Black Pepper Shrimp Vegetable Stir Fry

With a slightly spicy peppery kick, plenty of vegetables and juicy shrimp, this black pepper shrimp stir fry is a great meal for weeknights and it makes fantastic leftovers. The from-scratch sauce is made with pantry ingredients and takes mere minutes to whip up. Fully customizable, swap out the veggies and shrimp for whatever you have.

Jump to:

• The Ingredients
• The Method
• Leftover and Storage
• Make it Your Own
• What to Serve with Black Pepper Vegetable Shrimp Stir Fry
• Tips for the Best Stir Fry
• And if you liked this recipe...
• Recipe Card
• Comments

Want to take your weeknight dinners to the next level? Allow me to introduce you to this vegetable and shrimp stir fry.

With a bit of chopping, a handful of ingredients and a skillet, you'll have a fantastic supper on the table in no time.

Plus it's:

• Nutritious: Made with a balance of protein from the shrimp and a rainbow of veggies, this stir-fry is both healthy and tasty.
• Delicious: Bold flavors from the homemade black pepper sauce elevate the vegetables and shrimp in this dish to something so delicious.
• Homemade Sauce: Say goodbye to store-bought sauces with additives because this recipe features a homemade black pepper sauce that's bursting with flavor and uses pantry ingredients (as do all of my Asian takeout inspired recipes!).
• Customizable: The veggies and protein in the recipe card are just a guide. Prefer to use chicken? Go ahead! (Or try this sweet and spicy chicken stir fry). Got some veggies in the fridge that are past their prime? Throw them in.
• Great for Meal Prep: Whip up a big batch of this stir-fry and portion it out for easy lunches or dinners throughout the week. It tastes fantastic as leftovers!

So let's make some spicy black pepper shrimp stir fry!

The Ingredients

• Shrimp (Peeled and Deveined)- I typically use a medium size shrimp (41-50) as I find it provides a good distribution of shrimp in the stir fry but any size will work- the cook time will vary slightly though. I like to use frozen peeled and deveined shrimp to make the recipe extra quick and easy (it also makes these shrimp dinner recipes extra simple!).
• Avocado Oil- Because of its high smoke point, I prefer to use avocado oil for stir fries. You can substitute with whatever cooking oil you typically use.
• Sea Salt- Just a bit of salt is needed to add to the shrimp while it is cooking.
• Vegetables- These are my go-to stir fry vegetables in this recipe but you can sub in whatever you prefer (or need to use up in the fridge); you'll need 8-10 cups. Ensure that your vegetables are cut to similar sizes so that they take about the same amount of time to cook.
  • Broccoli
  • Bell Pepper
  • Red Onion
  • Snow Peas
• Sauce-
  • Black Pepper- This provides the key flavor of the sauce and makes it ever so slightly spicy. It may seem like the recipe calls for a lot but trust me.
  • Tamari- You can substitute with regular soy sauce or coconut aminos if preferred. Use gluten-free if needed and add salt to taste depending on the saltiness of what you use.
  • Rice Vinegar- A bit of acid to bring the flavors of the sauce together. Apple cider vinegar can be used instead.
  • Maple Syrup- Adds just a little sweetness to balance out the flavors. Honey or substitute another sweetener of choice will work as well.
  • Ground ginger and garlic- I tend to use ground as it makes the sauce quick to make and smoother. You can substitute fresh if you prefer- you need 2 cloves minced garlic and 1 and ½ teaspoons of grated ginger.
  • Cornstarch- This thickens the sauce but you can leave it out if you don't mind a thinner sauce. It won't thicken the sauce until it is heated when you add it to your stir fry.

The Method

1. Mix Sauce. Add the sauce ingredients to a small bowl and whisk to combine. Set aside.

2. Cook shrimp. Heat a large frying pan or wok over medium-high heat. Add ½ tablespoon of oil to coat. Add shrimp and ¼ teaspooon of salt and stir until cooked through. Remove to a plate.

3. Cook vegetables. Add an additional ½ tablespoon oil followed by the broccoli, peppers, peas and onions. Let cook for about 5-8 minutes until nearly softened, stirring frequently.

*If you're using some softer vegetables such as kale or spinach, wait to add them in the last couple of minutes.

4. Combine. Return the shrimp to the pan and stir in the sauce.

5. Thicken sauce. Allow to simmer for 1-2 minutes until the sauce is slightly thickened.

6. Serve!

Leftover and Storage

To Store: Store leftover spicy shrimp stir fry in an airtight container in the refrigerator for up to 4 days.

To Freeze: Leftover stir fry can be frozen for up to 3 months. Depending on the vegetables you use (such as eggplant or zucchini), freezing may alter the texture.

To Reheat: Rewarm in the microwave or on the stovetop until heated through.

Make it Your Own

• Use a Different Protein: In place of the shrimp, you can swap another protein of choice. Cook it through as needed in the first step and then set aside. Here are some suggestions:
  • Chicken
  • Pork Tenderloin
  • Edamame
  • Tofu
• Omit the Protein: Alternatively, if you are planning to serve it as a side dish, you can omit the protein altogether- feel free to add another cup or two of vegetables.
• Swap out the Vegetables: The vegetables that I have listed are merely a suggestion- I often just use whatever needs to be used up in the fridge! Here are some other ideas:
  • Cauliflower
  • Carrots
  • Bok Choy
  • Zucchini
  • Eggplant
  • Water Chestnuts
  • Asparagus
  • Celery
  • Kale
  • Spinach
  • Baby Corn
  • Slaw Mix (like in Egg Roll Bowls)
• Add Noodles: Cook noodles of choice as per their package directions leaving them very al dente. Drain and set aside, then add to the pan along with the shrimp and sauce in the final step. (Or make some Singapore Noodles instead).

What to Serve with Black Pepper Vegetable Shrimp Stir Fry

• Toppings and Garnishes: Toasted Nuts such as Cashews or Almonds, Sesame Seeds, Sliced Green Onions or a Fried Egg.
• Rice: Brown rice, white rice, fried rice or cauliflower rice are all great options.
• Another Grain: You could also serve your stir fry over a bed of quinoa or buckwheat.
• Noodles: Alternatively, enjoy your stir fry over a bed of noodles or zucchini noocles.
• Salad: Such as a simple green salad or cucumber salad.
• Or check out this post for 30 more ideas to Serve with Stir Fry

Tips for the Best Stir Fry

• Prep Your Ingredients First: When you start cooking stir fry, the whole process will move along pretty fast. In order to be able to monitor the stir fry and save yourself from being overwhelmed, have all of the vegetables cut and the sauce made beforehand.
• Use a Hot Pan: On that note, for best results, you want to cook your stir fry over medium high heat and allow the pan to heat up before starting. Once you start cooking, you'll be stirring often (stir-fry) to prevent ingredients from burning.
• Mind the Size of Your Vegetables: It is important to consider how long your vegetables will take to cook when chopping them. Harder vegetables like carrots and broccoli should be cut small than softer vegetables like peppers so that they all finish cooking around the same time.

And if you liked this recipe...

...you might also like:

• Breakfast Fried Rice
• Asian Lettuce Wraps with Peanut Sauce
• Egg Roll Bowls
• Beef and Broccoli Bowls

Recipe Card