Getting a healthy dinner on the table takes just about 30 minutes with this Spicy Shrimp Stir Fry Recipe. It’s a perfect mix of tender shrimp, vibrant veggies, and a sauce that hits just the right balance of sweet, savory, and subtly spicy. Let me walk you through how to nail this dish every time.
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Why You'll Love This Recipe
I’ve made this Spicy Shrimp Stir Fry Recipe countless times, especially when I want something quick but still packed with flavor. The combination of fresh crunchy veggies and perfectly cooked shrimp is just unbeatable. Plus, the sauce is a game-changer that brings everything together beautifully.
- Quick and Simple: You’ll have dinner ready in just 30 minutes, making it a lifesaver for busy weeknights.
- Flavor Explosion: The sauce blends honey, soy, garlic, and a touch of heat for a balanced, irresistible taste.
- Flexible Veggies: You can swap or add vegetables depending on what you have on hand or what’s in season.
- Healthful & Satisfying: A great way to enjoy protein and lots of colorful veggies without feeling weighed down.
Ingredients & Why They Work
The ingredients in this Spicy Shrimp Stir Fry Recipe come together to create a harmonious dish that’s both comforting and vibrant. Each element serves a purpose—whether adding texture, moisture, or flavor depth—so let’s dive into why I use each.
- Shrimp: I like large shrimp for this since they cook quickly and stay juicy; just be sure to thaw and pat them dry for a perfect sear.
- Peanut oil: It has a high smoke point making it ideal for stir frying; olive oil works too if that’s what you have.
- Broccoli florets: Add a nice crunch and vibrant green color; feel free to use frozen if fresh isn’t available.
- Carrots: Julienned carrots give a subtle sweetness and extra texture.
- Yellow onion: Adds body and a slight sweetness when cooked.
- Snap peas: These keep a satisfying snap and fresh flavor in every bite.
- Red bell pepper: Brings a pop of color and mild sweetness that's visually appealing.
- Chicken broth & white wine: The broth keeps the dish moist while wine adds a lovely subtle depth; you can skip wine if you prefer.
- Soy sauce & honey: These create the sweet-salty base of the sauce—low sodium soy helps control saltiness.
- Garlic & ginger: Classic aromatics giving the sauce punch and warmth.
- Hot sauce: Just a little to elevate flavors, not to make it fiery-hot; I use Frank’s for that perfect balance.
- Cornstarch slurry: This thickens the sauce to coat the shrimp and veggies beautifully.
Make It Your Way
I love tweaking this Spicy Shrimp Stir Fry Recipe depending on what veggies are in season or what’s left in my fridge. Feel free to mix in extras like baby corn or zucchini to suit your mood. You can also adjust the spice level by adding more or less hot sauce.
- Variation: Once, I swapped out the broccoli and bell pepper for kale and mushrooms—gave it an earthier vibe that I really enjoyed.
- Diet-Friendly: To keep it low-carb, try serving the stir fry over cauliflower rice or enjoy it on its own.
- Protein Swap: I’ve also made this with chicken or tofu—the same sauce works amazingly with other proteins.
Step-by-Step: How I Make Spicy Shrimp Stir Fry Recipe
Step 1: Prep Your Sauce and Shrimp
Start by combining the cornstarch with cold water in a jar or container—shake it well and set aside; this will thicken your sauce later. In a separate bowl, mix together chicken broth, soy sauce, honey, garlic, hot sauce, and ground ginger. This combo is your flavor base, so give it a good stir. Now, thaw your shrimp fully if frozen and pat them dry. I like to leave the tails on for a nice presentation, but you can remove them if you prefer.
Step 2: Cook the Shrimp Perfectly
Heat peanut oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute and 20 seconds per side—using a timer helps prevent overcooking, which can make them rubbery. Once cooked through and pink, transfer the shrimp to a clean plate. They’ll finish cooking later in the sauce, so don’t worry about them being fully done right now.
Step 3: Get Your Veggies Going
Lower the heat to medium and pour in the white wine or chicken broth. Use a silicone spatula to scrape up any tasty bits stuck to the pan—the key to great flavor here. Let the liquid reduce about halfway, around 3 minutes. Add a touch more oil if the pan looks dry, then toss in the broccoli, carrots, onions, and snap peas. Stir and cook for about 3 minutes until the vegetables begin to soften but still have bite. Next, add the red bell peppers and cook an additional 2 minutes.
Step 4: Bring It All Together
Pour the sauce mixture into the skillet and let it simmer gently for 2 to 3 minutes until it begins to thicken. Bring the sauce to a boil, then slowly drizzle in the cornstarch slurry while stirring continuously until you reach a nice, glossy thickness that clings to the veggies. Turn the heat down to low, then add the shrimp back in along with any juices on the plate. Spoon sauce over the shrimp and let everything heat through for about a minute.
Top Tip
Over the years, I’ve learned that timing and shrimp prep make all the difference in this Spicy Shrimp Stir Fry Recipe. Here’s what I swear by to avoid common pitfalls and get that perfect balance of texture and flavor.
- Shrimp Dryness Check: Pat shrimp completely dry before cooking—moisture steams instead of sears, which you don’t want here.
- Timer is Your Friend: I always set a timer to avoid overcooking shrimp; 1 minute 20 seconds per side is just right for large shrimp.
