Getting a healthy dinner on the table takes just about 30 minutes with this Spicy Shrimp Stir Fry Recipe that’s packed with vibrant veggies and a saucy kick. It’s one of those dishes I always keep in my weeknight arsenal because it’s quick, satisfying, and just downright delicious.
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Why You'll Love This Recipe
This Spicy Shrimp Stir Fry Recipe has quickly become one of my favorites not just because it tastes incredible, but because it’s so adaptable and beginner-friendly. I love how it balances a little heat with sweet and savory flavors, making it a guaranteed crowd-pleaser every time.
- Speedy Dinner: From start to finish, it takes about 30 minutes, perfect for busy weeknights.
- Flavor-packed: The sauce brings a delightful combo of spicy, sweet, and umami that clings perfectly to every bite.
- Veggie-loaded: You get a vibrant variety of fresh veggies that add crunch and nutrition.
- Customizable: Want to swap veggies or adjust the heat? This recipe welcomes your personal touch with open arms.
Ingredients & Why They Work
Each ingredient in this stir fry plays its part in building a harmonious dish. Fresh shrimp brings tender, juicy protein, while the medley of vegetables ensures every forkful is colorful and crunchy. The sauce is where the magic happens—layering in spicy, sweet, and savory notes that tie everything together.
- Shrimp: Large, peeled shrimp work best—they cook fast and soak in the sauce beautifully.
- Broccoli florets: Fresh for that satisfying crunch, though frozen can work in a pinch.
- Carrots: Julienned carrots add color and a slight sweetness.
- Yellow onion: Their mild sharpness deepens the flavor base.
- Snap peas: These bring a sweet freshness and a nice snap.
- Red bell pepper: Adds vibrant color and a hint of natural sweetness.
- Pepper sauce: A touch to amp up the flavor without overpowering.
- Honey: Balances the heat with a natural sweetness.
- Soy sauce: Gives the umami backbone and saltiness.
- Garlic: Always a star in stir fries, bringing a punch of aroma and depth.
- Cornstarch slurry: This thickens the sauce to a silky glaze that clings perfectly to shrimp and veggies.
- White wine or chicken broth: Deglazes the pan and adds a subtle complexity.
- Peanut oil: Perfect high smoke point oil for quick sautéing without burning.
Make It Your Way
I love playing around with this spicy shrimp stir fry recipe depending on what’s in my fridge or what flavor profile I’m craving. Feel free to switch up the veggies or tailor the heat level—it’s your kitchen playground!
- Variation: I once swapped the snap peas and bell pepper for baby bok choy and sliced mushrooms—it was a hit and added an earthy umami note that was unexpected but so good.
- Heat tweak: Adjust the hot sauce amount or swap it for chili garlic sauce if you want it spicier.
- Protein swap: Try this with tofu or chicken breast if shrimp isn’t your thing, though shrimp cooks quickest and keeps the dish light.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce and double-check your broth to keep it GF-friendly.
Step-by-Step: How I Make Spicy Shrimp Stir Fry Recipe
Step 1: Prepping the Sauce and Shrimp
First things first—mix your cornstarch with cold water in a small jar or bowl, shake it up, and set it aside. In another bowl, combine the chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. This sauce is where all the flavor begins, so make sure you whisk everything well. Then, pat your thawed shrimp dry—this step helps them sear evenly instead of steaming.
Step 2: Searing the Shrimp to Perfection
Heat your peanut or olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook about 1 minute 20 seconds per side. Timing here is key—I use a timer to avoid overcooking, since shrimp can turn rubbery quickly. Once pink and just cooked through, transfer them to a clean plate. They’ll keep cooking a bit when added back later, so don’t go too far.
Step 3: Cooking the Veggies and Building Flavor
Lower the heat to medium and pour in the white wine or chicken broth to deglaze the pan. Scrape up all those tasty browned bits from the bottom with a spatula—this step adds so much depth! Let the liquid reduce by half, about 3 minutes. Then add a touch more oil if needed and toss in the broccoli, carrots, onion, and snap peas. Stir-fry for 3 minutes until they start to soften but still have some crunch. Add the red bell pepper last and cook another 2 minutes.
Step 4: Thickening the Sauce and Bringing It All Together
Pour your pre-mixed sauce into the skillet and let it simmer and reduce for 2-3 minutes until it’s bubbling and flavorful. Give your cornstarch slurry a good shake and slowly stir it in, watching the sauce thicken to a glossy finish. Once thickened, reduce heat to low, add the shrimp back in along with any juices from the plate, and coat everything with that luscious sauce. Let it warm through for another minute.
Step 5: Serve and Enjoy
Spoon this spicy shrimp stir fry over steamed rice or your favorite noodles. I often use jasmine rice—it’s fragrant and absorbs the sauce beautifully. Top with your preferred garnishes and dig in!
Top Tip
Through many attempts and tweaks, I’ve found these tips really elevate this spicy shrimp stir fry recipe and ensure you get restaurant-level results at home.
- Shrimp Prep: Pat shrimp completely dry before cooking—wet shrimp won’t sear properly and may stew in the pan instead.
- Don’t Rush Stir-Frying: Give your veggies a little space in the pan and don’t overcrowd it; that way they’ll crisp up instead of steam.
- Deglazing Matters: That quick wine or broth pour in step 3 scoops up the caramelized bits, adding rich flavor every time.
