Garlic Ginger Shrimp Stir-Fry
This Garlic Ginger Shrimp Stir-Fry is my go‑to when I need a fast, restaurant‑style dinner that feels special. The shrimp stay juicy, the sauce is glossy with just the right balance of sweet, salty, and a hint of tang, and the veggies stay crisp‑tender. I love how the aromatics—garlic and ginger—turn the whole pan into a little kitchen fireworks display.
It’s perfect for a weeknight dinner, a casual gathering, or anytime you crave that takeout flavor without the delivery fee. And because the ingredients are pantry‑friendly, you can pull it together in under half an hour.
Why You’ll Love This Recipe
- Ready in about 20 minutes, so it fits a busy schedule.
- Uses simple, everyday ingredients you probably already have.
- The shrimp stay tender and juicy thanks to a quick high‑heat sear.
- A glossy sauce coats everything, making each bite flavor‑packed.
- Great for feeding a family or a small crowd with minimal effort.
Ingredients You’ll Need
- 1 lb (450 g) large shrimp, peeled and deveinedPat dry for a better sear
- 2 tbsp neutral oil (vegetable or canola)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 red bell pepper, sliced into thin strips
- 1 cup snow peas, trimmed
- 2 scallions, cut into 2‑inch pieces (separate white and green parts)
- 2 tbsp low‑sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar (or honey)
- 1 tsp rice vinegar
- ½ tsp toasted sesame oil
- ¼ cup chicken broth or waterAdds steam for a quick sauce
How to Make It
- 1Pat the shrimp dry and season lightly with a pinch of salt and pepper.
- 2Heat 1 tbsp oil in a wok or large skillet over high heat; add shrimp and stir‑fry 1–2 minutes until pink, then transfer to a plate.
- 3Add the remaining oil, then stir‑fry the minced garlic, ginger, and the white parts of the scallions for about 30 seconds until fragrant.
- 4Add the sliced red bell pepper and snow peas; stir‑fry 2 minutes, keeping the vegetables crisp‑tender.
- 5Stir in soy sauce, oyster sauce, sugar, rice vinegar, sesame oil, and broth; bring to a gentle simmer.
- 6Return the shrimp (and any juices) to the pan; toss to coat and heat through for 1 minute. If you prefer a thicker glaze, whisk 1 tsp cornstarch with 1 tbsp water and add now, cooking another 30 seconds.
- 7Finish with the green scallion pieces, give a quick toss, and serve immediately over steamed rice or noodles.
Tips for the Best Results
- Make sure the pan is very hot before adding shrimp; this locks in moisture and gives a quick sear.
- Use fresh garlic and ginger for the brightest flavor; frozen minced works in a pinch but loses some bite.
- If the sauce looks too thin, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken it just before serving.
- Don’t overcook the shrimp; they turn rubbery after a few minutes.
- Prep all aromatics and veggies before the pan gets hot—stir‑frying moves fast.
Variations & Swaps
- Swap snow peas for snap peas or thinly sliced carrots for extra crunch.
- Use chicken strips or tofu in place of shrimp for a different protein.
- Add a splash of chili oil or a pinch of red pepper flakes for heat.
- Serve over cauliflower rice for a low‑carb option.
- Finish with a drizzle of toasted sesame oil and a sprinkle of toasted sesame seeds.
Serve It With
Storage & Reheating
Allow the stir‑fry to cool to room temperature, then store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to revive the sauce.
If you need to keep it longer, freeze the cooked shrimp and vegetables separately from the sauce for up to 1 month. Thaw in the fridge overnight and reheat as above, stirring in fresh sauce if needed.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, thaw them fully and pat dry before cooking; this prevents excess water in the pan.
What if I don’t have oyster sauce?
Replace it with an extra tablespoon of soy sauce plus a dash of fish sauce for depth, or use hoisin sauce for a sweeter note.
How do I keep the vegetables crisp?
Stir‑fry them quickly over high heat and don’t cover the pan; the steam should escape quickly.
Is this dish gluten‑free?
Use gluten‑free soy sauce or tamari, and ensure your oyster sauce is gluten‑free to keep the whole dish safe.
Can I make the sauce ahead of time?
Absolutely—mix all sauce ingredients in a jar and refrigerate; give it a good shake before adding to the pan.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp neutral oil (vegetable or canola)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 red bell pepper, sliced into thin strips
- 1 cup snow peas, trimmed
- 2 scallions, cut into 2‑inch pieces (separate white and green parts)
- 2 tbsp low‑sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar (or honey)
- 1 tsp rice vinegar
- ½ tsp toasted sesame oil
- ¼ cup chicken broth or water
Instructions
- Pat the shrimp dry and season lightly with a pinch of salt and pepper.
- Heat 1 tbsp oil in a wok or large skillet over high heat; add shrimp and stir‑fry 1–2 minutes until pink, then transfer to a plate.
- Add the remaining oil, then stir‑fry the minced garlic, ginger, and the white parts of the scallions for about 30 seconds until fragrant.
- Add the sliced red bell pepper and snow peas; stir‑fry 2 minutes, keeping the vegetables crisp‑tender.
- Stir in soy sauce, oyster sauce, sugar, rice vinegar, sesame oil, and broth; bring to a gentle simmer.
- Return the shrimp (and any juices) to the pan; toss to coat and heat through for 1 minute. If you prefer a thicker glaze, whisk 1 tsp cornstarch with 1 tbsp water and add now, cooking another 30 seconds.
- Finish with the green scallion pieces, give a quick toss, and serve immediately over steamed rice or noodles.