Quick, healthy, and bursting with flavor! This Garlic Shrimp Stir Fry with Vegetables and Cashews features juicy shrimp, colorful veggies, and crunchy cashews tossed in a savory garlic sauce ready in just 20 minutes for an easy weeknight meal.
Garlic Shrimp Stir Fry with Vegetables and Cashews
If you’re craving a fast, healthy, and flavorful dinner, this Garlic Shrimp Stir Fry with Vegetables and Cashews is the perfect choice. It’s a restaurant-style dish you can make at home in under 30 minutes — loaded with juicy shrimp, crisp-tender veggies, and a deliciously garlicky stir-fry sauce.
Unlike heavy takeout meals, this homemade stir fry is light yet satisfying, filled with protein, fiber, and healthy fats. The combination of fresh vegetables and crunchy roasted cashews creates a texture explosion in every bite, while the garlic soy sauce brings everything together beautifully.
It’s quick enough for busy weeknights, impressive enough for guests, and versatile enough to pair with rice, noodles, or quinoa. Let’s dive into this simple, flavor-packed recipe that will quickly become your new favorite shrimp dinner.
Ingredients
For the Stir Fry:
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1 pound (450 g) large shrimp, peeled and deveined
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2 tablespoons vegetable oil or sesame oil
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1 cup broccoli florets
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1 small red bell pepper, sliced
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1 small yellow bell pepper, sliced
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1 medium carrot, thinly sliced
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½ cup snap peas or green beans
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½ small onion, thinly sliced
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3 cloves garlic, minced
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1 teaspoon fresh ginger, grated (optional)
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½ cup roasted cashews (unsalted or lightly salted)
For the Garlic Sauce:
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3 tablespoons soy sauce (or low-sodium soy sauce)
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1 tablespoon oyster sauce
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1 tablespoon honey (or brown sugar)
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1 tablespoon rice vinegar (or lime juice)
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1 teaspoon cornstarch
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2 tablespoons water
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½ teaspoon sesame oil (optional for aroma)
Optional Garnish:
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Green onions, sliced
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Sesame seeds
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Red chili flakes for heat
Step-by-Step Directions
Step 1: Prepare the Sauce
In a small bowl, whisk together:
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Soy sauce
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Oyster sauce
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Honey
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Rice vinegar
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Cornstarch
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Water
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Sesame oil
Stir until the cornstarch is fully dissolved. Set aside — this will thicken beautifully once added to the stir fry.
Pro Tip: Adjust the sweetness or saltiness to your preference. Add extra honey for sweetness or a splash more soy sauce for depth.
Step 2: Prep the Shrimp and Vegetables
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Pat the shrimp dry with paper towels to remove excess moisture.
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Season lightly with salt and pepper.
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Wash and chop all vegetables before you start cooking — stir fry moves quickly, so having everything ready is essential.
Step 3: Sear the Shrimp
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Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
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Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque.
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Remove from the pan and set aside.
Tip: Don’t overcook the shrimp! They cook fast and can become rubbery if left too long.
Step 4: Stir Fry the Vegetables
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In the same pan, add the remaining 1 tablespoon of oil.
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Add minced garlic and grated ginger — sauté for 30 seconds until fragrant.
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Add onion, broccoli, bell peppers, carrots, and snap peas. Stir fry for 3–5 minutes, until vegetables are bright and slightly tender but still crisp.
Pro Tip: For a restaurant-style stir fry, cook on high heat and keep the ingredients moving constantly this helps preserve the crunch and color of the vegetables.
Step 5: Add the Sauce and Shrimp
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Return the cooked shrimp to the pan.
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Pour in the prepared sauce and toss everything together.
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Cook for 1–2 minutes, stirring constantly until the sauce thickens and coats the shrimp and vegetables.
Once the sauce becomes glossy and slightly sticky, it’s ready.
Step 6: Add Cashews and Garnish
Turn off the heat, then stir in the roasted cashews.
Garnish with sliced green onions, sesame seeds, or a sprinkle of chili flakes for heat.
Serve immediately over steamed jasmine rice, brown rice, or noodles.
