Crisp veggies, tender shrimp, and a sauce that dances a little spicy and a little sweet—this Spicy Shrimp Stir Fry Recipe is exactly what I turn to when I want a fast, satisfying dinner that feels homemade and special. Let me show you how to get it just right.
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Why You'll Love This Recipe
I absolutely love how this spicy shrimp stir fry comes together quickly but delivers layers of flavor that make each bite exciting. It’s my go-to on nights I want something both healthy and indulgent without spending hours in the kitchen.
- Flavor Balance: The blend of hot sauce, honey, and ginger gives this stir fry a perfect spicy-sweet kick that never overwhelms.
- Quick to Prepare: This recipe takes about 30 minutes start to finish, making it ideal for busy weeknights.
- Customizable Veggies: It’s easy to swap in your favorite vegetables or whatever you have on hand without losing any flavor.
- Perfect Protein: The shrimp cooks quickly and stays juicy if you follow my tips, elevating the whole dish.
Ingredients & Why They Work
Each ingredient in this spicy shrimp stir fry plays an important role, from the vibrant vegetables that add crunch and color, to the carefully balanced sauce that coats everything in delicious flavor. Here’s why you want to pay attention to these key items before you start cooking.
- Shrimp: Fresh or frozen large shrimp works best—I'll often buy frozen but thaw completely and pat dry for the best sear without extra moisture.
- Peanut Oil: It has a high smoke point and adds a mild nutty flavor that complements the shrimp beautifully.
- Broccoli Florets: Their slight bitterness and crunch contrast nicely with the sweet sauce.
- Carrots (Julienned): Adding thin carrots offers subtle sweetness and vibrant color.
- Yellow Onion: It softens during cooking and brings a touch of natural sweetness to the dish.
- Snap Peas: Give a crisp snap that keeps the texture lively.
- Red Bell Pepper: Adds a pop of color and a mild sweetness that balances the spice.
- Sauce Ingredients: Cornstarch thickens, chicken broth adds depth, soy sauce brings umami, honey balances heat, garlic and ginger punch up flavor, and hot sauce adds just enough kick.
- White Wine or Chicken Broth: Used to deglaze the pan, releasing those flavorful browned bits for a richer sauce.
Make It Your Way
One thing I love about this spicy shrimp stir fry recipe is how adaptable it is. Feel free to make it your own with little tweaks—in fact, experimenting is part of the fun and keeps this dish fresh every time.
- Variation: I sometimes swap out snap peas for baby corn or snow peas depending on what’s fresh; it changes the texture and adds new flavors I enjoy.
- Dietary Modification: To keep this gluten-free, just use tamari instead of soy sauce and double-check the broth ingredients.
- Spice Level: Although the recipe calls for a moderate amount of hot sauce, you can amp it up by adding a pinch of red pepper flakes or a splash of chili garlic sauce for more heat.
- Extra Veggies: Feel free to toss in mushrooms, kale, or even baby bok choy—you’ll hardly notice the difference except for more layers of nutrition!
Step-by-Step: How I Make Spicy Shrimp Stir Fry Recipe
Step 1: Prep Like a Pro
First up, prep is key here. Combine cornstarch and cold water in a jar or small bowl and shake it well—this slurry will thicken your sauce perfectly later. Then mix all the other sauce ingredients into a separate bowl so everything is ready to go. Meanwhile, thaw your shrimp completely and pat them dry. Removing excess moisture is a game changer for getting a good sear.
Step 2: Get Your Shrimp Sizzling
Heat your peanut oil over medium-high heat. Add shrimp and cook each side about 1 minute 20 seconds—set a timer if that helps. You want them just opaque with a little golden edge. Overcooking turns them rubbery, so watch closely. Once done, transfer shrimp to a clean plate and keep those drippings in the pan because that’s flavor gold for the sauce.
Step 3: Veggies Take Center Stage
Lower the heat to medium and add your white wine or chicken broth to the skillet. Scrape up those tasty browned bits with a spatula and let it reduce by half, about 3 minutes. Then toss in your broccoli, carrots, onions, and snap peas. Sauté for 3 minutes to start softening. Add the red bell pepper and cook an additional 2 minutes—they should be crisp-tender.
Step 4: Bring It All Together With Sauce
Pour the sauce mixture over the veggies and let it come to a simmer for 2 to 3 minutes. Then gradually stir in your cornstarch slurry until the sauce thickens to your liking. Reduce heat to low, add your shrimp back into the skillet with any juices from the plate, and gently nudge the sauce over everything. Heat just about 1 minute so everything’s glossy and warm—done!
Top Tip
From my own experience making this spicy shrimp stir fry recipe a dozen times, a few little things make all the difference between just good and truly great.
- Dry Shrimp Thoroughly: Wet shrimp will steam instead of sear, so blot them dry with paper towels before cooking.
- Use a Hot Pan: Heat your skillet fully before adding oil and shrimp to get that nice quick sear and prevent rubberiness.
- Don’t Overcrowd the Pan: Cooking shrimp in batches if needed helps them brown evenly without steaming.
- Shake the Cornstarch Slurry: Always shake right before adding it to avoid lumps in your sauce.
