartier dinner.

• Or just on its own with extra veggies for a lighter meal.

A sprinkle of sesame seeds and cilantro on top makes it look like something straight out of a restaurant. If I have lime wedges on hand, I add those too — they brighten up the dish beautifully.

Storing Leftovers

This dish actually reheats pretty well. I usually store it in an airtight container in the fridge for 3–4 days. A quick toss in a hot pan or even the microwave brings it back to life.

If you want to freeze it, you can — just let it cool completely first. It keeps in the freezer for up to three months. When I reheat, I often add a splash of water or soy sauce to loosen up the sauce.

FAQs

Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before cooking. Wet shrimp won’t sear well.

What if I don’t eat shrimp?
Chicken or tofu works beautifully with the same sauce. Just adjust the cooking time.

Is this dish spicy?
It can be, but only if you want it to be. Just skip the chili sauce for a mild version.

Can I add other vegetables?
Absolutely. Broccoli, zucchini, or mushrooms are great options. Use what you have on hand.

What can I serve it with besides rice?
Noodles, quinoa, or even cauliflower rice if you want a lighter base.

Continue to Content

Yield: 6

Garlic Shrimp Stir Fry

Print

This Garlic Shrimp Stir Fry is a quick and vibrant dinner packed with juicy shrimp, crisp vegetables, and a bold garlic sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 6 garlic cloves, minced
• ¼ cup low-sodium soy sauce or tamari
• 2 tablespoons light brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili sauce (such as sambal oelek)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 red bell pepper, thinly sliced
• ½ pound asparagus, trimmed and cut into 2-inch pieces
• 1 cup snow peas
• 2 pounds large raw tail-on shrimp, peeled and deveined

Optional for Serving

• Cooked rice
• Chopped cilantro
• Sesame seeds

Instructions

1. Whisk together the garlic, water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch in a small bowl until smooth and set aside.
2. Warm the vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the bell pepper, asparagus, and snow peas. Sauté for a few minutes, stirring occasionally, until they begin to soften but still have some crunch.
3. Add the shrimp to the pan and cook, stirring now and then, until they turn pink and opaque.
4. Pour the prepared sauce into the skillet and stir well to coat the shrimp and vegetables. Continue cooking until the sauce thickens and clings to everything beautifully.
5. Serve the stir fry over warm rice, garnished with fresh cilantro and sesame seeds if desired.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 161Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 2mgSodium 605mgCarbohydrates 21gFiber 3gSugar 6gProtein 5g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

Every time I make this garlic shrimp stir fry, I’m reminded how comforting simple food can be. It doesn’t take fancy techniques or hours in the kitchen — just good ingredients and a little heat. It’s the kind of meal that’s quick enough for weeknights but special enough to make you feel like you’ve treated yourself.

This one has earned a regular spot at my dinner table, and I have a feeling it might at yours too.

Also try these Shrimp recipes:-

• Cilantro Lime Shrimp Wraps
• Seafood Pasta with Shrimp and Scallops
• One Pot Lemon Garlic Shrimp and Rice