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Mandarin Shrimp Stir Fry

A quick and colorful stir fry featuring shrimp, fresh vegetables, and a tangy mandarin sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined (tails optional)
  • 1 tbsp cornstarch (for shrimp coating)
  • Salt and pepper, to taste
  • 2 tbsp neutral oil (canola, avocado, or light olive oil)
  • 1 tbsp sesame oil (optional, for finishing)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small red bell pepper, sliced thin
  • 1 cup broccoli florets
  • 1/2 cup carrots, thinly sliced or matchsticks
  • 1/2 cup snap peas or snow peas
  • 3/4 cup mandarin orange segments (fresh or drained from canned in juice)
  • 2 green onions sliced (for garnish)
  • 1 tbsp sesame seeds (for garnish)
  • Cooked rice or noodles, for serving
Sauce Ingredients
  • 1/2 cup fresh mandarin juice (from about 2–3 mandarins) or 1/2 cup orange juice (no pulp)
  • 1 zest of 1 mandarin (optional, for bright flavor)
  • 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
  • 2 tbsp rice vinegar
  • 2 tbsp low-light brown sugar or 1 tbsp honey (adjust to taste)
  • 1 tbsp hoisin sauce (optional for depth)
  • 2–3 tsp cornstarch mixed with 2–3 tbsp cold water (slurry to thicken)

Method
 

Preparation
  1. Pat the shrimp dry and toss with 1 tbsp cornstarch, a pinch of salt, and pepper.
  2. Whisk together all sauce ingredients in a small bowl and keep the cornstarch slurry ready.
Cooking
  1. Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tbsp neutral oil.
  2. Add shrimp in a single layer and stir-fry for 2–3 minutes, until pink and opaque. Remove shrimp to a plate.
  3. Add the remaining 1 tbsp oil to the pan, then toss in garlic and ginger, cooking for 30 seconds until fragrant.
  4. Add bell pepper, broccoli, carrots, and snap peas. Stir-fry for 3–4 minutes until veggies are bright and crisp-tender.
  5. Return shrimp to the pan with mandarin segments and pour the sauce over everything. Bring to a simmer.
  6. Stir the cornstarch slurry again and add slowly, stirring until sauce thickens for about 1–2 minutes.
  7. Drizzle sesame oil (if using), taste and adjust seasoning. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

For a low-carb option, serve over cauliflower rice or zucchini noodles. Reduce sugar to 1 tsp or a sugar substitute for a healthier version. Ensure hoisin is GF or omit if needed. For a vegan/vegetarian option, replace shrimp with extra-firm tofu or tempeh. Make ahead by prepping veggies and sauce separately and finishing just before serving. Leftovers can be stored in an airtight container for up to 3 days.