Dairy Free Shrimp Stir Fry

Total time27 min

Prep time15 min

Cook time12 min

4.6

(19)

This vibrant, high-heat stir fry is the kind of weeknight dinner that looks and tastes like it came from your favorite takeout spot — except you made it in about 20 minutes. Juicy shrimp get seared until perfectly pink and opaque, then tossed with broccoli, snap peas, red bell pepper, and green onions that stay crisp and bright from the quick wok cooking. The sauce is where the magic happens: soy sauce, oyster sauce, rice vinegar, and a touch of sesame oil come together into a glossy, savory coating that clings to every piece of shrimp and vegetable. Stir fry is one of those categories where butter or cream can sneak into restaurant versions, but this one is built entirely on pantry-friendly, plant-based oils and umami-rich sauces — no dairy needed at any step. Fresh ginger and garlic hit the hot wok just long enough to bloom without burning, adding a fragrant depth that makes the whole dish smell incredible. Serves four, so it's just as good for a family dinner as it is for meal-prepped lunches over rice or noodles the next day.

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Ingredients

4 servings

For the stir fry

1 lb large shrimp, peeled and deveined, tails removed
2 tbsp vegetable oil, divided
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
1 red bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1 cup snap peas, trimmed
3 green onions, sliced into 1-inch pieces
¼ tsp red pepper flakes (optional)
salt and pepper, to taste

For the sauce

2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
1 tsp sugar
¼ cup water

For serving

2 tsp sesame seeds (optional)
cooked white rice or noodles, for serving

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, sugar, and water until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
2
Pat the shrimp dry with paper towels and season lightly with salt and pepper.

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