Kitchen notes · a little help before you start
Shrimp Stir Fry
Glossy sauce, tender shrimp and vegetables with a little bite make an inviting bowl over rice. There is enough sweetness to round out the savory sauce, with every piece coated at the end.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cuisine
- American
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Dry the shrimp
Thaw the shrimp completely and pat them dry before cooking, checking whether shells, tails or veins still need removing.
2. Time the first sear
Use the brief sear given for the shrimp. They continue cooking while resting and again when returned to the sauce.
3. Shake the slurry again
Shake the reserved cornstarch mixture just before slowly stirring it into the bubbling sauce to reach the thickness you want.
Get to know the ingredients
Large raw shrimp
Use large shrimp labeled twenty-six to thirty per pound. Fresh or frozen are both options after proper preparation.
Vegetable cuts
Julienne the carrots and slice the onion and bell pepper before cooking. The peppers join after the other vegetables soften slightly.
Cooked rice
Have the rice cooked for serving when the shrimp returns to the sauce, since that last warming stage is brief.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Shrimp Stir Fry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Warm through briefly
Return the shrimp and its plate juices to the reduced sauce, spoon sauce over it and heat through before serving with rice.
A little more help as you go
Reduce the wine
Use the wine to scrape the skillet's bottom and sides, then reduce it by half before adding the vegetables.
Broccoli from frozen
Frozen broccoli is allowed. Thaw and pat it dry first, then use it at the regular vegetable cooking stage.
A few questions you might have
Can I skip the wine?
Use an equal amount of chicken broth instead of the dry white wine.
Can brown sugar replace the honey?
Brown sugar is listed as an alternative. Combine it with the other sauce ingredients before starting the shrimp.
Which wines are suggested?
Try Chardonnay or Pinot Grigio for deglazing. The wine reduces in the skillet after the shrimp comes out.
What if I want a topping?
You can use green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles or sliced almonds as topping options.
How long can I refrigerate leftovers?
Store the stir-fry in an airtight container for up to three days. Reheat only until warmed through to avoid rubbery shrimp.
Any more cooking tips?
Shrimp Tips: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins. I like to remove the shell after I sauté them, it helps make sure I don't overcook them, which is easy to do. For this recipe, I leave the tails on, but that is optional. Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking. More Pro Tips: Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe. White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine. Hot Sauce: The hot sauce in this recipe doesn't make it hot/spicy, it's just a small amount that is used to enhance the other flavors. I use Frank's Hot Sauce. Ingredient Additions include spinach, kale, celery, mushrooms, cauliflower, red/green cabbage, baby corn, green beans, water chestnuts, zucchini, bok choy, bamboo shoots. To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth. Topping Options include green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds. Storage: Store in an airtight container and refrigerate for up to 3 days. To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that. The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe and rice is not included.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thecozycook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
