High Protein Shrimp Stir Fry

This high protein shrimp stir fry is one of my favorite quick dinners. It’s ready in about 20 minutes and tastes better than takeout.

The shrimp comes out perfectly cooked with a savory, slightly sweet glaze that coats everything. Pair that with crisp, colorful veggies and you’ve got a seriously satisfying meal.

It’s also packed with protein, which makes it great if you’re trying to eat well without spending hours in the kitchen.

Serve it over some jasmine rice and you’re done. Simple, filling, and delicious.

What Makes This Recipe So Good

Packed With Protein – 1.5 pounds of shrimp gives you a serious protein boost that keeps you full for hours.

Ready in Under 15 Minutes – Shrimp cooks in 2 minutes and the veggies take about 4 so dinner is done incredibly fast.

The Sauce Is Perfectly Balanced – Soy sauce and oyster sauce bring salty depth while honey adds just enough sweetness to tie it all together.

Loaded With Colorful Vegetables – Broccoli and snap peas and red bell pepper give you a ton of nutrients and a satisfying crunch in every bite.

Ingredients

• 1.5 lb Large Shrimp, peeled and deveined
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Honey
• 1 tsp Sesame Oil
• 1 tsp Cornstarch
• 2 tbsp Vegetable Oil, divided
• 3 cloves Garlic, minced
• 1 tbsp Fresh Ginger, grated
• 2 cups Broccoli Florets
• 1 Red Bell Pepper, sliced
• 1 cup Snap Peas
• 2 Green Onions, sliced
• 1 tbsp Sesame Seeds
• Cooked Jasmine Rice for serving

Directions

Step 1

In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, and cornstarch until smooth. Set the sauce aside.

Step 2

Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and curled. Transfer to a plate.

Step 3

Add the remaining 1 tablespoon vegetable oil to the wok. Toss in the broccoli florets, sliced red bell pepper, and snap peas. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender and have some color.

Step 4

Add the minced garlic and grated ginger to the vegetables. Stir-fry for 30 seconds until fragrant.

Step 5

Return the shrimp to the wok and pour the sauce over everything. Toss to coat and cook for 1 to 2 minutes until the sauce thickens and glazes the shrimp and vegetables.

Step 6

Serve over jasmine rice and garnish with sliced green onions and sesame seeds.

Pro Tips

Pat the Shrimp Dry Before Cooking

Take a paper towel and press it on both sides of the shrimp to remove as much moisture as you can. This step makes a huge difference in how they cook.

Wet shrimp will steam instead of sear, and you’ll miss out on that slightly caramelized outside that gives the stir fry so much flavor. Dry shrimp hit the hot wok and get a nice golden color in seconds.

Don’t Crowd the Shrimp

When you add the shrimp to the wok, lay them flat in a single layer with space between each one. If you pile them on top of each other, they release moisture and basically boil instead of getting that quick sear.

If your wok isn’t big enough to fit all 1.5 lbs at once, cook them in two batches. It takes an extra minute or two but you’ll get way better results.

Each side only needs about 1 to 2 minutes, so it goes fast either way.

Get the Wok Smoking Hot

Before you add the oil, let the wok heat up on high until you can see a faint wisp of smoke coming off it. This is what gives stir fry that slightly charred, restaurant-quality taste.

If the wok isn’t hot enough, the vegetables will turn soft and mushy instead of staying crisp-tender with a little bit of color on the edges. That high heat is the whole secret to a good stir fry.

Related Recipes

• Instant Pot Mongolian Beef
• Instant Pot Orange Chicken
• Instant Pot Teriyaki Chicken
• Slow Cooker Beef & Broccoli

Frequently Asked Questions

Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp works great here. Just make sure to thaw them completely before cooking by placing them in a colander under cold running water for about 5 minutes, then pat them really dry with paper towels.

Excess moisture from frozen shrimp will cause the oil to splatter and will steam the shrimp instead of giving them that nice sear. Dry shrimp is the key to getting good color in the wok.