Shrimp and Vegetable Stir Fry

Healthy Balance Quick and Easy seafood

Shrimp and Vegetable Stir Fry - a art of my meal plan ever Lent

This started as a side dish, but adding shrimp makes it a full meal!





Dish Type

One Pan


20 minutes


This recipe is

3 WW Green Points, 2 WW Blue/Purple Points

Under 30 minutes

Gluten Free       Dairy Free           Nut free              

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  • 1 lbs shrimp, peeled and deveined
  • 2 bell peppers, medium
  • 1 bunch broccoli
  • 4 garlic cloves
  • 1/2 lbs. mushrooms, fresh
  • 1 onion, large wedges
  • 1/2 lbs. snow peas
  • 2 tbsp soy sauce*
  • 2 tbsp cornstarch
  • 1 tsp crushed red pepper
  • 1/4 cup peanut oil

*Use gluten free soy sauce or coconut aminos if avoiding gluten.


  • In a small bowl, combine soy sauce, cornstarch, and crushed red pepper; set aside.
  • In a wok or large skillet, heat the oil over high heat until hot. Add the garlic, broccoli, peppers, onion, and mushrooms. Stir-fry for 5 minutes, or until the vegetables are almost crisp-tender.
  • Add shrimp and stir for 2 minutes.
  • Add the snow peas and stir-fry for 3 to 4 minutes, or until the snow peas turn bright green and shrimp is cooked through.
  • Add the soy sauce mixture, and stir-fry for 1 to 2 minutes, or until the sauce thickens. Serve immediately.
Vegetables for the shrimp and vegetable stir fry - broccoli, peppers, onions, garlicWhen we were engaged, my husband was in charge of the registry.  He did a pretty good job, but there were a few items that puzzled me.  One of which was a wok.  He didn’t really cook, so I knew it wasn’t for him.  I had never cooked with a wok.  It’s not that I had any issues with woks or stir fries, I occasionally made then in a large frying pan, but the fact that my kitchen was smaller than my closet meant t large wok was not a practical kitchen tool.  And since I was find using a big frying pan, I didn’t see the need.  But he added it, and it was purchased before I could edit the registry.
Fortunately, the pantry in our new home is large than my kitchen was, so the space the wok took up was no longer a concern.  And I have come to find I like cooking with the wok. Mostly because it does hold more than my frying pan, and that means I can cook larger meals, serve more people, or save some for leftovers.
I love making vegetable stir fries.  It’s a great way to use up a variety of vegetables, experiment with new tastes, and are a quick and easy side.  But for this dish, I’m going to add some shrimp to make a complete one dish meal. 

Sauce for shrimp and vegetable stir fry - soy sauce, flour, and crushed red pepper

Start by chopping your vegetables and preparing your shrimp.  Everything goes fast with this recipe, so you will want all your chopping and slicing done before you start.  Then prepare your sauce.  Combine your soy sauce, cornstarch, and crushed red pepper in a small bowl.  Stir until the cornstarch is well mixed in and there are no lumps.  Set the mix aside.
In your wok or large skillet, heat the oil.  I recommend peanut oil, but if you can’t have peanut oil, look for another oil with a mild/neutral taste and a high smoke point.  Canola, avocado, and vegetable are other options to consider. 

The first round of vegetables for the shrimp and vegetable stir fry - broccoli, mushrooms, peppers, garlic.

Once the oil is hot, add the garlic, broccoli, peppers, onion, and mushrooms.  Stir the vegetables as they cook until the vegetables are almost crisp tender.  This will take about five minutes.
Next add the shrimp in. Continue to stir and cook for about 2 minutes.  The shrimp should start to turn pink and curl, but aren’t cooked completely. 

Shrimp and vegetable stir fry, with shrimp and snow peas in the wok.

Now add the snow peas and stir-fry for 3 to 4 minutes.  The snow peas should turn a bright green, and the shrimp should be cooked through.  Cook for an additional minute or two if the shrimp are not yet completely cooked. 
Once everything is cooked, add the sauce mixture.  Stir to coat and allow the mixture to thicken.  This will take about a minute, maybe two. 
Once the sauce has thickened, dinner is ready!  Serve immediately!

 Shrimp and vegetable stir fry, ready to eat!

Need more stir fry recipes?  Try our Chicken Marsala Stir Fry or Pork, Peas, and Pineapple Stir Fry recipes!

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Nutritional info for shrimp and vegetable stir fry - 352 calories, 16 gm fat, 21.4 gm carbs, 31.7 gm protein


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  • Saif on

    This is a delicious and nutritious stir fry. I love when you added the shrimp. Perfect to eat this with rice.

  • Jess on

    My kids will go crazy for this!

  • Amy Chung on

    I love vegetable stir frys too, especially when you’re wanting to get rid of some of the vegetables that need to be eaten before they go off. Love the addition of shrimp. I could have that anytime of the week!

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