Easy Shrimp Vegetable Stir Fry Recipe - Allrecipes.com
Easy Shrimp Vegetable Stir Fry Recipe
  • READY IN 35 mins

Easy Shrimp Vegetable Stir Fry

Recipe by  

"Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
  2. Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
  3. Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
  4. Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2012

This is a 5 star recipe when you add a teaspoon of ground ginger and a teaspoon of Chinese chili sauce to the sauce recipe. It give it just the right amount of kick!

Most Helpful Critical Review
Aug 27, 2011

It was ok. I will make again but will probably tweak it a bit. Needs more heat IMO.

Apr 24, 2012

Very bland, needs something else.

Apr 03, 2012

I liked this a lot. I made some minor adjustments based on what I had, but it still turned out good. I followed the sauce recipe as written and added 1 tsp. of ginger. I used 2 packages of fresh cut up broccoli, carrots, and snow peas (stir fry blend) instead of the listed veggies. Also, I only had cooked shrimp, so I added those at the end just until they were hot. I normally am not this lazy but am in my 1st trimester of pregnancy and could probably fall asleep standing. ha! My husband & I enjoyed those cruncy chow mein noodles on top as well. My 21-month-old daughter gobbled up the shrimp and brown rice (veggies too crisp for her) with a side of peas. I'll make this again. I'd make it with chicken, too.

Feb 08, 2013

I absolutely loved this recipe. I did add seasoning to my vegetables while cooking them. I did not have cornstarch so I used flour. While cooking down the sauce it thickened quickly so I added about 1/3 of water and turned it on low. I also added about a cup ofcorn I had cooked separately to the dish. I will definitely be making the recipe numerous times more.

Sep 20, 2012

I tried to follow the recipe as written, but was missing a few ingredients. I served this on a bed of white rice, not brown (personal preference). I didn't have cider vinegar, so I used white wine vinegar. I had green onions on hand, all chopped and ready to go, so I used them in place of the white onion. I also didn't have any mushrooms, so I omitted them completely. I added crushed red pepper for an extra kick, as my husband loves it spicy, a splash of orange juice as I found that the sauce was way too thick, and wanted to thin it out a bit. At the very end, I threw in some parsley, and it turned out great!!!! No leftovers in this house! Thanks for the recipe! I will be making again! Yummmmmmmmmm.....

Sep 14, 2012

Delish! Used Stevia instead of honey(2 T) and left out the rice. So good!

Jan 15, 2014

This was awesome! I used my own mix of veggies and flour instead of cornstarch and it tasted great. I will definetly make this again.


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 1136 mg
  • 45%

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

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