Shrimp & Vegetable Stir Fry with Lemon & Ginger

This quick shrimp & vegetable stir fry recipe comes together in just 20 minutes and is packed with fresh vegetables, juicy shrimp, and a bright lemon-ginger sauce.

When I want a healthy meal that feels special but doesn’t keep me in the kitchen all night, this is my go-to. Tender shrimp, crisp veggies, and a zesty homemade stir fry sauce make this dish taste like something from your favorite restaurant, only faster and lighter. The bright lemon pairs perfectly with the warm spice of fresh ginger, creating a refreshing yet comforting flavor in every bite.

It’s a great way to use up your favorite vegetables and makes an easy weeknight dinner the whole family can enjoy. Plus, it’s naturally gluten-free when you use tamari or coconut aminos, and it’s just as good served over jasmine rice, cauliflower rice, or zucchini noodles.

Why You’ll Love This Shrimp & Vegetable Stir Fry with Lemon and Ginger

• Fast and fresh: Dinner is on the table in 20 minutes, making it one of the easiest meals you’ll cook all week.
• Bright, savory flavor: The homemade stir fry sauce combines fresh ginger, lemon juice, garlic, and sesame oil for a refreshing twist.
• Flexible with veggies: Swap in bok choy, green beans, or even snow peas. This stir fry is perfect for whatever’s in your fridge.
• Healthy and light: Packed with fresh vegetables and lean protein, it’s a delicious meal you can feel good about eating.
• Customizable: Serve it with white rice, brown rice, zucchini noodles, or keep it low carb with cauliflower rice.

Ingredients You’ll Need

Vegetable broth – Creates the base of the savory sauce and helps the cornstarch dissolve smoothly.
Fresh lemon juice & zest – Adds a tangy brightness that pairs perfectly with the shrimp.
Garlic – Fresh garlic gives the sauce a punch of flavor. Pre-minced works in a pinch.
Low sodium soy sauce or tamari – Balances the citrus with savory depth; use tamari or coconut aminos for a gluten-free option.
Rice vinegar – Adds mild acidity and enhances the other flavors.
Fresh ginger – The star flavor alongside the lemon; grate it fresh for the best taste.
Sesame oil – Toasted sesame oil adds nutty richness and depth to the stir fry.
Cornstarch – Thickens the sauce so it coats every piece of shrimp and vegetable.
Large shrimp – Peeled, deveined, and ready to cook. Fresh or thawed frozen shrimp both work well.
Bell peppers – Red and yellow add sweetness and vibrant color.
Onion – Sliced thin so it softens without overpowering the dish.
Broccoli florets – Adds bulk and crunch; fresh or frozen can be used.
Snap peas – Their crisp texture makes them perfect for stir fries.
Sesame seeds – Adds a toasty garnish for crunch.
Scallions – A fresh finishing touch that brightens every bite.

How to Make Shrimp & Vegetable Stir Fry with Lemon and Ginger

1. Mix the sauce: In a small bowl, whisk together 1/2 cup vegetable broth, 1/4 cup lemon juice, 3 minced garlic cloves, 2 tablespoons low sodium soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1 tablespoon lemon zest, and 1 teaspoon sesame oil. Whisk in 1 tablespoon cornstarch until smooth. Set aside.
2. Season the shrimp: Pat 1 pound large peeled and deveined shrimp dry and season lightly with salt and pepper.
3. Cook the vegetables: Heat 2 teaspoons sesame oil in a large skillet over medium-high heat. Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1/2 sliced onion, 1 cup broccoli florets, 4 ounces sugar snap peas, and 2 teaspoons minced ginger. Stir fry until crisp-tender, about 5 minutes. Transfer to a plate and keep warm.
4. Cook the shrimp: Add the remaining 1 teaspoon sesame oil to the skillet. Add shrimp in a single layer and cook until pink and opaque, about 2–3 minutes per side.
5. Bring it together: Return vegetables to the skillet, pour in the sauce, and stir until it thickens and coats everything, about 1–2 minutes.
6. Finish and serve: Sprinkle with 1/2 tablespoon sesame seeds, garnish with chopped scallions, and serve over steamed white rice, cauliflower rice, or noodles.

Expert Tips & Substitutions

• No shrimp? Swap with chicken stir fry strips, beef stir fry slices, or tofu for a plant-based option.
• Adjust lemon to your liking: Use more for a brighter, tangier flavor or reduce for a milder citrus note.
• Grating ginger tip: For the best flavor, use a microplane or fine grater to grate fresh ginger. No need to peel if the skin is thin, just wash well. I like to keep my ginger in the freezer. This makes it firmer, easier to grate, and the skin peels off with very little effort.
• Make it spicier: Add red pepper flakes or chili garlic sauce to the sauce mixture.
• Extra veggies: We love peppers, broccoli, onion, and snap peas, but you can also add mushrooms, asparagus, carrots, or spinach. Green beans, bok choy, and zucchini noodles are great too.
• Low carb option: Skip the rice and serve over cauliflower rice or shredded cabbage.
• Sauce shortcut: Double the sauce ingredients and store the extra in an airtight container for up to 5 days. Perfect for quick weeknight meals.

Storing and Making Ahead

• Leftovers: Store cooled stir fry in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended. Shrimp can become rubbery after freezing and reheating.
• Meal prep: Chop veggies and mix the sauce ingredients ahead of time. Store separately in airtight containers in the fridge for up to 24 hours before cooking.

FAQs

Can I use frozen shrimp?
Yes! Just thaw and pat dry before cooking to avoid excess water in the skillet.

How do I keep vegetables crisp in stir fry recipes?
Cook over medium-high heat and don’t overcrowd the pan. This helps them sear rather than steam.

Can I make the sauce without cornstarch?
Yes, arrowroot powder is a good swap if you need it to be grain-free.

What’s the best way to reheat shrimp stir fry?
Reheat in a skillet over medium heat just until warmed through. Avoid microwaving for too long or the shrimp can overcook.

What is the best rice to serve this with?
Jasmine rice is my favorite because it’s light and fragrant, but brown rice, white rice, or even fried rice are all good options for this shrimp stir fry recipe.

What can I serve this with besides rice?
Try zucchini noodles, cauliflower rice, soba noodles, or a bed of steamed greens for a lighter option.

Similar Shrimp Recipes

If you loved this Shrimp Stir Fry, here are a few more easy shrimp favorites you might enjoy:

• Crispy Coconut Shrimp with Sweet Chili Sauce
• Lemon Garlic Shrimp
• Easy Shrimp Lo Mein
• Easy Teriyaki Shrimp and Rice Bowl
• Cilantro Lime Shrimp Quinoa Bowls
• Cilantro Lime Shrimp Tacos with Mango

---

Enjoyed this Shrimp & Vegetable Stir Fry with Lemon and Ginger? Leave a quick review and tell us how yours turned out!