Easy Shrimp with Bean Sprouts Stir-Fry

Name: Easy Shrimp With Bean Sprouts Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tbsp oil; 2 cloves garlic (minced); 6 medium shrimp; 2 cups bean sprouts; 4 tbsp water; ½ tbsp white sugar; 2 tbsp oyster sauce; 1 tbsp light soy sauce; 5 green onions (sliced in 1-inch pieces); 1 tbsp cornstarch (mix with 2 tbsp water)

ByPraew April 24, 2023September 28, 2025 UpdatedSeptember 28, 2025

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Easy shrimp with bean sprouts stir-fry recipe made with juicy shrimp, crisp bean sprouts, and a quick soy and oyster sauce combo. A healthy weeknight dinner ready in just 20 minutes!

Shrimp with beans sprouts stir-fry and jasmine rice.

Why you’ll love this shrimp stir-fry

This recipe was actually requested by one of my readers who wanted a simple way to combine bean sprouts and shrimp, and I knew exactly what to share!

A one-pan dinner – Less cleanup, more time to enjoy dinner.
Light but filling – High in protein, low in carbs, and still totally satisfying.
Easy to customize – Add chicken, pork, or tofu. Toss in whatever veggies you have on hand.
Spice it how you like – Add Thai chili flakes or fresh chilies if you like heat.
No marinating required – Just simple ingredients and no complicated prep required.

Wooden fork holding shrimp over clay plate with bean sprouts stir fry.

Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

Shrimp, cornstarch, oyster sauce, light soy sauce, water, green onions, garlic, and bean sprouts with flowers on top of a bamboo serving tray.

Mung bean sprouts – Add a crisp, refreshing texture to the stir-fry; use the freshest possible and add more if you love extra crunch.
Shrimp – Choose black tiger shrimp for their size and sweet flavor, or substitute with regular shrimp or peeled prawns if preferred.
Garlic – Essential for building flavor; sauté until just golden to avoid bitterness.
Green onions – Stir-fried briefly for a mild onion flavor and tossed in at the end for a fresh finish.
Oyster sauce – Adds depth and a slightly sweet umami flavor to Thai and Chinese stir-fries.
Light soy sauce – Adds saltiness.
White sugar – Balances out the savory sauces with a hint of sweetness.
Cornstarch – Thickens the sauce so it clings nicely to the shrimp and sprouts.
Water – Helps create a light sauce that doesn’t overpower the delicate textures.
Oil – Use a neutral oil like canola or vegetable oil.

How to stir-fry shrimp with bean sprouts

Step 1: Sauté the garlic. Heat oil in a large wok over medium heat. Add the garlic and fry until golden and fragrant.

Step 2: Cook the shrimp. Add the shrimp and sear both sides until just cooked through and pink.

Close-up of cooked shrimp and garlic in a wok.

Step 3: Add the sauce and bean sprouts. Toss in the bean sprouts, oyster sauce, light soy sauce, white sugar, and water. Stir-fry everything together until the bean sprouts are slightly softened or to your preferred texture.

A large wok with shrimp and bean sprouts, topped with a dark brown sauce.

Step 4: Thicken the sauce. Push everything to one side of the wok. Pour the cornstarch and water mixture into the sauce side. Be sure to stir the cornstarch mixture again before adding, so it’s well combined.

Shrimp with bean sprouts in one side of a wok, and a brown sauce in the other side.

Step 5: Finish and serve. Add the green onions on top, then stir everything together one last time until the sauce thickens and evenly coats the shrimp and sprouts. Serve hot with jasmine rice or as a side dish.

Tips for stir-frying bean sprouts

Use high heat and a big pan or wok: Bean sprouts release moisture quickly, so stir-frying over high heat helps keep them from steaming and turning soggy.
Don’t overcook them: Around 2 minutes is usually enough. They should be soft but still have a bite.
Add them last: Cook the garlic and shrimp first, then toss in the sprouts near the end to avoid overcooking.
Don’t pre-soak or blanch: Just rinse and drain well; excess water can cause the stir-fry to get watery.
Use fresh bean sprouts: They should be firm and crisp. If they’re slimy or have a funky smell, skip them!

Frequently asked questions

Can I use a different protein?

You can easily swap the shrimp for chicken, pork, tofu, or even tempeh. Just make sure to slice the meat thinly so it cooks quickly, or press the tofu first to remove excess moisture.

Can I swap the bean sprouts for different vegetables?

Yes, you can! While mung bean sprouts give this dish its signature crunch, other quick-cooking vegetables like napa cabbage, baby bok choy, or even shredded carrots work well too. Just keep the stir-fry time short so the veggies stay crisp and fresh.

How to store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that bean sprouts tend to lose their crunch, so it’s best to reheat gently in a pan over medium heat to avoid sogginess. Avoid freezing!

More Thai shrimp recipes to try

This quick shrimp and bean sprouts stir-fry recipe is light, healthy, packed with protein, and perfect for busy weeknights or your low-carb meal plan. Don’t forget to leave a star rating and a comment below if you enjoyed it. Follow me on Facebook, Instagram, and Pinterest!

Praew

Thai food blogger

Hi, I’m Praew! I was born in Isan, Northeastern Thailand, where I started helping my grandmother cook from a young age. When I was six, I moved to Belgium and later spent my years working in Thai takeout restaurants. I even ran my own Thai restaurant there! Now I'm back in Thailand, sharing everything I’ve learned over a lifetime of cooking Thai food on this blog!

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