Spicy Shrimp Stir Fry
Ignite your taste buds with this vibrant and flavorful Spicy Shrimp Stir Fry, a quick and satisfying meal perfect for busy weeknights! Juicy, tender shrimp are paired with colorful, crisp vegetables like red bell peppers, broccoli, and carrots, all coated in a tantalizing, homemade sauce featuring soy sauce, sriracha, honey, and a hint of rice vinegar. Infused with aromatic garlic and ginger, this stir fry balances sweet, savory, and spicy notes beautifully. Ready in just 25 minutes, it's a one-pan wonder served best over steamed rice or noodles, making it a versatile and healthy dinner option. Garnish with sesame seeds and green onions for an extra touch of flavor and texture. This stir fry recipe is guaranteed to become a staple in your weeknight dinner rotation!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 1.5 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 large red bell pepper, sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 2 stalks green onions, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon white sesame seeds (optional, for garnish)
- 2 cups steamed rice or noodles (optional, for serving)
Instructions
In a small bowl, mix together the soy sauce, sriracha, honey, rice vinegar, and sesame oil to create the sauce. Set aside.
In another small bowl, create a cornstarch slurry by mixing the cornstarch and water. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are opaque. Remove the shrimp from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet, followed by the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked shrimp to the skillet and toss to combine with the vegetables.
Pour the prepared sauce over the shrimp and vegetables. Stir well to coat everything evenly.
Add the cornstarch slurry to the skillet and cook for 1-2 minutes until the sauce thickens, stirring constantly.
Remove the skillet from heat and garnish with chopped green onions and sesame seeds if desired.
Serve hot over steamed rice or noodles, if preferred.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 44.6 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2159 mg | 46% | |
*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.
