Getting a healthy dinner on the table takes just about 30 minutes with this Spicy Shrimp Stir Fry Recipe. It’s my go-to quick meal when I want something flavorful without fussing too much in the kitchen.
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Why You'll Love This Recipe
This Spicy Shrimp Stir Fry Recipe is one of those dishes you can count on for a quick, satisfying meal that doesn’t skimp on flavor. I adore how it balances the heat, sweetness, and savory notes with fresh veggies and tender shrimp all in one pan.
- Quick and Easy: It comes together fast, making weeknight dinners stress-free.
- Flexible Ingredients: You can swap veggies or add extras to suit your preferences or what’s in your fridge.
- Flavor-Packed Sauce: The combo of honey, soy, garlic, and a hint of hot sauce creates a perfect balance that elevates every bite.
- Perfectly Cooked Shrimp: With my tips, you’ll get juicy, tender shrimp every time without rubbery results.
Ingredients & Why They Work
All the ingredients in this Spicy Shrimp Stir Fry Recipe play a key role in delivering that irresistible flavor and texture. Fresh veggies bring crunch, shrimp add protein, and the sauce ties everything together with a zing that’s not too overpowering.
- Shrimp: I use large shrimp (26/30 count) for a nice bite, but any fresh or frozen shrimp works fine—just thaw and dry well.
- Broccoli Florets: Adds a fresh crunch and vibrant color; frozen works in a pinch but fresh tastes best.
- Carrots: Julienned carrots add natural sweetness and a lovely texture.
- Yellow Onion: Provides a subtle sweetness and depth when sautéed.
- Snap Peas: Their natural snap enhances the variety of textures.
- Red Bell Pepper: Brings color and a hint of sweetness to brighten the dish.
- Peanut Oil: Great for high-heat cooking and adds a subtle nutty flavor, though olive oil or vegetable oil work too.
- White Wine or Chicken Broth: Used to deglaze the pan, adding a touch of acidity and flavor complexity.
- Sauce Ingredients (Cornstarch, Soy Sauce, Honey, Garlic, Hot Sauce, Ground Ginger): These combine to make a luscious, thickened sauce that clings perfectly to every ingredient.
Make It Your Way
I love mixing things up with this Spicy Shrimp Stir Fry Recipe depending on what’s fresh or what pantry staples I have. You really can personalize it to match your taste or whatever veggies are in season.
- Variation: Sometimes, I swap in kale or spinach at the end for a leafy green boost—it adds great color and nutrients without changing the texture too much.
- Heat Level: If you prefer it spicier, adding a pinch of red pepper flakes or more hot sauce can kick this up nicely.
- Protein Swap: When I’m not in the mood for shrimp, thinly sliced chicken breast works well with the same sauce.
- Gluten-Free: Use tamari instead of soy sauce to make this recipe naturally gluten-free without sacrificing flavor.
Step-by-Step: How I Make Spicy Shrimp Stir Fry Recipe
Step 1: Prep Your Ingredients and Sauce
First things first, mix your cornstarch with cold water in a jar or small bowl, shake it up, and set it aside—that slurry is going to thicken our sauce beautifully. Next, whisk together the rest of the sauce ingredients in a separate bowl. While you’re at it, make sure your shrimp are thawed completely and patted dry. This step is crucial—wet shrimp won’t sear as nicely and might steam instead.
Step 2: Cook the Shrimp Quickly and Carefully
Heat the peanut oil in a large skillet over medium-high heat. Add the shrimp and cook them for about 1 minute and 20 seconds per side. A timer is your friend here to avoid overcooking! They should turn pink and opaque but stay tender. Once done, transfer them to a clean plate—remember they’ll finish cooking later when reunited with the sauce.
Step 3: Sauté the Veggies and Build Flavor
Lower the heat to medium and pour in the white wine (or chicken broth). Use a spatula to scrape the flavorful bits off the bottom of the pan—that’s where the magic lives. Let the liquid reduce by about half over 3 minutes. Add a splash more oil if it looks dry, then toss in the broccoli, carrots, onions, and snap peas. Stir-fry for about 3 minutes until they soften slightly. Next, add the red bell pepper and cook for another 2 minutes.
Step 4: Bring On the Sauce
Pour your pre-mixed sauce over the veggies and let it simmer gently for 2–3 minutes, then bring the heat up until it boils. Shake your cornstarch slurry once more before stirring it in slowly—a little at a time—until your sauce thickens just right. Then turn the heat to low, add the shrimp back along with any juices on the plate, and spoon the sauce on top to heat everything through for about a minute.
Top Tip
I’ve made this Spicy Shrimp Stir Fry Recipe dozens of times, and a few tricks really help it shine—these tips come from my kitchen experiments and occasional ‘oops’ moments.
- Shrimp Prep: Pat your shrimp completely dry before cooking to get a nice sear and avoid sogginess.
- Watch Your Heat: Use medium-high heat to get a good sauté without burning your sauce ingredients—too hot and they’ll scorch fast.
- Cornstarch Slurry: Always shake your slurry before adding so the cornstarch is evenly distributed, preventing lumps in the sauce.
