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garlic shrimp stir fry

Garlic Shrimp Stir-Fry combines juicy shrimp, crisp-tender veggies, and a homemade stir-fry sauce for a QUICK and EASY meal. Ready in just 25 minutes, it tastes much better than takeout! Serve with noodles or rice for a complete meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Stir Fry Sauce
  • 6 cloves garlic peeled and very finely minced
  • 0.33 cup lite soy sauce
  • 0.33 cup water
  • 3 tablespoons light brown sugar packed; or to taste
  • 1.5 tablespoons toasted sesame oil
  • 1 tablespoon chili sauce or more to taste for more spiciness
  • 1 tablespoon cornstarch
Main Stir Fry Ingredients
  • 3 tablespoons oil peanut, vegetable or olive oil
  • 1 medium red bell pepper seeded and thinly sliced vertically
  • 1.5 cups raw broccoli florets do not use frozen
  • 1 cup fresh snow peas
  • 1 small head baby bok choy sliced vertically into quarters
  • 2 pounds large raw shrimp with tails on peeled and deveined
Garnish (Optional)
  • 0.5 tablespoon Sesame seeds green onions, cilantro, etc.; optional for garnishing

Method
 

Stir Fry Sauce
  1. In a small bowl, whisk together the minced garlic, soy sauce, water, brown sugar, sesame oil, chili sauce, and cornstarch until well combined. Set aside.
Stir Fry
  1. Heat the oil in a large, high-sided skillet or wok over medium-high heat. Add the bell peppers, broccoli, snow peas, and bok choy. Sauté for about 5 minutes, or until the vegetables are tender-crisp.
  2. Add the shrimp to the skillet with the vegetables. Cook for about 2 minutes per side, or until the shrimp are just cooked through and turn pink and opaque. Be careful not to overcook them.
  3. Pour the prepared stir-fry sauce evenly over the contents of the skillet. Simmer for 4 to 5 minutes, stirring constantly, until the sauce thickens.
  4. Remove from heat. Optionally garnish with sesame seeds and green onions. Serve immediately with rice or noodles.

Notes

Chili Sauce: Adjust the amount of chili sauce to your preference for spiciness. For more heat, add an extra tablespoon or two.
Shrimp: For best results, use large raw shrimp (U15-U20 count) that are peeled and deveined with tails on or off. Avoid using small shrimp as they tend to overcook and become rubbery quickly. If using pre-cooked shrimp, add them only at the very end of cooking to prevent them from becoming dry and tough.
Leftovers: This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, it's best to let them come to room temperature for about 30 minutes before eating, rather than microwaving or reheating in a skillet, to avoid overcooking the shrimp.