Easy vegetable stir-fry recipes with shrimp include a simple dish from MyRecipes and a spicy dish from Epicurious. Both recipes require removing the shells and veins from the shrimp before cooking them with the vegetables.
To make a vegetable stir-fry with shrimp according to the instructions from MyRecipes, combine 3/4 cup chicken broth, 1/4 cup orange juice, 2 tablespoons soy sauce, 1 tablespoon cornstarch and 1/2 teaspoon sugar to make a sauce. Mince 3 cloves of garlic. Warm up 2 tablespoons vegetable oil in a wok, and fry 1 pound shrimp for two minutes, stirring often. Add half the garlic, and cook for another two minutes. Set the shrimp aside on a plate.
Put in 1 pound of thawed, previously frozen stir-fry vegetables and the remaining garlic into the wok. Cook the vegetables for three minutes before pouring in the prepared sauce. When the sauce thickens, transfer the shrimp back into the wok, and thoroughly toss all the ingredients together.
Follow the spicy shrimp and vegetable stir-fry recipe from Epicurious by whisking 1/4 cup each of low-sodium soy sauce and sake, 2 tablespoons sugar, and 1 tablespoon each of dark sesame oil, chopped garlic and grated ginger together in a bowl. Cook this sauce in a nonstick skillet over medium-high heat until it thickens, before adding 1 cup each of diced red bell pepper, diced green bell pepper, diced onion, chopped cabbage and sliced carrot. Sprinkle in 1/2 teaspoon of red pepper flakes, and simmer the vegetables until they are tender, stirring frequently. Incorporate 24 large shrimp and 1/4 cup of water. Continue to cook the mixture until the shrimp are done.