Steak and Shrimp Stir Fry

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This Steak and Shrimp Stir Fry is packed with flavors, loaded with protein (55g per serving!) and on your table in under 30 minutes. It has the traditional flavors of stir fry but combines two of my favorite proteins, flank steak and shrimp. 
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Black skillet of steak and shrimp stir fry.

Why you’ll love this recipe

  • This recipe is quick and easy making it perfect for busy weeknights.
  • Ready in under 30 minutes with easily accessible ingredients. 
  • Traditional stir fry flavors.
  • This steak and shrimp stir fry is dairy free and gluten free. 
  • This recipe is loaded with vegetables.
  • Tender flank steak and shrimp are the perfect pair and load this dish with protein.

Let’s talk stir fry.

If you haven’t gotten on the stir fry bandwagon, you’re seriously missing out. There’s so many options like ground beef stir fry, turkey stir fry and ground chicken stir fry. And now, the steak and shrimp stir fry. I guarantee it’ll make a believer out of you.

But, before we get into this specific recipe let’s get down to business. What is stir fry? A good stir fry is essentially three things: a meat or protein, veggies of some sort, all tossed together in a sauce. Each piece is usually cooked separately over high heat and then mixed together at the end. This ensures everything is perfectly cooked and seasoned and makes for the most delicious end result. 

All about the protein.

For the steak and shrimp stir fry I used flank steak and raw frozen shrimp. I always recommend using flank steak if choosing to add beef because it marinates incredibly well and is best when cooked over high heat, which is exactly how you make a traditional stir fry. It’s also generally less expensive. For the shrimp, I used Waterfront Bistro frozen shrimp. I prefer to buy shrimp with the skin and tails on because it has a fresher flavor but if you don’t want the extra prep work you can buy your shrimp with tails and shells already removed. 

Do I have to marinate the steak?

Absolutely, 100%, without a doubt. Marinate the steak! Do not skip this part. This is the most important part of the steak and shrimp stir fry recipe. Marinating the meat not only gives it delicious flavor but it also makes the meat so much more tender. You can also use leftover cast iron flank steak or taco Tuesday flank steak if you want to save on time.

Can I make this steak and shrimp stir fry ahead of time?

Definitely. I am a huge fan of leftovers and I’ll even eat the steak and shrimp stir fry cold out of the fridge. Weird? Maybe. Delicious? Absolutely. Add this to your weekly meal prep ideas and you will not be disappointed.  

Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Steak and Shrimp Stir Fry.

Flank Steak: you can substitute flank steak with your favorite cut of steak. I prefer flank as it marinates well and the lime juice in the marinade really breaks it down making it perfectly tender.  

Shrimp: you can buy raw shrimp from the seafood counter or a 2 lbs. bag of frozen shrimp. My favorite frozen is Waterfront Bistro. 

Coconut Aminos: why coconut aminos? Coconut Aminos are soy, wheat and gluten free and much lower in sodium than soy sauce, making it a good alternative to soy sauce. You can absolutely use soy sauce instead in this steak and shrimp stir fry.

Dijon Mustard: while I would not recommend omitting this since it is such a great flavor add you can omit if you’re not a fan of dijon. 

Broccoli Stir Fry Mix: for this recipe I am using Signature Farms Stir-Fry Broccoli, any stir fry bagged mix or individual vegetables will work.  

Jasmine Rice: to lower the carbs for this steak and shrimp stir fry use riced cauliflower in place of jasmine rice. You can substitute with your favorite rice like basmati, white or brown. 

Serving spoon in a black skillet of steak and shrimp stir fry.

How to make:

Step 1

Slice flank steak into strips against the grain. 

Step 2

In a zip lock or resealable bag add all steak marinade ingredients (coconut aminos, sesame oil, ginger, garlic) and sliced steak. Lay flat in the fridge for at least 4 hours to marinade. I like to do this first thing in the morning so that it can marinade all day before dinner.

Step 3

Remove frozen shrimp from the package and place in a large bowl of warm, not hot, water. Let the shrimp defrost. You may need to drain the water and add fresh warm water 1 to 2 times to get the shrimp to fully defrost.

Step 4

While the shrimp defrosts cook the steak. Add 1 tsp. olive oil to a pan over medium high heat. Once the oil is hot add the steak and sear on both sides for approximately 3 minutes on each side. You want to sear the steak but not over cook it.

Once the steak is cooked remove from the pan and set aside leaving all the juice from the steak in the pan. 

Step 5

Add defrosted shrimp directly to the pan of steak juice. Cook until they become pink and no longer translucent. Once cooked add to the plate with the steak. 

Step 6

Pour out the remaining liquid from the pan once you remove the shrimp. 

Step 7

Add the bag of vegetable to a microwave safe bowl halfway full of water and cook for 3-5 minutes until the vegetables are fork tender while not being to soft. You want them slightly al dente. 

Step 8

Once the vegetables are steamed add to the hot pan with 1/3 cup of coconut aminos and 1 Tbsp. dijon mustard and simmer. 

