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This Garlic Butter Shrimp Stir Fry is one of those meals that feels and tastes decadent but it’s easy and cooks up fast for the family. Juicy shrimp paired with crisp, in season veggies that are customizable and brightly colored. The biggest flavor profile in this skillet is the garlic and the lightly salted soy sauce marinade. You are going to love this healthy meal.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Shrimp. Large high quality shrimp, fresh or thawed.
- Fresh Veggies. Because this dish feels like a spring treat, I use carrots, asparagus, green beans, onions and sugar snap peas.
- Sesame Oil. This is to sauté everything in.
- Butter. You can also use ghee! I go for the unsalted variation.
- Garlic. A major flavor component to this dish.
- Soy Sauce. I opt for low sodium. Tamari will also work.
- Sriracha. For a little flavor and heat to the sauce.
- Ginger paste. You can use fresh ginger as well! Either works well.
- Honey. For the sauce, it balances out everything perfectly.
- Cornstarch. Or arrow root for a gluten free alternative. This thickens the sauce.
- Rice. I use a long grain white rice. This is optional for serving but it soaks up that sauce and it delicious.
Steps To Make This Recipe
Ready to cook Garlic Shrimp Stir Fry? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. In a large skillet, add 1 tsp oil over medium-high heat. Once the oil is glistening, add the red onion, asparagus, green bean, sugar snap peas and carrots.
- Step Two. Cook, stirring occasionally, until vegetables begin to soften, 4-6 minutes. Once they are softened, place them in a large bowl off to the side.
- Step Three. While the veggies cook, make the stir fry sauce In a small bowl, combine ¼ cup of water, soy sauce, brown sugar o honey, sesame oil, sriracha, and cornstarch. Whisk until smooth. Set aside.
- Step Four. Once the veggies are softened, place them in a large bowl off to the side. Wipe the pan clean.
- Step Five. Combine melted butter and garlic together. Add the shrimp to the wiped skillet, pour the garlic butter over it and cook, stirring occasionally for about 2 minutes.
- Step Six. Add the cooked veggies over the top of the shrimp and pour the stir fry sauce over everything. Let it cook for about 2 more minutes and stir. The shrimp should be fully cooked by now. Take it off the heat.
- Step Seven. Serve over cooked rice, garnish with fresh parsley and drizzled in extra sauce from the pan.
What To Serve With Garlic Shrimp
Okay this dish is a hearty healthy meal on it’s own yes! But if you want to make a feast, I have you covered with a few tried and true sides. Spicy Cucumber Salad, Asian Coleslaw or my Kale Crunch Salad.
Recipe Tips
- Use veggies you prefer! If you want to cut something out or add one in like mushrooms, zucchini etc that’s fine! East what’s in season.
- Add more sriracha if you prefer it spicy. Start with a smaller amount and add more as you please.
- Do not overcook the shrimp it will continue to cook in the pan with sauce and veggies.
- Serve this dish fresh and hot for the best flavors.
- Garnish with limes for extra tangy flavor.
- Make it gluten free by swapping tamari for the soy sauce and use arrowroot instead of the cornstarch.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Other Shrimp Favorites
Garlic Shrimp Stir Fry
This Garlic Butter Shrimp Stir Fry is one of those meals that feels and tastes decadent but it's easy and cooks up fast for the family.
Equipment
- deep skillet or wok
- mixing bowls
Ingredients
Veggie Stir Fry
- 1 Tbsp sesame oil
- 1 small red onion, sliced
- ½ lb asparagus, trimmed cut into 2-inch pieces
- ½ lb green beans, cut into small pieces
- ½ cup carrots
- 1 cup sugar snap peas
Stir Fry Sauce
- ⅓ cup tamari or soy sauce , low sodium
- 4 Tbsp honey , or brown sugar
- 2 Tbsp sriracha , more as needed
- 1 Tbsp cornstarch , or arrowroot
Garlic Butter Shrimp
- 1½ lb large shrimp, thawed, peeled and cleaned
- 6-8 cloves garlic, minced
- 4 Tbsp butter, melted, or ghee
- ¼ tsp salt
- fresh parsley, chopped , optional for garnish
Instructions
- Make the stir fry. In a large skillet, add 1 tsp oil over medium-high heat. Once the oil is glistening, add the red onion, asparagus, green bean, sugar snap peas and carrots.
- Cook, stirring occasionally, until vegetables begin to soften, 4-6 minutes. Once they are softened, place them in a large bowl off to the side.
- Make the stir fry sauce. While the veggies cook, make the stir fry sauce In a small bowl, combine ¼ cup of water, soy sauce, brown sugar or honey, sriracha, and cornstarch. Whisk until smooth. Set aside.
- Once the veggies are softened, place them in a large bowl off to the side. Wipe the pan clean. Combine melted butter and garlic together.
- Make garlic butter shrimp. Add the shrimp to the wiped skillet, pour the garlic butter over it and cook, stirring occasionally for about 2 minutes.
- Combine everything. Add the cooked veggies over the top of the shrimp and pour the stir fry sauce over everything. Let it cook for about 2 more minutes and stir. The shrimp should be fully cooked by now. Take it off the heat.
- Serve over cooked rice, garnish with fresh parsley and drizzled in extra sauce from the pan.
Notes
- Use veggies you prefer! If you want to cut something out or add one in like mushrooms, zucchini etc that’s fine! East what’s in season.
- Add more sriracha if you prefer it spicy. Start with a smaller amount and add more as you please.
- Do not overcook the shrimp it will continue to cook in the pan with sauce and veggies.
- Serve this dish fresh and hot for the best flavors.
- Garnish with limes for extra tangy flavor.
- Make it gluten free by swapping tamari for the soy sauce and use arrowroot instead of the cornstarch.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5 cups pf shrimp & rice | Calories: 399kcal | Carbohydrates: 35g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 244mg | Sodium: 2469mg | Potassium: 649mg | Fiber: 5g | Sugar: 24g | Vitamin A: 4427IU | Vitamin C: 34mg | Calcium: 166mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is a spring fave! Enjoy friends – Bailey