Garlic Shrimp Stir Fry: How to Make It in 25 Minutes

There’s nothing quite like the sizzle of jumbo shrimp hitting a hot wok, especially when they’re destined to be coated in a savory, garlic-infused sauce that clings to every bite. As a home cook who’s always racing against the clock, I’ve perfected this Garlic Shrimp Stir Fry recipe to deliver restaurant-quality results in just 20 minutes. Whether you’re rushing to get dinner on the table after work or looking to impress weekend guests without spending hours in the kitchen, this dish delivers big on flavor without demanding much of your time.

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Quick Overview

My Garlic Shrimp Stir Fry is the ultimate weeknight hero – ready in just 20 minutes from start to finish, yet packed with the kind of flavor profile you’d expect from your favorite Asian restaurant. The combination of plump shrimp, crisp-tender vegetables, and a sauce that balances savory, sweet, and umami notes creates a meal that feels like a special occasion dish, despite its simplicity.

What makes this recipe truly stand out is the perfect balance of garlic (lots of it!) with a hint of ginger and a sauce that caramelizes slightly in the hot wok, coating each shrimp with glossy perfection. The vegetables maintain their vibrant colors and satisfying crunch, while the shrimp cook just until perfectly tender. This isn’t just fast food – it’s fantastic food, fast.

The Ingredients I Use to Bring My Garlic Shrimp Stir Fry to Life

For the shrimp:

• 1 pound large shrimp, peeled and deveined (21-25 counts per pound works best)
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the sauce:

• ¼ cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water

For the stir fry:

• 3 tablespoons vegetable oil, divided
• 6 cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 2 cups broccoli florets, cut small
• 1 medium carrot, julienned
• 4 green onions, sliced diagonally (white and green parts separated)
• ½ teaspoon red pepper flakes (optional, for heat)

For garnish:

• 1 tablespoon toasted sesame seeds
• Green parts of the sliced green onions
• Fresh cilantro leaves (optional)

Step-by-Step Instructions

Prep Work (5 minutes)

1. Prepare the shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of cornstarch, salt, and pepper until evenly coated. This will give the shrimp a slight crispness when cooked and help the sauce adhere better. Set aside.
2. Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water until smooth and well combined. The cornstarch will help thicken the sauce as it cooks. Set aside.
3. Prep the vegetables: Have all your vegetables cut and ready before you start cooking. Stir-frying moves quickly, so organization is key.

Cooking Process (15 minutes)

4. Stir-fry the vegetables: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add broccoli and stir-fry for 1 minute. Add carrots and continue stir-frying for another minute. Add bell peppers and the white parts of green onions, stir-frying for 2 more minutes until vegetables are crisp-tender. Transfer vegetables to a plate and set aside.
5. Cook the shrimp: Add the remaining 2 tablespoons of oil to the wok. Once hot, add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned. Immediately add the cornstarch-coated shrimp in a single layer and cook for 1-2 minutes without stirring.
6. Flip and continue cooking: Flip the shrimp and cook for another 1-2 minutes until they turn pink and start to curl. Be careful not to overcook – perfectly cooked shrimp should form a loose “C” shape, not a tight curl.
7. Combine everything: Return the vegetables to the wok with the shrimp. Give your sauce a quick stir (as the cornstarch may have settled) and pour it over everything. Add red pepper flakes if using.
8. Finish the dish: Stir everything continuously as the sauce comes to a bubble and thickens, about 1-2 minutes. The sauce should coat all ingredients evenly and have a glossy appearance. Remove from heat immediately once thickened to prevent overcooking the shrimp.

What to Serve Garlic Shrimp Stir Fry With

This versatile Garlic Shrimp Stir Fry pairs beautifully with several accompaniments:

• Steamed jasmine rice: The perfect canvas to soak up all that delicious sauce. I prefer jasmine for its aromatic quality, but any long-grain white rice works well.
• Brown rice: For a more nutritious option with added fiber and a pleasant nutty flavor that complements the garlicky sauce.
• Cauliflower rice: A lighter, low-carb alternative that still provides that satisfying base without the additional calories.
• Rice noodles: Cook them separately according to package instructions, then toss with a bit of sesame oil before serving the stir fry on top.
• Simple cucumber salad: Thinly sliced cucumbers dressed with rice vinegar, a touch of sugar, and sesame seeds provide a cool, crisp contrast to the hot stir fry.
• Miso soup: A small bowl of miso soup makes an excellent starter and rounds out the meal with authentic Asian flavors.

Top Tips for Perfecting Garlic Shrimp Stir Fry

1. Don’t crowd the pan: If your wok or skillet isn’t large enough, cook in batches. Overcrowding leads to steaming rather than stir-frying, resulting in soggy vegetables and rubbery shrimp.
2. Pat shrimp dry before coating: Use paper towels to remove excess moisture from the shrimp before tossing them with cornstarch. This ensures better browning and prevents the cornstarch from becoming gummy.
3. Watch garlic closely: Garlic burns quickly, especially when minced. If it starts to brown too fast, lower the heat or add the shrimp sooner. Burnt garlic will impart a bitter taste to the entire dish.
4. Customize vegetable options: Feel free to swap in snow peas, sugar snap peas, bok choy, or mushrooms based on what’s seasonally available or your personal preference.
5. Shrimp substitutions: If shrimp isn’t available or within budget, this recipe works beautifully with cubed chicken breast or tofu. For chicken, increase cooking time to 4-5 minutes per side or until no longer pink inside.
6. Heat management: Stir-frying requires high heat, but don’t be afraid to adjust the temperature as needed. If things are browning too quickly, reduce the heat temporarily.
7. Cornstarch tip: When coating the shrimp, don’t shake off excess cornstarch – that extra bit helps create a velvety texture in the finished dish.
8. Sesame oil secret: Adding it to the sauce rather than cooking with it preserves its delicate flavor, which can be destroyed by high heat.

Storing and Reheating Tips

This Garlic Shrimp Stir Fry is best enjoyed immediately after cooking, but leftovers can be stored and enjoyed later with a few precautions:

Refrigeration: Allow the stir fry to cool completely before transferring to an airtight container. Properly stored, it will keep in the refrigerator for up to 2 days. The texture of the vegetables will soften somewhat, but the flavor remains excellent.

Freezing: While possible, I don’t recommend freezing this dish as the texture of both the shrimp and vegetables degrades significantly upon thawing. The sauce may also separate.

Reheating methods:

• Stovetop: For best results, reheat in a skillet over medium heat for 2-3 minutes, stirring frequently. Add a tablespoon of water if the sauce has thickened too much.
• Microwave: If using a microwave, cover the dish and heat on 70% power for 1-2 minutes, stirring halfway through. The lower power prevents the shrimp from becoming tough.

Revitalizing leftovers: To breathe new life into day-old stir fry, consider adding fresh elements when reheating – a squeeze of lime juice, a sprinkle of fresh herbs, or even a handful of fresh bean sprouts folded in after reheating can make it feel brand new.

With this perfectly balanced Garlic Shrimp Stir Fry in your recipe arsenal, you’ll never have to sacrifice flavor for convenience again. The combination of juicy shrimp, crisp vegetables, and that irresistible garlic sauce makes this 20-minute wonder a regular in my weeknight rotation – and soon to be one in yours too!

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