Prawns Stir Fry - Easy 8 minute recipe

It doesn't get easier than this Prawn Stir Fry dish. The beautiful sauce is so easy and it goes with any veggies you have in the fridge. All you need is some rice or lettuce to make lettuce wraps or noodles and your stir fry shrimp and veggies dish is good to go!

This stir fry shrimp and veggies is the perfect weeknight meal. It comes together really quickly and it is super customizable. You can add different vegetables. Pair it with rice, have it as a lettuce wrap for less carbs, or have it with noodles. 

If you love prawns or shrimp, you need to try my other easy dishes like Shrimp Fried Rice - which take 15 minutes to make or my favorite Thai Butterflied Shrimp. My favorite side dish for this is Shiitake Fried Rice.

Jump to:

• Ingredients
• How to make Prawns Stir Fry
• Substitutions for stir fry shrimp and veggies
• Equipment
• How to store and reheat
• What Vegetables Go In Stir Fry
• Related recipes
• Pairing
• Spicy Prawns Stir Fry - Easy 7 minute recipe
• Food safety

Ingredients

• prawns 
• green onions
• garlic
• vegetarian oyster sauce (gluten-free) - I used Lee Kum Kee brand
• sweet chili sauce 
• chili crisp - I used Momofuku 

See recipe card for quantities.

How to make Prawns Stir Fry

This stir fry shrimp and veggies is so easy to make.

Preparation:

• Peel and devein the raw prawns if not already done and put in a small bowl.
• Finely chop the white part of the green onions and set aside. Slice the green part diagonally into thin strips for garnish.
• Mince the garlic cloves.

Cooking:

• Heat a pan over medium-high heat. Once hot, add a 1 tablespoon oil or little bit of oil, vegetable oil, or olive oil.
• Add the white parts of the green onions and garlic to the pan and sauté for about 1-2 minutes until fragrant.
• Add the fresh prawns to the pan in a single layer. 
• Cook for 2-3 mins on one side until they start to turn pink, then flip them over and cook for another couple of minutes until fully cooked through. 
• Add the vegetarian oyster sauce, sweet chili sauce and chili crisp. Let it cook for 2-3 minutes and it should be sticky and glossy. 
• Be careful not to overcook, as prawns can become tough.

Serve:

• Once the juicy prawns are cooked, garnish with the sliced green parts of the green onions.
• Serve the cooked prawns hot alongside rice and sautéed vegetables.
• Enjoy your delicious prawn dish! Adjust the amount of chili crisp according to your desired level of spiciness.

Substitutions for stir fry shrimp and veggies

Prawns:

• Firm tofu cut into cubes or slices.
• Chicken breast or thigh cut into bite-sized pieces.
• Sliced mushrooms (such as king oyster mushrooms or shiitake mushrooms) for a vegetarian option.

Green Onions:

• Chives, finely chopped.
• Spring Onions or White onion part
• Leeks, finely sliced.
• Shallots, finely chopped.
• Regular onions, finely chopped.

Garlic:

• Garlic powder: Substitute with ½ teaspoon of garlic powder per clove of garlic.
• Onion powder: If you prefer a milder flavor, you can use onion powder instead of garlic powder, but the flavor will be different.

Vegetarian Oyster Sauce (Gluten-Free):

Tamari sauce, dark soy sauce, or gluten-free soy sauce.

• Coconut aminos.
• Hoisin sauce (make sure it's gluten-free).
• Homemade mushroom sauce: Simmer finely chopped mushrooms with soy sauce, garlic, and a bit of sugar or sugar snap peas until thickened.

Sweet Chili Sauce:

• Homemade chili sauce: Mix together equal parts of honey or agave syrup with chili flakes, vinegar, and a pinch of salt.
• Thai sweet chili paste.
• Chilli flakes
• Hoisin sauce mixed with a bit of honey or agave syrup.

Chili Crisp:

• Chili oil or chili flakes for heat.
• Sriracha sauce for a similar spicy kick.
• Homemade chili oil: hot oil or sesame oil with dried chili flakes and garlic until fragrant, then strain.

Feel free to adapt these substitutions based on your dietary preferences and what you have available in your pantry. Enjoy your modified dish!

Equipment

This prawns stir fry requires the simplest tools.

• Large skillet
• Knife 
• Cutting board 

How to store and reheat

Here's the best way to store and reheat your dish:

Storage:

• Allow the cooked dish to cool to room temperature before storing to prevent condensation, which can make the dish soggy.
• Transfer the leftovers to an airtight container. If storing with rice, cauliflower rice, or brown rice and sautéed healthy vegetables, it's best to store them separately to maintain their individual textures.
• Store in the refrigerator for up to 3-4 days. If you don't plan to consume it within that time frame, you can freeze it for longer storage.

Reheating:

To reheat, you have a few options:

• Microwave: Place the desired portion in a microwave-safe dish, cover with a microwave-safe lid or damp paper towel to prevent drying out, and heat in intervals of 30 seconds, stirring in between, until heated through.
• Stovetop: Reheat in a pan over medium heat, stirring occasionally until heated through. You may need to add a splash of water or enough water broth to prevent sticking and maintain moisture.

Related recipes

I love all things seafood, if you like this one, try these:

Pairing

These are my favorite dishes to serve with this Prawns Stir Fry:

Print

Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.