Description

This Shrimp Stir Fry is a quick and flavorful weeknight dinner packed with tender shrimp, vibrant vegetables, and a perfectly balanced sweet-and-savory stir fry sauce. Served over rice or a low-carb alternative, it’s a delicious and healthy one-pan meal ready in under 30 minutes.

Ingredients

Main Ingredients:

1 lb shrimp, peeled and deveined (fresh or thawed if frozen)
2 tbsp butter
2-3 cloves garlic, minced
1 cup mushrooms, sliced
1 cup broccoli florets
1 large carrot, sliced
1 bell pepper, sliced
2 cups cooked rice (or cauliflower rice)

For the Sauce:

1/2 cup chicken broth
3 tbsp soy sauce
1 tbsp honey or brown sugar
1 tbsp vinegar (rice vinegar or white vinegar)
1 tbsp cornstarch

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Instructions

Cook the Shrimp:
In a large skillet or wok, melt butter over medium-high heat. Add garlic and shrimp. Cook until shrimp is pink and opaque (about 2–3 minutes per side). Remove from pan and set aside.
Prep & Cook Vegetables:
While shrimp cooks, chop vegetables into bite-sized pieces. Add a bit more oil to the pan if needed and sauté the vegetables until tender-crisp, about 5–7 minutes.
Make the Sauce:
In a small bowl, whisk together chicken broth, soy sauce, honey or brown sugar, vinegar, and cornstarch until smooth.
Combine Everything:
Add shrimp back to the pan with the cooked vegetables. Pour the sauce over everything and stir well. Cook for about 2–3 minutes until sauce thickens and coats the shrimp and vegetables.
Serve:
Spoon the stir fry over hot cooked rice or a substitute like cauliflower rice. Serve immediately.

Notes

For added heat, stir in chili flakes or sriracha.
Feel free to substitute or add more veggies like snap peas, zucchini, or baby corn.
Shrimp cooks fast—avoid overcooking to keep it tender.