Quick Shrimp Stir Fry Recipe

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A cast iron skillet filled with a vibrant shrimp stir fry recipe—noodles, shrimp, broccoli florets, cauliflower, and purple cabbage—all mixed together and served on a wooden surface.

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This quick Shrimp Stir Fry Recipe combines tender shrimp, crisp vegetables, and yakisoba noodles in a savory garlic ginger sauce. Ready in 25 minutes for an easy weeknight dinner!

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 205kcal

Author: Melissa Griffiths

Ingredients

4 tablespoons olive oil divided
1 pound shrimp peeled and deveined
1 cup broccoli florets
1 cup cauliflower florets
1 cup thinly sliced red cabbage
3-5 cloves garlic minced
1 tablespoon minced fresh ginger
2 packages refrigerated yakisoba noodles about a pound total
¼ to ½ cup soy sauce

Instructions

Remove the yakisoba noodles from the package, discard any seasoning packets, and loosen the noodles according to package directions (you can run them under warm water or microwave them).
2 packages refrigerated yakisoba noodles
In a large cast iron skillet or wok, heat 2 tablespoons of the olive oil over medium high heat. Add the shrimp and cook, stirring often, until the shrimp is pink and cooked through, 3-4 minutes. Remove the shrimp from the pan.
4 tablespoons olive oil, 1 pound shrimp
Add the rest of the olive oil (2 more tablespoons) to the pan. Add the broccoli and cauliflower and cook until the vegetables are tender crisp, about 5 minutes.
1 cup broccoli florets, 1 cup cauliflower florets
Add the red cabbage and cook for 1 minute. Add the garlic and fresh ginger and cook until the garlic is fragrant, about 30 seconds.
1 cup thinly sliced red cabbage, 3-5 cloves garlic, 1 tablespoon minced fresh ginger
Add the noodles and ¼ cup of soy sauce and stir to combine. Add the shrimp. Cook until the shrimp is reheated, about 2 minutes. Add more soy sauce to taste. Serve hot.
¼ to ½ cup soy sauce

Notes

Protein swaps: Replace shrimp with chicken breast (cut into bite-sized pieces and cook 6-7 minutes), beef strips, pork, tofu, or even edamame for a vegetarian version.

Noodle alternatives: Try rice noodles, udon noodles, lo mein noodles, or serve over cooked rice instead of noodles for a different presentation.

Sauce variations: Create different flavor profiles by adding a tablespoon of sesame oil, a teaspoon of brown sugar for sweetness, rice vinegar for tang, or chili garlic sauce for heat. You can also make a more complex stir fry sauce by combining soy sauce with oyster sauce and a splash of chicken broth.

Vegetable options: Swap or add red bell pepper, sugar snap peas, snow peas, carrots, mushrooms, zucchini, or baby corn. Use whatever vegetables you have on hand or prefer.

Add-ins: Enhance the dish with cashews, sesame seeds, sliced green onions, or a drizzle of sesame oil just before serving.

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