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Garlic Shrimp Stir Fry

  • Serves: 6
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories: 210
Garlic Shrimp Stir Fry with snow peas and bell peppers over rice on a plate

Juicy shrimp are sautéed with a gorgeous rainbow of vegetables and an Asian garlic sauce in this easy, fast, delicious garlic shrimp stir-fry.

Stir-Fries: The OG One-Pan Dinner

Shrimp make the best stir-fries. One of the trickiest things about cooking shrimp is that they can overcook easily, and overcooked shrimp is a real bummer. But! Cooking shrimp in a stir-fry is a natural fit for these juicy little crustaceans. A fast fry is the easiest way to cook them. Sautéed quickly over high heat, with a flavorful sauce and some veggies, this recipe is all but guaranteed to produce perfect shrimp every time. It’s healthy and quick, but it’s also a fun dish to throw together for friends—using shrimp makes it feel a little special, and it’s easy to make it gluten-free so it accommodates a lot of dietary preferences.

Ingredients laid out for garlic shrimp stir fry red bell peppers, asparagus, cilantro
Garlic Shrimp Stir Fry sauce in a bowl
asparagus, red bell pepper and snow peas sautéed in a frying pan
Garlic Shrimp Stir Fry in a pan wth asparagus, snow peas and red bell peppers

Meet the King of All Stir-Fry Sauces: Garlic Sauce!

This healthy, easy shrimp with garlic sauce stir-fry is brought to life with the super-savory garlic stir-fry sauce that you’ll sauté the shrimp and veggies in.

  • Soy sauce. You can substitute gluten-free tamari if you’d like to make this into a gluten-free shrimp stir-fry.
  • Sesame oil. We prefer the nuttier flavor of toasted sesame oil, but either toasted or untoasted will work just fine.
  • Chili sauce. We usually reach for the straightforward chili-heat of sambal oelek, but you could use sriracha if that’s what you have on-hand. Or, if you’d like to make your garlic shrimp stir-fry more mild in flavor, just leave it out.
  • Brown sugar. A little sweetness is key, and helps to balance all of the big flavors that are at play in this garlic stir-fry sauce.
  • Garlic. And lots of it! We call for six fresh cloves of garlic.
  • Cornstarch. This may seem like a weird ingredient, but cornstarch is the magical stir-fry sauce ingredient—it makes the sauce a little bit thick and helps it to coat the shrimp, asparagus, snow peas and peppers in just the way you want it to.
hands pouring garlic sauce over shrimp stir fry in  pan.
Garlic Shrimp Stir Fry in a pan with asparagus, snow peas, red bell peppers

How to Make Garlic Shrimp

Newsflash! You don’t need a wok to make a great at-home stir fry for dinner. All you really need is a frying pan, but here are a few tips to get any stir fry just right:

  • Choose a large skillet with a rounded or flat bottom—you want to have plenty of room to keep the ingredients moving around in the pan as you cook, which is the key to a good stir-fry. For crisp veggies and perfectly-cooked shrimp, it’s important not to overcrowd the pan. Having a larger pan makes that easier to do.
  • Use medium-high heat for this shrimp stir-fry—it gives the veggies enough time to get nicely tender, without getting burned or becoming soggy. Medium-high is just right for cooking the shrimp quickly, too, which helps them stay juicy and tender.
  • When you’re prepping the shrimp, asparagus, bell peppers and snow peas, think about size as you chop. Making sure your veggies and shrimp are roughly the same size will help ensure even cooking.
  • If you’re wondering how long to fry shrimp, the main thing to do is to WATCH. It’ll happen fast—as in three minutes-ish—and so once you add the shrimp to the pan, stir it constantly and keep watching. Once it turns pink, it’s probably done.
Garlic Shrimp Stir Fry
Garlic Shrimp Stir Fry in a an with a wooden spoon

Tools You’ll Need:

More Shrimp Recipes We Love

Healthy, low-carb, fast and easy, shrimp is one of our favorite ingredients to work with. Here are four shrimp recipes that are always a hit in our house:

Garlic Shrimp Stir Fry with snow peas and bell peppers over rice on a plate

Stir It Up!

Did you love this easy, fast garlic shrimp recipe? Snap a photo of your garlic shrimp with veggies and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Garlic Shrimp Stir Fry

  • Serves: 6
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories: 210


  • 6 garlic cloves, minced
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons light brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chili sauce, such as sambal oelek
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1/2 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 cup snow peas
  • 2 pounds large raw tail-on shrimp, peeled and deveined

For Serving

  • Cooked rice
  • Chopped fresh cilantro
  • Sesame seeds


  1. In a small bowl, combine the garlic, ¼ cup of water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch. Whisk to combine.

