Description
This 15-Minute Spicy Shrimp and Vegetable Stir-Fry is a fast, flavorful, and healthy dinner made with juicy shrimp, crisp veggies, and a bold homemade sauce. Perfect for busy weeknights, this stir-fry is packed with protein, color, and spice—and it’s ready in one pan with minimal effort.
Ingredients
For the Stir-Fry:
- 1 lb raw shrimp, peeled and deveined
- 1 cup broccoli florets
- 1 bell pepper (red, yellow, or green), sliced
- 1 carrot, julienned or thinly sliced
- 1 cup snow peas or green beans
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp olive oil or sesame oil
- Salt and pepper, to taste
For the Spicy Stir-Fry Sauce:
- 3 tbsp soy sauce
- 1–2 tbsp sriracha or chili garlic sauce (adjust to taste)
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or fresh lime juice
- 1 tsp cornstarch (optional, for thicker sauce)
Instructions
- Make the sauce: In a small bowl, whisk together soy sauce, sriracha, honey, rice vinegar, garlic, ginger, and cornstarch (if using). Set aside.
- Cook the shrimp: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from pan and set aside.
- Stir-fry veggies: In the same pan, add remaining oil and stir-fry broccoli, bell pepper, carrots, and snow peas for 4–5 minutes, until tender-crisp.
- Combine & finish: Return shrimp to the pan. Pour in the sauce and toss everything to coat. Cook for another 1–2 minutes until heated through and sauce thickens slightly.
- Serve: Serve hot over rice, noodles, or quinoa. Garnish with sesame seeds or green onions, if desired.
Notes
- Swap in chicken, tofu, or beef strips for the shrimp.
- Add mushrooms, zucchini, or baby corn based on what’s on hand.
- Skip the cornstarch for a thinner, lighter sauce.
- Prep all ingredients in advance for even faster cooking.
- Serve in lettuce wraps or with cauliflower rice for a low-carb meal.
