Easy Shrimp Stir-Fry

Easy Shrimp Stir-Fry

3 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  Coastiewife0719

“An easy, low-calorie, but tasty dish made with fresh ginger and vegetables. Use whatever vegetables you have on hand and adjust the heat to your liking!”

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Adjust Servings

Original recipe yields 4 servings



  1. Whisk water, ketchup, soy sauce, cornstarch, honey, sesame oil, and red pepper flakes in a bowl. Stir shrimp into sauce mixture until coated.
  2. Heat a wok or a large skillet over medium-high heat and add vegetable oil; cook and stir garlic and ginger in hot oil until fragrant and garlic begins to soften, 1 minute. Discard garlic and ginger, leaving oil in wok. Cook and stir broccoli, red bell pepper, onion, yellow squash, zucchini, and mushrooms in oil until slightly softened, about 5 minutes.
  3. Stir shrimp and sauce mixture into vegetables; cook and stir until shrimp are hot and sauce has thickened and coated shrimp and vegetables, 3 to 5 more minutes. Serve over hot cooked rice.

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Reviews (3)

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Ok, my thoughts: 1) Ketchup? Sounded gross but turned out to be a nice addition to the flavor. 2) Needed more honey for my taste, but that's personal preferrence. 3) Sesame oil: you don't need it if you don't have it, but what starts out as overpowering really mellows and adds to the flavor as you cook it. I didn't have fresh ginger so I added ground ginger to the sauce. I added different veggies (see my photos) but you really can throw in anything you like. For prepping, rather than stir fry the veggies, then add the sauce and shrimp and let everything get soggy while trying to cook the shrimp, I did the following: make the sauce to taste earlier in the day. (Flavors get better the longer they sit). I only used 1.5 tsp corn starch, which gave the perfect thickness to the sauce. Toss the shrimp in to marinate. If it's not cooked, cook it, then toss it in. Later, as you are stir frying your veggies, re-heat the sauce/shrimp separately. When the veggies are done (about 5 minutes) toss in the shrimp/sauce mixture, quickly stir and put into bowls. This keeps the veggies from boiling in the sauce and getting soggy. I had already cooked brown rice and just added the stir fry to that. IMHO, the amount of liquid from the recipe was perfect for 2. I would make more if you have more than 2-3 people. Overall a very good dish and I would certainly make it again. Thanks Coastiewife!



Just ok, seemed bland. I added spinach, mini corn, bean sprouts, water chestnuts but still something seemed lacking.

Jennifer Desrochers

Jennifer Desrochers

This was such a great meal! I switched out a few vegetables for what I had on hand, but it didn't change the flavor. I think it is the sauce that totally makes this meal!!

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Amount Per Serving (4 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 24.3 g
  • 49%
  • Cholesterol
  • 166 mg
  • 55%
  • Sodium
  • 756 mg
  • 30%

Based on a 2,000 calorie diet



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Easy Shrimp Lo Mein


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Shrimp Stir-Fry