Shrimp Stir Fry (with or without soy)!

Shrimp Stir Fry |

February 1st, 2023. FEBRUARY! Spring is almost upon us. If you’re looking for an excellent recipe for a shrimp stir fry, look no further. I made this for dinner and it was out of this world. My husband kept saying “this is so good”. #winnerwinner The key to pulling a stir fry together quickly is to have all of your ingredients prepped and ready to hit the pan. It goes quickly so there isn’t time to be prepping while you start it. To make this come together quickly I cut the broccoli in smaller pieces so they cook quickly, and I slice the onion in thin strips. They turn out looking like bean sprouts, ha ha. Too good!

I hope you enjoy this recipe as much as we have!

Click HERE to print the recipe below…


Have everything prepped and ready to go before you begin… This makes 2 hefty servings. Time this so that you start cooking the veggies when the rice is almost done or is done. Everything is to taste – so use more of what you like and less of what you don’t OR substitute completely – the choice is yours!

*NOTE: I avoid soy, so I use coconut aminos (Trader Joe’s) but you can use soy sauce. I use1 tablespoon coconut aminos in the broth mixture, then after we serve I sprinkle a bit more and my husband uses low-sodium soy sauce. You can use all soy sauce at once in the recipe if you prefer.


I’ve used between 1/2 – 3/4 pound of (medium to large) shrimp (peeled and deveined)


Any combination of veg that you enjoy — for this instance I used 

  • 1-12oz. bag of Eat Smart Stir Fry Veggies (broccoli, snow peas, carrots and red cabbage) 
  • 1/2 onion (more or less to taste), sliced
  • ginger, about 1” piece+, micro-planed or minced
  • garlic, 1 clove, peeled and micro-planed or minced


  • 1/2 cup chicken broth (or Better Than Bouillon (organic! mixed as directed)
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons (*DIVIDED if you use both – see note above) coconut aminos (or soy sauce)
  • 2 1/2 teaspoons cornstarch
  • 1/4 teaspoon crushed red pepper

Combine BROTH ingredients together — set aside.

Prep your veggies, wash, dry, cut up everything and have it by the stove ready to go. 

I use a microplane for the ginger and garlic

Pat the shrimp dry, and have them on a plate ready to go.

Using a skillet (or ideally, a WOK), turn the heat to medium high, add a little canola oil (about 1 tablespoon, enough so shrimp and veg won’t stick – you may have to add a wee bit more here and there).

Cook the shrimp JUST UNTIL DONE, do not overcook or they will be like rubber. 2-4 minutes, depending on size. Remove and set on clean plate. (They go back in at the end for a minute, so keep that in mind.)

Add a little more canola oil and then the veggies + onion (until crisp/tender — roughly 4 minutes). Add the garlic (where there is a little oil) – cook 30 seconds, stirring around. Next add ginger and stir to mix. 

Add shrimp and broth mixture and stir, loosening browned bits from bottom of pan (this adds so much flavor!) – cook 1 minute or until thickened, stirring constantly. Serve over rice.

**One more note… to make this come together quickly I slice onions thin and cut the broccoli into smaller pieces…

👩‍💻 Until next time…


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