Orange Ginger Shrimp Stir Fry is a quick and easy healthy dinner recipe, perfect for throwing together for weeknight dinners This clean recipe is sure to please the whole family! Soy-free, refined sugar-free, and loaded with flavor!
Stir fry is one of those dishes I can make over and over without tiring of it.
With limitless options for different vegetables, protein, and sauce combinations, you can easily eat stir fry daily and never repeat the same flavors.
This easy shrimp stir fry recipe is the perfect easy weeknight dinner. It’s loaded with fresh vegetables, comes together quickly and is bursting with unique flavor.
Serve it up with your favorite side dishes like steamed white rice, brown rice, or cauliflower rice for a complete meal.
I have included plenty of ways you can customize this simple stir fry to your heart’s delight!
For instance, if you aren’t a fan of orange and ginger, you can make my easy Homemade Stir Fry Sauce for a classic approach.
If you remember my Dairy-Free Paleo Shrimp Chowder, BBQ Shrimp and Sweet Potato Bowls, or Easy Cajun Shrimp you know my love for shrimp knows no bounds.
This Orange Ginger Shrimp Stir Fry is easy to throw together on a busy weeknight for a healthy meal.
Let’s discuss the simple ingredients needed to make this easy 30-minute meal!
Ingredients for Shrimp Stir Fry:
Avocado Oil & Sesame Oil: Because we’re cooking at a relatively high heat, a high temperature cooking oil like avocado oil which has a high smoke point is advisable. I also like adding sesame oil for flavor. You can use olive oil if it’s what you have on hand.
Raw Shrimp: For the easiest approach, buy shrimp that comes peeled and deveined, which eliminates some of the time and effort. You can use frozen shrimp to make this recipe as well. Just be sure to thaw it completely before you start cooking for the best result.
Vegetables: Yellow onion, red bell peppers, yellow bell pepper (or bell pepper color of choice), carrots, broccoli,
Seasonings: Ginger, coconut aminos, orange zest, orange juice, honey, red chili sauce (sriracha), red pepper flakes, salt and black pepper. This combination of ingredients makes for a sweet, zesty, zingy delicious sauce that is full of sweet and savory flavors with a little kick. If you aren’t soy-free, use liquid aminos or low sodium soy sauce instead of coconut aminos.
Tapioca Flour: Used to thicken the sauce, a little tapioca flour helps make a classic sticky sauce that we all love in Chinese food recipes. You can omit it or replace it with corn starch or a cornstarch slurry if you’d like.
Sesame Seeds: Sprinkle the finished shrimp stir fry with sesame seeds for a little texture and flavor.
Recipe Adaptations:
- Use liquid aminos or soy sauce instead of coconut aminos if you prefer.
- Incorporate your favorite vegetables, like snow peas, cauliflower, bok choy, green onions, red onion, green beans, sugar snap peas, or any other fresh veggies you like.
- Add 1 tablespoon of oyster sauce and 1 teaspoon of fish sauce if you like them and have them on hand.
- Use brown sugar instead of honey if you prefer.
- To simplify the recipe, omit all of the sauce ingredients and use 1/4 cup to 1/2 cup of store-bought or homemade teriyaki sauce.
- Use 1 full bell pepper of any color rather than ½ a red and ½ a yellow.
- Make recipe Whole30 by omitting the honey and serving with zucchini noodles, cauliflower rice, or vegetable rice of choice.
- Omit the sriracha if you don’t like any spice or add more sriracha for spicy sauce.
- Swap the shrimp for one large chicken breast to make chicken stir fry.
Now that we’re familiar with the simple ingredients list and possible customizations, let’s make this easy shrimp stir-fry recipe!
How to Make Orange Ginger Shrimp Stir Fry:
Heat the oil in a large skillet or wok over medium-high heat. I like using a large stainless steel skillet, but a large nonstick skillet works too. Add the onion and carrots and sauté, stirring frequently, until vegetables begin to soften, about 3 minutes. Add the remaining vegetables and sauté vegetables for another 3 to 5 minutes, until they begin to soften.
