If you’ve been following my cooking for a while, you’ll probably know that I used to run a restaurant years ago. One of the dishes that was always a crowd favourite was this colourful Shrimp and Vegetable Stir Fry packed with snow peas, shiitake mushrooms, and mixed vegetables. It’s simple, vibrant, and full of fresh flavours that keep customers coming back again and again. 

Today, I’m recreating this old favourite at home and sharing it with all of you. All the ingredients are easy to find in most supermarkets or wet markets, and you don’t need anything fancy to achieve that restaurant-quality taste. 

The shrimp and vegetable stir-fry is a beautiful mix of bright greens, reds, yellows, and oranges, all coming together in just a few minutes of cooking. If you enjoy light, healthy, and flavourful stir-fries, I think you’re going to love this recipe. 

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Key Ingredients & Why We Use Them

1. Snow peas (snap peas), shiitake mushrooms, red & yellow bell peppers, carrots – This colourful mix gives the dish its vibrant look, natural sweetness, and a variety of textures. Snow peas stay crisp, mushrooms add umami, bell peppers brighten the dish, and carrots provide subtle sweetness and crunch. The mix isn’t fixed. You can use any fresh vegetables you like as long as you follow the same principle: a mix of colors and crunchiness. That’s what makes it just as eye-catching and delicious!
2. Shrimp. –Shrimp will impart its flavour to the more delicate vegetables. After cooking the shrimp, the remaining oil infused with that wonderful shrimp flavor will be used to stir-fry the vegetables. 
3. Seasonings & Sauce. The following aromatics and seasonings are staples in Cantonese-style cooking, and you’ll usually find them in most kitchen pantries: garlic, oyster sauce, light soy sauce, sugar, stock (or just water), and Shaoxing wine (optional).

How to prepare the shrimp and vegetable stir fry (In detail)

Now let’s dive into the details of preparing this dish, from the initial prep all the way to the final stir-fry. It may seem like a lengthy list of steps, but I’m sharing them as thoroughly as possible so you can follow along easily. The concise summary will also be available on the recipe card.

1. Prepare the ingredients:

• Peel, devein, and pat the shrimp really dry, then place them in a bowl.
• Slice the yellow and green bell peppers into thin, even strips (about 3–5 mm).
• Peel the carrot and cut it into thin julienne or diagonal slices. Try to keep the pieces uniform so they cook evenly.
• Trim the celery and slice diagonally into thin pieces (around 3–4 mm).
• Trim the snow peas and remove the string.
• Cut the fresh shiitake mushrooms into thick slices.
• Mix the stir-fry sauce in a small bowl: oyster sauce, light soy sauce, sugar, salt, water, and cornstarch. Stir well until the cornstarch is completely dissolved.

2. Marinate and cook the shrimp 

• Toss the raw shrimp with cornstarch, salt, sugar, white pepper, and oil. Mix everything well and let it sit for about 10 minutes. 
• Heat your wok over high heat until it’s really hot. Add 2–3 tablespoons of high-smoke-point vegetable oil (peanut, palm, extra light olive oil, or canola) and swirl to coat.
• Add the shrimp in a single layer. If needed, cook them in two quick batches.
• Sear the shrimp on both sides. Once they’re opaque and almost cooked through (about 70–80%), scoop them onto a plate. They’ll finish cooking later when everything comes together.
  

3. Stir-fry the aromatics and vegetables

• Add another tablespoon of oil if your wok looks dry. Sauté the garlic in the shrimp-infused oil and stir for 5–10 seconds until fragrant.
• Next, add the sliced shiitake mushrooms. Spread them out so they touch the hot wok surface over medium-high heat and let them sit for 10–15 seconds to start browning, then stir-fry for 1–1½ minutes. You’ll notice the edges starting to brown and the aroma deepening.
• Add the carrots and celery, and stir quickly over high heat for 30–45 seconds. You want them to start softening slightly but still stay crisp.
• Then toss in the snow peas and bell peppers. Stir-fry for 45–60 seconds. They should stay bright and have a nice snap when you bite.
  

4. Bring it all together 

• Pour in your mixed sauce directly over everything. Return the cooked shrimp to the wok. Stir constantly so the cornstarch activates and creates that glossy, beautiful coating. Cook for 30  seconds until the sauce thickens and clings to every piece.
• Optional: Splash Shaoxing wine around the edge of the wok. It will sizzle and evaporate, and leave behind a lovely aroma. 
• Transfer everything to a warm plate or serving bowl and serve hot, accompanied by steamed white rice. 

Tips for the perfect shrimp stir-fry

I’ve got a few extra tips to share so you can ensure your shrimp and vegetable stir-fry comes out absolutely perfect every time!

