20-Minute Shrimp Stir Fry with Noodles

If your weeknight dinner routine feels more like a chore than a joy, you are in the right place. Who says a healthy, delicious dinner has to take an hour and every pot in your kitchen? With this 20-Minute Shrimp Stir Fry with Noodles, you can have a complete meal on the table faster than you can decide what to stream tonight. It’s the kind of easy weeknight dinner that saves the day without sacrificing an ounce of flavor.

Why You’ll Love This

This recipe is my go-to for so many reasons. It’s incredibly fast, for one. Twenty minutes from fridge to table is a promise I can keep. But the real magic is in how it hits all the right notes. You get tender shrimp, crisp-tender veggies, and slurp-able noodles all coated in a savory, slightly sweet sauce that clings to every single bite. It’s a crowd-pleasing solution for those busy nights when you need cheap dinners for a family that doesn’t taste like a compromise. So good.

Ingredients You’ll Need

• 8 oz. rice noodles or linguine: The perfect base that soaks up all the sauce.
• 1 lb. raw shrimp, peeled and deveined: Quick-cooking and packed with protein.
• 1 red bell pepper, thinly sliced: Adds a sweet crunch and vibrant color.
• 1 cup snap peas or broccoli florets: For that fresh, green element.
• 2 cloves garlic, minced: The flavor foundation.
• 1 tbsp fresh ginger, grated: Lends a warm, zesty kick.
• 3 tbsp soy sauce or tamari: For that deep, savory umami.
• 2 tbsp honey or maple syrup: Balances the saltiness with a touch of sweetness.
• 1 tbsp sesame oil: Adds a wonderful, nutty aroma.
• 1/2 cup chicken or vegetable broth: Creates the base of our sauce instead of wine.
• 2 tbsp neutral oil (like avocado or canola): For getting that perfect sear.
• Green onions and sesame seeds: For a fresh, flavorful garnish.

Let’s Get Cooking Step by Step

1. First, get your noodles cooking according to the package directions. Once they’re done, drain them and give them a quick rinse with cold water to stop the cooking. Toss them with a tiny bit of oil to prevent sticking and set them aside.
2. While the noodles are working, pat your shrimp completely dry with a paper towel—this is the secret to getting a nice sear, not a steam. Season them lightly with a pinch of salt and pepper.
3. Heat one tablespoon of neutral oil in a large skillet or wok over medium-high heat. When the oil is shimmering, add the shrimp in a single layer. Cook for about 1-2 minutes per side, just until they’re pink and opaque. Don’t overcrowd the pan; work in batches if you need to. Pull them out and set them aside.
4. Add the remaining tablespoon of oil to the same hot skillet. Toss in your bell pepper and snap peas. Stir-fry for 2-3 minutes until they’re bright and just starting to soften. Add the garlic and ginger and cook for another 30 seconds until it’s incredibly fragrant.
5. Pour in the broth to deglaze the pan, scraping up all those delicious browned bits from the bottom. Then add the soy sauce, honey, and sesame oil. Let it simmer for a minute to meld the flavors together and reduce slightly.
6. Add your cooked noodles and shrimp back into the skillet. Using tongs, toss everything together until every strand of noodle and every piece of shrimp is beautifully coated in that glossy sauce. Heat through for another minute.
7. Take it off the heat, garnish with sliced green onions and a sprinkle of sesame seeds, and serve immediately. Dinner is served!

Quick Dinner Ideas for Busy Nights

This shrimp stir fry is the hero of my easy meals rotation, but every hero needs a sidekick. On those nights when you’re stretched even thinner, here are a couple of my favorite hacks. Keep a bag of pre-chopped stir-fry veggie mix in the freezer—it’s a total lifesaver and works perfectly here. And if you’re really pressed for time, grab a rotisserie chicken from the store and use it instead of the shrimp. Skip the cooking step entirely and just warm it through in the sauce at the end. It’s all about finding those smart shortcuts that turn a recipe into a reliable weeknight solution.

Variations & Substitutions

The beauty of a stir fry is its flexibility. Out of shrimp? No problem. Thinly sliced chicken breast, beef, or even firm tofu cubes are fantastic substitutes. For a vegetarian twist, double up on the veggies like carrots, mushrooms, and baby corn. Not a fan of snap peas? Green beans or broccoli work wonderfully. If you’re gluten-free, just ensure you’re using tamari instead of soy sauce and your favorite gluten-free noodles. And honestly, if you’re feeling a little spicy, a big spoonful of sriracha or a pinch of red pepper flakes stirred into the sauce is a game-changer.

Tips For Success With Shrimp Stir Fry

• Dry your shrimp thoroughly. This is the number one rule for getting a beautiful sear instead of boiling them in their own juice.
• Prep everything before you start cooking. Stir fries come together fast, so having your veggies chopped and your sauce mixed is key.
• Don’t overcrowd your pan. If you add too much at once, the temperature drops and everything steams. Cook your shrimp in two batches for the best results.
• Use a large skillet or wok. You need that surface area to properly toss and cook all your ingredients.
• Have fun with it! The best dinner dishes are the ones you make your own.

Storage & Reheating Instructions

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, your best bet is the stovetop. Add a small splash of water or broth to a skillet to loosen the sauce and gently warm it over medium heat, stirring occasionally. You can also use the microwave, but do it in short bursts and stir in between to heat it evenly. I don’t recommend freezing this one, as the noodles can become mushy when thawed.

Frequently Asked Questions

• Can I use frozen shrimp? Absolutely! Just make sure to thaw them completely in the refrigerator overnight first. And don’t forget that crucial step of patting them very dry.
• What are some other healthy dinner ideas I can try? This recipe is a great jumping-off point! You can easily turn it into one of many healthy dinner recipes by switching up the protein and vegetables based on what’s in season or on sale.
• My sauce is too thin. How can I thicken it? Mix one teaspoon of cornstarch with two teaspoons of cold water to create a slurry. Stir this into your simmering sauce and it will thicken up in no time.
• Is this one of those easy healthy dinner options? You bet. It’s packed with lean protein and vegetables, and you control the sodium and sugar levels right in your own kitchen.