Five Spice Shrimp & Vegetable Stir Fry
Quick Five Spice Shrimp & Vegetable Stir Fry with juicy shrimp, crisp veggies, and aromatic five-spice sauce. Gluten-free, family-friendly, done in 20 minutes!
You know what? There’s something magical about a stir fry that comes together faster than ordering takeout. I remember the first time I made this Five Spice Shrimp & Vegetable Stir Fry on a chaotic Tuesday night when everyone was hangry and I had exactly 20 minutes before soccer practice. The kitchen filled with the warm, spicy-sweet aroma of Chinese five spice, and suddenly everyone forgot they were starving.
This gluten-free stir fry has become my go-to rescue meal. The juicy shrimp cook in minutes, the crisp veggies stay bright and tender, and that aromatic five-spice sauce? It’s like a flavor hug that makes everything better.
Best part? You probably have most of these ingredients already, and the whole thing happens in one pan. No complicated techniques, no fussy prep—just real food that tastes restaurant-quality without the gluten or the stress.
Table of Contents
Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| Sauce | Water | 1/3 cup (80ml) |
| Gluten-free soy sauce | 2 tbsp (30ml) | |
| Rice vinegar | 2 tsp | |
| Gluten-free oyster sauce | 1 tsp | |
| Toasted sesame oil | 1 tsp | |
| Chinese Five Spice | 2 tsp | |
| Potato starch or cornstarch | 2 tsp | |
| Sugar | 1/2 tsp | |
| Stir Fry | Avocado oil or vegetable oil | 2 tbsp (30ml) |
| Shrimp (prawns), shelled and deveined | 10 oz (280g) | |
| Garlic cloves, finely chopped | 4 | |
| Fresh ginger, finely chopped | 1 tbsp | |
| Spring onions, cut into 1-inch strips | 3 (whites and greens separated) | |
| Red bell pepper, deseeded and thinly sliced | 1 | |
| Asparagus, woody ends removed, cut into 1½-inch pieces | 1/2 lb (225g) | |
| Snow peas or sugar snap peas, trimmed | 8 oz (225g) | |
| Optional Garnish | Sesame seeds | To taste |
| Extra spring onions | To taste | |
| Red pepper flakes | To taste |
Instructions
Step 1: Prep the Sauce Grab a small bowl and whisk together the water, gluten-free soy sauce, rice vinegar, oyster sauce, sesame oil, Chinese five spice, potato starch, and sugar until everything’s smooth. Set this flavor bomb aside—you’ll need it in a few minutes. The starch will settle to the bottom, so give it a quick stir right before you pour it into the pan.
Step 2: Cook the Shrimp Heat 1 tablespoon of oil in your largest skillet or wok over medium-high heat until it shimmers. Add the shrimp in a single layer and let them cook undisturbed for about 2 minutes—they should turn pink and get those gorgeous golden edges. Flip each one and cook another minute until they’re just cooked through (they’ll look opaque and slightly curled). Transfer the juicy shrimp to a plate and set aside.
Step 3: Sauté the Aromatics and Vegetables Add the remaining tablespoon of oil to the same pan. Toss in the garlic, ginger, and white parts of the spring onions, stirring constantly for 30-60 seconds until your kitchen smells absolutely incredible. Now add the sliced bell pepper, asparagus, and snow peas. Keep everything moving with your spatula for another 3-4 minutes until the veggies are tender-crisp—they should still have some snap to them.
Step 4: Add the Sauce Give your sauce mixture a quick stir to recombine the starch, then pour it over the vegetables. Toss everything together and let it cook for 1-2 minutes, stirring occasionally. You’ll see the sauce transform from thin and watery into a glossy, syrup-like coating that clings to every veggie—that’s exactly what you want.
Step 5: Bring It All Together Stir the cooked shrimp and the green tops of the spring onions back into the pan with the saucy vegetables. Cook for just 30-60 seconds, tossing gently, until the shrimp are heated through and everything’s coated in that beautiful aromatic five-spice sauce. Don’t overcook or the shrimp will turn rubbery.
Step 6: Garnish and Serve Transfer your Five Spice Shrimp & Vegetable Stir Fry to a serving platter or individual bowls. Sprinkle with sesame seeds, extra sliced spring onions, or a pinch of red pepper flakes if you like a little heat. Serve immediately over fluffy rice or gluten-free noodles while everything’s piping hot and fragrant.
Substitutions For Five Spice Shrimp & Vegetable Stir Fry
Shrimp Alternatives: If seafood isn’t your thing, swap the juicy shrimp for bite-sized chicken breast pieces, firm tofu cubes, or even thinly sliced beef. Just adjust cooking times slightly—chicken needs 4-5 minutes, tofu about 3 minutes per side until golden.
