Stovetop Shrimp and Vegetable Stir Fry with Garlic Soy Sauce
Succulent shrimp quickly stir-fried with crisp vegetables and coated in a savory garlic soy sauce for an easy weeknight meal. This asian-inspired seafood ready in about 25 minutes blends peeled and deveined large shrimp, cornstarch, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves, minced garlic cloves
- 2 cups broccoli florets
- 1 medium, sliced into strips red bell pepper
- 1 medium, julienned carrot
- 3 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 1 tsp grated fresh ginger
- 1/4 cup water
- 2 stalks, sliced diagonally green onions
Instructions
- Step 1: Toss 1 lb peeled and deveined large shrimp with 1 tbsp cornstarch until evenly coated and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: In the same skillet, add 3 minced garlic cloves, 1 tsp grated fresh ginger, 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, and 1/4 cup water. Pour the sauce into the skillet and cook for 2 minutes until the sauce thickens slightly and coats the vegetables.
- Step 5: Return the cooked shrimp to the pan along with 2 sliced green onions. Toss everything together for 1 minute until heated through and well combined. Serve hot.
Equipment for this recipe
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Frequently asked questions
How long does Stovetop Shrimp and Vegetable Stir Fry with Garlic Soy Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stovetop Shrimp and Vegetable Stir Fry with Garlic Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stovetop Shrimp and Vegetable Stir Fry with Garlic Soy Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stovetop Shrimp and Vegetable Stir Fry with Garlic Soy Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stovetop Shrimp and Vegetable Stir Fry with Garlic Soy Sauce?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