Serving Suggestions
This Garlic Shrimp Stir Fry pairs beautifully with:
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Steamed Rice: Jasmine, basmati, or brown rice for a classic pairing.
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Noodles: Toss the stir fry with lo mein or rice noodles for a heartier meal.
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Quinoa or Cauliflower Rice: A lighter, low-carb alternative.
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Side Salad: A crisp Asian cucumber salad or sesame coleslaw complements the flavors perfectly.
Make it a meal: Add a side of spring rolls or wonton soup for a complete takeout-style dinner.
Why You’ll Love This Recipe
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Quick & Easy: Ready in 20 minutes — perfect for weeknights.
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Garlicky Goodness: Bold, aromatic flavors that make every bite irresistible.
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Protein-Packed: Shrimp delivers lean protein and cooks in minutes.
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Full of Veggies: Bright, colorful, and nutrient-rich.
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Crunchy Cashews: Add a satisfying texture and nutty flavor.
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Homemade Sauce: No additives — just fresh, clean, delicious ingredients.
Flavor Variations
Want to make this recipe your own? Try these flavorful twists:
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Spicy Garlic Shrimp Stir Fry:
Add 1–2 teaspoons of sriracha or chili paste to the sauce for a fiery kick. -
Sweet & Tangy:
Mix in a tablespoon of pineapple juice or sweet chili sauce. -
Peanut Version:
Replace cashews with peanuts and drizzle a little peanut butter in the sauce. -
Vegetarian Option:
Replace shrimp with tofu or tempeh — pan-fry first for crispiness. -
Extra Crunch:
Add water chestnuts or baby corn for texture contrast.
Storage & Reheating Tips
To Store:
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Cool completely and store in an airtight container in the refrigerator for up to 3 days.
To Reheat:
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Reheat gently in a skillet over medium heat for 3–5 minutes until warm.
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If using a microwave, heat in 30-second intervals and stir to prevent overcooking the shrimp.
Freezing Tip:
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This stir fry freezes well (without rice). Store in a freezer-safe container for up to 1 month.
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Thaw overnight in the fridge before reheating.
Pro Tips for Perfect Stir Fry
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High Heat is Key: Stir frying is all about quick cooking at high heat — it seals in flavor and keeps the veggies crisp.
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Prep Before You Cook: Have everything chopped and measured — once you start, the process moves fast.
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Use Fresh Shrimp: Fresh or thawed shrimp cook better and taste juicier than pre-cooked versions.
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Add Sauce Last: Add the sauce near the end to prevent burning and keep the shrimp tender.
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Roasted Cashews Only: Raw cashews can become soggy — roast them lightly for crunch.
Nutritional Information (Per Serving – Approximate)
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Calories: 360 kcal
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Protein: 28 g
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Carbohydrates: 20 g
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Fat: 18 g
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Fiber: 4 g
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Sodium: 720 mg
(Values vary depending on sauce ingredients and oil used.)
Frequently Asked Questions
Q1: Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking to prevent excess water.
Q2: What’s the best oil for stir fry?
Use high-smoke-point oils like canola, peanut, or sesame oil for authentic stir fry flavor.
Q3: Can I substitute cashews with almonds or peanuts?
Absolutely — toasted almonds or peanuts make great substitutes.
Q4: How can I make this gluten-free?
Use tamari instead of soy sauce and check your oyster sauce for gluten-free labeling.
Q5: Can I meal prep this dish?
Yes, this is perfect for meal prep! Store portions with rice in containers and reheat for a quick lunch or dinner.
Final Thoughts
This Garlic Shrimp Stir Fry with Vegetables and Cashews is everything you want in a homemade Asian-style dish — fast, colorful, nutritious, and bursting with bold garlic flavor. The combination of tender shrimp, crisp vegetables, and crunchy cashews coated in a glossy sauce makes this a weeknight winner every single time.
It’s a one-pan meal that comes together in minutes yet tastes like something from your favorite restaurant. Serve it with rice or noodles, and enjoy a balanced, satisfying meal your family will love.
Once you try this recipe, it’ll become your go-to for busy nights when you want something quick but crave-worthy. Fresh, flavorful, and irresistibly garlicky — it’s pure perfection in every bite!