Vegetable Swaps: Feel free to use whatever crisp veggies you have on hand. Broccoli florets, snap peas, baby corn, mushrooms, or thinly sliced carrots all work beautifully in this aromatic five-spice sauce. Just keep the total amount around 1 pound for the best sauce-to-veggie ratio.
Starch Options: No potato starch? Cornstarch works just as well for thickening. In a pinch, arrowroot powder or tapioca starch will do the job too—use the same amount.
Five Spice Substitute: Can’t find Chinese five spice? Mix together 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp each of ground cloves and fennel seeds, plus a tiny pinch of white pepper. It won’t be exactly the same, but it’ll give you that warm, complex flavor profile.
Troubleshooting Your Five Spice Shrimp & Vegetable Stir Fry
Watery Sauce: If your sauce stays thin instead of thickening, you might have forgotten to stir the starch mixture before adding it to the pan. The starch settles at the bottom, so always give it a quick whisk right before pouring. If it’s already in the pan, let it simmer another minute or two—the heat will activate the starch.
Rubbery Shrimp: Overcooked shrimp turn tough and chewy faster than you’d think. Pull them from the heat as soon as they’re opaque and curled—they’ll finish cooking when you add them back at the end. According to trusted seafood cooking guidelines, shrimp should reach 145°F internally but still feel tender.
Mushy Vegetables: Well… if your crisp veggies turned soft and sad, the heat was probably too low or they cooked too long. Crank that burner to medium-high so everything sears quickly while staying vibrant. Keep your spatula moving—stir fries happen fast!
Burnt Garlic: Garlic goes from golden to bitter in seconds over high heat. Add it right after the oil, stir constantly for those crucial 30-60 seconds, then immediately add the vegetables to cool things down. If it starts browning too fast, reduce the heat slightly.
Storage & Meal Prep
Store leftover Five Spice Shrimp & Vegetable Stir Fry in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it fantastic for lunch the next day. Reheat gently in a skillet over medium heat or microwave in 30-second intervals, adding a splash of water if the sauce seems dry.
For meal prep, you can prep all the vegetables and make the sauce up to 2 days ahead. Keep everything separate in the fridge, then just cook when you’re ready. I don’t recommend cooking the shrimp ahead—they’re best when freshly cooked to stay juicy and tender rather than reheated.
Serving Suggestions
This Five Spice Shrimp & Vegetable Stir Fry shines over a bed of fluffy jasmine rice or rice noodles. The aromatic five-spice sauce soaks right in, and you’ll want something to catch every drop. For a low-carb option, try it over cauliflower rice or zucchini noodles.
Round out your meal with simple sides that won’t compete with those bold flavors. A light cucumber salad with rice vinegar, some steamed edamame, or crispy spring rolls make perfect partners. If you’re looking for more gluten-free Asian-inspired dishes, check out this one-pan lemon chicken with asparagus for another quick weeknight winner.
Variations
Kid-Friendly Version: Tone down the five spice to 1 teaspoon instead of 2 if your little ones are sensitive to strong flavors. You can also cut the ginger in half and add a teaspoon of honey to the sauce for a slightly sweeter profile that kids tend to love.
Dairy-Free & Allergy-Friendly: Great news—this recipe is naturally dairy-free! Just double-check your gluten-free soy sauce and oyster sauce labels. For soy-free, use coconut aminos instead of soy sauce and skip the oyster sauce, adding an extra teaspoon of rice vinegar for tanginess.
Extra Spicy: Man, oh man, if you love heat, add 1-2 teaspoons of chili garlic sauce or sriracha right into the sauce mixture. Thinly sliced fresh Thai chilies stirred in with the garlic and ginger will give you serious spice that balances beautifully with the sweet five spice notes.
Vegetarian Version: Replace the shrimp with extra-firm tofu (pressed and cubed) or a mix of mushrooms for that satisfying umami flavor. Use vegetarian oyster sauce or substitute with hoisin sauce for a similar savory-sweet depth in your aromatic five-spice sauce.
Thanksgiving Twist: Around the holidays, I sometimes add roasted butternut squash cubes or Brussels sprout halves for a festive fall variation. The warm spices in the Chinese five spice actually complement those seasonal vegetables surprisingly well!
FAQs About Five Spice Shrimp & Vegetable Stir Fry
Can I use frozen shrimp for this stir fry?