  2. Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the bell pepper, asparagus, and snow peas. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and opaque, 3 to 4 minutes more.

  3. Add the soy sauce mixture to the pan and cook, stirring occasionally, until the liquid is slightly thickened and the shrimp and veggies are completely coated, about 5 minutes.

  4. Serve over cooked rice, sprinkled with cilantro and sesame seeds, if desired.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 210
  • Protein 23 g
  • Carbohydrates 14 g
  • Total Fat 6 g
  • Dietary Fiber 2 g
  • Cholesterol 220 mg
  • sodium 1217 mg
  • Total Sugars 8 g

Garlic Shrimp Stir Fry

Questions & Reviews

Join the discussion below.

  • Valerie Helgeson

    Do the calories listed include the serving of rice?

    The calories do not include rice. Hope you enjoy Valerie!

  • Mary

    I'd love to add steak to this dish.

    Would probably be very yummy Mary!

  • Mary

    Can I cook in my large wok?

    Definitely Mary!

  • Tom

    After you cook the vegetables and shrimp do you take them out and add the soy sauce mixture to thicken and add everything back? I assume you don't want to cook the shrimp an extra 5 minutes.

    Hi Tom, you leave everything in the pan when you add the soy sauce mixture in. Hope you enjoy!

  • patti Silver

    Due to cardiac issues I need low sodium recipes. I wanted to make the shrimp stir fry but cannot use soy sauce etc. That recipe had 1210 mg sodium. I make my own stir fry but it is pretty bland. I also am diabetic and cannot use the brown sugar. I use Mrs Dash, garlic powder, onion powder and lemon. Can you recommend any other spices or sauces that are sodium and sugar free. Thanks

    Hi Patti, you could use coconut aminos instead of soy sauce. It's a great replacement that has no sugar and much less sodium than soy sauce. You can also omit the brown sugar and it should still be good. Coconut aminos is a bit sweeter than soy sauce anyways so you will still get a bit of sweetness to the dish even if you don't use the brown sugar. Hope this helps!

  • Tiffany Solberg

    Made this for dinner and it came together in under 30 minutes. I didn’t use the exact same veggies as the recipe called for(used green beans, shallot, yellow bell pepper, and carrots) just what I had on hand. So simple and totally delicious. Served with brown rice. Will make this winner again and again.

    Thanks so much Tiffany, glad you enjoyed it!

  • Sam

    This was really incredible, so easy. This will be in the regular rotation!

    Thanks Sam, glad you loved it!

  • Marcia Miller

    Very good!

    Thanks Marcia!

  • Nancy huggard

    So simple and so good! Will definitely make this again. I used the veggies I had in hand. Red pepper, onion, carrots and broccoli. Also, used sriracha as my chili 🌶 sauce

    Thanks Nancy, so happy you loved it and will be making it again!

  • Janeen D

    We all loved this quick delicious recipe! My family thought it tasted just as good as our favorite stir fry restaurant. I am so happy I got over my fear of stir fry and tried this. It printed out in less than one page and was as easy to follow as it was to make.

    Since everything cooks so fast, I made sure I had everything ready to go before I heated my biggest pan, including making the (frozen and precooked) brown rice. I hadn’t planned ahead, so I used the veggies I had on hand, sliced yellow bell pepper, sweet onion, fresh broccoli, and lengthwise halved baby carrots. It was as beautiful as it was delicious.

    I agree with another reviewer- 5 minutes of cooking with the sauce after the shrimp are pink would lead to tough shrimp. So I added the sauce right before the shrimp looked like they were done and cooked the sauce about 2 minutes. I was worried the garlic would still be raw, but if it was, we didn’t notice.

    I doubled the sauce volume because I have sauce lovers in my family, but even doubled it only made about 1/2 of a cup of extra sauce (once everyone had eaten out their servings) which was just about right for us. I also added powdered ginger to the sauce since we love ginger, but I don’t know that it was noticeable with all of the other flavors in there.

    I know this says it serves 6, but for us it only served 3. But we are all happy and I didn’t have to make anything else to go with it. I’ll call that a win.

    This recipe is going in my regular rotation! Thank you Modern Proper!

    You're so welcome Janeen! We are so happy your family loved this and your throwing it in rotation! A win for you is a win for us! Thanks for letting us know how much you enjoyed it!