Shrimp Stir Fry Recipe -
Shrimp Stir Fry Recipe
  • READY IN 25 mins

Shrimp Stir Fry

Recipe by  

"Quick and easy, using frozen pre-chopped veggies, frozen shrimp, and an easy sauce. Serve over rice or with noodles and enjoy"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
  2. Heat sesame oil in a large skill over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes. Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2013

Easy and delicious. Lots of opportunity for personalization in the future. Most ingredients are already in the kitchen, a BIG plus.

Most Helpful Critical Review
Mar 12, 2013

This was just what 3 stars indicates: ok. It was perfectly easy and well balanced, but nothing about it stood out for us. I very much appreciated the ease of preparation; this was on the table in less than 20 minutes. I think this is a good jumping off point to personalize it a bit per your personal tastes. THANKS, damialyon!


16 Ratings

Apr 22, 2013

it was quick, it was easy and it was delicious. This is the kind of recipe i need after a long day of work! Thank you!

Jan 23, 2014

I liked this quick recipe. I used coconut oil instead of sesame. I also substituted a cup of chicken bullion instead of chicken stock. We loved it. thanks

Jun 03, 2013

I liked it, I think was very easy and didn't take long. I added a pinch of cayenne.....just to do it. I'll make this again, just need to remember DON'T COOK THE SHRIMP LONG BEFORE ADDING MORE INGREDIENTS!! I always do it and overcook the shrimp.

May 30, 2015

I liked because it didn't have the typical Chinese food saltiness and the ease of the recipe. However, I agree it needs a little tweaking.

Mar 05, 2015

added extra garlic, ginger and red pepper. Family gave it thumbs up.

Oct 26, 2014

Tasted great and was super easy to make.


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  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 636 mg
  • 25%

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

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