Garlic Shrimp Stir-Fry — Made with juicy shrimp, crisp-tender veggies, and a homemade stir-fry sauce, this stir-fry is QUICK and EASY! It’s ready in just 25 minutes and tastes so much better than takeout! Serve the stir-fry with noodles or rice for a complete meal.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Seafood
Cuisine: Asian
Servings: 6
Calories: 300kcal
Author: Averie Sunshine
Ingredients
Stir Fry Sauce
6clovesgarlicpeeled and very finely minced
⅓cuplite soy sauce
⅓cupwater
3tablespoonslight brown sugarpacked; or to taste
1 ½tablespoonstoasted sesame oil
1tablespoonchili sauceor more to taste for more spiciness* (See Notes)
1tablespooncornstarch
Stir Fry
3tablespoonsoilpeanut, vegetable or olive oil
1fresh red bell pepperseeded and thinly sliced vertically
1 ½cupsraw broccoli floretsdo not use frozen
1cupfresh snow peas
1small baby bok choysliced vertically into quarters
2poundslarge raw shrimp with tails onpeeled and deveined** (See Notes)
Sesame seedsgreen onions, cilantro, etc.; optional for garnishing
Instructions
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.
Stir Fry - To a large, high-sided skillet or wok, add the oil (Tip - I love peanut oil, but not everyone does. It has a very distinct flavor so make sure you know your audience if using it), bell peppers, broccoli, snow peas, bok choy, and saute over medium to medium-high heat for about 5 minutes, or until the veggies are becoming tender.
Keep the veggies in the skillet, add the shrimp, and cook for about 2 minutes per side, or until shrimp are just cooked. Tips - Take care not to overcook the shrimp. They cook faster than you think, and the smaller they are, the faster they cook. I used U15-20 count shrimp and they only need about 4 minutes total. If your shrimp are smaller, 90 seconds per side may be enough to cook them through. Also, the shrimp simmer in the sauce in the next step for an additional 5 minutes or so, so don't overcook them now. Shrimp are done when they go from gray/translucent to pink-white/opaque, and will curl slightly in on themselves.
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. Tip - The sauce will thicken as time passes from the cornstarch in the sauce. It will seem looser in the skillet on the stove than it will be in reality after you take the skillet off the heat.
Optionally garnish with sesame seeds, green onions, etc. if desired. Serve alongside rice (white, brown, fried, cauliflower) or with noodles (such as Sweet and Sour or Thai Curry). Recipe is best served warm and fresh. Leftovers will keep airtight in the fridge for up to 3 days. I don't recommend freezing the dish. I let leftovers come up to room temp on my countertop for 30 minutes before eating them rather than microwaving or reheating in a skillet.
Notes
*There are two types of commonly found chili garlic sauce. One is a more translucent sauce that’s got hints of orange and pink in it, and it’s often labeled as a “sweet chili sauce”. If you have a Trader Joe’s in your area, I use their Sweet Chili Sauce. The Thai Kitchen brand also makes a Sweet Chili Sauce which is easy to find in most grocery stores. Overall, this type of chili sauce is milder than the next type I discuss.There’s also chili garlic sauce. It’s a much deeper, ruddier, and reddish color with visible chunks of chili pepper seeds. The most common and recognizable brand is Huy Fong Chili Garlic Sauce (buy it at your local grocer or big box retailer, link for packaging recognition) with a telltale grass green lid on the jar. Tablespoon for tablespoon, chili garlic sauce is spicier and bolder in flavor than the previously mentioned sauce. Use whichever sauce you like. For kids or spice-weary folks, I suggest the first. For those who like bold garlic flavor with heat, the second.The Huy Fong brand is also famous for their sriracha, which is different and not exactly what this recipe calls for, although would work in a pinch.**Shrimp - When shrimp is the star of the show in any recipe, I always like to use fresh shrimp. Simply put, fresh is better and go with this option if you can. I use peeled and deveined shrimp, with the tails still on and intact for visual effect, that I purchase from the seafood counter at my local grocery store.However, based on availability or your budget, you may use frozen shrimp. They are cheaper and available in nearly every grocery freezer case. However, make sure you know are aware if they are uncooked frozen shrimp OR cooked frozen shrimp. Important Frozen Shrimp Tips - If using the former, thaw them and proceed with the recipe like you would if using fresh shrimp. If using the later (shrimp that have already been cooked, then frozen), I suggest not adding them until the very end of the recipe, after you add the sauce. You just want to warm them through and not actually cook them (again, since they’ve already been cooked once and then frozen).