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Shrimp Protein Stir Fry with Garlic Sauce – Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons neutral oil (canola, avocado, or peanut oil)
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated or minced
  • 1 red bell pepper, sliced into thin strips
  • 1 small broccoli crown, cut into small florets
  • 1 small carrot, thinly sliced on the bias
  • 1 cup snap peas, trimmed
  • 3 green onions, sliced (whites and greens separated)
  • 2 teaspoons sesame oil (optional for finishing)
  • 1/3 cup low-sodium chicken or vegetable broth
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (or hoisin for a sweeter profile)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (or brown sugar)
  • 1 teaspoon chili-garlic sauce or a pinch of red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons water (to mix with the cornstarch)
  • Cooked jasmine rice, brown rice, or cauliflower rice
  • Toasted sesame seeds and lime wedges (optional)

Method
 

  1. Prep the shrimp. Pat the shrimp dry with paper towels. If they’re wet, they’ll steam instead of sear. Season lightly with salt and pepper.
  2. Stir together the sauce base. In a small bowl, mix broth, soy sauce, oyster sauce, rice vinegar, honey, and chili-garlic sauce if using. In a separate small cup, whisk cornstarch with water to make a slurry. Keep both nearby.
  3. Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat. The pan should be hot but not smoking.
  4. Cook the shrimp. Add shrimp in a single layer. Sear 1–2 minutes per side until just pink and slightly curled. Remove to a plate. Do not overcook.
  5. Sauté aromatics. Add remaining 1 tablespoon oil. Toss in garlic, ginger, and the white parts of the green onions. Stir for 30–45 seconds until fragrant. Don’t let the garlic burn.
  6. Stir fry the veggies. Add broccoli and carrots first. Cook 2 minutes, stirring often. Add bell pepper and snap peas. Stir fry 2–3 more minutes, until crisp-tender and bright.
  7. Build the sauce. Pour in the sauce base and bring to a simmer. Stir the cornstarch slurry, then drizzle it in while stirring the pan. Cook 30–60 seconds until the sauce turns glossy and thick enough to coat a spoon.
  8. Finish with shrimp. Return the shrimp to the pan along with the green parts of the green onions. Toss to coat. Cook 30–60 seconds, just to heat through. Off the heat, add sesame oil if you like.
  9. Taste and adjust. If it needs salt, add a splash of soy. For more brightness, squeeze in a little lime. For heat, sprinkle red pepper flakes.
  10. Serve. Spoon over warm rice. Garnish with sesame seeds and extra green onions.