- Deglaze Well: Don’t skip scraping the pan with wine or broth; those browned bits pack a punch in flavor.
- Slurry Slowly: Add the cornstarch slurry bit by bit to avoid making the sauce too thick or gloopy.
How to Serve Spicy Shrimp Stir Fry Recipe
Garnishes
I love topping this stir fry with a sprinkle of chopped green onions and a few sesame seeds—it adds color and a delicate crunch. Sometimes I toss on chopped peanuts for extra texture, especially when serving for guests. These small touches really elevate the dish.
Side Dishes
This Spicy Shrimp Stir Fry Recipe pairs wonderfully with jasmine or basmati rice, but I often make a big batch of brown rice or quinoa for a nuttier flavor and extra fiber. Noodles work too—try rice noodles or soba for something a bit different.
Creative Ways to Present
For a special dinner, I like to serve the stir fry in individual shallow bowls garnished with fresh cilantro and lime wedges for a bright pop. Another favorite is building lettuce wraps with the shrimp and veggies for a fun, interactive meal. It always impresses friends!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they keep well for up to three days. Just make sure the shrimp is fully cooled before refrigerating to keep the texture intact. When reheated properly, it still tastes delicious without becoming rubbery.
Freezing
Freezing stir fry can be tricky because shrimp texture can change, but I’ve had success freezing it in portioned containers for up to one month. Thaw in the fridge overnight and add a splash of broth when reheating to refresh the sauce.
Reheating
For the best texture, I reheat leftovers in a skillet over medium heat, adding a little water or broth to loosen the sauce. Avoid microwaving if you can because shrimp tends to overcook fast that way.
Frequently Asked Questions:
Absolutely! Just make sure to thaw the shrimp completely under cold running water and pat them dry before cooking. This prevents excess moisture and helps achieve that perfect sear.
The heat level is mild; the hot sauce is used more to enhance flavor than to add significant spiciness. You can always add more hot sauce or chili flakes if you want extra kick.
Yes! This sauce and method work great with chicken, tofu, or even thinly sliced beef. Just adjust cooking times accordingly.
The cornstarch slurry is key here. Mix cornstarch with cold water, then add it slowly to the boiling sauce while stirring constantly. This ensures a glossy, perfectly thickened sauce without lumps.
Final Thoughts
This Spicy Shrimp Stir Fry Recipe feels like a mini celebration every time I make it—simple ingredients transforming into something full of personality and harmony. Whether you’re cooking for a weeknight family dinner or an impromptu get-together with friends, I’m confident you’ll love how easy and satisfying this meal is. Give it a try—you’ll wow yourself and anyone lucky enough to share it with you!
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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 Salt
Description
A flavorful and colorful shrimp stir fry featuring fresh vegetables and a savory honey-soy sauce. Quick to prepare and perfect for a healthy weeknight dinner served over rice or noodles.
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 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
- Prep Work: Combine cornstarch and cold water in a covered container and shake well to make a slurry. Set aside in a cool place. In a separate medium bowl, combine chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger to make the sauce. Measure and prepare all other ingredients before starting. Thaw shrimp completely if frozen, pat dry, and remove shells, tails, and veins if desired.
- Cook the Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add shrimp and cook about 1 minute and 20 seconds per side, using a timer to prevent overcooking. Once cooked, transfer shrimp to a clean plate; they will continue cooking slightly while resting and later in the sauce.
- Make the Stir Fry: Reduce heat to medium and add white wine to the skillet. Use a silicone spatula to scrape up any browned bits from the skillet bottom and sides. Let the wine reduce by half, approximately 3 minutes. Add a little extra oil if needed, then add broccoli, carrots, onions, and snap peas, tossing to coat and cooking for 3 minutes until slightly softened. Add sliced red bell pepper and cook 2 more minutes.
- Add the Sauce: Pour the prepared sauce mixture into the skillet and simmer for 2 to 3 minutes until it begins to reduce. Bring the sauce to a boil. Shake the cornstarch slurry well and slowly stir it into the boiling sauce until it thickens to your desired consistency. Lower the heat to low.
- Finish the Dish: Return the cooked shrimp and any juices from the plate to the skillet. Spoon sauce over the shrimp and let everything heat through for about 1 minute. Add garnishes if desired and serve hot over cooked rice or noodles.
Notes
- The shrimp used is large size, labeled 26/30 per pound; fresh or frozen both work. If frozen, thaw under cold water and pat dry.
- Removing shells and veins is optional; tails can be left on for presentation.
- No need to salt shrimp before cooking due to typical brining of frozen shrimp.
- Frozen broccoli can substitute fresh if thawed and patted dry.
- Use Chardonnay or Pinot Grigio white wine, or chicken broth as a non-alcoholic option for deglazing.
- The hot sauce enhances flavor without making the dish spicy; Frank’s Hot Sauce is recommended.
- Vegetable variations can include spinach, kale, celery, mushrooms, cauliflower, cabbage, baby corn, green beans, water chestnuts, zucchini, bok choy, or bamboo shoots.
- Reduce sodium by using low sodium soy sauce and broth.
- Top with green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds for extra texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop to avoid overcooking shrimp.
- Nutritional info does not include rice. This recipe makes 4 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 180 mg
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