Shrimp Vegetables Stir Fry is a quick and flavourful dish that brings together succulent prawns with a mix of crisp Asian vegetables. Tossed in a savory garlic and ginger stir fry sauce, this prawn stir fry pairs perfectly with noodles for an easy and delicious meal that's ready in minutes. Ideal for a weeknight dinner, this shrimp with vegetable stir fry will become a go-to favourite. Plus, it's made budget-friendly with pantry staples, in-season vegetables, and frozen prawns.
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Why you'll love this recipe
Budget-friendly. This veggie stir fry uses frozen prawns, in-season vegetables, and pantry staples for the sauce, making it affordable.
Quick. This stir fry with prawns comes together in less than 15 minutes, perfect for busy weeknights or when you're short on time to meal prep.
Beginner friendly. Ideal for cooks of all skill levels, this prawn stir fry is simple and straightforward.
Flavourful and satisfying: The garlic and ginger stir fry sauce enhances the prawns and vegetables stir fry, creating a delicious meal.
Ingredients
Soy sauce. This staple in Asian cooking adds a salty, umami depth to the stir fry; tamari or coconut aminos can be used as alternatives.
Dark soy sauce. Richer and slightly sweeter than regular soy sauce, dark soy sauce enhances the colour and flavour of the dish; you can substitute with more soy sauce if needed.
Sesame oil. A small amount of sesame oil imparts a nutty, toasty flavour to the stir fry; use toasted sesame oil for a stronger flavour or olive oil as a milder substitute.
Ginger. Fresh ginger adds a warm, spicy kick to the sauce, complementing the flavours of the prawns and vegetables; ground ginger can be used in a pinch.
Garlic. Garlic provides a savory, aromatic base for the stir fry, enhancing the overall flavour; garlic powder can be used if fresh garlic isn't available.
Noodles. I've used Singapore noodles in this prawn stir fry, but you can use any type of noodles as an alternative. Make sure to follow the instructions on the packet.
Prawns. Prawns add a juicy, sweet, and slightly briny taste to the dish; shrimp can be used interchangeably, and chicken or tofu are great alternatives.
Zucchini. Zucchini was in-season in Australia when I developed this stir fry with shrimp recipe. You could substitute with other green vegetables, or colourful vegetables depending on your preference.
Leek (whites only). Leeks offer a mild, onion-like flavour that adds depth to the stir fry; green onions or shallots can be used as alternatives.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make
- Cook the noodles
Follow the packet instructions to cook the noodles until they are just tender. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking. Set the noodles aside to use later in the shrimp vegetables stir fry.
- Mix the sauce
In a small bowl, combine the soy sauce, dark soy sauce, sesame oil, grated ginger, and grated garlic to create the garlic ginger soy sauce. This will be the flavourful base for your prawn stir fry. Set aside the sauce and prepare your vegetables by trimming the green beans and slicing the leeks.
- Saute the vegetables
Heat 1 teaspoon of sesame oil in a large wok or skillet over high heat. Once the oil is hot, add the sliced leeks and green beans. Sauté the vegetables for about 2 minutes, stirring frequently, until they begin to soften and develop a bit of colour.
- Cook the prawns.
Add the prawns to the wok, stirring frequently. Cook the prawns for approximately 5 minutes, or until they turn pink and are cooked through. The prawns should be juicy and tender, absorbing the flavours from the leeks and sesame oil.
- Combine noodles and sauce.
Once the prawns are cooked, add the cooked noodles to the wok. Pour the prepared garlic ginger soy sauce over the noodles and prawns. Toss everything together, ensuring that the noodles are evenly coated with the sauce and the prawns and vegetables are well distributed. Cook for another minute or two to heat everything through.
- Serve.
Transfer the shrimp vegetables stir fry to plates and enjoy your homemade prawn stir fry, packed with fresh vegetables and savory garlic ginger soy sauce.
