Hot and Sour Shrimp Stir Fry
Elevate your weeknight dinner with this mouthwatering Hot and Sour Shrimp Stir Fry—a vibrant symphony of flavors and textures that’s both quick and satisfying. Tender shrimp are stir-fried to perfection and paired with crisp bell peppers, julienned carrots, and a tangy, slightly spicy sauce made of soy sauce, rice vinegar, and chili garlic sauce. A touch of honey adds sweetness, while minced ginger and garlic infuse aromatic depth. The dish is finished with a creamy sesame oil drizzle and thickened to glossy perfection with a cornstarch slurry. Ready in just 30 minutes, this crowd-pleaser is perfect served over steamy rice or noodles, making it a delicious, restaurant-quality meal you can whip up at home.
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce
- 2 teaspoons honey
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 carrot, julienned
- 2 scallions, finely chopped
- 1 tablespoon water
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Set aside.
In another bowl, prepare the sauce by combining soy sauce, rice vinegar, chili garlic sauce, honey, and sesame oil. Mix well and set aside.
Pat the shrimp dry with a paper towel and season with a pinch of salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes, or until they turn pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the bell peppers and julienned carrot to the skillet and stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Return the cooked shrimp to the skillet and pour the prepared sauce over the mixture. Stir to combine evenly.
Add the cornstarch slurry to the skillet and stir for 1-2 minutes until the sauce thickens to your desired consistency.
Remove the skillet from heat and garnish with chopped scallions and sesame seeds, if desired.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2517 mg | 109% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 24.6 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2341 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