Scoot the vegetables off to the sides, creating some space for the shrimp. Place the shrimp on the skillet in a single layer and cook for 2-3 minutes per side (they don’t need to be cooked through just yet).
Stir in the remaining sauce ingredients in the order in which they appear on the ingredients list. Cook, stirring frequently, until the shrimp has cooked through and the sauce is thick, about 10 to 12 minutes. You can always add more tapioca flour if the sauce isn’t thick enough for your taste.
Taste the stir fry for flavor and add more sea salt, orange zest, ginger, or coconut aminos to taste. You can also add fresh lime juice if you’d like.
Serve shrimp stir fry over cooked white rice or brown rice or choice of zucchini noodles, cauliflower rice or vegetable rice of choice. I like serving the shrimp stir fry over steamed white rice with an additional drizzle of coconut aminos.
In my opinion, this healthy shrimp stir fry is best when served fresh; however, you can make it for meal prep if you’re planning on eating it within the next day or following 2-3 days.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
So there we have it! One of the easiest meals for an impressive healthy weeknight dinner.
If you love easy stir fries like this, also try out these reader favorites.
More Stir Fry Recipes:
- 30-Minute Garlic Ginger Chicken Stir Fry
- Cabbage Stir Fry
- 30-Minute Sesame Ginger Garlic Broccoli Beef Stir Fry
- Orange Ginger Chicken Stir Fry
- 30-Minute Teriyaki Chicken Stir Fry
Enjoy this easy shrimp recipe!
Ingredients
- 2 Tbsp coconut oil, or avocado oil
- 2 tsp toasted sesame oil
- 1/2 yellow onion, diced
- 2 large carrots, peeled and chopped
- 1/2 red bell pepper, cut into match sticks
- 1/2 yellow bell pepper, cut into match sticks
- 1 large crown broccoli, chopped into florets
- 4 cloves garlic, minced
- 2 tsp fresh ginger, peeled and grated
- 1 1/2 pounds raw shrimp, deveined
- 5 Tbsp coconut aminos + more to taste*
- 2 oranges, zested
- 2 Tbsp orange juice
- 1 Tbsp honey**
- 1 Tbsp red chili sauce, such as sriracha
- 2 tsp tapioca flour
- 1/2 tsp red pepper flakes, optional, optional
- 1 Tbsp sesame seeds
For Serving:
- 4 cups white rice, steamed
- 1 bunch green onion, chopped
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add the onion and carrots and sauté, stirring frequently, until vegetables begin to soften, about 3 minutes. Add the remaining vegetables and sauté vegetables for another 3 to 5 minutes, until they begin to soften.
- Scoot the vegetables off to the sides, creating some space for the shrimp. Place the shrimp on the skillet in a single layer and cook for 2-3 minutes per side (they don't need to be cooked through just yet).
- Stir in the remaining sauce ingredients in the order in which they appear on the ingredients list. Cook, stirring frequently, until the shrimp has cooked through and the sauce is thick, about 10 to 12 minutes. You can always add more tapioca flour if the sauce isn't thick enough for your taste.
- Taste the stir fry for flavor and add more sea salt, orange zest, ginger, or coconut aminos to taste. You can also add fresh lime juice if you'd like.
- Serve shrimp stir fry over cooked white rice or brown rice or choice of zucchini noodles, cauliflower rice or vegetable rice of choice. I like serving the shrimp stir fry over steamed white rice with an additional drizzle of coconut aminos.
- In my opinion, this healthy shrimp stir fry is best when served fresh; however, you can make it for meal prep if you're planning on eating it within the next day or following 2-3 days.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition
I originally shared this recipe on June 13, 2019. I updated the photos, added information to the post but the recipe itself remains the same.
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