• Keep the heat high! It gives your veggies a nice crispness, prevents sogginess, and brings out that light “wok hei” aroma. 
• Make sure your shrimp are completely dry before marinating. Wet shrimp will steam instead of sear.
• Shrimp cook fast. Take them out as soon as they turn pink and opaque. Overcooked shrimp get rubbery, and nobody wants that. 
• If the oil splatters or the shrimp stick, it means your wok wasn’t hot enough. Give it more heat next time! 
• Fresh shiitake mushrooms should be lightly browned. It deepens the flavor and removes any slight bitterness. 
• Cook harder veggies first (carrot, celery) and softer ones later (bell peppers, snow peas) to make sure everything cooks evenly and stays crisp.
  

Continue to Content

Easy Shrimp and Vegetable Stir Fry (Quick 20-Minute Recipe)

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This shrimp and vegetable stir fry recipe is easy, delicious, and packed with crisp veggies. Make it at home in under 20 minutes!

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Ingredients

Main Ingredients

• 10 medium-sized Shrimp – peeled and deveined
• 1/2 yellow bell pepper – sliced
• 1/2 green bell pepper – sliced
• 1/2 small carrot – thinly julienned
• 1 stalk celery – thinly sliced diagonally
• 120g snow peas
• 4 caps fresh shiitake mushrooms - sliced or quartered
• 1 tbsp chopped garlic
• 3 tbsp vegetable oil

Shrimp Marinade

• ½ tsp salt
• ¼ tsp sugar
• 1 tsp cornstarch
• ½ tsp oil

Stir-Fry Sauce

• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1/2 tsp salt
• ½ tsp sugar
• 1–2 tbsp water
• A dash of white pepper
• 1 tsp cornstarch
• 1 tbsp of Shaoxing wine

Instructions

Prepare the ingredients:

1. Peel, devein, and pat the shrimp really dry, then place them in a bowl.
2. Slice the yellow and green bell peppers into thin, even strips (about 3–5 mm).
3. Peel the carrot and cut it into thin julienne or diagonal slices. 
4. Trim the celery and slice diagonally into thin pieces (around 3–4 mm).
5. Trim the snow peas and remove the string.
6. Cut the fresh shiitake mushrooms into thick slices.
7. Mix the stir-fry sauce in a small bowl: oyster sauce, soy sauce, sugar, salt, water, and cornstarch. 

Marinate and cook the shrimp 

1. Marinate the shrimp in a mixture of cornstarch, salt, sugar, white pepper, and oil for about 10 minutes. 
2. Heat the oil in a wok over high heat until it’s really hot. 
3. Add the shrimp in a single layer. Sear the shrimp on both sides. Once they’re opaque and almost cooked through (about 70–80%), scoop them onto a plate.

Stir-fry the aromatics and vegetables

1. Sauté the garlic in the shrimp-infused oil and stir for 5–10 seconds until fragrant.
2. Next, add the sliced shiitake mushrooms. Add the carrots and celery, and stir quickly over high heat for 30–45 seconds.
3. Then toss in the snow peas and bell peppers. Stir-fry for 45–60 seconds. 

Bring it all together 

1. Pour in your mixed sauce directly over everything. Return the cooked shrimp to the wok. Stir constantly so the cornstarch activates and creates that glossy, beautiful coating. Cook for 30  seconds until the sauce thickens and clings to every piece.
2. Optional: Splash Shaoxing wine around the edge of the wok. Transfer everything to a warm plate or serving bowl and serve hot, accompanied by steamed white rice. 

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  Cooks Standard 02591 Flat Bottom with Lid 11-Inch Hard Anodized Nonstick Wok Stir Fry Pan, Black
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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 24gSaturated Fat: 2gUnsaturated Fat: 23gCholesterol: 53mgSodium: 1479mgCarbohydrates: 25gFiber: 6gSugar: 11gProtein: 11g

This data was provided and calculated by Nutritionix on 11/18/2025

More Shrimp Recipes to Try

If you enjoyed this recipe, I’ve got a few more delicious shrimp dishes that you might want to try. Here are some of my favorites:

• Tamarind (Asam) Prawns — A Nyonya-style shrimp recipe with a tangy, slightly sweet tamarind-lime sauce and fragrant kaffir lime leaves. 
• Typhoon Shelter Shrimp — A super crunchy, garlic-loaded Hong Kong–style dish. The shrimp are wok-fried until crispy, then tossed in fried garlic, dried chili, and breadcrumbs for a bold, salty crunch.
• Pan-Fried Shrimp with Soy Sauce — Simple but delicious: plump shrimp seared lightly, then coated in a light soy sauce and Shaoxing wine mixture. Fast and flavourful.