How to Serve Spicy Shrimp Stir Fry Recipe
Garnishes
I love topping my spicy shrimp stir fry with chopped green onions and a handful of toasted sesame seeds for texture and color contrast. Sometimes I toss on crushed peanuts for crunch or a sprinkle of crunchy chow mein noodles when I’m feeling fancy.
Side Dishes
I usually serve this with fluffy steamed jasmine rice or even quick-cooked brown rice for extra fiber. On lazy days, leftover noodles work just as great—rice vermicelli or udon noodles tossed in, makes it a complete meal without fuss.
Creative Ways to Present
If you want to impress guests, try serving this stir fry in individual shallow bowls lined with fresh lettuce leaves or wrapped inside butter lettuce cups for a fun finger-food experience. For a weeknight dinner, a big family-style wok on the table with everyone helping themselves is just as wonderful.
Make Ahead and Storage
Storing Leftovers
After enjoying dinner, I store leftovers in an airtight container in the fridge for up to three days. The shrimp and veggies hold up well, though the sauce thickens a bit overnight.
Freezing
Freezing isn’t my favorite option here because shrimp texture changes, but if needed, freeze the cooked stir fry in a sealed container and thaw overnight in the fridge before reheating gently.
Reheating
I prefer reheating leftovers on the stovetop over medium heat, stirring gently until warmed through. It keeps the shrimp tender better than the microwave, which can dry them out quickly.
Frequently Asked Questions:
Yes! Frozen shrimp works wonderfully here. Just be sure to thaw them completely under cold running water, then pat dry to remove excess moisture before cooking.
The heat is mild and balanced with sweetness from honey and a touch of ginger. If you prefer it spicier, feel free to add more hot sauce or sprinkle with red pepper flakes when cooking.
You can substitute an equal amount of chicken broth if you prefer not to cook with wine. It still adds moisture and helps deglaze the pan nicely.
Absolutely! Use gluten-free tamari instead of soy sauce and make sure your chicken broth or any other condiments are gluten-free as well.
Final Thoughts
This spicy shrimp stir fry recipe holds a special spot in my meal rotation because it proves you can do quick, healthy, seriously tasty meals with just a handful of ingredients and simple steps. I hope you enjoy making it as much as I do—once you nail the timing on the shrimp, it becomes an easy favorite you’ll crave again and again.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Sodium
Description
This vibrant Shrimp Stir Fry recipe combines succulent large shrimp with crisp vegetables in a flavorful, honey-soy sauce. Perfectly balanced with garlic, ginger, and a touch of heat, it makes a quick and healthy dinner when served over rice or noodles.
Ingredients
Sauce
- 3 tablespoons cornstarch, plus 3 tablespoons cold water
- 1 ¼ cups chicken broth
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon ground ginger
Stir Fry
- 1 pound large uncooked shrimp (26/30 count)
- 2 tablespoons peanut oil
- ⅓ cup dry white wine
- 3 cups broccoli florets
- ¾ cup carrots, julienned
- 1 yellow onion, sliced
- 1 cup snap peas
- 1 red bell pepper, sliced
For Serving (Optional)
- 3 cups cooked rice, any kind
Instructions
- Prepare Sauce Mixture: Combine 3 tablespoons cornstarch and 3 tablespoons cold water in a covered container, shake to blend, and set aside in a cool place. In a medium bowl, mix together chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set this sauce aside.
- Prep Shrimp: Thaw shrimp completely if frozen, and pat dry. Remove shells and veins if preferred. Measure all ingredients before starting cooking.
- Cook Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute and 20 seconds on each side using a timer to avoid overcooking. Remove shrimp and place on a clean plate; they will continue cooking slightly in sauce later.
- Deglaze Pan: Reduce heat to medium, add white wine to skillet, and deglaze by scraping bottom and sides with a silicone spatula. Let the wine reduce by half, about 3 minutes.
- Sauté Vegetables: Add a bit more oil if needed, then add broccoli, carrots, onions, and snap peas. Toss to coat and cook for 3 minutes until slightly softened. Add sliced red bell peppers and cook an additional 2 minutes.
- Add Sauce and Thicken: Pour the prepared sauce into the skillet and simmer for 2-3 minutes until it starts to reduce and thicken. Bring sauce to a boil, then slowly stir in the cornstarch slurry until thickness reaches desired consistency. Reduce heat to low.
- Combine Shrimp and Finish: Add shrimp back into the skillet along with any collected juices. Spoon sauce over shrimp and let heat through for about 1 minute. Garnish as desired and serve immediately with cooked rice or noodles.
Notes
- The recipe uses large 26/30 count shrimp but can use fresh or frozen. Frozen shrimp should be thawed under cool water and patted dry.
- Removing shrimp shells after sautéing helps avoid overcooking and keeps tails on for presentation though optional.
- Frozen broccoli can be substituted if fresh is unavailable; thaw and pat dry before use.
- Chardonnay or Pinot Grigio work well for deglazing; chicken broth is a good non-alcoholic substitute.
- Hot sauce adds subtle flavor without spiciness; Frank's Hot Sauce is recommended but can be adjusted.
- Extra veggies like spinach, kale, mushrooms, or baby corn may be added for variety.
- Use low sodium soy sauce and chicken broth to control sodium levels.
- Toppings like green onions, peanuts, sesame seeds, or crunchy noodles can enhance texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid rubbery shrimp.
- Nutrition info excludes rice and is an estimate based on 4 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 180 mg
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