- Don’t Overcook Shrimp: Shrimp cook very quickly and keep cooking after being removed from heat—checking them visually is key to keep them juicy.
How to Serve Spicy Shrimp Stir Fry Recipe
Garnishes
I like topping mine with chopped green onions and a sprinkle of toasted sesame seeds just before serving. The crunch and fresh green pop add a nice final touch, but chopped peanuts or even crunchy chow mein noodles work beautifully if you want that extra texture.
Side Dishes
I usually serve this dish over fluffy white rice, but jasmine rice or brown rice are great too. Sometimes, I stir it into cooked noodles for an easy twist. A crisp side salad rounds things out nicely if you want more greens on the plate.
Creative Ways to Present
For special occasions, I serve this stir fry in large lettuce wraps or over a bed of cauliflower rice for a lower-carb option. It makes the meal feel fun and a little different, plus it’s a crowd-pleaser when you’re entertaining friends.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they keep well for up to 3 days. Just be sure to cool it completely before sealing to avoid condensation making the veggies mushy.
Freezing
If I freeze leftovers, I do so without rice or noodles first, as those don’t thaw well. The shrimp and veggies freeze okay, but when you reheat, do it gently to keep textures intact.
Reheating
I like reheating leftovers in a skillet over medium heat, stirring gently until heated through. This avoids sogginess and keeps the shrimp tender. Microwaving can work but may overcook the shrimp quickly, so keep an eye on it.
Frequently Asked Questions:
Yes! Simply swap out the regular soy sauce for a gluten-free tamari or coconut aminos. Also, check your broth is gluten-free. This swap doesn’t change the flavor much, keeping the dish just as tasty.
I usually go with Frank’s RedHot because it adds a subtle tang and heat without overpowering the other flavors. However, feel free to use your favorite hot sauce or even add a pinch of chili flakes if you prefer more heat.
Absolutely! Just make sure to thaw them completely under cold water and pat dry before cooking. I find leaving the tails on during cooking helps prevent overcooking and adds extra flavor, but you can remove them if you prefer.
The heat is gentle and mainly comes from just a teaspoon of hot sauce to enhance the sauce’s flavor—not enough to overwhelm. If you want spicier, you can always add more hot sauce or a pinch of red pepper flakes to suit your taste.
Final Thoughts
This Spicy Shrimp Stir Fry Recipe feels like a little celebration of flavor every time I make it. It’s easy, quick, and endlessly adaptable, which makes it perfect for busy nights or when you want a tasty dinner that’s fuss-free. I hope you enjoy making it as much as I do and find your own favorite twists along the way!
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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 Fat
Description
This Shrimp Stir Fry is a vibrant and flavorful dish featuring tender shrimp and fresh vegetables cooked in a savory honey soy sauce. Easy to prepare and perfect for a quick weeknight meal, it pairs wonderfully with rice or noodles for a satisfying dinner.
Ingredients
Sauce
- 3 tablespoons cornstarch
- 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 julienned carrots
- 1 yellow onion, sliced
- 1 cup snap peas
- 1 red bell pepper, sliced
For Serving (Optional)
- 3 cups cooked rice
Instructions
- Prep Work: Combine the cornstarch and cold water in a covered container and shake well to form a slurry. Set aside in a cool place. In a medium bowl, mix together chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger for the sauce and set aside. Thaw the shrimp completely, pat dry, and remove shells and veins if necessary.
- Cook the Shrimp: Heat the peanut oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds per side, using a timer to prevent overcooking. Once cooked, transfer the shrimp to a clean plate letting it rest.
- Make the Stir Fry: Reduce the heat to medium and pour in the white wine, using a silicone spatula to scrape the bottom and sides of the skillet to deglaze it. Allow the wine to reduce by half, about 3 minutes. Add more oil if the pan is dry. Add broccoli, carrots, onions, and snap peas, toss to coat in oil, and cook for 3 minutes until slightly softened. Then add the red bell peppers and cook for another 2 minutes.
- Add Sauce and Thicken: Pour the prepared sauce into the skillet and simmer for 2 to 3 minutes until it begins to reduce and thicken. Bring the sauce to a boil, then shake the cornstarch slurry well and slowly stir it into the bubbling sauce until it reaches the desired thickness. Lower the heat to low.
- Finish the Dish: Return the cooked shrimp along with any juices back into the skillet. Spoon the sauce over the shrimp and stir gently, allowing everything to heat through for about 1 minute. Serve hot over cooked rice or noodles and garnish as desired.
Notes
- The shrimp size used is large (26/30 count), but fresh or frozen shrimp can be used. If using frozen, thaw completely under cool water and pat dry.
- Frozen broccoli may be substituted for fresh; thaw and pat dry before cooking.
- For deglazing, Chardonnay or Pinot Grigio wine works well, or you can use additional chicken broth instead.
- The hot sauce adds depth without spiciness; Frank's Hot Sauce is recommended.
- Additional veggies like spinach, kale, celery, mushrooms, cauliflower, and others can be added for variety.
- To reduce sodium, use low sodium soy sauce and reduced sodium chicken broth.
- Optional toppings include green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid rubbery shrimp.
- Rice is not included in the nutritional information and should be calculated separately if served.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 175 mg
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