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Garlic shrimp stir fry served over white rice in pink bowls with forks to the side.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Bailey Rhatigan

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