15-Minute Spicy Shrimp and Vegetable Stir-Fry

This 15-Minute Spicy Shrimp and Vegetable Stir-Fry is my go-to for a quick, flavorful dinner that’s packed with protein, color, and just the right amount of heat. It’s all about fast cooking and bold flavors, with juicy shrimp, crisp vegetables, and a spicy stir-fry sauce that brings everything together in one sizzling pan.

Why You’ll Love This Recipe

I love this stir-fry because it’s fast, healthy, and full of flavor. The shrimp cook in minutes, the veggies stay crisp and vibrant, and the spicy sauce adds a fiery kick that wakes up the whole dish. It’s perfect for busy weeknights when I want something delicious but don’t have a lot of time. Plus, I can use whatever vegetables I have on hand and serve it over rice, noodles, or even on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp, peeled and deveined
• Broccoli florets
• Bell peppers, sliced (red, yellow, or green)
• Carrots, julienned or thinly sliced
• Snow peas or green beans
• Garlic, minced
• Fresh ginger, grated
• Olive oil or sesame oil
• Soy sauce
• Sriracha or chili garlic sauce
• Honey or brown sugar
• Rice vinegar or lime juice
• Cornstarch (optional, to thicken the sauce)
• Salt and pepper

Directions

1. I start by mixing the stir-fry sauce: soy sauce, sriracha, honey, vinegar, garlic, ginger, and a little cornstarch if I want a thicker glaze.

2. In a large skillet or wok, I heat oil over medium-high heat and quickly sauté the shrimp until pink and cooked through—about 2–3 minutes per side. I remove them and set aside.

3. In the same pan, I add more oil if needed and stir-fry the vegetables for 4–5 minutes until tender-crisp.

4. I return the shrimp to the pan, pour in the sauce, and toss everything together until well coated and heated through—about 1–2 more minutes.

5. I serve it hot over rice, noodles, or quinoa, and sometimes garnish with sesame seeds or green onions for a final touch.

Servings and timing

This recipe makes about 4 servings and takes just 15 minutes from start to finish. It’s perfect when I need dinner on the table fast without sacrificing flavor.

Variations

Sometimes I use different proteins like chicken, tofu, or beef strips. I’ve also added mushrooms, zucchini, or baby corn depending on what I have in the fridge. For extra spice, I toss in chili flakes or use more sriracha. If I want a lighter version, I skip the cornstarch and just simmer the sauce until slightly reduced.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or microwave until hot. I avoid overcooking the shrimp when reheating to keep them tender.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry before cooking to avoid excess moisture in the pan.

What vegetables work best in stir-fry?

I like using quick-cooking veggies like bell peppers, broccoli, carrots, snap peas, or mushrooms. Anything that holds some crunch works great.

Is this stir-fry very spicy?

It can be! I adjust the heat by using more or less sriracha or chili garlic sauce. I usually taste the sauce first and tweak it to my preference.

Can I make this ahead?

I prep all the veggies and sauce ahead of time, and even marinate the shrimp for more flavor. I stir-fry everything fresh for the best texture.

What can I serve with this?

I serve it over steamed rice, noodles, or cauliflower rice. It also makes a great low-carb meal on its own or in lettuce wraps.

Conclusion

This 15-Minute Spicy Shrimp and Vegetable Stir-Fry is a quick, healthy, and satisfying dish that I keep in regular rotation. It’s loaded with flavor, ready in no time, and endlessly customizable to whatever I have in the kitchen. Whether I’m feeding the family or just making something simple for myself, it’s always a winning choice.