Quick High Protein Shrimp Stir Fry with Noodles
Quick Shrimp Stir Fry with Noodles is a 20-minute, high-protein dinner that’s better than takeout. After making this many times, I discovered the secret to tender shrimp and a rich garlic sauce. The crispy noodles and fresh veggies make this dish irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy One-Pan Honey BBQ Chicken and Rice Dinner and Easy Big Mac Wraps Recipe for Quick Weeknight Dinner.
Why This Quick High Protein Shrimp Stir Fry with Noodles Is Pure Comfort
- Takes just 20 minutes from start to finish
- Packed with protein and veggies for a balanced meal
- Better than takeout and customizable with your favorite veggies
- The rich garlic sauce is incredibly flavorful and easy to make
What You'll Need for Quick High Protein Shrimp Stir Fry with Noodles
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb shrimp, peeled and deveined
- 8 oz noodles
- 2 cups mixed vegetables (broccoli, bell peppers, carrots)
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp red pepper flakes (optional)
- Optional: Green onions, chopped
- Optional: Sesame seeds
- Optional: Sriracha or chili garlic sauce (optional)
📝 Ingredient Notes
- shrimp: You can use frozen shrimp, just make sure to thaw them before cooking.
🛒 Tools & Equipment I Recommend
- Stainless Steel Wok — Even heat distribution for perfect stir-frying. → See on Amazon
- High-Speed Blender — Blend up a quick sauce or smoothie with the leftover veggies. → See on Amazon
How to Make Quick High Protein Shrimp Stir Fry with Noodles
- Cook Noodles: Cook noodles according to package instructions. Drain and set aside.
- Make Sauce: In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and red pepper flakes (if using). Set aside.
- Stir Fry Veggies: In a large wok or skillet, heat 1 tbsp oil over medium-high heat. Add mixed vegetables and cook until tender-crisp, about 3-4 minutes. Remove from wok and set aside.
- Cook Shrimp: In the same wok, add shrimp and cook until pink and slightly browned, about 2-3 minutes. Remove from wok and set aside.
- Combine: Add garlic to the wok and cook for 30 seconds. Pour in the sauce mixture and bring to a simmer. Add cooked noodles, shrimp, and vegetables to the wok. Toss to combine and cook for an additional 1-2 minutes until everything is heated through. Garnish with green onions and sesame seeds. Serve hot with Sriracha or chili garlic sauce if desired.
Cook's Tips for Perfect Quick High Protein Shrimp Stir Fry with Noodles
- : To prevent overcooking, remove shrimp and veggies from the wok as soon as they're cooked and set them aside.
- Common mistake and fix: If your sauce is too thick, thin it out with a little bit of water. If it's too thin, let it simmer for a few more minutes to reduce.
- : For a spicier stir fry, add more red pepper flakes or a dash of Sriracha to the sauce.
Storing & Reheating Quick High Protein Shrimp Stir Fry with Noodles
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: You can prepare the sauce and chop the veggies ahead of time. Cook the noodles and shrimp just before serving.
Freezing Quick High Protein Shrimp Stir Fry with Noodles
Freeze cooked shrimp and noodles separately for up to 2 months. Thaw and reheat before combining with sauce and veggies.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through.
Recipe Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce and ensure your noodles are gluten-free.
- Best substitution: You can use chicken or tofu instead of shrimp for a different protein option.
- Make-ahead: You can cook the noodles and shrimp ahead of time, but the veggies are best cooked fresh.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your noodles are sticking to the pot, add a little bit of oil to the water before cooking.
Want to level up this recipe?
Digital Meat Thermometer — Ensures your shrimp are cooked to perfection every time. → Check price on Amazon
Quick High Protein Shrimp Stir Fry with Noodles
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 8 oz noodles
- 2 cups mixed vegetables (broccoli, bell peppers, carrots)
- 4 cloves garlic, minced
Seasonings
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp red pepper flakes (optional)
Optional Toppings
- Green onions, chopped
- Sesame seeds
- Sriracha or chili garlic sauce (optional)
Instructions
- Cook Noodles: Cook noodles according to package instructions. Drain and set aside.
- Make Sauce: In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and red pepper flakes (if using). Set aside.
- Stir Fry Veggies: In a large wok or skillet, heat 1 tbsp oil over medium-high heat. Add mixed vegetables and cook until tender-crisp, about 3-4 minutes. Remove from wok and set aside.
- Cook Shrimp: In the same wok, add shrimp and cook until pink and slightly browned, about 2-3 minutes. Remove from wok and set aside.
- Combine: Add garlic to the wok and cook for 30 seconds. Pour in the sauce mixture and bring to a simmer. Add cooked noodles, shrimp, and vegetables to the wok. Toss to combine and cook for an additional 1-2 minutes until everything is heated through. Garnish with green onions and sesame seeds. Serve hot with Sriracha or chili garlic sauce if desired.
Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce and ensure your noodles are gluten-free.
- Best substitution: You can use chicken or tofu instead of shrimp for a different protein option.
- Make-ahead: You can cook the noodles and shrimp ahead of time, but the veggies are best cooked fresh.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your noodles are sticking to the pot, add a little bit of oil to the water before cooking.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked shrimp and noodles separately for up to 2 months. Thaw and reheat before combining with sauce and veggies.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through.
- Make ahead: You can prepare the sauce and chop the veggies ahead of time. Cook the noodles and shrimp just before serving.
Nutrition Per Serving
- Calories: 480
- Protein: 40g
- Fat: 12g
- Carbs: 50g
- Fiber: 4g
- Sugar: 5g
- Sodium: 2000mg
- Cholesterol: 210mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick High Protein Shrimp Stir Fry with Noodles FAQs
You can cook the noodles and shrimp ahead of time, but the veggies are best cooked fresh. Assemble the dish just before serving.
Overcooking is the most common reason for rubbery shrimp. To prevent this, remove shrimp from the wok as soon as they turn pink and slightly browned.
Yes, you can use frozen shrimp. Just make sure to thaw them before cooking.
You can use chicken or tofu instead of shrimp for a different protein option.
This recipe is gluten-free as long as you use gluten-free noodles and tamari instead of soy sauce.
A Warm Final Note
I can’t wait for you to try Quick High Protein Shrimp Stir Fry with Noodles and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
