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Craving takeout but want a quick and easy homemade meal instead? This Garlic Shrimp Stir-Fry is sure to be a weeknight staple in your home!
On busy weeknights, stir-fry is always the answer in my house! I honestly turn to a simple stir-fry of some kind at least once a week. It’s so helpful to get a meal on the table fast—plus it usually means less clean-up, which is always a win.
Here, I chose to use broccoli, red bell pepper, red onion, and shrimp for a colorful and nourishing bowl. They’re all simmered in a savory, simple sesame-soy sauce that’s loaded with umami flavor. Serve the mixture over rice, top with chili oil, and you’ll have a delicious dinner ready in no time!
Ingredients:
- Tamari or Soy Sauce
- Low-Sodium Chicken Broth
- Toasted Sesame Oil
- Honey
- Garlic Cloves
- Fresh Ginger
- Tapioca Flour
- Avocado Oil
- Broccoli
- Red Bell Pepper
- Red Onion
- Shrimp
- Kosher Salt
- Freshly Ground Black Pepper
- Chili Oil, Optional
Step-by-Step:
Step One: Make the Sauce
In a small bowl, whisk together tamari, chicken broth, sesame oil, honey, garlic, ginger, and tapioca flour until well combined. Set aside.
Step Two: Cook the Veggies
Heat the oil in a large, deep nonstick skillet set over medium heat. Add the broccoli, bell peppers, and red onions. Cook, stirring, until the veggies are slightly tender, 4 to 5 minutes.
Step Three: Cook the Shrimp
Add the shrimp, salt, and pepper and continue to cook, tossing, until they begin to turn pink (they don’t need to be fully cooked yet).
Step Four: add the Sauce
Add the sauce and cook, tossing often, until the shrimp is cooked through, the sauce has thickened, and the shrimp and veggies are is well coated in the sauce, about 4 minutes.
Step Five: Serve and Enjoy!
Serve alone or over rice with a drizzle of chili oil, if desired.
Recipe FAQs:
Yes, I think this is a great meal prep option!
Yes! This is a great recipe when cleaning out your fridge. Put any of your veggies to use here like mushrooms, shredded carrots, cabbage, or yellow onions.
I hope y’all enjoy this Garlic Shrimp Stir-Fry! Comment below once you try it!
looking For More Stir-Fry Recipes? try these!
Honey-Orange Glazed Pork Stir Fry
Garlic Shrimp Stir-Fry
Ingredients
For the Sauce:
- 1/4 cup tamari or soy sauce
- 1/4 cup low sodium chicken broth
- 2 teaspoon toasted sesame oil
- 1 tablespoon honey
- 6 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon tapioca flour
For the Stir-Fry:
- 2 tablespoon avocado oil
- 1 head broccoli, cut into small florets
- 1 red bell pepper, core removed and thinly sliced
- 1/2 red onion, peeled and thinly sliced
- 1 pound shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- chili oil, optional, for serving
Instructions
- In a small bowl, whisk together tamari, chicken broth, sesame oil, honey, garlic, ginger, and tapioca flour. until well combined. Set aside.
- Heat the oil in a large, deep nonstick skillet set over medium heat. Add the broccoli, bell peppers, and red onions. Cook, stirring, until the veggies are slightly tender, 4 to 5 minutes.
- Add the shrimp, salt, and pepper and continue to cook, tossing, until they begin to turn pink (they don’t need to be fully cooked yet).
- Add the sauce and cook, tossing often, until the shrimp is cooked through, the sauce has thickened, and the shrimp and veggies are is well coated in the sauce, about 4 minutes.
- Serve alone or over rice with a drizzle of chili oil, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
How am I just finding this one now?? This was fantastic – an automatic add to the rotation, which is so exciting! Thank you Alex!!!
This was a great weeknight meal! Used snow peas instead of broccoli for even less chopping. Flavorful, healthy, and kid-friendly.
What can I substitute for tapioca flour?
You could use arrowroot powder or cornstarch!
Made this tonight with a few substitutions (regular flour, avocado oil in the sauce, agave instead of honey) and it was a hit! Served over jasmine rice and topped with sesame seeds. Will keep this in the rotation. Thank you!
Can you make it whole30
Sounds delicious! If we are not gluten free, what can I sub for tapioca flour?
If corn starch is gluten free you could use that
Hi Alex:
This recipe is fabulous! I served it over Asian pan fried noodles. We have enough leftovers for 3 more nights. Taste even better the next day. Thank you for sharing.
This recipe was fantastic! The only thing different I did was add fresh carrots from our garden and a jalapeno from our garden. Definitely bookmarked this to make again. Full of flavor!
Yum! Thanks so much!
Absolutely delicious! I was short on raw veggies so I had to sub a frozen mixed vegetable bag. It still came out amazingly! I think the recipe would do well with a number of different vegetables, I think I’ll add mushrooms and water chestnuts next time!
Thank you for sharing!
It really is such an easy one to adapt based on what you have on hand!
Hi! This was absolutely delicious! Thank you for making such delicious recipes.
Can you please provide the nutritional information for this recipe like you have on your others?
Thank you Kate! And yes, of course. I just updated the recipe with that info 🙂