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This vibrant spicy shrimp stir-fry has become my weeknight dinner hero when I need something flavorful and satisfying without spending hours in the kitchen. The combination of juicy shrimp, crisp vegetables, and that perfect balance of heat and sweetness makes this dish impossible to resist.
I first created this recipe when trying to recreate my favorite restaurant stir-fry at home. After several attempts at getting the sauce just right, my family now requests this dish at least twice a month, especially on busy weeknights when we need something quick yet satisfying.
Ingredients
- For the Shrimp & Marinade
- 1 lb large shrimp peeled and deveined. Fresh shrimp provides the best texture, but frozen and thawed works perfectly too.
- 1 tbsp soy sauce. Adds essential umami depth to the marinade.
- 1 tsp sesame oil. Provides that authentic Asian flavor that makes all the difference.
- 1/2 tsp crushed red pepper flakes. Adjust based on your heat preference.
- For the Vegetables
- 1 red bell pepper sliced. Adds vibrant color and sweet crunch to balance the spice.
- 1 yellow bell pepper sliced. Provides a different sweet note than the red pepper.
- 1 small broccoli crown cut into florets. Adds nutritional value and soaks up the sauce beautifully.
- 2 green onions sliced. Provides a mild onion flavor and makes a perfect garnish.
- 2 cloves garlic minced. Use fresh garlic rather than pre-minced for the best flavor.
- 1 tbsp fresh ginger grated. Essential for authentic Asian flavor, always use fresh.
- For the Stir-Fry Sauce
- 3 tbsp soy sauce. Forms the savory base of the sauce.
- 2 tbsp sriracha or chili garlic sauce. The key to the perfect spice level.
- 1 tbsp honey. Balances the heat with necessary sweetness.
- 1 tbsp rice vinegar. Adds brightness and acidity to round out the flavors.
- Other
- 2 tbsp vegetable oil for cooking. Use a neutral oil with a high smoke point.
- Cooked white rice or brown rice for serving. Brown rice adds extra nutritional value.
Step-by-Step Instructions
- Marinate the Shrimp
- Place your peeled and deveined shrimp in a medium bowl. Add the soy sauce, sesame oil, and red pepper flakes, then gently toss to coat every piece evenly. Let the shrimp absorb these flavors while you prepare the other components, even just 5-10 minutes makes a difference in the final flavor.
- Prepare the Sauce
- Combine all the stir-fry sauce ingredients in a small bowl. Whisk the soy sauce, sriracha, honey, and rice vinegar until thoroughly integrated. The honey may take a moment to fully dissolve, especially if it's cold. Make sure to taste and adjust the spice level to your preference at this stage.
- Cook the Shrimp
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the marinated shrimp in a single layer, being careful not to overcrowd the pan. Cook for approximately 1-2 minutes per side until they turn pink and just become opaque. They should curl into a loose C shape when perfectly cooked. Remove them from the pan immediately to prevent overcooking.
- Stir-Fry the Vegetables
- Add the remaining tablespoon of oil to the same pan, maintaining the medium-high heat. Add the minced garlic and grated ginger first, stirring constantly for about 30 seconds until fragrant but not browned. Add the bell peppers and broccoli florets, tossing frequently for 3-4 minutes until they become bright in color but still maintain a pleasant crispness.
- Combine and Finish
- Return the cooked shrimp to the skillet with the vegetables. Pour the prepared stir-fry sauce over everything and use tongs or a spatula to toss and coat all ingredients evenly. Allow everything to simmer together for 1-2 minutes, just long enough for the sauce to slightly thicken and cling to the ingredients.
- Serve
- Immediately transfer the stir-fry to serving plates over freshly cooked rice while still hot. Garnish with the sliced green onions for color, flavor, and freshness. Serve right away to enjoy the perfect texture of the vegetables and juiciness of the shrimp.
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The fresh ginger is truly the star ingredient that transforms this dish from good to exceptional. I discovered this the hard way after making it once with dried ginger powder in a pinch. The fresh root adds a zingy, aromatic quality that simply cannot be replicated, and my family immediately noticed the difference when I returned to using fresh in subsequent versions.
Make-Ahead Options
This stir-fry works wonderfully for meal prep with a few adjustments. You can prepare all the components separately up to two days ahead. Marinate and cook the shrimp, prepare the vegetables, and mix the sauce separately. Store everything in airtight containers in the refrigerator. When ready to serve, reheat the shrimp and vegetables gently in a skillet, add the sauce, and finish cooking as directed. This approach ensures nothing gets overcooked or soggy.
Customizing Your Stir-Fry
Feel free to switch up the vegetables based on what you have available. Snow peas, sliced carrots, water chestnuts, or baby corn all work beautifully in this recipe. For a lower-carb option, serve over cauliflower rice instead of traditional rice. You can also use chicken, beef, or tofu instead of shrimp if you prefer. The versatile sauce complements virtually any protein. Just adjust cooking times accordingly to ensure your chosen protein is properly cooked.
Balancing The Heat
The beauty of this recipe lies in its adaptability to your personal spice preference. For a milder version that children might enjoy, reduce the sriracha to 1 teaspoon and omit the crushed red pepper flakes. For true spice enthusiasts, add a finely chopped Thai bird chili or increase the sriracha to 3 tablespoons. Remember that the heat level will intensify slightly as the dish sits, so if serving later, you might want to start with a slightly milder sauce.
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Recipe FAQs
- → How can I adjust the spice level in this shrimp stir-fry?
You can easily customize the heat by adjusting the amount of sriracha or chili garlic sauce in the stir-fry sauce. For a milder version, start with just 1 tablespoon instead of 2, or reduce the crushed red pepper flakes in the shrimp marinade. If you prefer more heat, add additional sriracha or include some thinly sliced fresh chilis in with the vegetables.
- → Can I make this dish with frozen shrimp?
Yes, frozen shrimp works perfectly! Thaw them completely by placing in the refrigerator overnight or under cold running water for a few minutes. Pat them dry with paper towels before marinating to ensure they sear properly rather than steam in the pan.
- → What vegetables can I substitute in this stir-fry?
This stir-fry is incredibly versatile. Great substitutions include snow peas, sugar snap peas, sliced carrots, mushrooms, zucchini, baby corn, water chestnuts, or bok choy. Aim for about 3-4 cups total of mixed vegetables, and adjust cooking times as needed (harder vegetables like carrots should be added first).
- → How can I make this dish gluten-free?
To make this stir-fry gluten-free, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce in both the marinade and stir-fry sauce. Double-check your sriracha or chili garlic sauce to ensure it's also gluten-free, as some brands may contain wheat-derived ingredients.
- → Can I prepare any components of this stir-fry ahead of time?
Yes! To streamline preparation, you can slice all vegetables up to 2 days in advance and store in airtight containers in the refrigerator. The stir-fry sauce can be mixed and refrigerated up to 3 days ahead. The shrimp can be peeled, deveined, and marinated up to 4 hours before cooking (not longer, as the acid in the marinade will begin to cook the shrimp).
- → What can I serve instead of rice with this shrimp stir-fry?
For alternatives to rice, try serving this stir-fry over cauliflower rice for a lower-carb option, quinoa for added protein, rice noodles or lo mein noodles for a different texture, or even zucchini noodles for an extra serving of vegetables. Each option will complement the flavors of the spicy sauce while providing different nutritional benefits.