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This shrimp and veggie stir fry is the perfect easy camping dinner idea. It’s loaded with colorful veggies, protein, and flavor!
This camping dinner recipe makes good use of pre-made sauce and pre-cooked rice for a simple camping meal.
This camping stir-fry recipe is:
- ready in less than 20 minutes
- made in 1 pan
- loaded with fresh vegetables
- a filling well-balanced meal
- delicious (of course!)
Shrimp: I recommend buying peeled and de-vailed shrimp for this recipe. Then, all you have to do at camp is throw it in the pan and cook. I leave the tails on while cooking and just remove them as I’m eating.
Vegetables: You can change up the vegetables that you bring, but I personally love bell peppers, carrots, broccoli, and snow peas. A red onion would be a nice addition to this meal too.
Cooking Oil: You’ll need some oil to cook the shrimp and veggies in. I use these food-safe silicone travel containers to store a little olive oil in my food bin. I try not to bring glass jars when I’m camping because they can break easily creating a huge mess. The travel containers make it really easy to pack oil for cooking.
Pre-cooked Rice Packets: Using pre-cooked rice packets in this recipe is a huge time saver. If you don’t want to buy the packets, you can also bring some instant rice and cook it quickly before adding it to the dish. I plan for 1 rice packet for every 2 people that you’re cooking for.
Stir-Fry Simmer Sauce: The last ingredient is a pre-made stir-fry sauce. There are a few different brands and it should be an easy ingredient to find in your local grocery store. I like to use the Saffron Road Korean Stir-Fry sauce. It’s the brand that my grocery store carries, and I really like the flavor. If you can’t find a stir-fry sauce, you can also use a red curry simmer sauce in this recipe instead.
How to Make Stir-Fry While Camping
This is a one-pot camping meal done in less than 20 minutes. It uses only a few basic pieces of camping gear.
Camping Gear Spotlight
- Camp Chef Everest Stove: This is such a great camp stove that will last you years!Don’t forget the propane.
- Cast Iron Pan: I have an antique Griswold cast iron pan (I collect them!), but Lodge and Camp Chef both make great cast iron pans at an affordable price.
- Cooler: A cooler is a must-have piece of camp cooking gear if you want to take perishable items with you. This recipe requires shrimp, so you’ll need a way to keep that cold.
- Spatula or Mixing Spoon: You’ll need this to mix everything in the pan.
FURTHER READING >> My Car Camping Kitchen Essentials
Cooking Dinner At Camp
Step 1: Chop the Veggies
Chop the peppers into strips and the carrots into bite-sized pieces. Break the broccoli up into individual florets. Leave the snow peas whole. Set the veggies aside.
Step 2: Cook the Shrimp
Heat a cast-iron pan over medium heat. Add about 1 Tbsp of oil to the pan followed by the shrimp. Cook the shrimp on both sides until it’s completely cooked, about 5 minutes. Once fully cooked, remove the shrimp from the pan and set it aside.
Step 3: Cook the Veggies
In the same pan that just cooked the shrimp, add a little more oil followed by the chopped carrots and broccoli. Mix frequently for about 5 minutes. Add in the rest of the veggies and cook for another 5 minutes until the broccoli and carrots are tender.
Step 4: Add everything together
Once the veggies are done, add the shrimp back into the pan along with the simmer sauce and the cooked rice. Turn the heat down to a medium-low and mix everything together. Cook until the rice is hot, and serve!
Shrimp and Veggie Stir-Fry
- Lodge 10-inch Cast Iron Skillet (a larger skillet also works just fine)
- 5 lb raw shrimp (peeled and deveined)
- 1 bell pepper
- 1 large carrot
- 1 broccoli crown
- 3 oz snow peas
- 1/2 small red onion
- 2 Tbsp cooking oil
- 1 8 oz packet of pre-cooked rice
- 1 7 oz packet of stir-fry simmer sauce (I use Saffron Road Korean Stir-Fry sauce)
- cilantro for garnish
- Prep the veggies: Cut the bell pepper into strips. Chop the carrots and onion into bite-sized pieces. Break the broccoli up into individual florets. Leave the snow peas whole.
- Heat a cast-iron pan over medium heat. Add about 1 Tbsp of oil to the pan followed by the shrimp. Cook the shrimp on both sides until it’s completely cooked, about 5 minutes. Once fully cooked, remove the shrimp from the pan and set it aside.
- In the same pan that just cooked the shrimp, add a little more oil followed by the chopped carrots, red onion, and broccoli. Mix frequently for about 5 minutes. Add in the rest of the veggies and cook for another 5-8 minutes until the broccoli and carrots are tender.
- Once the veggies are done, add the shrimp back into the pan along with the simmer sauce and the cooked rice. Turn the heat down to a medium-low and mix everything together. Cook for a minute or two, until the rice is warm.
- Sprinkle with some fresh cilantro and serve hot!
More Camping Meal Ideas
Don’t stop here. There are plenty more easy camping meals on the blog for you to try!
Camping Dinner Ideas:
Camping Breakfast Ideas:
Camping Dessert Ideas:
- Dutch Oven Blackberry Peach Crisp
- Strawberry Chocolate Hazelnut S’mores
- Milk Chocolate Peanut Butter Pretzel S’mores
I hope you enjoy this stir-fry camping dinner.
Let me know if you have any questions about the recipe in the comments below. Enjoy!
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Camp Cooking Starter Kit
Printable camping recipes, a gear checklist, and a camping meal planner so you can go camping with confidence and good food!