Easy Shrimp Stir Fry that comes together in 15 minutes! It’s so versatile you can use pretty much whatever vegetables you have on hand!
Stir Fry is always my go to dinner at the end of the week when I’m trying to use up all of the veggies that are on the verge of going bad.
This week I had a Yellow Pepper, Onion, Broccoli, and some Red Cabbage in my vegetable drawer in the fridge.
I also had some Shrimp in the freezer, so that’s how this meal became about! 🙂
I always use my homemade Stir Fry Sauce which is made of Rice Vinegar, Tamari, Sesame Oil, Brown Sugar, and Garlic.
You can literally use this for any type of Stir Fry.
I also used this in a Chicken and Broccoli Stir Fry which was super good! It would definitely be good with beef or tofu too!
To make this recipe just add Shrimp to a deep dish and pour half of the marinade over it, save the other half of the marinade for cooking.
Refrigerate the Shrimp in the marinade for 30 minutes, don’t marinate longer than this or the Shrimp will start to break down.
Add Coconut Oil to a large skillet or wok, heat over med/high heat until oil starts shimmering. Add Shrimp along with the sauce it was marinating in and cook 3-4 minutes or until cooked all the way through. Remove the Shrimp from pan and set aside.
Add Yellow Pepper, Onion, Broccoli, and Red Cabbage to the skillet. Cook 6-8 minutes or until Broccoli pierces easily with a fork.
Add the Shrimp back to skillet and pour in remaining sauce that was set aside. Mix well with tongs to make sure the sauce coats everything for 1-2 minutes. Remove from heat and serve over rice or noodles.
Sprinkle Sesame Seeds for garnish and proceed to chow down on all of this deliciousness!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂
Cheers!
More Shrimp Recipes
- Easy Shrimp Risotto with Peas
- Blackened Shrimp Cobb Salad
- Mexican Shrimp Cocktail
- Instant Pot Shrimp Boil
- Gluten Free Coconut Shrimp
- Grilled Honey Lime Shrimp Skewers
- Spicy Shrimp Tacos with Avocado Cilantro Sauce
- Caribbean Shrimp Quinoa Salad
- Shrimp Scampi Pasta
- Easy Shrimp Pad Thai
- Blackened Shrimp Quinoa Salad with Avocado Cilantro Dressing
Easy Shrimp Stir Fry
Easy Shrimp Stir Fry that comes together in 15 minutes! It’s so versatile you can use pretty much whatever vegetables you have on hand!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Seafood
- Cuisine: Asian
Ingredients
- 1 lb Large Shrimp peeled and deveined
- 1 Yellow Pepper sliced thin
- 1 Sweet Onion sliced thin
- I head Broccoli chopped
- 1/4 head of Red Cabbage chopped
- 2 Tbs Coconut Oil
- 1/4 cup Rice Vinegar
- 1/4 cup Tamari or gluten free Soy Sauce
- 2 Tbs Sesame Oil
- 2 tsp Truvia Brown Sugar
- 2 cloves minced Garlic
- Sesame Seeds for garnish
Instructions
- Mix together Rice Vinegar, Tamari, Sesame Oil, Brown Sugar and Garlic
- Add Shrimp to a deep dish and pour half of the marinade over it, save the other half of the marinade for cooking
- Refrigerate the Shrimp in the marinade for 30 minutes, don’t marinate longer than this or the Shrimp will start to break down
- Add Coconut Oil to a large skillet or wok
- Heat over med/high heat until oil starts shimmering
- Add Shrimp along with the sauce it was marinating in and cook 3-4 minutes or until cooked all the way through
- Remove Shrimp from pan and set aside
- Add Yellow Pepper, Onion, Broccoli, and Red Cabbage to skillet
- Cook 6-8 minutes or until Broccoli pierces easily with a fork
- Add Shrimp back to skillet and pour in remaining sauce that was set aside
- Mix well with tongs to make sure the sauce coats everything for 1-2 minutes
- Remove from heat and serve over rice or noodles
- Sprinkle Sesame Seeds for garnish
- Enjoy!
Notes
If using regular brown sugar instead of Truvia convert to 1 Tbs + 1/4 tsp.
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