Top Tip
If using frozen prawns, make sure to thaw them completely and pat them dry before cooking to avoid excess water in the stir fry and a quick and even cook.
Also, make sure to remove the tail. I left it in for visual effects but it was really annoying to take off each one when eating!
Meal prep and leftovers
Meal prepping shrimp vegetables stir fry is a great way to save time during busy weeks. This dish can be easily portioned into individual servings, making it a convenient option for quick and healthy meals throughout the week.
Storing
Store the shrimp vegetables stir fry in airtight containers in the refrigerator for up to 3 days. Make sure the stir fry has cooled completely before sealing the containers to prevent condensation and sogginess.
Reheating
Reheat the stir fry in a skillet over medium heat, adding a splash of water or broth to revive the sauce and keep the noodles from drying out.
Alternatively, microwave the noodle stir fry it in short intervals, stirring in between (but only after first heating), until heated through (approx. 3-4 minutes).
Freezing
While it's best to enjoy this dish fresh, you can freeze the stir fry for up to 2 months. However, keep in mind that the texture of the prawns and vegetables might change slightly after thawing. To freeze, portion the stir fry into freezer-safe containers, and when ready to eat, thaw in the fridge overnight before reheating. For best results, undercook the vegetables slightly before freezing to help them retain their texture.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Shrimp typically takes about 2-3 minutes to stir fry over medium-high heat. You'll know the shrimp are done when they turn pink and opaque, but be careful not to overcook them, as they can become tough and rubbery.
Yes, you can stir fry frozen shrimp. Simply thaw the shrimp first by placing them in a bowl of cold water for about 15 minutes, then pat them dry before cooking. Stir frying frozen shrimp directly can lead to excess moisture in the pan, affecting the texture of your shrimp vegetables stir fry.
Yes, you can use cooked shrimp for stir fry. Simply add the cooked shrimp to the stir fry towards the end of the cooking process, just long enough to heat them through. This prevents overcooking and ensures they stay tender and juicy.
Other noodle recipes you might like
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Shrimp Vegetables Stir Fry (Noodles with Prawns)
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Equipment
Ingredients
Garlic ginger soy sauce
- 30 ml (2 tablespoon) soy sauce, subs note 1
- 30 ml (2 tablespoon) dark soy sauce, subs note 2
- 10 ml (2 teaspoon) sesame oil, subs note 3
- 5 g (1 teaspoon) ginger, subs note 4
- 4 cloves garlic, subs note 4
Prawn stir fry
- 200 g (7 oz) noodles, see note 5
- 300 g (10 ½ oz) prawns, peeled, fresh or frozen + thawed
- 1 zucchini,
- 100 g (3 ½ oz) leek, subs note 6
- 5 g sesame oil, subs note 3
To serve (optional)
- 3 (3) eggs, sunny side up
- 20 g (¼ cups) spring onions
- 20 g (2 tablespoon) sesame seeds
Instructions
Prepare ingredients
- Cook 200 g (7 oz) noodles per packet instructions. Rinse with cold water and set aside.
- Grate 5 g (1 teaspoon) ginger and 4 cloves garlicix together with 30 ml (2 tablespoon) soy sauce, 30 ml (2 tablespoon) dark soy sauce, 10 ml (2 teaspoon) sesame oil.
- Thinly slice: 1 zucchini. Remove leafy top of 100 g (3 ½ oz) leek, slice in half (length ways) and clean well. Thinly slice.
Cook stir fry
- Heat 5 g sesame oil over a wok on high heat. Add 1 zucchini, 100 g (3 ½ oz) leek sauté for 2 minutes.
- Add 300 g (10 ½ oz) prawns and cook until they turn pink (approx. 5 minutes). Stir frequently.
- Add 200 g (7 oz) noodles and sauce mixture, mix well then serve with (optional) 3 eggs, 20 g (¼ cups) spring onions, 20 g (2 tablespoon) sesame seeds
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