- Thicken Gradually: Add the cornstarch slurry slowly and stir constantly to avoid clumps and get the perfect sauce consistency.
How to Serve Spicy Shrimp Stir Fry Recipe
Garnishes
I like to keep it simple with sliced green onions, a sprinkle of toasted sesame seeds, and sometimes a few chopped peanuts for crunch. These add texture and a little extra flavor pop without overshadowing the main dish.
Side Dishes
Rice is my go-to, especially jasmine or basmati. But you could also serve this over steamed noodles or even cauliflower rice if you’re leaning low-carb. A fresh cucumber salad on the side is also a nice cooling contrast to the spicy sauce.
Creative Ways to Present
For special occasions, I’ve served this stir fry in hollowed-out bell pepper halves or atop crisp lettuce leaves for a fun handheld option. It’s always a conversation starter and makes the meal feel festive without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover spicy shrimp stir fry in an airtight container in the fridge for up to 3 days. Be sure to cool it completely before refrigerating to keep everything fresh and flavorful.
Freezing
Freezing shrimp stir fry can be a bit tricky because the shrimp texture changes a little. If you want to freeze, I recommend freezing just the sauce and veggies separately without shrimp, then tossing freshly cooked shrimp in when reheating.
Reheating
To reheat, gently warm the leftovers in a skillet over medium heat, stirring occasionally. Avoid microwaving if possible, to keep the shrimp from becoming rubbery. Add a splash of water or broth if the sauce has thickened too much.
Frequently Asked Questions:
Absolutely! Just be sure to thaw them completely under cool running water, pat dry thoroughly, and remove shells if you prefer before cooking. This helps them cook evenly and prevents excess liquid from making the stir fry soggy.
The heat level is moderate and more about enhancing flavor than being fiery hot. You can easily tailor the spice by adjusting the amount or type of hot sauce used, so it suits your preferences perfectly.
You can easily substitute chicken broth or vegetable broth if you prefer not to cook with wine. This keeps the pan flavorful and the sauce layers rich without alcohol.
Definitely! Just swap in gluten-free tamari or coconut aminos instead of traditional soy sauce and confirm that your chicken broth is gluten-free. This keeps the flavors close to the original while keeping it safe for gluten-sensitive diets.
Final Thoughts
This spicy shrimp stir fry recipe has been a real winner in my kitchen, especially for busy evenings when I want something fresh, flavorful, and fuss-free. It feels vibrant and indulgent without the stress, and I hope you find it as fun and satisfying to make as I do. Give it a try—you might just tuck it away as your next go-to meal too!
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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
Description
This Shrimp Stir Fry is a quick and flavorful dish featuring tender shrimp cooked with fresh vegetables in a savory honey soy sauce. Perfect for a weeknight dinner, it pairs beautifully with rice or noodles for a complete meal.
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 size)
- 2 tablespoons peanut oil
- ⅓ cup dry white wine (Chardonnay or Pinot Grigio) or chicken broth
- 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 (any kind)
Instructions
- Prep Work: Combine cornstarch and cold water in a covered container and shake to combine, then set aside in a cool place. In a medium bowl, mix the remaining sauce ingredients and set aside. Measure out all ingredients before starting. Fully thaw the shrimp and pat dry. Remove shells, tails, and veins if desired.
- Cook the Shrimp: Heat 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. Transfer the shrimp to a clean plate; they will cook a bit more when later added to the sauce.
- Make the Stir Fry: Reduce heat to medium and add white wine to the skillet. Use a silicone spatula to scrape the bottom and sides to loosen browned bits. Let it reduce by half, about 3 minutes. Add more oil if needed. Add broccoli, carrots, onions, and snap peas, tossing to coat. Cook for 3 minutes until slightly softened, then add bell peppers and cook for 2 more minutes.
- Add Sauce and Thicken: Pour in the prepared sauce mixture and let it simmer for 2 to 3 minutes until it reduces slightly and begins to boil. Shake the cornstarch slurry well and slowly stir it into the bubbling sauce until desired thickness is reached. Reduce heat to low.
- Finish the Dish: Return the cooked shrimp along with any juices on the plate back to the skillet. Spoon sauce over the top and let everything heat through for about 1 minute. Add any optional garnishes and serve immediately with rice or noodles.
Notes
- Shrimp Tips: Use large shrimp sized 26/30 per pound. Use fresh or frozen shrimp. If frozen, thaw under cool water and pat dry before use. Removing shells after sautéing can help prevent overcooking. Keeping tails on is optional.
- Shrimp Seasoning: Frozen shrimp are often brined and salted, so no additional salt is needed before cooking.
- Broccoli: Fresh is preferred, but frozen broccoli can be thawed, patted dry, and used as well.
- White Wine: Chardonnay or Pinot Grigio work best. You can substitute with chicken broth if avoiding wine.
- Hot Sauce: Adds flavor without much heat. Frank's Hot Sauce is recommended.
- Additional Vegetables: Feel free to add spinach, kale, celery, mushrooms, cauliflower, cabbage, baby corn, green beans, water chestnuts, zucchini, bok choy, or bamboo shoots.
- Controlling Sodium: Use low sodium soy sauce and reduced sodium broth to lower salt content.
- Toppings: Try green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds for texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 195 mg
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