Shrimp Stir Fry

Cuisine: Chinese
Servings: 4 servings
In less than 20 minutes you can have a nice, delicious, healthy and balanced meal on the table with this easy shrimp stir fry.

If I could eat just one type of food all my life, it would have to be anything Asian. I know that's not the best answer from a Colombian food blogger, but I can’t help it, give me anything Chinese, Japanese, Vietnamese, Thai, and I’m a happy girl! I could eat it every day for breakfast, lunch and dinner and I’m sure I would never get tired of it. I love eating sushi, egg drop soup, fried rice, noodle bowls, any kind of roll (whether fried or not), and stir fries. I sure do love me a good stir fry.

That’s why I’m sharing this shrimp stir fry recipe; it's the one I make most often at home. It’s not only easy to cook but also pretty healthy. You get a good amount of vegetables and a nice portion of shrimp and rice (whether it’s white or brown, up to you). Plus, it takes just minutes to make. Oh, and if you don’t like shrimp, don’t worry about it, you can substitute it for any other protein including, chicken, beef or pork. You can also skip the meat altogether to make it a vegetarian dish and use any kind of vegetables you want. No matter how you decide to make it, it won’t disappoint.

By the way, using oyster sauce, soy sauce, dry sherry and cornstarch is the basis for most stir fries. Just put them together to make your sauce, add some veggies and any kind of meat, and you’re set.

¡Buen Provecho!



  1. Wash all your vegetables. Cut the red bell pepper into strips and the broccoli and zucchini into small pieces. Wash shrimp with cold water and dry them well with paper towels.
  2. In a small bowl mix the oyster sauce, soy sauce, dry sherry, sesame oil, garlic and cornstarch. Mix well and set aside.
  3. Heat a large pan or wok at high heat. Add one tablespoon of oil and stir fry the vegetables for about 2-3 minutes. Put a lid on leaving a gap to steam them for about a minute. Remove the vegetables and set aside.
  4. Heat the remainder tablespoon of oil in the same pan or wok and add the shrimp. Cook for about 3 minutes until they turn pink. Lower the heat to medium, add the cooked vegetables and stir fry for another minute.
  5. Add the sauce and stir fry to cover the shrimp and vegetables thoroughly. Serve immediately on a bed of rice.
View Comments
Dinner Lunch

RecommendedView All