Go Back

shrimp scampi stir fry

This Garlic Shrimp Stir-Fry is made with juicy shrimp, crisp-tender veggies, and a homemade stir-fry sauce. It's quick, easy, ready in just 25 minutes, and 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
  

Main Ingredients
  • 6 cloves garlic peeled and very finely minced
  • 0.33 cup lite soy sauce
  • 0.33 cup water
  • 3 tablespoons light brown sugar packed
  • 1.5 tablespoons toasted sesame oil
  • 1 tablespoon chili sauce or more to taste for spiciness
  • 1 tablespoon cornstarch
  • 3 tablespoons oil peanut, vegetable, or olive oil
  • 1 large 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 baby bok choy sliced vertically into quarters
  • 2 pounds large raw shrimp U15 count, with tails on, peeled and deveined
  • 1 dash sesame seeds optional, for garnishing

Method
 

Preparation Steps
  1. Stir Fry Sauce: To a small bowl or 2 cup glass measuring cup, add the minced garlic, soy sauce, water, brown sugar, sesame oil, chili sauce, cornstarch, and whisk well to combine; set aside.
  2. Stir Fry Veggies: To a large, high-sided skillet or wok, add the oil, bell peppers, broccoli, snow peas, and bok choy. Sauté over medium to medium-high heat for about 5 minutes, or until the veggies are becoming tender.
  3. Cook Shrimp: Keep the veggies in the skillet, add the shrimp, and cook for about 2 minutes per side, or until shrimp are just cooked. Take care not to overcook. Shrimp are done when they go from gray/translucent to pink-white/opaque, and will curl slightly.
  4. Add Sauce and Simmer: Slowly and evenly pour the stir fry sauce over the contents of the skillet, and simmer for about 4 to 5 minutes, stirring nearly constantly. The sauce will thicken as time passes from the cornstarch.
  5. Garnish and Serve: Optionally garnish with sesame seeds, green onions, or cilantro if desired. Serve immediately alongside white rice, brown rice, fried rice, cauliflower rice, or noodles. This recipe is best served warm and fresh.

Notes

Leftovers will keep airtight in the fridge for up to 3 days. I don't recommend freezing the dish as shrimp do not reheat well. If reheating, let leftovers come up to room temperature for 30 minutes before gently warming in a skillet rather than microwaving to prevent rubbery shrimp.