Garlic Shrimp Stir-Fry — Quick, Flavorful Weeknight Dinner
Craving takeout but want something faster and healthier made at home? This Garlic Shrimp Stir-Fry is a colorful, savory, and simple option that can easily become a weeknight favorite. Ready in about 25 minutes, it combines tender shrimp with crisp broccoli and bell pepper in a rich sesame-soy sauce. Serve it over rice and finish with a drizzle of chili oil for extra heat.
Stir-fry is one of the fastest ways to get a balanced meal on the table with minimal cleanup. This version uses broccoli, red bell pepper, and red onion for color and nutrition, while the sauce—made from tamari (or soy), sesame oil, chicken broth, honey, garlic, and ginger—adds deep umami and a touch of sweetness. Tapioca flour thickens the sauce so it clings to the shrimp and vegetables.
Ingredients
- 1/4 cup tamari or soy sauce
- 1/4 cup low-sodium chicken broth
- 2 teaspoons toasted sesame oil
- 1 tablespoon honey
- 6 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon tapioca flour
- 2 tablespoons avocado oil (or neutral cooking oil)
- 1 head broccoli, cut into small florets
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 pound shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Chili oil, optional for serving
Step-by-Step Instructions
Step 1 — Make the Sauce
In a small bowl, whisk together the tamari (or soy sauce), low-sodium chicken broth, toasted sesame oil, honey, minced garlic, grated ginger, and tapioca flour until smooth. Set the sauce aside while you prepare the vegetables and shrimp.
Step 2 — Cook the Vegetables
Heat the avocado oil in a large, deep nonstick or well-seasoned skillet over medium heat. Add the broccoli florets, sliced red bell pepper, and thinly sliced red onion. Stir frequently and cook until the vegetables are slightly tender but still crisp, about 4–5 minutes.
Step 3 — Add the Shrimp
Push the vegetables to the side, add the shrimp to the pan, and season with kosher salt and black pepper. Toss and cook just until the shrimp begin to turn pink—no need to cook fully yet, since they will finish cooking in the sauce.
Step 4 — Add the Sauce and Finish Cooking
Pour the prepared sauce over the shrimp and vegetables. Cook, tossing often, until the shrimp are cooked through and opaque and the sauce has thickened to coat everything evenly, about 3–4 minutes.
Step 5 — Serve
Serve the garlic shrimp stir-fry over steamed rice, cauliflower rice, or noodles. Finish with a drizzle of chili oil if you like heat. Enjoy immediately while hot.
Recipe Notes & FAQs
Does this recipe meal prep well?
Yes. Cooked stir-fry stores well in the refrigerator for 3–4 days. Keep rice and stir-fry separate if possible to preserve texture, and reheat gently on the stovetop or in the microwave.
Can I use other vegetables?
Absolutely. This stir-fry is a great way to use up produce: mushrooms, shredded carrots, cabbage, snap peas, or sliced yellow onion all work nicely. Adjust cooking times for denser vegetables.
Protein swaps: If you prefer, swap shrimp for thinly sliced chicken breast, pork tenderloin, or firm tofu. Adjust cooking time so the protein reaches a safe internal temperature.
Quick Recipe Details
- Total time: 25 minutes
- Servings: 4
- Calories: 232 kcal per serving (approximate)
Nutrition Summary (Approximate)
Per serving: Calories 232; Carbohydrates 12 g; Protein 25 g; Fat 10 g; Saturated Fat 1 g; Sodium 1534 mg; Fiber 1 g; Sugar 7 g. Nutrition information is automatically calculated and should be used as an approximation.
More Stir-Fry Ideas
Try these variations for future meals: Sichuan-style beef stir-fry, honey-orange glazed pork stir-fry, or chicken and mushroom stir-fry.
I hope you enjoy this Garlic Shrimp Stir-Fry. Leave a comment below if you try it!
Photography credit: Eat Love Eats.