Delicious Asian Shrimp Stir Fry (Printable Version)
Succulent shrimp with crisp cabbage and colorful veg in a savory soy-sesame sauce—ready in 25 minutes.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups green cabbage, thinly shredded
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Sauce
08 - 3 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp oyster sauce
10 - 1 tbsp rice vinegar
11 - 2 tsp toasted sesame oil
12 - 1 tsp honey or brown sugar
13 - 1/4 tsp crushed red pepper flakes (optional)
→ Pantry Staples & Garnish
14 - 2 tbsp vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro leaves, for garnish (optional)
# Directions:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and red pepper flakes until well combined. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in an even layer and stir fry for 2 to 3 minutes until they turn pink and are just cooked through. Transfer the shrimp to a plate and set aside.
03 - Add the remaining tablespoon of vegetable oil to the wok. Toss in the minced garlic and grated ginger, sauteing for about 30 seconds until fragrant and lightly golden.
04 - Add the shredded cabbage, julienned carrot, and sliced bell pepper to the wok. Stir fry vigorously for 3 to 4 minutes until the vegetables are tender-crisp and still retain their bright color.
05 - Return the seared shrimp to the wok. Pour the prepared sauce over everything and toss thoroughly to coat all ingredients evenly. Continue stir frying for 1 to 2 minutes until the sauce thickens slightly and coats the shrimp and vegetables in a glossy glaze.
06 - Remove the wok from heat. Scatter the sliced green onions, toasted sesame seeds, and fresh cilantro over the top. Serve immediately while hot.
# Expert Tips:
01 -
- The entire dish comes together in under 30 minutes, which makes it my absolute go to when takeout temptation strikes on busy weeknights.
- That sauce hits every note you want, salty, sweet, tangy, and just enough heat to keep things interesting without overwhelming anyone at the table.
02 -
- Overcrowding the wok is the fastest way to end up with steamed, soggy vegetables instead of that coveted stir fry char, so cook in batches if your pan is small.
- Having every single ingredient prepped and measured before you turn on the burner is non negotiable because once things start moving, they move fast.
03 -
- Pat the shrimp completely dry before they hit the pan because moisture is the enemy of a good sear, and that golden caramelization is where half the flavor lives.
- Heat your wok for at least two full minutes before adding oil so the metal is genuinely hot, which is the real secret to restaurant quality stir fry at home.