Description
This Spicy Shrimp and Vegetable Stir-Fry is a quick and healthy Asian-inspired main course featuring succulent shrimp paired with vibrant bell peppers, broccoli, snap peas, and carrots. Tossed in a flavorful sauce made from soy, sriracha, honey, and ginger, this dish delivers a perfect balance of heat and sweetness. Ready in under 30 minutes, it makes an ideal weeknight dinner served over steamed rice or noodles.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
- 1 tablespoon sesame seeds, for garnish
- Salt and black pepper, to taste
Sauce and Cooking Oils
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, sriracha, honey, sesame oil, rice vinegar, cornstarch, and water until the mixture is smooth and well combined.
- Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season the shrimp lightly with salt and black pepper. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Stir-fry the vegetables: Add the remaining tablespoon of vegetable oil to the same skillet. Stir-fry the sliced bell peppers, broccoli florets, snap peas, and carrot slices for 4 to 5 minutes until the vegetables are crisp-tender but still bright and flavorful.
- Add aromatics: Stir in the minced garlic and grated ginger to the vegetables and cook for about 30 seconds or until fragrant, taking care not to burn the garlic.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over the top and toss everything together. Cook for an additional 1 to 2 minutes until the sauce thickens and evenly coats the shrimp and vegetables.
- Garnish and serve: Remove the skillet from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles for a complete meal.
Notes
- Serve this stir-fry over steamed rice or your favorite noodles for a complete dish.
- Adjust the sriracha quantity to control the spiciness level—use less for mild heat or more for extra spice.
- Frozen shrimp may be used if fully thawed prior to cooking to ensure even cooking and best texture.
