Pin it This garlic butter shrimp stir-fry is my answer when I want something that feels special but comes together in less than twenty minutes. Juicy shrimp and crisp veggies are tossed in silky garlic butter then piled over fluffy steamed rice. It is my go-to solution for busy weeknights when I crave a restaurant-style meal at home.
The first time I cooked this, my kids practically licked their plates clean. Now they cheer whenever I say shrimp stir-fry is for dinner and I love that I can make it even after a long day.
Ingredients
- Shrimp: Choose large or jumbo peeled and deveined shrimp for the juiciest and most impressive presentation, fresh or previously frozen work well as long as they smell sweet and clean
- Garlic: Fresh cloves bring the most bite, mince finely for even flavor
- Butter: Use real unsalted butter for a rich silky sauce that coats everything, European style makes it even more decadent
- Broccoli Florets: Pick heads with tight green crowns and firm stalks for the best crunch and color
- Sugar Snap Peas: Seek out plump bright pods, the fresher the sweeter
- Soy Sauce: This gives saltiness and umami depth, look for natural brewed options
- Rice: White jasmine rice for fluffiness or brown rice for extra fiber, cook just before serving for best texture
- Salt and Black Pepper: Season to taste, fresh cracked pepper gives a subtle kick
- Optional Lemon Juice: A squeeze right at the end wakes up all the flavors
Instructions
- Prep the Ingredients:
- Peel and devein the shrimp if not already cleaned. Rinse and thoroughly pat dry so they sear quickly. Chop broccoli into small bite-sized florets. Remove string from snap peas by gently pulling from tip to end.
- Cook the Rice:
- Start your rice according to package directions so it is hot and fluffy right when the shrimp finish. Warm rice brings everything together.
- Sauté the Shrimp:
- Melt half your butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for about one minute per side until just turning pink and opaque. Remove to a warm plate so they do not overcook and turn rubbery.
- Cook Aromatics and Vegetables:
- Add the remaining butter to the skillet. Toss in your minced garlic and stir constantly for thirty seconds until fragrant but not browned. Tip in the broccoli and snap peas. Sauté and toss for two to three minutes until everything is bright green and just starting to soften.
- Combine and Finish:
- Return shrimp and any juices to the pan. Add soy sauce salt and black pepper. Stir to coat each piece in the garlicky butter. Taste and squeeze a bit of lemon juice if using. Serve immediately over hot rice for the best texture.
Pin it I love using really fresh garlic here because it perfumes the whole house and pairs so well with butter. My favorite memory with this recipe is letting my youngest taste her first shrimp and watching her do a happy dance at the table.
Storage Tips
This dish is best enjoyed hot but leftovers keep in the fridge for up to two days. Store shrimp and veggies separate from the rice if possible to keep each texture intact. Reheat gently in a skillet with a splash of water or extra butter to refresh the sauce.
Ingredient Substitutions
If you do not have snap peas you can swap in sliced bell pepper snow peas or even thin asparagus tips for that same crisp sweetness. For butter free cooking try a mix of olive oil and a splash of chicken broth. Gluten free soy sauce or tamari keep things allergy friendly without sacrificing the savory note.
Serving Suggestions
Pile the shrimp and veggie mixture over freshly steamed rice in wide bowls for easy eating. Add a sprinkle of chopped fresh parsley or cilantro for a pop of color. For a more complete meal serve with a simple cucumber salad or miso soup.
Cultural and Historical Context
Shrimp stir-fries have deep roots in many coastal cuisines from East Asia to the Gulf Coast US. Garlic butter is a beloved flavor pairing across French and Italian cooking but here it speeds up a weeknight favorite into something craveable. I love that this dish unites so many familiar techniques into one pan.
Seasonal Adaptations
In spring use asparagus tips and tender pea shoots for the veggies Summer works with zucchini or green beans sliced thinly Fall and winter broccoli cauliflower and even carrot coins roast up perfectly here
Success Stories
Friends have texted me photos of their weeknight shrimp stir-fries inspired by this very recipe and celebrate how kid friendly it is. One neighbor doubled the shrimp and split half for her lunches the next day which made her week a whole lot easier.
Freezer Meal Conversion
For a make-ahead freezer meal portion out raw shrimp cleaned and patted dry with chopped broccoli and peas in a bag with the garlic. Freeze. Defrost overnight in the fridge then use as directed adding butter and sauce fresh when cooking. It is the fastest gourmet dinner in your back pocket.
Pin it This shrimp stir-fry is so easy and feels truly special for any busy night. Enjoy quick comfort packed with flavor every time you bring it to the table.
Recipe FAQs
- → What type of shrimp works best?
Medium to large raw shrimp, peeled and deveined, give the best texture and flavor when sautéed quickly.
- → Can I use frozen vegetables?
Yes, frozen broccoli and snap peas can be used. Thaw and drain well to prevent extra moisture in the stir-fry.
- → How do I prevent overcooking shrimp?
Sauté shrimp just until pink and opaque. Overcooked shrimp can become rubbery, so watch them closely and remove from heat promptly.
- → What type of rice pairs best?
Jasmine or basmati rice provides a fragrant and fluffy base for the buttery shrimp and veggies.
- → Can I add other vegetables?
Absolutely. Bell peppers, zucchini, or carrots can be added for extra color and flavor.
- → Is this dish suitable for meal prep?
Yes, it can be prepared ahead and stored in the fridge, but best enjoyed fresh for ideal texture and flavor.