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Shrimp Stir Fry

Chef Andrew Wilkinson
Shrimp Stir Fry is a delicious way to get your daily dose of veggies, while enjoying some seriously mouth watering seafood. This easy, delicious Naked Shrimp Stir Fry meal will quickly become a go-to recipe!
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Servings 4


Sweet & Spicy Sauce

  • 1 cup Sweet Chili sauce
  • ¼ cup Low Sodium Soy sauce
  • ¼ cup Toasted Sesame oil
  • ¼ cup Korean Gochujang sauce/paste
  • 2-4 tbsp Red Chili Garlic sauce depending on preferred heat level
  • 2 tsp Toasted Sesame seeds

Shrimp and Veggies

  • 1 lb Raw Naked Shrimp thawed and patted dry
  • ¼ cup Canola oil

"Hard" Veggies

  • ½ cup Spanish Onion julienne strips
  • ½ cup Red Pepper julienne strips
  • 1 cup Broccoli florets trimmed into 1" pieces
  • 1 cup Asparagus peeled & cut into 1" pieces

"Soft" Veggies

  • 1 cup Zucchini cut into 1" pieces
  • 1 cup Sugar Snap peas strings removed + halved
  • ¼ cup Scallion sliced thin
  • to taste Cilantro leaves


  • Mix together all sauce components & keep chilled until ready to use.

Cooking Shrimp

  • Prep your shrimp & vegetables while your starch of choice is cooking.
  • Prepare your vegetables by cutting into similar sizes & shapes, so that they will cook evenly.
  • Separate the “hard” veggies from the “soft” indifferent bowls.
  • Heat a large (12-inch) sauté pan with 2 tbl. Canola oil. Get it nice and hot.
  • Add shrimp to hot pan & do not overcrowd the pan! Shrimp should sizzle when placed in pan.
  • Cook 2½ minutes per side. Remove and set aside.

Cooking Veg

  • Wipe out excess oil and add 2 tbl. clean oil and heat pan.
  • Add a single layer of the hard veg and allow to cook. Stir every 30 seconds. *They are done when they are no longer raw, but still crisp*
  • Remove hard veg from pan & reserve in a bowl. Add a bit more oil to pan.
  • Add your soft veg in one layer and allow to cook over high heat. *This should take no longer than 30 seconds*
  • Remove the soft veg to the bowl.

Finishing the Dish

  • Put pan back on heat and add ¼ - ⅓ cup of Mother-in-Law Sauce.
  • Bring to a quick simmer. Then add shrimp, scallions, and veggies back to pan and toss together well. Everything should be coated in the sauce.
  • Serve immediately and top with Cilantro leaves.