Absolutely! Just thaw them completely first—run cold water over them for a few minutes until they’re no longer icy. Pat them super dry with paper towels before cooking so they sear instead of steaming. Frozen shrimp work just as well as fresh in this recipe.
What exactly is Chinese five spice?
It’s a warm, aromatic spice blend typically made from star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. The combination creates a sweet-savory-spicy flavor that’s incredibly complex and perfect for stir fries. You can find it in the Asian section of most grocery stores or order it online.
Best way to prep this recipe faster?
Buy pre-chopped garlic and ginger from the produce section (or use jarred versions in a pinch). Get pre-cut stir fry vegetables or use a bag of frozen mixed Asian vegetables. Pre-cooked frozen shrimp just need warming through, cutting your cook time in half.
Why does my sauce separate or look weird?
The starch settles at the bottom of the bowl while it sits, which is totally normal. Give the sauce mixture a vigorous stir or shake right before adding it to your pan. Once it hits the heat, everything will emulsify into that gorgeous glossy coating.
Can I make this ahead for meal prep?
You can prep all your ingredients and make the sauce ahead, but I’d recommend cooking this fresh when you want to eat it. Stir fries taste best straight from the pan when the crisp veggies and juicy shrimp are at their peak. It takes only 20 minutes anyway!
How can I make the vegetables extra crispy?
Make sure your pan is super hot before adding the veggies, and don’t overcrowd it—cook in batches if needed. The high heat and constant movement create that perfect tender-crisp texture. And resist the urge to add extra sauce, which can steam the vegetables instead of searing them.
Five Spice Shrimp & Vegetable Stir Fry
Equipment
- Large skillet or wok
- Small bowl
- Whisk
- Spatula
- Knife
- Cutting board
Ingredients
Sauce
- ⅓ cup water 80ml
- 2 tbsp soy sauce gluten-free, 30ml
- 2 tsp rice vinegar
- 1 tsp oyster sauce gluten-free
- 1 tsp toasted sesame oil
- 2 tsp Chinese Five Spice
- 2 tsp potato starch or cornstarch
- ½ tsp sugar
Stir Fry
- 2 tbsp avocado oil or vegetable oil 30ml
- 10 oz shrimp prawns, shelled and deveined, 280g
- 4 garlic cloves finely chopped
- 1 tbsp fresh ginger finely chopped
- 3 spring onions cut into 1-inch strips, whites and greens separated
- 1 red bell pepper deseeded and thinly sliced
- ½ lb asparagus woody ends removed, cut into 1½-inch pieces, 225g
- 8 oz snow peas or sugar snap peas trimmed, 225g
Optional Garnish
- sesame seeds to taste
- extra spring onions to taste
- red pepper flakes to taste
Instructions
- Grab a small bowl and whisk together the water, gluten-free soy sauce, rice vinegar, oyster sauce, sesame oil, Chinese five spice, potato starch, and sugar until everything’s smooth. Set this flavor bomb aside—you’ll need it in a few minutes. The starch will settle to the bottom, so give it a quick stir right before you pour it into the pan.
- Heat 1 tablespoon of oil in your largest skillet or wok over medium-high heat until it shimmers. Add the shrimp in a single layer and let them cook undisturbed for about 2 minutes—they should turn pink and get those gorgeous golden edges. Flip each one and cook another minute until they’re just cooked through (they’ll look opaque and slightly curled). Transfer the juicy shrimp to a plate and set aside.
- Add the remaining tablespoon of oil to the same pan. Toss in the garlic, ginger, and white parts of the spring onions, stirring constantly for 30-60 seconds until your kitchen smells absolutely incredible. Now add the sliced bell pepper, asparagus, and snow peas. Keep everything moving with your spatula for another 3-4 minutes until the veggies are tender-crisp—they should still have some snap to them.
- Give your sauce mixture a quick stir to recombine the starch, then pour it over the vegetables. Toss everything together and let it cook for 1-2 minutes, stirring occasionally. You’ll see the sauce transform from thin and watery into a glossy, syrup-like coating that clings to every veggie—that’s exactly what you want.
- Stir the cooked shrimp and the green tops of the spring onions back into the pan with the saucy vegetables. Cook for just 30-60 seconds, tossing gently, until the shrimp are heated through and everything’s coated in that beautiful aromatic five-spice sauce. Don’t overcook or the shrimp will turn rubbery.
- Transfer your Five Spice Shrimp & Vegetable Stir Fry to a serving platter or individual bowls. Sprinkle with sesame seeds, extra sliced spring onions, or a pinch of red pepper flakes if you like a little heat. Serve immediately over fluffy rice or gluten-free noodles while everything’s piping hot and fragrant.
