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Shrimp Stir-Fry

Image of the prepared Shrimp Stir-Fry recipe
  • prep time: 25 min
  • total time: 40 min
  • serves: 4 people

It's easy to make this savory stir-fry right in your own kitchen, and you'll see that its taste is brighter and fresher than its take-out counterparts.


cost per recipe: $13.41

  • 1 cup uncooked long grain white rice
  • 2 tablespoons vegetable oil
  • 1 pound uncooked shrimp (about 31-40 count per pound), peeled and deveined
  • 3 carrot, peeled and very thinly sliced (about 2 cups)
  • 1 large green pepper,cut into 2-inch-long strips (about 1 1/2 cups)
  • 4 green onion, cut into 1-inch pieces (about 1/2 cup)
  • 1/2 teaspoon grated ginger root
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper (optional)
  • 3 tablespoons cornstarch
  • 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil (optional)
  • 1 tablespoon lime juice


  • Step 1

    Prepare the rice according to the package directions.  While the rice is cooking, prep your remaining ingredients.  Season the shrimp as desired.  Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat.  Add the shrimp and cook until cooked through, stirring occasionally.  Remove the shrimp from the skillet.

  • Step 2

    Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger, garlic and crushed red pepper, if desired, and cook until the vegetables are tender-crisp, stirring occasionally.

  • Step 3

    Stir the cornstarch, broth, soy sauce and sesame oil, if desired, in a small bowl until the mixture is smooth.  Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot. Serve the shrimp mixture over the rice.  Drizzle the shrimp mixture with the lime juice just before serving.


Sort By:
  • Shrimp Stir-Fry

    May 24, 2011

    Good recipe, but agree with another reviewer, the corn starch mix is too goopy! I was hoping for a more satiny sauce to enhance the dish, instead got a pale, pasty sauce. I would make it again, but without the sauce.

  • Shrimp Stir-Fry

    January 11, 2011

    Such an easy, quick dinner and was very tasty!

  • Shrimp Stir-Fry

    April 19, 2010

    What a very tasty and delicious recipe. I added a few things to it, but stuck to the gameplan. I added broccoli, green onions, mushrooms, and 2 tbls of brown sugar. Served it over brown rice, scumptious.

  • Shrimp Stir-Fry

    Rob B.
    January 18, 2010

    There's something about the cornstarch that makes this too sticky. I've tried making it a couple of times and it came out the same both times. The cornstarch takes away from the fresh flavor of the shrimp and veggies.

  • Shrimp Stir-Fry

    December 2, 2008

    It was delicious and very easy to make. I used scallops instead of shrimp, and served it over linquine. My family loved it!

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    Made With

    Calories 384
    Total Fat 8 g
    Sat. Fat 0.8 g
    Trans Fat 0 g
    Cholesterol 161 mg
    Sodium 730 mg
    Total Carb 51 g
    Dietary Fiber 3 g
    Sugar 4 g
    Added Sugars 0 g
    Protein 25 g
    Vitamin D 0 %DV
    Calcium 9 %DV
    Iron 19 %DV
    Potassium 13 %DV
    Calories 390
    Total Fat 8 g
    Sat. Fat 0.8 g
    Trans Fat 0 g
    Cholesterol 161 mg
    Sodium 577 mg
    Total Carb 52 g
    Dietary Fiber 3 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 27 g
    Vitamin D 0 %DV
    Calcium 12 %DV
    Iron 18 %DV
    Potassium 13 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.