Garlic Shrimp Stir Fry

By Jenna Ruiz, RDN · Updated April 8, 2026

Fifteen minutes from fridge to table. Shrimp cooks faster than takeout arrives, and this one lands 39 grams of protein.

Prep

8 min

Cook

10 min

Total

18 min

Servings

4

Calories

340

Protein

39g

Carbs

22g

Fat

11g

Ingredients

• •1.5 pounds (680g) large shrimp, peeled and deveined
• •1 pound mixed stir fry vegetables
• •4 garlic cloves, minced
• •3 tablespoons low-sodium soy sauce
• •1 tablespoon honey and 1 teaspoon cornstarch
• •1 tablespoon avocado oil and 1 teaspoon sesame oil
• •Red pepper flakes

Instructions

1. 1

   Pat the shrimp very dry and season lightly with salt.

2. 2

   Whisk the soy sauce, honey, cornstarch, and 2 tablespoons water into a sauce.

3. 3

   Heat the avocado oil in a wok or large skillet over high heat. Sear the shrimp 60 to 90 seconds per side, then remove.

4. 4

   Add the vegetables and stir fry 3 to 4 minutes, until crisp-tender.

5. 5

   Add the garlic for 30 seconds, then pour in the sauce and let it thicken.

6. 6

   Return the shrimp, toss, and finish with sesame oil and pepper flakes.

Nutrition Facts

Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.

Recipe Notes

• Weigh your protein raw for the most accurate macros.
• Season in layers: a little salt at each stage beats a lot at the end.

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, covered, until warmed through.

Meal Prep Tips

Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.

Recipe Variations

• Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
• Add a cup of chopped vegetables to raise the fiber without changing the cook time.

Frequently Asked Questions