Simple, speedy, saucy and satisfying – this Five Spice Shrimp & Vegetable Stir Fry is an ideal recipe to pull out when you want something you can throw together in little time with minimal effort. Made with juicy shrimp and crisp vegetables coated in a mouthwatering five-spice sauce. Serve over a bed of rice or mix into noodles and enjoy as an easy weeknight dinner!
⭐Shrimp & Vegetable Stir Fry Highlights⭐
- Quick & Easy: Make sure to prep your veggies and combine the sauce ingredients before you turn up the heat! Speed is an essential hallmark of any good stir fry recipe and this one is no exception which is why it’s a great one to pull out during busy weeknights!
- Healthy: Veggie packed and absolutely delicious! Fill up on fiber with the colorful vegetable medley. Shrimp is also a good source of protein and an excellent source of B-Vitamins and Vitamin E!
- Adaptable: Feel free to add or swap out different vegetables depending on preference and availability. Try it with sliced carrot, steamed broccoli, baby corn, bean sprouts, etc. Add some cashews for extra crunch of chili flakes for heat.
How to Make It:
Recipe how-to broken down into bite-sized steps:
- Mix Sauce: Mix the sauce ingredients together then set aside.
- Cook Shrimp: Fry each side a few minutes then remove & set aside.
- Flavor Base: Wake up the aromatics with an extra minute in the pan.
- Bulk Veggies: Cook and stir vegetables a few minutes until softened, but still crunchy.
- Add Sauce: Stir and cook until the sauce thickens.
- Combine: Return the shrimp back to the pan and cook a minute or so until fully heated through.
Recipe Notes & Tips
- Prep First (Mise en Place): Once you start cooking things move fast! To keep the process smooth and efficient, gather, chop, mince, etc everything before you turn up the heat.
- Keep Moving High-heat cooking requires constant attention and stirring to prevent burning. Stand-by to keep things moving along.
- Make it Hot: Make sure to heat oil and pan fully before adding the shrimp and vegetables for faster cooking and better flavor.
Add or Swap
- Use Coconut Aminos instead of soy sauce: Keep in mind that coconut aminos are sweeter and less salty (about 70% less sodium than soy sauce). Omit the sugar and add 1 tsp salt (or more to taste).
- Also remember that oyster sauce has soy sauce too! If you want this to be totally soy free you need to omit the oyster sauce, but the final flavor will be quite different.
- Different Fresh Vegetables: Instead of asparagus, use baby corn. Green peppers work just as well as red and green beans just as well as snow peas. Add mushrooms, thinly sliced carrots or bean sprouts. Use your favorite stir fry vegetables here!
- Water Chestnuts and Bamboo Shoots: I like to keep both of these canned goods in stock for stir fries this like. They soak up all the flavor and add a fantastic crunch!
Hungry for More?
A few more easy, gluten free stir fries to check out:
- Carrot And Cabbage Noodle Stir Fry
- Peanut Chicken Stir Fry
- Cashew & King Prawn Stir Fry
- Beef And Cabbage Stir Fry
- Teriyaki Chicken Broccoli Stir Fry
- Paleo Beef Stir Fry
Enjoy!
Let me know if you try this Shrimp & Vegetable Stir Fry recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Recipe
Five Spice Shrimp & Vegetable Stir Fry
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Made with juicy shrimp, colorful veggies and a mouthwatering five spice stir-fry sauce!
Ingredients
Sauce
- 1/3 cup water (80ml)
- 2 tbsp soy sauce, gluten free (30ml)
- 2 tsp rice vinegar
- 1 tsp oyster sauce, gluten free
- 1 tsp toasted sesame oil
- 2 tsp Chinese Five Spice
- 2 tsp potato starch or cornstarch
- 1/2 tsp sugar
Stir Fry
- 2 tbsp avocado oil or vegetable oil (30ml)
- 10 oz shrimp (prawns), shelled and deveined (280)
- 4 garlic cloves, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 3 spring onions, cut into 1-inch strip - separate the green tops and white bottoms
- 1 red bell pepper, deseed thinly sliced
- 1/2 lb asparagus, woody ends removed and cut into 1½-inch pieces (225g)
- 8 oz snow peas or sugar snap peas, trim ends & remove thin string from both sides (225)
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Prep Sauce: Combine water, soy sauce, vinegar, oyster sauce, sesame oil, five spice, starch and sugar in a small bowl. Set aside for later.
- Cook then remove shrimp: Heat 1 tbsp oil in a large skillet or wok over a medium-high heat. When the oil is hot, add the shrimp and cook about 2 minutes. Flip over and cook another minute or so until cooked through. Remove shrimp from the pan - set aside on a plate or bowl.
- Vegetables: Add the remaining 1 tbsp oil to the pan. Add the garlic, ginger and white parts of the spring onions. Stir and cook about 30-60 seconds until fragrant then add the bell pepper and snow peas. Continue cooking another few minutes, stirring the whole time.
- Add Sauce: Add the sauce mixture and coat the veggies. Cook another 1-2 minutes to thicken the sauce into a syrup-like consistency.
- Combine: Stir the cooked shrimp and spring onion tops into the vegetables. Cook a final 30-60 seconds or until the shrimp has warmed through then remove from the heat.
- Garnish & Serve: Top with sesame seeds, more spring onions and/or red pepper flakes if desired. Serve with rice or noodles and enjoy.
Notes
- Store leftovers in an airtight container and keep refrigerated 3-4 days.
- Make sure to use an oil suitable for frying - something with a high-smoke point.
Nutrition Information
Yield: 4
Calories: 200Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gCarbohydrates: 10gFiber: 4gSugar: 6gProtein: 13g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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