Quick Shrimp Stir Fry Done

This shrimp stir fry is perfect when you need a fast, fresh, and flavorful dinner that comes together in about 20 minutes. Juicy shrimp cooked just right with crisp vegetables and a savoryslightlysweet sauce makes this dish feel like a restaurant treat without the wait or fuss.

I first made this on a hectic weeknight when fresh food was a priority but time was not on my side. Now it s a go to family meal that everyone asks for again and again.

Ingredients

• Shrimp: extralarge or jumbo, 16 to 20 count recommended for the best texture and juiciness. If frozen, thaw quickly under cold running water to avoid mushiness
• Snap peas and onions: quick cooking veggies that stay crisp and brighten the dish. You can swap or add other quick stir fry veggies like bell peppers or broccoli florets
• Garlic: sliced thin for a mild punch of flavor that balances the sauce without overpowering
• Soy sauce: the salty backbone of the sauce choose a good quality naturally brewed soy sauce for deeper umami
• Brown sugar: adds a subtle sweetness that balances the savory soy and vinegar
• Rice wine vinegar: brings brightness and a touch of acidity to lift the sauce
• Toasted sesame oil: for that unmistakable nutty aroma and flavor in the stir fry
• Butter: one tablespoon swirled in at the end for creaminess that leaves the sauce silky smooth

Instructions

Sauté the Shrimp:

Heat your skillet or wok on medium high and add a little oil. Toss the shrimp with some salt and let them sit briefly to firm up. Sear the shrimp until they are just pink and opaque about 2 minutes per side then remove them from the pan. Cooking shrimp first prevents overcooking and ensures they stay tender.

Cook the Vegetables:

In the same skillet, add a little more oil if needed and throw in the snap peas and sliced onions. Stir fry over high heat for about 3 to 5 minutes until the vegetables are crisp tender but still vibrant in color. Add the sliced garlic in during the last minute so it becomes fragrant without burning.

Make and Add the Sauce:

Whisk together soy sauce, brown sugar, rice wine vinegar, and toasted sesame oil. Pour the sauce over the veggies and stir well. Let the sauce simmer for 1 to 2 minutes until the sugar dissolves and everything is glossy and combined.

Finish with Shrimp and Butter:

Return the shrimp to the pan and toss everything gently just to warm through. Turn off the heat and swirl in the butter. It melts into the sauce giving a silky texture that feels indulgent without heaviness. Serve immediately over steamed rice or noodles.

I love how the butter addition is such a simple trick but changes the whole dish. One family dinner sticks in my memory when my husband surprised me by cooking this recipe. The creamy richness from the butter was so comforting and elevated a simple meal into something special for us both.

Storage Tips

Store any leftovers in an airtight container in the refrigerator. The shrimp is best eaten within 2 days to keep it tender. Reheat gently in a skillet over medium heat to avoid overcooking.

Ingredient Substitutions

If you do not have snap peas, try bell peppers or small broccoli florets for similarly quick cooking and crunchy texture. For a gluten free option, substitute tamari or coconut aminos for the soy sauce.

Serving Suggestions

Serve this shrimp stir fry over jasmine rice or your favorite noodles. Garnish with sliced green onions or toasted sesame seeds to add a little extra crunch and freshness.

Serve immediately over steamed rice or noodles. This quick stir fry is perfect for busy weeknights.

Common Questions About the Recipe

→ What type of shrimp works best?

Extra-large or jumbo shrimp (16-20 count) are preferred for their texture and flavor; thaw quickly under cold water if frozen.

→ Which vegetables are ideal for stir frying?

Quick-cooking vegetables like onions, snap peas, bell peppers, and broccoli florets work beautifully.

→ How can I keep shrimp juicy and tender?

Salt shrimp before cooking and rinse them to firm up texture and enhance flavor, then sear briefly to avoid overcooking.

→ What makes the sauce special?

It combines soy sauce, brown sugar, rice vinegar, and toasted sesame oil, balancing savory and sweet with a buttery finish.

→ Can I prepare the sauce ahead of time?

Yes, the sauce can be simmered and stored in the fridge for weeks, ready to add to any stir-fry quickly.