Step 9

While the vegetable simmer cook the rice in the microwave according to the package instructions. 

Step 10

Pour cooked rice into the pan and mix together well to combine. Add shrimp and steak back to the pan. Top with chopped green onions and mix everything together well and cook for a few minutes to ensure the steak and shrimp warm. 

Top your steak and shrimp stir fry with sesame seeds, additional green onions, red chili pepper flakes and/or dijon mustard. 

White bowl of steak and shrimp stir fry.

How to serve

Top your steak and shrimp stir fry with sesame seeds, red pepper flakes and additional green onions. Serve immediately or meal prep into individual containers and store in the fridge. 

If you’re meal prepping I would suggest chopping your steak into bite size pieces to distribute evenly between your servings. 

Alternatively, you can measure out your total steak and divide by 5 servings, same with the shrimp to have the exact protein servings.

Check out some of our other easy meals!

Black skillet of steak and shrimp stir fry.

Steak and Shrimp Stir Fry

Danielle Lima
This Steak and Shrimp Stir Fry is packed with flavors, loaded with protein (55g per serving!) and on your table in under 30 minutes. It has the traditional flavors of stir fry but combines two of my favorite proteins, flank steak and shrimp. 
5 from 5 votes
Prep Time 10 minutes
Cook Time 15 minutes
Marinate 4 hours
Course Main Course
Cuisine American, Chinese
Servings 5 servings
Calories 476 kcal

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Ingredients
  

  • 1.5 lbs. Flank Steak
  • 1 lbs. frozen Medium waterfront BISTRO Shrimp Raw Peeled & Deveined Tail Off
  • 1 package Bens Original Jasmine Ready Rice Side Dish – 8.5 OZ
  • 1 tsp. olive oil for cooking
  • 1/3 cup (95g) Coconut Aminos
  • 1 Tbsp.  Dijon Mustard
  • 1 package Stir-Fry Broccoli (12 oz.) 
  • 3 green onions, chopped

Steak Marinade

  • 1/2 cup (140g) Coconut Aminos
  • 1 Tbsp. Toasted Sesame Oil
  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • 1 lime, juiced

Instructions
 

  • Slice flank steak into strips against the grain.
    In a zip lock or resealable bag add all steak marinade ingredients (coconut aminos, sesame oil, lime juice, ginger, garlic) and sliced steak. Lay flat in the fridge for at least 4 hours to marinade. I like to do this first thing in the morning so that it can marinade all day before dinner.
  • Remove frozen shrimp from the package and place in a large bowl of warm, not hot, water. Let the shrimp defrost. You may need to drain the water and add fresh warm water 1 to 2 times to get the shrimp to fully defrost.
  • While the shrimp defrosts cook the steak. Add 1 tsp. olive oil to a pan over medium high heat. Once the oil is hot add the steak and sear on both sides for approximately 3 minutes on each side. You want to sear the steak but not over cook it.
    Once the steak is cooked remove from the pan and set aside leaving all the juice from the steak in the pan.
  • Add defrosted shrimp directly to the pan of steak juice. Cook until they become pink and no longer translucent. Once cooked add to the plate with the steak.
  • Pour out the remaining liquid from the pan once you remove the shrimp.
  • Add the bag of vegetable to a microwave safe bowl halfway full of water and cook for 3-5 minutes until the vegetables are fork tender while not being to soft. You want them slightly al dente.
  • Once the vegetables are steamed add to the hot pan with 1/3 cup of coconut aminos and 1 Tbsp. dijon mustard and simmer.
    While the vegetable simmer cook the rice in the microwave according to the package instructions.
  • Pour cooked rice into the pan and mix together well to combine. Add shrimp and steak back to the pan. Top with chopped green onions and mix everything together well and cook for a few minutes to ensure the steak and shrimp are warm.
  • Top your steak and shrimp stir fry with sesame seeds, additional green onions, red chili pepper flakes and/or dijon mustard.

Notes

  • You will have excess sauce. That has been taken into account.
  • Nutritional information is an estimate and will vary with substitutions. 
  • Always use raw shrimp and not cooked. Cooked shrimp will get tough.
 
 

Nutrition

Serving: 300gCalories: 476kcalCarbohydrates: 27gProtein: 55gFat: 15gSodium: 1140mgFiber: 2g
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11 Comments

  1. 5 stars
    A new family favorite! One that my pre teen OPENLY admitted OUT LOUD that she enjoyed. I love meals that come together so quickly and easily and stick pack the flavor.

  2. Hello there! Does this serving size include the rice? If so, how many grams of rice and how many grams of the steak and shrimp?

  3. 5 stars
    This was super tasty! It didn’t take long at all!
    Side note: I kept the vegetables separated out for the picky eaters.

  4. Probably because I live in Michigan the shrimp I bought was frozen and not good. I couldn’t find the recommended recipe brand and that was not a good choice. I will say if you’re looking to cut down on cost (sacrificing some protein) the meal was excellent with just the steak! I used sirloin fillets because they were less expensive than the flank steak.
    Excellent recipe! Thank you.

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