Easy Shrimp Stir-Fry Recipe - Allrecipes.com
Easy Shrimp Stir-Fry Recipe
  • READY IN 45 mins

Easy Shrimp Stir-Fry

Recipe by  

"An easy, low-calorie, but tasty dish made with fresh ginger and vegetables. Use whatever vegetables you have on hand and adjust the heat to your liking!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Whisk water, ketchup, soy sauce, cornstarch, honey, sesame oil, and red pepper flakes in a bowl. Stir shrimp into sauce mixture until coated.
  2. Heat a wok or a large skillet over medium-high heat and add vegetable oil; cook and stir garlic and ginger in hot oil until fragrant and garlic begins to soften, 1 minute. Discard garlic and ginger, leaving oil in wok. Cook and stir broccoli, red bell pepper, onion, yellow squash, zucchini, and mushrooms in oil until slightly softened, about 5 minutes.
  3. Stir shrimp and sauce mixture into vegetables; cook and stir until shrimp are hot and sauce has thickened and coated shrimp and vegetables, 3 to 5 more minutes. Serve over hot cooked rice.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2013

Ok, my thoughts: 1) Ketchup? Sounded gross but turned out to be a nice addition to the flavor. 2) Needed more honey for my taste, but that's personal preferrence. 3) Sesame oil: you don't need it if you don't have it, but what starts out as overpowering really mellows and adds to the flavor as you cook it. I didn't have fresh ginger so I added ground ginger to the sauce. I added different veggies (see my photos) but you really can throw in anything you like. For prepping, rather than stir fry the veggies, then add the sauce and shrimp and let everything get soggy while trying to cook the shrimp, I did the following: make the sauce to taste earlier in the day. (Flavors get better the longer they sit). I only used 1.5 tsp corn starch, which gave the perfect thickness to the sauce. Toss the shrimp in to marinate. If it's not cooked, cook it, then toss it in. Later, as you are stir frying your veggies, re-heat the sauce/shrimp separately. When the veggies are done (about 5 minutes) toss in the shrimp/sauce mixture, quickly stir and put into bowls. This keeps the veggies from boiling in the sauce and getting soggy. I had already cooked brown rice and just added the stir fry to that. IMHO, the amount of liquid from the recipe was perfect for 2. I would make more if you have more than 2-3 people. Overall a very good dish and I would certainly make it again. Thanks Coastiewife!

Most Helpful Critical Review
Apr 17, 2013

Just ok, seemed bland. I added spinach, mini corn, bean sprouts, water chestnuts but still something seemed lacking.

Feb 25, 2015

Very tasty and easy. I used a full pound of raw shrimp instead of cooked for more flavor and followed the recipe exactly. I think using cooked shrimp would result in overcooked shrimp at the end. Unlike some of the comments, I could not taste the ketchup specifically at all and when I asked my husband what the sauce tasted like, he couldn't identify it either and was surprised when I told him.

Feb 05, 2015

As promised, this was done in 45 min ( including prep) and easy. The pepper flakes gave it a nice bite as well. Pre-cooked shrimp, while convenient, just doesn't have much flavor, so drags this down a bit. No fault of the recipe, just a case of taste vs. speed & convenience.

Jul 05, 2015

5 outta 5... in love with this recipe, made it 5 times with different veggies. OMG who knew ginger could change a dish. Starting, flavoring the oil (Olive Oil) with the ginger and garlic, the smell just envelops the dish. Double thumbs up, everyone in the house thinkin i own Panda Express,lol. OMG 2x, the sauce! i always wondered how to make a sauce thick, and i nail'd it on my seconded try(Holy Moly, Corn Starch!!!)!..... PROUD BEGINNER, cooking is very fun=) thanks for the recipe.

Jan 09, 2015

I did not care for this recipe. I could't get past the ketchup flavor. I should have trusted my gut and not tried it in the first place. My kids liked it though.

Sep 04, 2014

Made this with a bag of spring veggies instead of chopping a bunch, plus added a can of water chestnuts & baby corn. Didn't have any sesame oil so I skipped that but it still turned out amazing!!

Jun 27, 2014

This was such a great meal! I switched out a few vegetables for what I had on hand, but it didn't change the flavor. I think it is the sauce that totally makes this meal!!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 756 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Ginger Veggie Stir-Fry

Your favorite veggies stir-fried with a mild garlic, ginger, and soy sauce.

Szechwan Shrimp

See how to make a quick, healthy, spicy shrimp dinner.

Chicken Stir-Fry

A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States