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Fresh Shrimp and Vegetable Stir Fry Easy 30-Minute Garlic Sauce Recipe

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A vibrant, quick stir fry featuring juicy shrimp, crisp vegetables, and a savory garlic sauce. Ready in under 30 minutes, it’s perfect for busy weeknights and delivers restaurant-style flavor at home.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined (fresh or frozen)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 1 red bell pepper, sliced into thin strips
  • 1 cup sugar snap peas, trimmed
  • 1 cup broccoli florets, chopped small
  • 1 large carrot, peeled and sliced on the diagonal
  • 1/2 small red onion, sliced (optional)
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tbsp oyster sauce (or mushroom sauce for vegetarian)
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar or honey
  • 1/2 cup chicken or vegetable broth
  • 1 tbsp cornstarch, mixed with 2 tbsp water
  • 1 tsp sesame oil
  • 2 tbsp neutral oil (canola, avocado, or peanut oil)
  • Optional garnishes: sliced green onions, toasted sesame seeds, crushed red pepper flakes, fresh lime wedges

Instructions

  1. Rinse shrimp under cold water and pat dry. If using frozen shrimp, thaw in cold water for 15 minutes, then drain and dry.
  2. Slice all vegetables into bite-sized pieces: bell pepper into thin strips, carrot on the diagonal, broccoli into small florets, onion into thin slices. Mince garlic and grate ginger.
  3. In a small bowl, combine soy sauce, oyster sauce, rice vinegar, brown sugar, broth, and sesame oil. In a separate bowl, mix cornstarch with water until smooth. Set both aside.
  4. Heat wok or large skillet over medium-high heat. Add 1 tbsp neutral oil and swirl to coat.
  5. Add shrimp in a single layer. Cook for 1 minute on the first side, flip, and cook another 30–60 seconds until just opaque. Remove shrimp to a plate.
  6. Add remaining 1 tbsp oil to pan. Add carrots and broccoli; stir fry for 2 minutes until starting to soften.
  7. Add bell pepper, snap peas, and onion. Stir fry for 2–3 minutes until veggies are brightly colored and crisp-tender.
  8. Push veggies to sides of pan. Add garlic and ginger to center, stir constantly for 30 seconds until fragrant, then mix everything together.
  9. Return cooked shrimp and any juices to pan. Pour garlic sauce over top, tossing quickly to coat. Stir cornstarch slurry and drizzle in while stirring constantly. Sauce will bubble and thicken in about 1 minute.
  10. Taste and adjust seasoning as needed. Remove from heat when sauce is glossy and coats shrimp and veggies.
  11. Serve immediately, garnished with green onions, sesame seeds, or lime wedges.

Notes

Prep all ingredients before cooking for best results. Don’t overcrowd the pan—work in batches if needed. Shrimp cook quickly; remove as soon as they turn pink and opaque. For gluten-free, use tamari and check oyster sauce label. Adapt with tofu or chicken for dietary needs. Serve hot over rice, noodles, or cauliflower rice. Leftovers keep up to 3 days in the fridge.

Nutrition

Keywords: shrimp stir fry, garlic sauce, quick dinner, healthy stir fry, Asian recipe, weeknight meal, gluten-free option, vegetable stir fry, easy shrimp recipe

Find it online: https://blipflavor.com/fresh-shrimp-and-vegetable-stir-fry-easy-30-minute-garlic-sauce-recipe/